NDLI: Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review

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Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review

Content Provider	MDPI
Author	Li, Danfeng Hou, Lizhen Hu, Miao Gao, Yaxin Tian, Zhiliang Fan, Bei Li, Shuying Wang, Fengzhong
Copyright Year	2022
Description	With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or dietary nutriments. The dietary consumption of natto, a traditional Bacillus-fermented food (BFF), can reduce the risk of CVDs. Nattokinase (NK), a natural, safe, efficient and cost-effective thrombolytic enzyme, is the most bioactive ingredient in natto. NK has progressively been considered to have potentially beneficial cardiovascular effects. Microbial synthesis is a cost-effective method of producing NK. Bacillus spp. are the main production strains. While microbial synthesis of NK has been thoroughly explored, NK yield, activity and stability are the critical restrictions. Multiple optimization strategies are an attempt to tackle the current problems to meet commercial demands. We focus on the recent advances in NK, including fermented soybean foods, production strains, optimization strategies, extraction and purification, activity maintenance, biological functions, and safety assessment of NK. In addition, this review systematically discussed the challenges and prospects of NK in actual application. Due to the continuous exploration and rapid progress of NK, NK is expected to be a natural future alternative to CVDs.
Starting Page	1867
e-ISSN	23048158
DOI	10.3390/foods11131867
Journal	Foods
Issue Number	13
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2022-06-24
Access Restriction	Open
Subject Keyword	Foods Peripheral Vascular Disease Bacillus-fermented Food Bacillus Spp. Fibrinolytic Enzyme Nattokinase
Content Type	Text
Resource Type	Article

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