Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis (natto)-fermented pigeon pea

Article English OPEN
Bao-Hong Lee; Yi-Syuan Lai; She-Ching Wu; (2015)
  • Publisher: Elsevier
  • Journal: Journal of Food and Drug Analysis,volume 23,issue 4,pages750-757 (issn: 1021-9498)
  • Related identifiers: doi: 10.1016/j.jfda.2015.06.008
  • Subject: Nutrition. Foods and food supply | TX341-641 | RM1-950 | antioxidants | Therapeutics. Pharmacology | Pharmacology | nattokinase | Bacillus subtilis | fermentation | pigeon pea | Food Science
    mesheuropmc: food and beverages

Because of the high incidence of cardiovascular diseases in Asian countries, traditional fermented foods from Asia have been increasingly investigated for antiatherosclerotic effects. This study investigated the production of nattokinase, a serine fibrinolytic enzyme, i... View more
Share - Bookmark