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

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外文摘要：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.

外文关键词：

NattokinaseFunctional food ingredientAging-related diseasesCardiovascular diseasesInflammation

作者：

Hao Wu、Qian Zhang、Hao Suo、Feng Xu、Wanxu Huang、Dan Ohtan Wang

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作者单位：

Wuya College of Innovation,Shenyang Pharmaceutical University,Shenyang 110016,China

College of Optoelectronic Engineering,and Institute for Innovative Development of Food Industry,Shenzhen University,Shenzhen 518060,China

College of Life Sciences and Biopharmaceutical,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

RIKEN Center for Biosystems Dynamics Research,Kobe 650-0047,Japan

Graduate School of Biostudies,Kyoto University,Kyoto 606-8501,Japan

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基金：

China Postdoctoral Science FoundationChina Postdoctoral Science FoundationNational Natural Science Foundation of ChinaNational Natural Science Foundation of ChinaDepartment of Education of Liaoning Province

项目编号：

2021M6938702022M71139532000426319713351911520092

出版年：

2024

DOI：

10.26599/FSHW.2022.9250198

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)