Ontology highlight
ABSTRACT:
SUBMITTER: Weng Y
PROVIDER: S-EPMC5372539 | biostudies-literature | 2017 Feb
REPOSITORIES: biostudies-literature
Weng Yunqi Y Yao Jian J Sparks Sawyer S Wang Kevin Yueju KY
International journal of molecular sciences 20170228 3
Natto, a fermented soybean product, has been consumed as a traditional food in Japan for thousands of years. Nattokinase (NK), a potent blood-clot dissolving protein used for the treatment of cardiovascular diseases, is produced by the bacterium <i>Bacillus subtilis</i> during the fermentation of soybeans to produce Natto. NK has been extensively studied in Japan, Korea, and China. Recently, the fibrinolytic (anti-clotting) capacity of NK has been recognized by Western medicine. The National Sci ...[more]