Nattokinase

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Nattokinase
Nattokinase
Nattokinase obtained from Bacillus subtilis natto .

Existing structural data : PDB  4dww

Mass / length primary structure 362 amino acids
Identifier
External IDs
Occurrence
Parent taxon Bacillus

The nattokinase is a protein as enzyme for the first time from the Japanese dish natto (fermented soybeans) could be isolated.

history

Natto has been consumed in Japan for around 1000 years. It is made by subjecting soybeans to a fermentation process that changes their consistency and taste significantly. Natto is industrially produced by adding the bacterium Bacillus subtilis to cooked soybeans and then steaming them at 42 ° C for three to five hours. The bacteria produce the enzyme nattokinase to digest the soybeans. Enzymes are also used in other soy products, but nattokinase could only be found in natto.

properties

The Japanese researcher Hiroyuki Sumi first described the protein in 1987. The enzyme is not a kinase , but rather a serine protease of the subtilisin group with strong fibrinolytic activity. The protein consists of 362 amino acids.

Manufacture and use

There are three major producers of nattokinase worldwide. These are Contek Life Science , Daiwa Pharmaceutical , and the Japanese Nattokinase Association , which is organized by the Japan Bio Science Laboratory . Nattokinase is now extracted both recombinantly and from bacterial cultures. In this way, the enzyme can be used for food production without having to add bacteria to the desired food or using the more laborious way of extraction from finished natto.

Medical aspects

Since nattokinase is traditionally ascribed a positive effect on the body, such as lowering blood pressure and protecting against vascular diseases, the enzyme is marketed as a dietary supplement, particularly in the alternative medicine sector. However, its use in other comorbidities does not always seem harmless; according to case reports, cerebral haemorrhage occurred when nattokinase was taken with anticoagulants such as acetylsalicylic acid , marcoumar or warfarin.

Web links

Individual evidence

  1. ↑ a b NCBI Protein database
  2. ↑ a b Nattokinase - a remedy for heart and vascular diseases
  3. ↑ a b H. Sumi et al .: A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet . In: Experientia (Ed.): 43 . tape 10 , 1987, pp. 1110-1111 , doi : 10.1007 / bf01956052 , PMID 3478223 .
  4. ↑ M. Fujita et al .: Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan . In: Biochemical and Biophysical Research Communications (Ed.): 197 . tape 3 , 1993, p. 1340-1347 , doi : 10.1006 / bbrc.1993.2624 , PMID 8280151 .
  5. ^ X. Liang et al .: Secretory Expression of Nattokinase from Bacillus subtilis YF38 in Escherichia coli . In: Molecular Biotechnology (Ed.): 37 . tape 3 , 2007, p. 187-194 , doi : 10.1007 / s12033-007-0060-y , PMID 17952663 .
  6. ^ X. Li et al .: Expression and purification of recombinant nattokinase in Spodoptera frugiperda cells . In: Biotechnology Letters (Ed.): 29 . tape 10 , 2007, p. 1459-1464 , doi : 10.1007 / s10529-007-9426-2 , PMID 17581705 .
  7. ^ YH Cho: Production of nattokinase by batch and fed-batch culture of Bacillus subtilis . In: New Biotechnology (Ed.): 27 . tape 4 , 2010, p. 341–346 , doi : 10.1016 / j.nbt.2010.06.003 , PMID 20541632 .
  8. ^ EY Kwon: Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis . In: Bioprocess and Biosystems Engineering (Ed.): 34 . tape 7 , 2011, p. 789-793 , doi : 10.1007 / s00449-011-0527-x , PMID 21336955 .
  9. ↑ Foodgroove.de
  10. ↑ YY Chang et al .: Cerebellar hemorrhage provoked by combined use of nattokinase and aspirin in a patient with cerebral microbleeds . In: Internal Medicine Tokyo (Ed.): 47 . tape 5 , 2008, p. 467-469 , PMID 18310985 .
  11. ^ Medicine telegram