食品科学2020，Vol.41Issue(13)：148-159,12.DOI:10.7506/spkx1002-6630-20190528-339
纳豆枯草芽孢杆菌LNUB236所产纳豆激酶的溶栓活性
Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236
摘要
Abstract
The aim of this study is to evaluate the thrombolytic effects of nattokinase (NK) produced by Bacillus subtilis natto LNUB236 in vitro and in vivo. Methods: The thrombolytic effect of NK in vitro was determined by the dissolution rate of blood clots. Meanwhile, the in vivo effect was assessed by using a carrageenan-induced rat tail thrombosis model and a ferric chloride-induced carotid arterial thrombosis model as well as measuring mouse tail bleeding time. The toxicity of NK was measured by acute toxicity test (14 days) and chronic toxicity test (28 and 90 days) in rats. Results: NK significantly increased the dissolution rate of blood clots, while it significantly reduced the length of carrageenan-induced rat tail thrombus and the mass of ferric chloride-induced-carotid thrombus (P < 0.05). In addition, NK significantly prolonged the tail bleeding time of mice. In the acute and chronic toxicity tests, the tissues of the mice in the NK group had no pathological damage, and blood biochemical indexes were in the normal range. Conclusion: The NK produced by Bacillus subtilis natto LNUB236 exerts a thrombolytic activity both in vitro and in vivo, without any toxicity for the body. This study can lay the foundation for the development of functional foods containing NK produced by Bacillus subtilis natto LNUB236.关键词
纳豆激酶/溶栓活性/毒性Key words
nattokinase/thrombolytic activity/toxicity分类
轻工纺织引用本文复制引用
朱俊丰,刘帅,赵鹏燕,赵健,李佳增,王天琦,王丽,刘宏生..纳豆枯草芽孢杆菌LNUB236所产纳豆激酶的溶栓活性[J].食品科学,2020,41(13):148-159,12.基金项目
沈阳市科技创新"双百工程"百项重大科技成果转化项目(Z17-5-078) （Z17-5-078）
辽宁省科技厅大型仪器设备共享服务平台能力建设基金项目(kjhx2017028) （kjhx2017028）
辽宁省高等学校国(境)外培养项目(2018LNGXGJWPY-YB006) （境）
沈阳市科技局科技成果转化推进计划项目(17-65-7-00) （17-65-7-00）
辽宁省教育厅青年项目(LQN201711) （LQN201711）
辽宁省重点研发计划项目(2019JH2/10300041) （2019JH2/10300041）
