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

Abstract

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.

Microbial nattokinase: from synthesis to potential application

“…Among them, the thrombolytic effects of (2), (3), and (4) are achieved through the activation of fibrinogen. 24,26 Treatment of thrombotic complications…”

“…Researchers have studied crude extracts of NK and have shown that NK can effectively prevent or treat blood clots through direct or indirect routes and intervene in diseases such as hypertension, hyperglycemia, and liver cancer. [24][25][26][27][28] In addition, NK-producing strains not only produce NK when acting on different substrates but also give different properties to fermented foods depending on the fermentation substrate, such as an improvement of antioxidant activity and absorbability, and the production of polyphenolic compounds. 22,29,30 Therefore, safe strains with the ability to produce NK can also potentially develop functional foods.…”

“…Li D et al recently published a review focused on NK-enriched fermented soybean foods; 26 the present review concerned the synthetic process and mechanism of microbial NK and its biotechnological and biomedical applications. Although the recent advances in NK foods, production strains and safety assessments were addressed in the review by Li D et al , the systematical discussion and comment on NK from the perspective of microorganisms was indispensable due to the microbial transformation in NK production.…”

Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09

“…Natto is a traditional soybean product fermented by Bacillus subtilis that contains various functional components, such as nattokinase (NK), vitamin K, isoflavones, superoxide dismutase, phospholipids, saponins, and linoleic acid [ 1 , 2 ]. Natto is a low-cost but high-nutrition product made using a simple procedure.…”

Nattokinase historical sketch on experimental and clinical evidence

“…4 For these reasons, NK is considered a possible relevant drug that may be involved in the primary or secondary prevention of thrombotic diseases. 5 After the evaluation of the National Science Foundation in the United States of America, the general audience toward NK is increasing, and studies in vitro and in vivo are increasing too. 6 We here report current pieces of knowledge of NK actions.…”