Nattokinase as a functional food ingredient:therapeutic applications and mechanisms in age-related diseasesOACSTPCD
Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine prot…查看全部>>
Hao Wu;Qian Zhang;Hao Suo;Feng Xu;Wanxu Huang;Dan Ohtan Wang
Wuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,ChinaWuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,ChinaCollege of Optoelectronic Engineering,and Institute for Innovative Development of Food Industry,Shenzhen University,Shenzhen 518060,ChinaCollege of Life Sciences and Biopharmaceutical,Shenyang Pharmaceutical University,Shenyang 110016,ChinaWuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China The Fifth Affiliated Hospital of Guangzhou Medical University,Guangzhou 510700,China State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process,Lianyungang 222001,ChinaWuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China RIKEN Center for Biosystems Dynamics Research,Kobe 650-0047,Japan Graduate School of Biostudies,Kyoto University,Kyoto 606-8501,Japan
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NattokinaseFunctional food ingredientAging-related diseasesCardiovascular diseasesInflammation
《Food Science and Human Wellness》 2024 (5)
P.2401-2409,9
supported by the China Postdoctoral Science Foundation(2021M693870,2022M711395)the National Natural Science Foundation of China(32000426,31971335)Department of Education of Liaoning Province(1911520092).
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