纳豆激酶的微生物生产及其生理功能的研究进展  

Advance on Nattokinase Microbial Production and Physiological Function

作　　者：姚明静 杨杨[1] 范婧 赵祥颖 任丽琨 边鑫 邢童林 朱鹏宇 孙智慧[1] 张娜[1] YAO Mingjing;YANG Yang;FAN Jing;ZHAO Xiangying;REN Likun;BIAN Xin;XING Tonglin;ZHU Pengyu;SUN Zhihui;ZHANG Na(Key Laboratory of Food Science and Engineering of Heilongjiang Province,College of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China;Shandong Provincial Key Laboratory of Food and Fermentation Engineering,Shandong Food Ferment Industry Research&Design Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076 [2]齐鲁工业大学(山东省科学院)山东省食品发酵工业研究设计院,山东省食品发酵重点实验室,山东济南250013

出　　处：《食品工业科技》2022年第14期435-444,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(32072258);黑龙江省科技重大专项资助(2020ZX08B02,2019ZX08B02);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目;哈尔滨商业大学“青年创新人才”支持计划(2019CX06);哈尔滨商业大学研究生科研创新项目(YJSCX2020-636HSD)。

摘　　要：随着人们生活水平的提高,血栓病患者呈逐渐增多的趋势。现有的溶栓药物中,纳豆激酶因其半衰期长、特异性强、副作用小、可直接口服等优点而引起了广大关注。本文结合近年来国内外的相关研究成果,详述了纳豆激酶的结构特征、纤溶活性和抗血栓活性的作用机制,总结了纳豆激酶的现有生产菌株及利用发酵优化及基因工程和蛋白质工程提高酶产量或改善酶学特性等方面的进展,阐述了纳豆激酶的生理功能,最后对纳豆激酶应用面临的挑战和未来发展趋势进行了展望,以期为纳豆激酶的进一步研究提供理论依据。With the improvement of people’s living standard,the number of patients with thromboembolism is increasing gradually.Among the existing thrombotic drugs,nattokinase attracts great attention due to its advantages of long half-life,strong specificity,small side effects,and can be taken orally directly.Based on the related research results at home and abroad,the structure features of nattokinase,the fibrinolytic activity and the mechanism of action of antithrombotic activity of NK are described.Also,the hard work in strain breeding,strain transformation for higher enzyme yield or better enzyme character and medium optimization are also summarized.Moreover,the physiological function of nattokinase are expounded.Finally,the challenges and future development trends of nattokinase application are prospected in order to provide theoretical basis for further research on nattokinase.

关 键 词：纳豆激酶 枯草芽孢杆菌 微生物发酵生产 生理功能 

分 类 号：TS201.25[轻工技术与工程—食品科学]