Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan.

@article{Fujita1993PurificationAC,
  title={Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan.},
  author={Manabu Fujita and Kinya Nomura and Kurt Hong and Yoshio Ito and Akiko Asada and S Nishimuro},
  journal={Biochemical and biophysical research communications},
  year={1993},
  volume={197 3},
  pages={1340-7}
}
A strong fibrinolytic enzyme (nattokinase) was purified from the vegetable cheese natto. Nattokinase was extracted from natto with saline and isolated by sequential use of hydrophobic chromatography on Butyl-Toyopearl, ion-exchange chromatography on CM-Toyopearl, and gel-filtration on Sephadex G-50. The isolated protein gave a single sharp band on SDS-PAGE either before or after reduction. The sequence, as determined by automated Edman degradation of the uncleaved molecule and its enzymatically… CONTINUE READING
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