Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto

被引:93
|
作者
Hsu, Ruei-Lin [1 ,2 ]
Lee, Kung-Ta [3 ]
Wang, Jung-Hao [3 ]
Lee, Lily Y. -L. [1 ]
Chen, Rita P. -Y. [1 ,2 ]
机构
[1] Acad Sinica, Inst Biol Chem, Taipei 115, Taiwan
[2] Natl Taiwan Univ, Inst Biochem Sci, Taipei 106, Taiwan
[3] Natl Taiwan Univ, Dept Biochem Sci & Technol, Taipei 106, Taiwan
关键词
Nattokinase; amyloid; natto; subtilisin NAT; amyloid degradation; fibril; amyloidosis; FIBRINOLYTIC ENZYME NATTOKINASE; VEGETABLE CHEESE NATTO; PRION PROTEIN; THIOFLAVIN-T; BETA; RAT; PLASMINOGEN; FIBRILS; DISEASE; BINDING;
D O I
10.1021/jf803072r
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
More than 20 unrelated proteins can form amyloid fibrils in vivo which are related to various diseases, such as Alzheimer's disease, prion disease, and systematic amyloidosis. Amyloid fibrils are an ordered protein aggregate with a lamellar cross-beta structure. Enhancing amyloid clearance is one of the targets of the therapy of these amyloid-related diseases. Although there is debate on whether the toxicity is due to amyloids or their precursors, research on the degradation of amyloids may help prevent or alleviate these diseases. In this study, we explored the amyloid-degrading ability of nattokinase, a fibrinolytic subtilisin-like serine protease, and determined the optimal conditions for amyloid hydrolysis. This ability is shared by proteinase K and subtilisin Carlsberg, but not by trypsin or plasmin.
引用
收藏
页码:503 / 508
页数:6
相关论文
共 50 条
  • [1] Screening of Bacillus subtilis natto and optimization of nattokinase fermentation
    Mei, Le-He
    Hu, Sheng
    Xu, Jing
    Yao, Shan-Jing
    Zheng, Xiao-Dong
    Zhejiang Daxue Xuebao (Gongxue Ban)/Journal of Zhejiang University (Engineering Science), 2004, 38 (10): : 1355 - 1360
  • [2] Natto bacillus as an oral fibrinolytic agent:: Nattokinase activity and the ingestion effect of Bacillus subtilis natto
    Sumi, H
    Yanagisawa, Y
    Yatagai, C
    Saito, J
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2004, 10 (01) : 17 - 20
  • [3] 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
  • [4] 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
  • [5] Toxicological assessment of nattokinase derived from Bacillus subtilis var. natto
    Lampe, Bradley J.
    English, J. Caroline
    FOOD AND CHEMICAL TOXICOLOGY, 2016, 88 : 87 - 99
  • [6] Preparation of a novel mixed milk with nattokinase produced by Bacillus subtilis (natto)
    Nie, Guangjun
    Liu, Ning
    Zhang, Erwei
    Zhao, Rui
    Zhang, Xiao
    Zhu, Xiangxiang
    Li, Hao
    Nie, Zhijie
    Yue, Wenjin
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (06)
  • [7] Designing a less immunogenic nattokinase from Bacillus subtilis subsp. natto: a computational mutagenesis
    Yoanes Maria Vianney
    Stanley Evander Emeltan Tjoa
    Reza Aditama
    Sulisyto Emantoko Dwi Putra
    Journal of Molecular Modeling, 2019, 25
  • [8] Designing a less immunogenic nattokinase from Bacillus subtilis subsp. natto: a computational mutagenesis
    Vianney, Yoanes Maria
    Tjoa, Stanley Evander Emeltan
    Aditama, Reza
    Putra, Sulisyto Emantoko Dwi
    JOURNAL OF MOLECULAR MODELING, 2019, 25 (11)
  • [9] Inhibition of nattokinase against the production of poly (γ-glutamic Acid) in Bacillus subtilis natto
    Li Wang
    Ning Liu
    Chenrui Yu
    Junliu Chen
    Kangjin Hong
    Yipeng Zang
    Mengmeng Wang
    Guangjun Nie
    Biotechnology Letters, 2020, 42 : 2285 - 2291
  • [10] Nattokinase produced by natto fermentation with Bacillus subtilis inhibits breast cancer growth
    Zhang, Bin
    Chai, Jing
    He, Lamei
    Dusanbieke, Mahebaer
    Gong, Aihua
    INTERNATIONAL JOURNAL OF CLINICAL AND EXPERIMENTAL MEDICINE, 2019, 12 (12): : 13380 - 13387