| 纳豆激酶的制备及其改性研究进展 |
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| 引用本文： | 季顺利,蔡俊秀,崔 青,钱炳俊,姚晓敏,张建华. 纳豆激酶的制备及其改性研究进展[J]. 中国酿造, 2016, 35(6): 6. DOI: 10.11882/j.issn.0254-5071.2016.06.002 |
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| 作者姓名： | 季顺利 蔡俊秀 崔 青 钱炳俊 姚晓敏 张建华 |
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| 作者单位： | 1.上海交通大学农业与生物学院，上海200240；2.福建省湄州湾职业技术学院海洋与环境学院，福建莆田351254 |
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| 基金项目： | 国家自然科学基金资助项目（31171737） |
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| 摘 要： | 纳豆激酶(EC 3.4.21.62)是纳豆芽孢杆菌(Bacillus subtilis natto)发酵产生的一种丝氨酸蛋白酶，在体外和体内均具有强烈的纤维蛋白溶解活性。提高纳豆激酶的产量及其稳定性和经口服后的生物利用度具有重要的研究意义，该文综述了野生菌、基因工程菌及动植物细胞发酵/培养制备纳豆激酶的方法，及其稳定性和生物利用度等性能改善方面的研究进展，并对纳豆激酶研究的发展前景进行了展望。
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| 关 键 词： | 纳豆激酶 制备 改性 |
Research progress on preparation and modification of nattokinase |
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| JI Shunli,CAI Junxiu,CUI Qing,QIAN Bingjun,YAO Xiaomin,ZHANG Jianhua. Research progress on preparation and modification of nattokinase[J]. China Brewing, 2016, 35(6): 6. DOI: 10.11882/j.issn.0254-5071.2016.06.002 |
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| Authors: | JI Shunli CAI Junxiu CUI Qing QIAN Bingjun YAO Xiaomin ZHANG Jianhua |
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| Affiliation: | 1.College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
2.College of Ocean and Environment, Meizhouwan Vocational Technology College, Putian 351254, China |
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| Abstract: | Nattokinase (EC 3.4.21.62) is a kind of serine protease produced by Bacillus subtilis natto, which has strong fibrinolytic activity in vitro and in vivo. Improving the yield, stability and bioavailability of nattokinase has important research significance. The paper reviewed nattokinase preparation by fermentation, culture of wild and genetically engineered strains, and plant and animal cells. The performance improvement including the stability and bioavailability were summarized. The development prospect of nattokinase was expected. |
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| Keywords: | nattokinase preparation modification |
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