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J-GLOBAL ID：200902235124762447   Reference number：06A0789377

Activation of Fibrinolysis (Nattokinase) Induced by Dipicolinic Acid and Related Compounds

ジピコリン酸及びその関連化合物により誘導された線維素溶解現象(納豆キナーゼ)の活性化

Author (3)： IKEDA Shiori (Kurashiki Univ. Sci. and the Arts, Kurashiki, JPN) ,  OHSUGI Tadanori (Kurashiki Univ. Sci. and the Arts, Kurashiki, JPN) ,  SUMI Hiroyuki (Kurashiki Univ. Sci. and the Arts, Kurashiki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 12  Issue： 2  Page： 152-155  Publication year： May. 2006 
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： *natto ,...
Semi thesaurus term： enzymatic activity ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Enzyme in general  (EB09010D)

Substance index (2)： Dipicolinic acid ,  Nicotinic acid

Reference (11)：

• Kondo, M. and Watanabe, K. (1995). Germination test method, In “Spore test manual,”1^st Edition, Gijutsudo Shuppan, Tokyo, pp. 73-74 (in Japanese).
• Ohsugi, T. and Sumi, H. (2002). Effect of bacterial spore-specified dipicolinic acid on the blood coagulation and fibrinolysis systems. Presented at 16th International Congress on Fibrinolysis and Proteolysis, Munich, September 8-13, T2-128.
• Sumi, H. (1994). Structure and fibrinolytic properties of nattokinase. In “Basic and clinical aspects of Japanese traditional food Natto,” ed. by Sumi, H., vol. 1, Japan Technology Transfer Association, Tokyo, pp. 49-56.
• Sumi, H. (1997). Bacillus subtilis natto and its antibacterial activity. In “New food materials and functions,” CMC, Tokyo, pp. 190-196 (in Japanese).
• Sumi, H. and Asano, T. (2001). Production of nattokinase, vitamin K2 and amino acids, through the fermentation of barley by Bacillus subtilis natto. Nippon Kasei Gakkaishi, 52, 937-942 (in Japanese).

Terms in the title (6)： ジピコリン酸 ,  関連化合物 ,  誘導 ,  線維素溶解現象 ,  納豆キナーゼ ,  活性化