Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto

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著者

    • OHSUGI Tadanori
    • Department of Physiological Chemistry, Kurashiki University of Science and the Arts
    • IKEDA Shiori
    • Department of Physiological Chemistry, Kurashiki University of Science and the Arts
    • SUMI Hiroyuki
    • Department of Physiological Chemistry, Kurashiki University of Science and the Arts

抄録

The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by <I>Bacillus subtilis natto</I> and contained in natto, a traditional Japanese fermented soybean food, were studied. It was found that addition of DPA with a final concentration of 5×10<SUP>-3</SUP>M results in substantial inhibition of platelet aggregation. DPA inhibition was found to be far stronger than that resulting from addition of aspirin. Furthermore, the clotting reaction of thrombin-fibrinogen was also found to be inhibited by DPA. It was confirmed by examination of thromboelastogram patterns that the coagulation of whole rat blood was completely inhibited by addition of 5×10<SUP>-3</SUP>M DPA. From the point of view of the blood coagulation system, these results show that DPA contained in natto may be effective in the prevention of thrombosis.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(3), 308-310, 2005-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084432
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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