A Newly Derived Protein From Bacillus subtilis natto With Both Antithrombotic and Fibrinolytic Effects

• Main Authors: Kazunobu Omura (Author), Masahito Hitosugi (Author), Xia Zhu (Author), Masashi Ikeda (Author), Hiroaki Maeda (Author), Shogo Tokudome (Author)
• Format: Book
• Published: Elsevier, 2005-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer, called NKCP as a trade mark, from B. subtilis natto fermentation. In the present study, we examined the fibrinolytic and antithrombotic effects of NKCP and identified it...