Unsaturated fatty acids enhance the fibrinolytic activity of subtilisin NAT (nattokinase)

Journal of Food BiochemistryVolume 44, Issue 8 e13326 SHORT COMMUNICATION Unsaturated fatty acids enhance the fibrinolytic activity of subtilisin NAT (nattokinase) Soichiro Takagaki, Corresponding Author takagaki-s@organo.co.jp Department of Applied Biological Science, Tokyo Noko University, Tokyo, Japan Organo Food Tech Corporation, Satte, Japan Correspondence Soichiro Takagaki and Keiji Hasumi, Department of Applied Biological Science, Tokyo Noko University, Tokyo 183-8509, Japan. Email: takagaki-s@organo.co.jp (S. T.) and hasumi@cc.tuat.ac.jp (K. H.)Search for more papers by this authorMaiko Suzuki, Department of Applied Biological Science, Tokyo Noko University, Tokyo, JapanSearch for more papers by this authorEriko Suzuki, orcid.org/0000-0002-6613-9609 Department of Applied Biological Science, Tokyo Noko University, Tokyo, JapanSearch for more papers by this authorKeiji Hasumi, Corresponding Author hasumi@cc.tuat.ac.jp orcid.org/0000-0002-3340-7312 Department of Applied Biological Science, Tokyo Noko University, Tokyo, Japan Correspondence Soichiro Takagaki and Keiji Hasumi, Department of Applied Biological Science, Tokyo Noko University, Tokyo 183-8509, Japan. Email: takagaki-s@organo.co.jp (S. T.) and hasumi@cc.tuat.ac.jp (K. H.)Search for more papers by this author Soichiro Takagaki, Corresponding Author takagaki-s@organo.co.jp Department of Applied Biological Science, Tokyo Noko University, Tokyo, Japan Organo Food Tech Corporation, Satte, Japan Correspondence Soichiro Takagaki and Keiji Hasumi, Department of Applied Biological Science, Tokyo Noko University, Tokyo 183-8509, Japan. Email: takagaki-s@organo.co.jp (S. T.) and hasumi@cc.tuat.ac.jp (K. H.)Search for more papers by this authorMaiko Suzuki, Department of Applied Biological Science, Tokyo Noko University, Tokyo, JapanSearch for more papers by this authorEriko Suzuki, orcid.org/0000-0002-6613-9609 Department of Applied Biological Science, Tokyo Noko University, Tokyo, JapanSearch for more papers by this authorKeiji Hasumi, Corresponding Author hasumi@cc.tuat.ac.jp orcid.org/0000-0002-3340-7312 Department of Applied Biological Science, Tokyo Noko University, Tokyo, Japan Correspondence Soichiro Takagaki and Keiji Hasumi, Department of Applied Biological Science, Tokyo Noko University, Tokyo 183-8509, Japan. Email: takagaki-s@organo.co.jp (S. T.) and hasumi@cc.tuat.ac.jp (K. H.)Search for more papers by this author First published: 23 June 2020 https://doi.org/10.1111/jfbc.13326Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract Subtilisin NAT (STN), alternatively designated nattokinase, is a serine protease with potent fibrinolytic activity. In this study, we screened several foods to enhance the fibrinolytic potential of STN and identified unsaturated fatty acid-rich ones as candidates. We isolated linoleic acid as a major active compound from one of the most active foods, red pepper. Linoleic acid promoted the STN-mediated fibrin/fibrinogen degradation at >20 μg/ml. STN cleaved three of the fibrinogen polypeptide chains, among which linoleic acid accelerated Bβ-chain and γ-chain degradations, but slightly suppressed the degradation of α-chain fragments. Linoleic acid failed to affect small synthetic peptide degradation, suggesting a conformational modulation of fibrin/fibrinogen for the linoleic acid promotion of STN activity. Of the various fatty acids tested, unsaturated ones were active but saturated ones were rather inhibitory to STN-mediated fibrinolysis. Thus, our data shed new light on the dietary promotion of STN activity. Practical applications Subtilisin NAT (STN) is a serine protease abundantly contained in natto, a soybean food fermented with Bacillus subtilis var. natto. The use of STN as functional foods to improve blood circulation is getting attention because STN actively degrades fibrin. Our results demonstrate that widely occurring unsaturated fatty acids such as linoleic, eicosapentaenoic, and docosahexaenoic acids enhance the fibrinolytic activity of STN. Thus, the intake of natto or STN supplements in combination with unsaturated fatty acid-containing oil can be a novel way to gain cardiovascular benefits. Citing Literature Volume44, Issue8August 2020e13326 RelatedInformation