Murakami K.,Aichi Medical University |
Yamanaka N.,Japan Tounou Clinic |
Ohnishi K.,Japan Bio Science Laboratory Co. |
Fukayama M.,Aichi Medical University |
Yoshino M.,Aichi Medical University
Food and Function | Year: 2012
Angiotensin I converting enzyme (ACE) was inhibited by the culture medium of Bacillus subtilis subsp. natto, which ferments boiled soy beans to natto, a Japanese traditional food. Subtilisin NAT (nattokinase) produced by B. subtilis also inhibited ACE, and the inhibition was markedly stimulated by heat treatment of subtilisin at 120 °C for 15min. Inhibition of ACE by subtilisin was of a mixed type: the decrease in Vmax and the increase in Km value. SDS-polyacrylamide gel electrophoresis showed that heat treatment of subtilisin caused inactivation with fragmentation of the enzyme protein into small peptides. The inhibitory action of subtilisin was not due to an enzymatic action of protease, but may be ascribed to the potent ACE-inhibitory peptides such as LY and FY, amino acid sequences in subtilisin. HPLC-MS analysis of heat-inactivated subtilisin confirmed that LY and FY were liberated by fragmentation of the enzyme. Inhibition of ACE by subtilisin and its degradation peptides such as LY and FY may participate in the suppression of blood pressure by ingestion of natto. © The Royal Society of Chemistry 2012. Source
Meguro Institute Co. and Japan Bio Science Laboratory Co. | Date: 2009-10-09
Nutritional supplements, namely, processed soybeans based on Natto in the form of powder, pill, granule, particulate, capsule, liquid or paste; Nutritional supplements, namely, protein and amino acid preparations based on culture solution of Bacillus Natto in the form of powder, pill, granule, particulate, capsule, liquid or paste; Nutritional supplements, namely, enzyme extract from culture solution of Bacillus Natto in the form of powder, pill, granule, particulate, capsule, liquid or paste.
Japan Bio Science Laboratory Co. | Date: 1999-05-18
condensed extract of incubated bacillus natto in the form of powder, liquid or paste, an ingredient for food supplements.
Japan Bio Science Laboratory Co. | Date: 2006-03-21
Enzyme extract from bacillus subtilis fermentation in a soy based media for use in dietary supplements.
Ohkura N.,Teikyo University |
Nakakuki Y.,Teikyo University |
Taniguchi M.,Osaka University of Pharmaceutical Sciences |
Kanai S.,Teikyo University |
And 7 more authors.
BioFactors | Year: 2011
The folk medicine Angelica keiskei (Ashitaba) exhibits antitumor, antioxidant and antidiabetic activities and it has recently attracted attention as a health food. Ashitaba is thought to have antithrombotic properties, but this has not yet been scientifically proven. The elevation of plasma plasminogen activator inhibitor 1 (PAI-1), an inhibitor of fibrinolysis results in a predisposition to the risk of thrombosis. The present study showed that Ashitaba exudates injected intraperitoneally and orally administered over long-term suppressed the lipopolysaccharide (LPS) induced PAI-1 increase in mouse plasma. We also found that xanthoangelol, xanthoangelols B and D, the components of Ashitaba exudates, significantly inhibited TNFα-induced PAI-1 production from human umbilical vein endothelial cells (HUVECs). These findings suggest that Ashitaba can decrease elevated PAI-1 production, and that daily consumption of Ashitaba product might maintain anticoagulant status by inhibiting elevations in PAI-1 under inflammatory conditions. © 2011 International Union of Biochemistry and Molecular Biology, Inc. Source