Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

Sumi, Hiroyuki; Ikeda, Shiori; Ohsugi, Tadanori

Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

Hiroyuki Sumi^*, Shiori Ikeda, Tadanori Ohsugi

Department of Physiological Chemistry, Kurashiki University of Science and the Arts, Kurashiki 712-8505, Japan.

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Identifiers and Pagination:

Year: 2009
Volume: 3
First Page: 10
Last Page: 14
Publisher Id: TOFSJ-3-10
DOI: 10.2174/1874256400903010010

Article History:

Received Date: 17/7/2008
Revision Received Date: 25/11/2008
Acceptance Date: 5/12/2008
Electronic publication date: 2/4/2009
Collection year: 2009

© 2009 Sumi et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

^* Address correspondence to this author at the Department of Physiological Chemistry, Kurashiki University of Science and the Arts, Kurashiki 712-8505, Japan; E-mail: sumi@chem.kusa.ac.jp

It was found that when dipicolinic acid is added to the culture solution of Bacillus subtilis natto, the area of fibrin dissolved by nattokinase (standard fibrin plate) and the amidase activity of nattokinase against Suc-Ala-Ala-Pro-PhepNA increased. For example, when manufacturing natto using steamed soybeans, the addition of 10-64 mM of dipicolinic acid increases amidase activity by more than 10 times.

The concentration of vitamin K² (menaquinone-7) also increased by about 4 times with the addition of 10 mM of dipicolinic acid. No other food contains such a high concentration of vitamin K². The results were the same for the shaking culture as well as for the stationary culture. If the concentration of dipicolinic acid is appropriately controlled, a product with excellent levels for both nattokinase activity and vitamin K² concentration could be manufactured.

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RESEARCH ARTICLE

Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

Article Information

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Article History:

Abstract

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Published Contents

About the Editor

About the Journal

The Open Food Science Journal

Table of Contents

Press Release

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Ministry Of Health, Jordan joins Bentham Open as Institutional Member

Porto University joins Bentham Open as Institutional Member

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