纳豆激酶的制备及其改性研究进展  

Research progress on preparation and modification of nattokinase

作　　者：季顺利 蔡俊秀 崔青[1] 钱炳俊[1] 姚晓敏[1] 张建华[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]福建省湄州湾职业技术学院海洋与环境学院,福建莆田351254

出　　处：《中国酿造》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)

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.

关 键 词：纳豆激酶 制备 改性 

分 类 号：Q556[生物学—生物化学]