Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases
Consumption of natto, a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis, has long been linked to healthy aging and longer human lifespan. As the key thrombolytic ingredient of natto, the serine protease nattokinase (NK) has been developed into a widely-used dietary sup...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250198 |
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| author | Hao Wu Qian Zhang Hao Suo Feng Xu Wanxu Huang Dan Ohtan Wang |
| author_facet | Hao Wu Qian Zhang Hao Suo Feng Xu Wanxu Huang Dan Ohtan Wang |
| author_sort | Hao Wu |
| collection | DOAJ |
| description | Consumption of natto, a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis, has long been linked to healthy aging and longer human lifespan. As the key thrombolytic ingredient of natto, the serine protease nattokinase (NK) has been developed into a widely-used dietary supplement. NK has shown excellent anti-thrombus, thrombolytic, and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases. In this review, we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases, including cardiovascular diseases, Alzheimer’s disease, other abnormalities and cancer. We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society. The challenges and unsolved issues in this area are also discussed. |
| format | Article |
| id | doaj-art-d745ca4fb6874f7c9be8cf5f64e9b906 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d745ca4fb6874f7c9be8cf5f64e9b9062025-01-10T06:56:56ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352401240910.26599/FSHW.2022.9250198Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseasesHao Wu0Qian Zhang1Hao Suo2Feng Xu3Wanxu Huang4Dan Ohtan Wang5Wuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, ChinaWuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, ChinaCollege of Optoelectronic Engineering, and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, ChinaCollege of Life Sciences and Biopharmaceutical, Shenyang Pharmaceutical University, Shenyang 110016, ChinaWuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, ChinaWuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, ChinaConsumption of natto, a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis, has long been linked to healthy aging and longer human lifespan. As the key thrombolytic ingredient of natto, the serine protease nattokinase (NK) has been developed into a widely-used dietary supplement. NK has shown excellent anti-thrombus, thrombolytic, and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases. In this review, we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases, including cardiovascular diseases, Alzheimer’s disease, other abnormalities and cancer. We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society. The challenges and unsolved issues in this area are also discussed.https://www.sciopen.com/article/10.26599/FSHW.2022.9250198nattokinasefunctional food ingredientaging-related diseasescardiovascular diseasesinflammation |
| spellingShingle | Hao Wu Qian Zhang Hao Suo Feng Xu Wanxu Huang Dan Ohtan Wang Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases Food Science and Human Wellness nattokinase functional food ingredient aging-related diseases cardiovascular diseases inflammation |
| title | Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases |
| title_full | Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases |
| title_fullStr | Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases |
| title_full_unstemmed | Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases |
| title_short | Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases |
| title_sort | nattokinase as a functional food ingredient therapeutic applications and mechanisms in age related diseases |
| topic | nattokinase functional food ingredient aging-related diseases cardiovascular diseases inflammation |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250198 |
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