云南高校图书馆联盟文献共享服务平台- NATTO

NATTO: 作品数：21被引量：154H指数：5; 导出分析报告; 相关作者：鲁梅芳曹小红王春玲蔡萍李凡更多>>; 相关机构：天津科技大学东北农业大学南京农业大学大连工业大学更多>>; 相关期刊：《食品工业科技》《Food and Nutrition Sciences》《环境保护科学》《Agricultural Biotechnology》更多>>; 相关基金：国家自然科学基金浙江省“食品科学与工程”重中之重学科建设项目开放基金黑龙江省自然科学基金黑龙江省科技攻关计划更多>>

Study on Solid Fermentation and Antioxidant Function of Natto被引量：1: 《Asian Agricultural Research》2024年第1期32-36,共5页Junxia SONG Hongbing QI Yanhong MAO; Supported by 2023 Zhanjiang Non-funded Science and Technology Research Plan(2023B01023);2022 University-level Education and Teaching Reform Project of Lingnan Normal University(LingShiJiaoWu2022154).Junxia SONG,bachelor degree,experimenter,research fields:physical geography.; [Objectives]To study the optimum conditions of solid fermentation of natto with antioxidant function as an index.[Methods]Single factor experiment and orthogonal experiment were designed to study the effects of temper...; 关键词：NATTO Solid fermentation Hydroxyl radical scavenging rate Antioxidant activity

Natto:A medicinal and edible food with health function被引量：2: 《Chinese Herbal Medicines》2023年第3期349-359,共11页Chunfang Wang Jinpeng Chen Wenguo Tian Yanqi Han Xu Xu Tao Ren Chengwang Tian Changqing Chen; supported by National Administration of Traditional Chinese Medicine International Cooperation Program(No.0610-2140NF020630)。; Natto is a soybean product fermented by natto bacteria.It is rich in a variety of amino acids,vitamins,proteins and active enzymes.It has a number of biological activities,such as thrombolysis,prevention of osteoporos...; 关键词：active ingredients application of natto mechanisms of action NATTO pharmacological actions

Effects of Bacillus subtilis Var. Natto Products on Capillary Blood Flow in Healthy Subjects with Peripheral Coldness: A Double-Blind, Placebo-Controlled, Randomized Parallel Study: 《Food and Nutrition Sciences》2022年第3期211-223,共13页Chiharu Fujita Yukio Usui Masanori Inoue; Purpose: NKCP®, a natto-derived dietary food supplement whose main component is bacillopeptidase F produced by Bacillus subtilis var. natto, has antithrombotic, fibrinolytic, and pressure-lowering effects, and al...; 关键词：Peripheral Coldness Blood Flow Bacillus subtilis Functional Foods

Analysis of Main Components and Prospects of Natto被引量：1: 《Advances in Enzyme Research》2021年第1期1-9,共9页Yanchun Liu Yanxia Han Lingli Cao Xiuling Wang Shijuan Dou; The word “natto” originated from Japan, which was known as stinky bean, salt bean or silk bean in Chinese folk. Natto contains multiple functional components, including nattokinase, soybean isoflavone, γ-polyglutam...; 关键词：NATTO NATTOKINASE Cardiovascular and Cerebrovascular Diseases Functional Food

纳豆芽孢杆菌MenA的生物信息学分析及亚细胞定位被引量：4: 《基因组学与应用生物学》2020年第10期4604-4613,共10页丁秀敏薛正莲王洲杨自名冯静静吴佳雯胡润章宁娟刘艳; 国家自然科学基金(31871781,31501465);安徽高校自然科学研究重点项目(KJ2018A0106);安徽省自然科学基金青年基金(1608085QC54);国家级大学生创新创业项目(2016103630055);安徽省大学生创新创业计划项目(20171036-3178);安徽工程大学青年基金(2017YQ01)共同资助。; 为了深入研究纳豆芽孢杆菌中1,4-二羟基-2-萘甲酸聚异戊二烯转移酶(BsnMenA)的结构和功能、催化作用机制以及亚细胞定位,本研究首先利用生物信息学软件对BsnMenA的系统进化关系、基本性质、亚细胞定位、结构域和motifs以及空间结构等进...; 关键词：纳豆芽孢杆菌(Bacillus SUBTILIS natto) 异戊烯转移酶MenA 生物信息学分析亚细胞定位

Expression and Purification of Multimeric Natto Peptide in Escherichia coli and Initial Characterization of Its Antimicrobial Activity and Stability被引量：2: 《Agricultural Biotechnology》2020年第1期9-11,113,共4页Bin DONG; Supported by Shandong Provincial Natural Science Foundation(ZR2018PC010);the Doctor Foundation of Binzhou University(2018Y09);Natural Science Program of Binzhou University(BZXYG1811); Increasing amounts of antibiotic resistant bacteria have been an emergency problem. Antimicrobial peptides are promising antibiotic alternatives for broad-spectrum antimicrobial activity and nearly no drug resistance....; 关键词：Antimicrobial peptide Antimicrobial activity Escherichia coli Heterogenous expression Natto peptide

Relationship between Dietary Habits and Plasma Homocysteine Concentrations in Elderly Japanese Women and Men: 《Food and Nutrition Sciences》2018年第5期595-608,共14页Hiroaki Kanouchi Kosuke Toyoda Hitomi Miyazaki Eva Mariane Mantjoro Hideshi Niimura Kazuyo Kuwabara Noriko Tsunematsu Nakahata Rie Ibusuki Shigeho Maenohara Toshiro Takezaki; The plasma homocysteine concentration is a good indicator of various diseases such as cardiovascular disease, stroke, and dementia. This study examined the relationship between plasma homocysteine concentrations and d...; 关键词：HOMOCYSTEINE FFQ Vegetables Chinese Tea NATTO Egg MISO SOUP YOGHURT

纳豆发酵工艺优化及风味改良被引量：2: 《食品界》2017年第6期135-137,共3页李振宇张凌沈晨忱武文加杨宇婷; 纳豆（natto）是一种来自日本的微生物发酵食品,最早起源于中国,后来传入日本。作为一种低成本但高营养的产品,纳豆以其优质的口感、丰富的营养和在预防疾病方面的重要作用被日益重视。传统纳豆以黄豆为原料进行发酵,产生的特殊氨味不...; 关键词：纳豆氨味微生物发酵 NATTO 加工工艺试验号感官评分发酵工艺正交试验电热恒温培养箱

紫菜纳豆菌发酵物中醇提物和多糖生物活性的初步研究被引量：1: 《海洋科学》2016年第6期56-61,共6页黄莺莺董焕焕杨苗苗矫丽萍邵霜岳琪魏玉西; 山东省自然科学基金项目(ZR2012DM014)~~; 纳豆菌(Bacillus natto)发酵后的条斑紫菜经稀释、离心后上清液用一定浓度的乙醇处理获得醇沉物和醇溶液。将醇沉物去蛋白得到粗多糖,进行抗氧化活性的研究;将醇溶液旋转蒸发得到浸膏,将浸膏按极性大小分相萃取分别得到石油醚相、乙酸...; 关键词：条斑紫菜(Porphyra yezoensis) 纳豆菌(Bacillus natto) 多糖醇提物抗氧化性抑菌活性

产蛋白酶和纤维素酶纳豆芽孢杆菌(B. Subtilis Natto)的筛选及其生物特性研究被引量：4: 《中国畜牧兽医》2011年第1期33-38,共6页奚晓琦王加启卜登攀孙妍周凌云魏宏阳; “十一五”国家奶业科技支撑计划(2006BAD12B03);动物营养学国家重点实验室(2004DA125184(团)0801); 采用酪蛋白平板和羧甲基纤维素钠（CMC-Na）平板初筛法,分别从北京、大连、日本3个产地的纳豆食品中分离筛选到10株产蛋白酶菌株（NY-1-NY-10）和10株产纤维素酶菌株（NS-1-NS-10）。经酶活力测定NY-1为蛋白酶活力最高菌株,NS-1为纤维...; 关键词：纳豆芽孢杆菌生长曲线芽孢蛋白酶纤维素酶筛选传代

NATTO