JMB

Cited by CrossRef (20)

  1. Danfeng Li, Lizhen Hou, Miao Hu, Yaxin Gao, Zhiliang Tian, Bei Fan, Shuying Li, Fengzhong Wang. Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review. Foods 2022;11:1867
    https://doi.org/10.3390/foods11131867
  2. Nivedita Mahakalakar, Gunjan Mohariya, Brijesh Taksande, Nandkishor Kotagale, Milind Umekar, Madhura Vinchurney. “Nattokinase as a potential therapeutic agent for preventing blood-brain barrier dysfunction in neurodegenerative disorders”. Brain Research 2025;1849:149352
    https://doi.org/10.1016/j.brainres.2024.149352
  3. Panpan Wang, Cuiying Peng, Xiaomei Xie, Xiongwei Deng, Meizhi Weng. Research progress on the fibrinolytic enzymes produced from traditional fermented foods. Food Science & Nutrition 2023;11:5675
    https://doi.org/10.1002/fsn3.3601
  4. Meng Jiang, Nan Shen, Haibo Zhou, You Wang, Sihan Lin, Jiayue Wu, Wen Di. The enrichment of neutrophil extracellular traps impair the placentas of systemic lupus erythematosus through accumulating decidual NK cells. Sci Rep 2021;11
    https://doi.org/10.1038/s41598-021-86390-0
  5. Qifeng Zhang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xuefeng Zeng, Xiao Wang. Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09. Foods 2022;11:2674
    https://doi.org/10.3390/foods11172674
  6. Li Yuan, Chen Liangqi, Tang Xiyu, Li Jinyao. Biotechnology, Bioengineering and Applications of Bacillus Nattokinase. Biomolecules 2022;12:980
    https://doi.org/10.3390/biom12070980
  7. Takashi Tanikawa, James Yu, Kate Hsu, Shinder Chen, Ayako Ishii, Takami Yokogawa, Yutaka Inoue, Masashi Kitamura. Development of Novel Monoclonal Antibodies Against Nattokinase. Monoclonal Antibodies in Immunodiagnosis and Immunotherapy 2023;42:153
    https://doi.org/10.1089/mab.2023.0012
  8. Devika Thapa, Vijay Kumar, Bindu Naik, Vivek Kumar, Arun Kumar Gupta, Yugal Kishore Mohanta, Bishwambhar Mishra, Sarvesh Rustagi. Harnessing probiotic foods: managing cancer through gut health. Food Sci Biotechnol 2024;33:2141
    https://doi.org/10.1007/s10068-024-01638-5
  9. Junyao Zhang, Yu Tang, Tao Yuan, Mengting Yang, Wenjing Fang, Li Li, Fei Fei, Aihua Gong. Nattokinase crude extract enhances oral mucositis healing. BMC Oral Health 2021;21
    https://doi.org/10.1186/s12903-021-01914-4
  10. Yanan Sheng, Jiani Yang, Changyuan Wang, Xindi Sun, Lei Yan. Microbial nattokinase: from synthesis to potential application. Food Funct. 2023;14:2568
    https://doi.org/10.1039/D2FO03389E
  11. Yanan Sheng, Shuang Zhang, Xintong Li, Shicheng Wang, Tao Liu, Changyuan Wang, Lei Yan. Phenotypic and genomic insights into mutant with high nattokinase-producing activity induced by carbon ion beam irradiation of Bacillus subtilis. International Journal of Biological Macromolecules 2024;271:132398
    https://doi.org/10.1016/j.ijbiomac.2024.132398
  12. Takashi Tanikawa, Yuka Kiba, James Yu, Kate Hsu, Shinder Chen, Ayako Ishii, Takami Yokogawa, Ryuichiro Suzuki, Yutaka Inoue, Masashi Kitamura. Degradative Effect of Nattokinase on Spike Protein of SARS-CoV-2. Molecules 2022;27:5405
    https://doi.org/10.3390/molecules27175405
  13. Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu, Zheng Wang. Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation. Fermentation 2023;9:950
    https://doi.org/10.3390/fermentation9110950
  14. Mingjing Yao, Yang Yang, Jing Fan, Chunmin Ma, Xiaofei Liu, Yan Wang, Bing Wang, Zhihui Sun, David Julian McClements, Jiaxiang Zhang, Liping Liu, Guanghua Xia, Na Zhang, Quancai Sun. Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges. Critical Reviews in Food Science and Nutrition 2024;64:3725
    https://doi.org/10.1080/10408398.2022.2134980
  15. Hao Wu, Qian Zhang, Hao Suo, Feng Xu, Wanxu Huang, Dan Ohtan Wang. Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases. 2024;13:2401
    https://doi.org/10.26599/FSHW.2022.9250198
  16. Amin Gasmi, Geir Bjørklund, Massimiliano Peana, Pavan Kumar Mujawdiya, Lyudmila Pivina, Adrien Ongenae, Salva Piscopo, Beatrice Severin. Phosphocalcic metabolism and the role of vitamin D, vitamin K2, and nattokinase supplementation. Critical Reviews in Food Science and Nutrition 2022;62:7062
    https://doi.org/10.1080/10408398.2021.1910481
  17. Pengcheng Li, Yang Hu, Yunbo Li, Yue Bao, Xiujuan Wang, Chunhong Piao. Co‐production of nattokinase and α ‐amylase from Bacillus natto fermentation using okara . Food Processing Preservation 2022;46
    https://doi.org/10.1111/jfpp.17130
  18. Panpan Wang, Cuiying Peng, Mei Li, Mengxue Cheng, Xuhui Fang, Zhilang Deng, Meizhi Weng, Xiongwei Deng, Xiaomei Xie. Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme. J Food Sci Technol 2024
    https://doi.org/10.1007/s13197-024-06051-8
  19. Rohit Kapoor, Sapna Khowal, Bibhu Prasad Panda, Saima Wajid. Comparative genomic analyses of Bacillus subtilis strains to study the biochemical and molecular attributes of nattokinases. Biotechnol Lett 2022;44:485
    https://doi.org/10.1007/s10529-022-03226-1
  20. Atieh Darbandi, Zahra Elahi, Leila Dadgar-Zankbar, Fatemeh Ghasemi, Naser Kakavandi, Sajjad Jafari, Talieh Darbandi, Roya Ghanavati. Application of microbial enzymes in medicine and industry: current status and future perspectives. Future Microbiology 2024;19:1419
    https://doi.org/10.1080/17460913.2024.2398337