Nattokinase as a functional food ingredient:therapeutic applications and mechanisms in age-related diseases

Hao Wu ¹Qian Zhang ¹Hao Suo ²Feng Xu ³Wanxu Huang ⁴Dan Ohtan Wang⁵

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作者信息

1. Wuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China
2. College of Optoelectronic Engineering,and Institute for Innovative Development of Food Industry,Shenzhen University,Shenzhen 518060,China
3. College of Life Sciences and Biopharmaceutical,Shenyang Pharmaceutical University,Shenyang 110016,China
4. Wuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China;The Fifth Affiliated Hospital of Guangzhou Medical University,Guangzhou 510700,China;State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process,Lianyungang 222001,China
5. Wuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China;RIKEN Center for Biosystems Dynamics Research,Kobe 650-0047,Japan;Graduate School of Biostudies,Kyoto University,Kyoto 606-8501,Japan
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Abstract

Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer's disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.

Key words

Nattokinase/Functional food ingredient/Aging-related diseases/Cardiovascular diseases/Inflammation

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基金项目

China Postdoctoral Science Foundation(2021M693870)

China Postdoctoral Science Foundation(2022M711395)

National Natural Science Foundation of China(32000426)

National Natural Science Foundation of China(31971335)

Department of Education of Liaoning Province(1911520092)

出版年

2024

食品科学与人类健康(英文)

CSTPCDCSCD

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参考文献量107

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