Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
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.
- Food science and technology research
Food science and technology research 11(3), 308-310, 2005-11-01
Japanese Society for Food Science and Technology