豆豉中纳豆杆菌的筛选和纳豆激酶的初步分离  

Screening of Bacillus subtilis and separation of nattokinase from traditional Chinese food Douchi

作　　者：杨艳燕[1] 李顺意[1] 高尚[1] 闫达中[1] 陈勇[1] 

机构地区：[1]湖北大学生命科学学院,湖北武汉430062

出　　处：《沈阳药科大学学报》2001年第6期436-438,442,共4页Journal of Shenyang Pharmaceutical University

基　　金：湖北省教育厅基金资助项目 ( 99D0 0 3) ;湖北省生物化学与分子生物学重点学科基金资助

摘　　要：利用改良的培养基 纤维蛋白平板法 ,从我国传统食品豆豉中筛选出具有高纤溶活性的纳豆杆菌菌株 ;菌株液体发酵法制得粗酶液 ,采用沉淀法及柱层析等方法从发酵液中初步分离纳豆激酶 ;并应用体外溶栓实验考察分析了纳豆激酶的纤溶活性 。Two Bacillus subtilis strains with high fibrinolysis activity were screened from traditional Chinese food Douchi with an improved medium fibrinogen plate. A study and optimization on the fermentation process, nattokinase has been separated from the fermented fluid with precipitation and column chromatography. The fibrinolysis activity of nattokinase was determined and analyzed in the thrombolysis experiment in vitro . The method will provide experimental evidence for developing new thrombolytic medicine and health food.

关 键 词：纳豆杆菌 纳豆激酶 纤溶活性 豆鼓 纤维蛋白平板法 

分 类 号：R965.1[医药卫生—药理学]