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Review

Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review

1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
2
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Xuegang Luo and Zhongyuan Li
Foods 2022, 11(13), 1867; https://doi.org/10.3390/foods11131867
Received: 30 May 2022 / Revised: 16 June 2022 / Accepted: 20 June 2022 / Published: 24 June 2022
With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or dietary nutriments. The dietary consumption of natto, a traditional Bacillus-fermented food (BFF), can reduce the risk of CVDs. Nattokinase (NK), a natural, safe, efficient and cost-effective thrombolytic enzyme, is the most bioactive ingredient in natto. NK has progressively been considered to have potentially beneficial cardiovascular effects. Microbial synthesis is a cost-effective method of producing NK. Bacillus spp. are the main production strains. While microbial synthesis of NK has been thoroughly explored, NK yield, activity and stability are the critical restrictions. Multiple optimization strategies are an attempt to tackle the current problems to meet commercial demands. We focus on the recent advances in NK, including fermented soybean foods, production strains, optimization strategies, extraction and purification, activity maintenance, biological functions, and safety assessment of NK. In addition, this review systematically discussed the challenges and prospects of NK in actual application. Due to the continuous exploration and rapid progress of NK, NK is expected to be a natural future alternative to CVDs. View Full-Text
Keywords: Bacillus-fermented food; Bacillus spp.; fibrinolytic enzyme; nattokinase Bacillus-fermented food; Bacillus spp.; fibrinolytic enzyme; nattokinase
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MDPI and ACS Style

Li, D.; Hou, L.; Hu, M.; Gao, Y.; Tian, Z.; Fan, B.; Li, S.; Wang, F. Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review. Foods 2022, 11, 1867. https://doi.org/10.3390/foods11131867

AMA Style

Li D, Hou L, Hu M, Gao Y, Tian Z, Fan B, Li S, Wang F. Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review. Foods. 2022; 11(13):1867. https://doi.org/10.3390/foods11131867

Chicago/Turabian Style

Li, Danfeng, Lizhen Hou, Miao Hu, Yaxin Gao, Zhiliang Tian, Bei Fan, Shuying Li, and Fengzhong Wang. 2022. "Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review" Foods 11, no. 13: 1867. https://doi.org/10.3390/foods11131867

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