Microbial nattokinase: from synthesis to potential application.

Area of Science:

• Biochemistry
• Enzymology
• Food Science

Background:

• Nattokinase (NK) is an alkaline serine protease with significant thrombolytic activity.
• Produced by Bacillus or Pseudomonas species, NK is a cost-effective therapeutic candidate for thrombotic diseases due to its safety and lack of side effects.

Purpose of the Study:

• To comprehensively summarize and analyze existing reports on Nattokinase.
• To describe the physical-chemical properties, producers, synthesis, purification, and biomedical applications of NK.
• To identify challenges and propose future research directions for Nattokinase.

Main Methods:

• Literature review and analysis of Nattokinase properties, production, and applications.
• Summary of Nattokinase synthesis and purification techniques.
• Review of Nattokinase's potential in biomedicine and functional foods.

Main Results:

• Nattokinase exhibits strong thrombolytic activity and potential for treating thrombotic diseases.
• Current methods for NK synthesis lack specificity, and purification processes are complex with low recovery rates.
• The unpleasant odor of NK-containing functional foods hinders daily acceptance, suggesting a need for improved formulations.

Conclusions:

• Nattokinase is a promising agent for thrombotic diseases, but challenges in synthesis, purification, and food application need addressing.
• Future research should focus on advanced detection techniques like multi-omics for synthesis studies and efficient purification methods.
• Improving the odor of NK-functional foods through methods like multi-strain fermentation or flavoring agents is crucial for wider acceptance.