Activation of Fibrinolysis (Nattokinase) Induced by Dipicolinic Acid and Related Compounds
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Culture medium containing dipicolinic acid at final concentrations of 0, 1, 2 and 4mM were inoculated with the Miyagino strain of <I>Bacillus subtilis natto,</I> the bacteria used for the production of natto, and subjected to stationary culture for 24 hours, after which the activity of nattokinase was investigated using two methods : a standard fibrin plate method, and the synthetic substrate Suc-Ala-Ala-Pro-Phe-<I>p</I>NA. Using the standard fibrin plate method, it was confirmed that nattokinase activity rose to 12.5FU/ml in the samples containing 2mM dipicolinic acid, a value 5.6 times greater than that of the sample containing no dipicolinic acid (2.25FU/ml). Colorimetric measurements using the synthetic substrate showed that the activity level was highest (168.5nmol/min/ml) with addition of 2mM dipicolinic acid, about 4.3 times the activity of the sample with no dipicolinic acid (39.6nmol/min/ml). The effects of dipicolinic acid were also clear for the Naruse strain of <I>Bacillus subtilis natto.</I> Based on the results of comparison tests using DPA and nine structurally related compounds, including nicotinic acid, it appears that dipicolinic acid is capable of enhancing specific nattokinase production to a considerable extent.
- Food Science and Technology Research
Food Science and Technology Research 12(2), 152-155, 2006-05-01
Japanese Society for Food Science and Technology