Download or read book PRODUCTION, CHARACTERIZATION AND OPTIMIZATION OF NATTOKINASE written by Dr. Kiran D. Jagtap and published by Ashok Yakkaldevi. This book was released on 2020-06-10 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present research work was related to few problems; those were related to near about all sectors. As per the quote “Need is the Mother of Invention”, we partially solved the problem of above mention sectors through our research. Selection of this research work was initiated from patients those have DVT (Deep Vein Thrombosis), Heart Disease, Arteriosclerosis etc. Nattokinase (subtilisin NAT, NK), a potent fibrinolytic enzyme, was primarily isolated from a traditional fermented food “natto” in Japan. The enzyme is a subtilisin-like serine protease composed of 275 amino acid residues and has a molecular weight of 27.7 kDa. Fermented cheese-like food, Natto has been formed by fermentation by inoculating the bacterium Bacillus natto in the boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans (Sumi et al., 1987). Nattokinase is a serine end peptidase with a molecular weight of 20,000 Daltons and having isoelectric point (pI) is 8.6. Nattokinase potentiates fibrinolytic activity. In other words, it could dissolve fibrin. Fibrin is a protein involved in the clotting of blood that is polymerized to form a "mesh" that forms a haemostatic plug or clot (in conjunction with platelets). Fibrin is made from fibrinogen and it is a soluble plasma glycoprotein synthesized by the liver. Nattokinase prevents aggregation of red blood cells. Specifically, Nattokinase supports the fibrinolytic clearing system in the body which is responsible for healthy circulation, by helping to break down fibrin protein deposits in the bloodstream to promote and enhance healthy blood flow. Nattokinase facilitates blood flow contributing to healthy circulation and balance to maintain normal blood pressure.