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纳豆激酶的制备及其改性研究进展 被引量：4

Research progress on preparation and modification of nattokinase
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摘要 纳豆激酶(EC 3.4.21.62)是纳豆芽孢杆菌(Bacillus subtilis natto)发酵产生的一种丝氨酸蛋白酶,在体外和体内均具有强烈的纤维蛋白溶解活性。提高纳豆激酶的产量及其稳定性和经口服后的生物利用度具有重要的研究意义,该文综述了野生菌、基因工程菌及动植物细胞发酵/培养制备纳豆激酶的方法,及其稳定性和生物利用度等性能改善方面的研究进展,并对纳豆激酶研究的发展前景进行了展望。 Nattokinase （EC 3.4.21.62） is a kind of serine protease produced by Bacillus subtilis natto, which has strong fibrinolytic activity in vitro and in vivo. Improving the yield, stability and bioavailability of nattokinase has important research significance. The paper reviewed nattokinase prepara- tion by fermentation, culture of wild and genetically engineered strains, and plant and animal cells. The performance improvement including the sta- bility and bioavailability were summarized. The development prospect of nattokinase was expected.
作者 季顺利 蔡俊秀 崔青 钱炳俊 姚晓敏 张建华
机构地区 上海交通大学农业与生物学院 福建省湄州湾职业技术学院海洋与环境学院
出处 《中国酿造》 CAS 北大核心 2016年第6期6-10,共5页 China Brewing
基金 国家自然科学基金资助项目(31171737)
关键词 纳豆激酶 制备 改性 nattokinase preparation modification
分类号 Q556 [生物学—生物化学]
  • 相关文献

参考文献43

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二级参考文献17

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共引文献7

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二级引证文献24

中国酿造
2016年 第6期

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