蔬菜奶酪納豆中的新型纖溶酶 | 納豆激酶
引用 | PubMed報導
A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet
Abstract 蔬菜奶酪納豆具有很強的纖溶活性，這是日本典型的大豆食品。平均活性計算為約 40 CU(纖溶酶單位)/g 濕重。這種名為納豆激酶的新型纖維蛋白溶解酶很容易用鹽水提取。摩爾。wt 和 pI 分別約為 20,000 和 8.6。納豆激酶不僅消化纖維蛋白，還消化纖溶酶底物 HD-Val-Leu-Lys-pNA(S-2251)，它比其他底物對酶更敏感。二異丙基氟磷酸酯和 2,2,2-三氯-1-羥乙基-o,o-二甲基磷酸酯強烈抑制這種纖溶酶。 A strong fibrinolytic activity was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan. The average activity was calculated at about 40 CU (plasmin units)/g wet weight. This novel fibrinolytic enzyme, named nattokinase, was easily extracted with saline. The mol. wt and pI were about 20,000 and 8.6, respectively. Nattokinase not only digested fibrin but also the plasmin substrate H-D-Val-Leu-Lys-pNA (S-2251), which was more sensitive to the enzyme than other substrates tried. Diisopropyl fluorophosphate and 2,2,2-trichloro-1-hydroxyethyl-o,o-dimethylphosphate strongly inhibited this fibrinolytic enzyme.