Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
スポンサーリンク
概要
- 論文の詳細を見る
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditional Japanese fermented soybean food, were studied. It was found that addition of DPA with a final concentration of 5×10-3M 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 5×10-3M 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.
- 社団法人 日本食品科学工学会の論文
- 2005-11-01
著者
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SUMI Hiroyuki
Department of Physiological Chemistry, College of Science & Industrial Technology, Kurashiki Univers
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Sumi Hiroyuki
Department Of Physiological Chemistry Kurashiki University Of Science And The Arts
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IKEDA Shiori
Department of Physiological Chemistry, Kurashiki University of Science and the Arts
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OHSUGI Tadanori
Department of Physiological Chemistry, Kurashiki University of Science and the Arts
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Ikeda Shiori
Department Of Physiological Chemistry Kurashiki University Of Science And The Arts
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Sumi Hiroyuki
Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Univ.
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Ohsugi Tadanori
Department Of Physiological Chemistry Kurashiki University Of Science And The Arts
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