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J-GLOBAL ID：200902219766382685   Reference number：06A0227082

Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto

Bacillus subtilis nattoの胞子成分,ジピコリン酸の抗血小板凝集及び抗血液凝固活性

Author (3)： OHSUGI Tadanori (Kurashiki Univ. Sci. and Arts, Kurashiki, JPN) ,  IKEDA Shiori (Kurashiki Univ. Sci. and Arts, Kurashiki, JPN) ,  SUMI Hiroyuki (Kurashiki Univ. Sci. and Arts, Kurashiki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 11  Issue： 3  Page： 308-310  Publication year： Nov. 2005 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： dicarboxylic acid ,...
Semi thesaurus term： fibrinolytic drug ,...

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JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Microorganism biochemistry  (EG03020N)

Substance index (1)： Dipicolinic acid

Reference (12)：

• Hashimoto, T., Black, S.H. and Gerhardt, P. (1960). Development of fine structure, thermostability, and dipicolinate, during sporogenesis in a bacillus. Can. J. Microbiol., 6 : 203-212.
• Nagayama, H. (1999). In “History of Natto”, ed. by Foods Pioneer Compilation, National Association of Natto Co-ops, Tokyo, p. 16.
• Otsuka, H., Amamiya, A. and Yamanaka, S. (1980). Thromboelastograph. Rinsyoukensa, 24 : 1432-1435.
• Sumi, H., Hamada, H., Tsushima, H., Mihara, H. and Muraki, H. (1987). A novel fibrinolytic enzyme nattokinase in the vegetable cheese Natto ; a typical and popular soybean food in the Japanese diet. Experimentia, 43 : 1110-1111.
• Sumi, H., Hamada, H., Miura, H., Nakanishi, K. and Hiratani, H. (1990). Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol., 84 : 139-143.

Terms in the title (6)： Bacillus ,  胞子 ,  ジピコリン酸 ,  血小板凝集 ,  血液凝固 ,  活性