Effect of a Novel Substance from nattor on Tissue-type Plasminogen Activator (t-PA) Release in Perfused Rat Hindlegs



Tadanori Ohsugi*, Erena Sumida, Hiroyuki Sumi
Department of Life Science, Kurashiki University of Science and the Arts, 2640 Nishinoura, Tsurajima, Kurashiki, Okayama 712-8505, Japan.


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© 2013 Ohsugi 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 Life Science, Kurashiki University of Science and the Arts, 2640 Nishinoura, Tsurajima, Kurashiki, Okayama 712-8505, Japan; Tel: +81-86-440-1074; Fax: +81-86-440-1074; E-mail: ohsugi@chem.kusa.ac.jp


Abstract

nattor is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. natto and natto fungi contain many physiologically active substances, including dipicolinic acid, nattorkinase, and vitamin K2. We used a rat hindleg perfusion model to show that the novel substances present in nattor improve thrombolytic activity in the blood. The perfusion sample was extracted by mixing nattor with twice the amount of water and heating at 121°C for 30 min. The effect of the extract on fibrin dissolution was measured using the rat hindleg perfusion test and the fibrin plate method. In blood vessels perfused with the natto extract made using the Miyagino strain, tissue-type plasminogen activator(t-PA) ac-tivity increased by 4.8 ± 2.1 times (n = 8). Five varieties of commercially available nattor were examined. The average in-crease in fibrinolytic activity was 5.8 ± 3.0 times (n = 20).

Keywords: Bacillus subtilis natto, tissue-type plasminogen activator, fibrinolysis, natto, hindleg perfusion, soybean.