作为功能性食品配料的纳豆激酶：老年相关疾病的治疗应用和机制

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250198

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引用次数: 0

摘要

纳豆是一种由枯草芽孢杆菌发酵大豆制成的东亚传统食品，长期食用纳豆与健康衰老和延长人类寿命有关。作为纳豆的主要溶栓成分，丝氨酸蛋白酶纳豆激酶（NK）已被开发成一种广泛使用的膳食补充剂。纳豆激酶具有卓越的抗血栓、溶栓和抗炎活性，可延缓衰老，对衰老相关疾病具有治疗作用。在这篇综述中，我们对过去 20 年中支持 NK 在预防和治疗与衰老有关的疾病（包括心血管疾病、阿尔茨海默病、其他异常和癌症）方面有益功能的实验和临床证据进行了批判性综述。我们将重点关注潜在的分子机制和应用方法的最新进展，以进一步发展 NK，促进现代社会的健康老龄化。我们还讨论了这一领域面临的挑战和尚未解决的问题。

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Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases

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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 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.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.