JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 43
·期 5
·e12820
·
IF 1.358
Na Guo,Yi-Wei Jiang,Xin-Rui Song,Yan-Yan Li,Zhi-Ming Liu,Yu-Jie Fu
In the present investigation, fibrinolytic Ginkgo seeds were produced by solid-state fermentation (SSF) with Bacillus natto strains, and some parameters of the fermentation processes were investigated. Under optimal fermentation conditions, the fibrinolytic activity of Ginkgo seeds reached 3,682 ± 43 IU/g with the fermentation parameters of relative humidity 80%, initial water content 73%, fermentation temperature 38°C, inoculation volume 18%, and fermentation time 38 hr, respectively. The fermented Ginkgo seeds possessed a superior potential for the production of Nattokinase. What's more, the fermented Ginkgo seeds possessed higher total flavonoid and lower ginkgolic acids contents, which could enhance bioactivity and guarantee food safety. Sensory evaluations indicated that Ginkgo seeds produced by SSF could also be consumed as a kind of popular food. Practical applications Fermented food is popular in countries. It can not only improve the sensory properties of the products, reduce undesirable constituents, and make nutrients easily absorbable, but also improve the nutritional properties. Ginkgo biloba L is one of the oldest species that has existed on earth for more than 200 million years. However, the application of Ginkgo seeds has been limited because of the ginkgolic acids. In a previous study, immobilized Bacillus natto acted upon Ginkgo seeds to enhance the bioactivity and safety of fermented Ginkgo seeds. However, separating the fermented Ginkgo seeds from the liquid needs a large amount of energy. The solid-state fermentation of Ginkgo seeds is a good choice to produce functional Ginkgo seed products.
研究领域:
食品科学
·
微生物学
·
营养学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Materials Science & Engineering C-Materials for Biological Applications
·
2019
·
IF 4.959
Na Wen,Shaoyu Lü,Xiubin Xu,Piao Ning,Zengqiang Wang,Zinan Zhang,Chunmei Gao,Yongqi Liu,Mingzhu Liu
Various glucose-sensitive drug delivery platforms have been developed recently to treat diabetes. However, there is much less work has been reported on treatment of diabetes and vascular diabetes complications simultaneously. In this work, a novel polysaccharide-based micelle-hydrogel synergistic therapy system was fabricated to address this limitation. Zwitterionic dialdehyde starch-based micelles (SB-DAS-VPBA) were synthesized via single electron transfer-living radical polymerization (SET-LRP). Hydrophilic segment sulfobetaine (SB) and hydrophobic segment 4‑vinylphenylboronic acid (VPBA) were grafted to the dialdehyde starch (DAS) backbones. Then, chitosan/dialdehyde starch derivatives (CS/SB-DAS-VPBA) micelle-hydrogel was synthesized by Schiff-base bonds. Insulin and nattokinase were loaded to obtain the micelle-hydrogel synergistic therapy system. In vitro drug delivery and blood clots dissolution behaviors were determined. Results suggest that the micelle-hydrogel synergistic therapy system not only possesses glucose-responsive insulin delivery property, but also provides good thrombolytic capacity. Thus, this micelle-hydrogel synergistic therapy system can be used as a platform for diabetes and vascular diabetes complications treatment.
研究领域:
生物材料学
·
药物递送系统
·
糖尿病治疗
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2021
·Vol. 14
·期 6
·1099-1109
·
IF 3.366
Jin Yueying,Xu Chun-Yan,Wang Jing,Man Xiaoxi,Shi Qing,Nie Fenghuan,Nan Jun,Min Jun Zhe
A new simple and sensitive method for the simultaneous detection of free DL-amino acids (DL-AA) in natto was established by UPLC-fluorescence (FL) using the newly developed fluorescence derivatization reagent DBD-trans-2-methyl-L-proline (DBD-M-Pro) by precolumn derivatization. DBD-M-Pro reacts with DL-amino acids at 60 °C for 60 min. Using BEH C18 (2.1 mm × 100 mm, 1.7 μm) column gradient analysis for 20 min, the resolution of diastereomers after the derivatization of four DL-amino acids was 1.65–3.50. The detection limit for amino acids was 0.25–2.5 pmol. The average recovery (%) of DL-amino acids was 86.65–118.70%. The method was applied to the detection of chiral amino acids in natto beans and mucus, and four chiral amino acids, DL-Gln, DL-Asp, DL-Glu, and DL-Ala, were simultaneously detected. At the same time, the DL-amino acid content and D/L ratio of three different manufacturers of natto were compared quantitatively.
研究领域:
生物化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
·
2017
·
IF 3.887
Shao-Fei Zhang,Chunmei Gao,Shaoyu Lü,Jiujun He,Mingzhu Liu,Can Wu,Yijing Liu,Xinyu Zhang,Zhen Liu
Nattokinase (NK) has been used as a new generation thrombolytic drug, due to its high safety, low cost and low side effects. However, it is sensitive to external environment and may lose the enzyme activity easily. Peptide dendrimer possesses functional groups on its surface, adjustable sizes, biodegradability, biocompatibility, and low toxicity, which could be used as ideal carrier for drug protection and delivery. Demonstrated for the first time in this paper, a PEGylated dendrimer (G n -PEG-G n ) composed of polyglutamic acid is designed and synthesized as delivery platform of NK for thrombus treatment. A panel of PEGylated dendrimers with three different generations of 2, 3, 4 was prepared to investigate the effect of dendrimer architecture on the properties and therapeutic efficacy of the resultant NK-loaded delivery systems in terms of the morphology, dimension and enzyme activity. The results demonstrated that the NK-loaded G 3 -PEG-G 3 (G 3 -PEG-G 3 /NK ratio of 6/1), of all the formulations, displayed the optimal enzyme activity for dissolving thrombus in vitro , thus offering great potential for the treatment of thrombus.
研究领域:
生物材料
·
药物递送
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOPROCESS AND BIOSYSTEMS ENGINEERING
·
2025
·
IF 3.6
Zheng Jiawen,Sun Yaping,Liao Yunyu,Qin Peng,Che Rongzhen,Zhao Jing-yi,Xiao Zijun
Nattokinase (NK) is one of the most important functional components in natto, but its content is low. In this study, the fermentation conditions using Bacillus subtilis JZ08-02 for high-yield NK production were investigated, and the residual bacterial pellets were used to prepare a natto starter. Batch fermentation of NK was conducted using a 5 L fermenter, and soybean milk and glucose were used as the substrates. When the stirring speed was increased from 450 to 650 rpm with air supply at 1.0 vvm, NK was increased from 4859 ± 142 to 12,294 ± 226 IU/mL. When pure oxygen was supplied, 15,013 ± 550 IU/mL of NK was obtained. When fed-batch fermentation was conducted, the titer was further elevated to 18,014 ± 112 IU/mL, which was increased by about 76% compared with the previous result. The experimental findings revealed that aeration control and nutrient feeding regimens exerted pronounced effects on NK productivity during submerged fermentation. The crude enzyme supernatant was obtained by centrifugation and the precipitate was collected. With optimized protectant, the bacterial pellets were freeze-dried with 90.1% cell survival rate. Using economical and edible feedstocks, this study achieved a significant enhancement in NK fermentation yield via oxygen-enriched fed-batch cultivation. At the same time, a natto starter was prepared as a by-product using the residual cell waste.
研究领域:
微生物学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Nutrients
·
2023
·Vol. 15
·期 4
·973
·
IF 5.9
Haiyan Zhou,Wenjing Liu,Yiqian Lv,Ke Liu,Yin Wang,Shuangli Meng,Tong Kang,Yuechao Bao,Huicui Meng
We aimed to examine the effect of natto and red yeast rice (NR) supplementation on lipid and lipoprotein profiles, gene expressions of cholesterol metabolism, and the composition of gut microbiota in ApoE-/-mice. Forty-one male ApoE-/-mice aged 7–8 wks old were randomly fed a control diet (CD), CD + NR (oral gavage at 0.3 g/kg BW/day), high-fat and high-cholesterol diet (HFD), or HFD + NR for 12 wks. Fasting blood samples, liver and intestine tissues and fecal samples were collected at week 12. Biochemical parameters, gene expressions in cholesterol metabolism and gut microbiota composition and diversity were measured using standard methods. NR supplementation had no significant effect on lipid and lipoprotein profiles. Compared with the HFD group, HFD + NR resulted in higher mRNA expressions of HMGCR and CYP7A1 (bothP-NR< 0.05) and ABCA1 (P-diet*NR= 0.0134,P-NR= 0.0407), lower mRNA expression of PCSK9 (P-diet*NR= 0.0002), lower fasting glucose concentrations (P-diet*NR= 0.0011), and lower relative abundance of generaBacteroidesandLactococcus(bothP-NR< 0.01) andCoriobacteriaceae_UCG-002(P-diet*NR= 0.0007). The relative abundance ofLactococcuswas inversely correlated with HMGCR and CYP7A1, and the relative abundance ofCoriobacteriaceae_UCG-002was positively correlated with PCSK9 and inversely correlated with ABCA1 (allP< 0.05). These findings suggest that NR supplementation may regulate gene expressions in cholesterol metabolism via changes in the gut microbiota in HFD-fed ApoE-/-mice.Keywords:natto;red yeast rice;gene expression;cholesterol metabolism;gut microbiota
研究领域:
营养学
·
分子生物学
·
胃肠病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2017
·Vol. 11
·期 2
·343-354
·
IF 2.038
Liu Ye,Su Hang,Song Huan-Lu
Natto is a kind of traditional fermentation food. Organic soybean of china northeast was selected as the material to produce natto according to the condition optimized before. Four extraction methods (SAFE (solvent-assisted flavor evaporation), SDE (simultaneous distillation and extraction), SPME (solid phase microextraction), and DHS (dynamic headspace sampling)) were applied to extract the volatile compounds of natto. Aroma compounds were separated and analyzed with gas chromatography-olfactometry-mass spectrometry (GC-MS/O) of DB-5 and DB-Wax capillary columns. Seventy-seven compounds were identified by four extraction methods. Among them, 42, 23, 31, and 36 compounds were identified by SPME, DHS, SDE, and SAFE, respectively. SAFE and SDE had a better extraction effect on ester, ether, and aromatic compounds, while SPME and DHS could extract ketone, acid, and pyrazine compounds effectively. SPME was fit for the extraction of natto aroma compounds. These compounds included 14 ketones, 9 alcohols, 4 aldehydes, 6 acids, 4 sulfur compounds, 5 esters, 8 pyrazines, 19 aromatics, and 8 others. Fourteen compounds were identified as key aroma compounds in natto, including 2,3-butanedione, 5-methyl-2-hexanone, 3-hydroxy-2-butanone, 2-nonanone, furaldehyde, acetic acid, 2-ethyl butyric acid, ethyl acetate, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3,5-dimethyl-2-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-methyl-6-ethylpyrazine, and benzaldehyde. Pyrazine was the important aroma compound with the high FD (flavor dilution) value in natto.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
POLYMERS FOR ADVANCED TECHNOLOGIES
·
2019
·Vol. 30
·期 9
·2353-2360
·
IF 2.162
Mengjie Huang,Shaoyu Lü,Yanzheng Ji,Zengqiang Wang,Shao-Fei Zhang,Taomei Qi,Jia Yan,Tao Li,Yongming Liu,Mingzhu Liu
Thrombosis has become one of the major diseases harmful to human health. The new-generation thrombolytic drug nattokinase (NK) has been used in the treatment of thrombosis because of its high safety, small side effects, and good thrombolytic effect. However, its application is limited because of its short half-life and inactivation in external environments. Therefore, it is necessary to retain the enzyme activity of NK to improve its environmental stability. In this study, NK was decorated by bonding peptide dendrimers to improve its enzymatic activity. Polyglutamic acid dendrimers of generation 2 were firstly synthesized, and then the targeting molecule arginine-glycine-aspartic acid (RGD) was linked to dendrimers by reaction of carboxyl and amino groups. Subsequently, polyglutamic dendrimer particles were bonded on the periphery of NK by chemical reaction and were used as carriers for NK. The carriers were characterized by Fourier transform infrared (FTIR) and thermogravimetric (TG) analysis, and their size and morphology were evaluated. Their enzyme activity at different pH and temperature was determined, and improved NK activity was achieved after bonding with dendrimers under acid and alkaline conditions and high temperature. Their thrombolytic properties were evaluated by in vitro and in vivo thrombolytic experiments. Effective thrombolytic effect was observed. This study indicated that the NK carrier prepared by chemical bonding may have applications in the treatment of thrombosis.
研究领域:
生物化学
·
药学
·
医学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Jin Wang,Liwen Zhang,Zhelin Kuang,Ye Ge,Yingqing Zhang
The health benefits of natto, a fermented soy product, have gained attention, but its effects on atopic dermatitis are not well-studied. This study aims to investigate the effects of natto extract on atopic dermatitis and to understand its underlying mechanisms. A mouse model of DNCB-induced atopic dermatitis was utilized to evaluate the intervention effects. Results showed that natto extract could significantly ameliorate the symptoms of atopic dermatitis, reduce the spleen index, attenuate dorsal skin lesions, and reduce the levels of IgE, IL-4, and IFN-γ in the serum. A total of 865 components were identified by UPLC-MS/MS-based untargeted metabolomics. Glycitein, hispidulin, and aurantiamide acetate were identified as key active components by network pharmacology. Interleukin-6, tumor necrosis factor, and prostaglandin endoperoxide synthase 2 were the core targets. Crucial signaling pathways involved Th17 cell differentiation, tumor necrosis factor signaling, and toll-like receptor signaling pathways. Molecular docking and dynamics simulation results demonstrated stable interactions between most active ingredients and core targets via hydrogen bond and hydrophobic interactions. These findings suggest that natto extract can ameliorate atopic dermatitis, enhance the understanding of the actions and mechanisms of its active ingredients, and provide a theoretical foundation for future research.
研究领域:
药理学
·
免疫学
·
生物信息学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yongjie Zhou,Zixin Fu,Peipei Dou,Chen Yu,Xianyou Dong,Hui Hong,Yongkang Luo,Yuqing Tan
Nattokinase (NK), an alkaline serine protease, is recognized for its cardiovascular benefits through the modulation of blood coagulation and fibrinolytic pathways. Atherosclerosis (AS), a primary cause of cardiovascular disease (CVD) worldwide, is responsive to dietary interventions. However, studies investigating NK’s digestion, absorption, and mechanisms in mitigating AS remain limited. This study evaluated the effects of high-dose NK treatment (H-NK, 900 FU/kg body weight) administered over six weeks in ApoE -/- mice, which resulted in significant reductions in atherosclerotic lesions. In vitro digestion simulations showed that 25.8% of NK’s enzymatic activity was retained post-digestion, and thrombolysis assays demonstrated a thrombolytic efficacy of 30%-40% at concentrations ≥ 5,000 μg/mL, regardless of clot age. Absorption experiments using a rat everted intestinal sac model revealed a small intestine absorption rate of 37.0%, with the absorbed peptides being predominantly hydrophobic, uncharged, and shorter than 10 amino acids. Proteomic analysis of mouse liver tissues identified that high-dose NK down-regulated PXDN (peroxidasin) and PNLIP (pancreatic lipase), proteins involved in promoting lipid oxidation, and intestinal lipid absorption. These proteomic changes enhanced lipid metabolism, reduced lipid peroxidation, and alleviated AS through the "Lipid and Atherosclerosis" pathway. Overall, this study provides a deeper understanding of NK’s biological activity and supports its potential as a novel dietary supplement for the management of CVD.
研究领域:
心血管疾病研究
·
营养学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A
·
2017
·Vol. 106
·期 2
·440-449
·
IF 3.076
Can Wu,Chunmei Gao,Shaoyu Lü,Xiubin Xu,Na Wen,Shaofei Zhang,Mingzhu Liu
Thrombotic disease has become one of the leading causes of mortality among humans globally. Nattokinase (NK), a novel thrombolytic agent, has attracted the attention of researchers. However, NK is a serine protease that is vulnerable to environmental effects resulting in its inactivation. In this study, polylysine dendrimer (PLLD) was synthesized through divergence-convergence method, and a series of NK/PLLD nanocomposites with different molar ratio was prepared. In addition, NK was successfully incorporated into the cores of PLLD G4 through hydrogen bonds and van der Waals forces. In NK/PLLD nanocomposites, when the molar ratio of NK to PLLD is 1:30, a high relative enzyme activity level (up to 117%) was achieved and was more stable at different temperatures and pH than free NK. In in vitro thrombolysis experiment, compared with free NK, NK/PLLD nanocomposites could control the release of NK. The thrombolysis rate of NK/PLLD nanocomposites reached 50% at 12 h, which can effectively avoid other complications such as hemorrhage. Interestingly, NK/PLLD nanocomposites with positive charge can penetrate into the negatively charged thrombus through electrostatic interaction, thus providing a good thrombolytic effect. Hemolysis and MTT experiments show that PLLD nanomaterials can serve as ideal carriers of protein drugs. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 106A: 440–449, 2018.
研究领域:
生物材料学
·
医学
·
药剂学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Ye Liu,HuanLu Song,Huanzhen Luo
The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted flavor evaporation (SAFE) techniques were employed to extract volatile organic compounds. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) using DB-5 and DB-Wax capillary columns. Seventy-nine compounds were extracted and identified, including 17 ketones, 17 alcohols, 9 aldehydes, 6 acids, 7 esters, 8 pyrazines, 8 aromatics, and 7 others. Twenty-two compounds were identified as the key aroma compounds of natto by aroma extraction dilution analysis (AEDA). Pyrazines played a key role in the flavor of natto both during the fermentation and maturation. 2,5-Dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, and 2,3,5-methyl-6-ethylpyrazine contributed substantially to natto flavor. They presented significant positive and negative correlations with the gDNA copies of Bacillus natto during fermentation and maturation, respectively.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）