Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto

被引：7
|
作者：
Miyazawa, Taiki [1 ]
Abe, Chizumi [1 ]
Bhaswant, Maharshi [1 ]
Ikeda, Ryoichi [2 ]
Higuchi, Ohki [1 ,3 ]
Miyazawa, Teruo [1 ]
机构：
[1] Tohoku Univ, New Ind Creat Hatchery Ctr NICHe, 6-6-10 Aramakiaza Aoba,Aoba Ku, Sendai, Miyagi 9808579, Japan
[2] Asahimatsu Foods Co Ltd, Food Res Lab, Iida, Nagano, Japan
[3] Biodynam Plant Inst Co Ltd, Sapporo, Hokkaido, Japan
来源：
FOOD BIOENGINEERING | 2022年 / 1卷 / 3-4期
关键词：
antimicrobial; Bacillus subtilis natto; fermented food; health benefits; natto; GAMMA-GLUTAMIC ACID; POTENTIAL APPLICATION; FOOD; LEVAN; NATTOKINASE; CELLS; WB600;
D O I：
10.1002/fbe2.12036
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of bioactive compounds such as levan, menaquinone-7, nattokinase, and others. Such bioactive compounds produced by B. subtilis natto are deeply involved in the function of natto, because they are consequently contained in natto. This review summarizes bioactive compounds and its functions of (1) B. subtilis and its subspecies, (2) B. subtilis natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods.
引用
收藏
页码：241 / 251
页数：11
相关论文
共 50 条
  • [41] Fibrinolytic characteristics of Bacillus subtilis G8 isolated from natto
    Pinontoan, Reinhard
    Elvina
    Sanjaya, Astia
    Jo, Juandy
    BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH, 2021, 40 (03) : 144 - 149
  • [42] A Tryptophan Prenyltransferase with Broad Substrate Tolerance from Bacillus subtilis subsp natto
    Sugita, Tomotoshi
    Okada, Masahiro
    Nakashima, Yu
    Tian, Tian
    Abe, Ikuro
    CHEMBIOCHEM, 2018, 19 (13) : 1396 - 1399
  • [43] Purification and Characterization of Nattokinase from Bacillus subtilis Natto B-12
    Wang, Cong
    Du, Ming
    Zheng, Dongmei
    Kong, Fandong
    Zu, Guoren
    Feng, Yibing
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (20) : 9722 - 9729
  • [44] Bacillus subtilis Bacteremia from Gastrointestinal Perforation after Natto Ingestion, Japan
    Hashimoto, Takehiro
    Yahiro, Takaaki
    Khan, Sakirul
    Kimitsuki, Kazunori
    Hiramatsu, Kazufumi
    Nishizono, Akira
    EMERGING INFECTIOUS DISEASES, 2023, 29 (10) : 2171 - 2172
  • [45] PURIFICATION AND CHARACTERIZATION OF NATTOKINASE FROM BACILLUS SUBTILIS NATTO B-12
    Wang, Cong
    Du, Ming
    Han, Bing
    Kong, Fandong
    Zu, Guoren
    ANNALS OF NUTRITION AND METABOLISM, 2009, 55 : 681 - 681
  • [46] ISOLATION AND CHARACTERIZATION OF 4 TYPES OF PLASMIDS FROM BACILLUS-SUBTILIS-(NATTO)
    TANAKA, T
    KOSHIKAWA, T
    JOURNAL OF BACTERIOLOGY, 1977, 131 (02) : 699 - 701
  • [47] Analysis of glucolipid functions in Bacillus subtilis
    Chiba, Minako
    Tanimura, Yu
    Matsuoka, Satoshi
    Asai, Kei
    Hara, Hiroshi
    Matsumoto, Kouji
    GENES & GENETIC SYSTEMS, 2009, 84 (06) : 456 - 456
  • [48] Toxicological assessment of nattokinase derived from Bacillus subtilis var. natto
    Lampe, Bradley J.
    English, J. Caroline
    FOOD AND CHEMICAL TOXICOLOGY, 2016, 88 : 87 - 99
  • [49] Levan from Bacillus subtilis Natto: Optimization of Productivity Using Factorial Design
    Cabral de Melo, F. C. B.
    Borsato, D.
    Buzato, J. B.
    Celligoi, M. A. P. C.
    JOURNAL OF BIOTECHNOLOGY, 2010, 150 : S378 - S378
  • [50] BIOLOGICAL PROPERTIES OF BACILLUS-SUBTILIS
    OLIVIER, HR
    NATURE, 1946, 157 (3982) : 238 - 239
12345