Study On The Pharmacodynamic Action And Active Components Of Natto

Natto is a Japanese original and traditional food,it has many beneficial effects such as thrombolytic, anti-tumor, lowering blood pressure and blood lipid, oxidation resistance and prevent osteoporosis, to promote the role of coagulation. For the present, research on nattokinase has reached molecular biology level, the thrombolytic mechanism of nattokinase was also studyed deeply. In the present, the study of natto was focused on nattokinase, the research reports of other active ingredients or anti-nutritional factors in natto and other pharmacological action were seldom in domestic.The changes of active ingredients and anti-nutritional factors in natto during fermentation process were studyed in this topic. The pharmacological actions of natto refer to lipid-lowering, anti-oxidation and anti-tumor effect was preliminary studyed in this topic. The main conclusions of the study are as follows:1,Changes of Isoflavone aglycone contents contained in soy fermentated by natto bacillus subtilis were studyed. The effect of solid-liquid fermentation on isoflavone aglycone contents was investigated,the trend from first increasing to decreasing of isoflavone aglycone contents was observed in solid-liquid fermentation,the isoflavone aglycone content was the largest at 48hr both in solid and liquid fermentation. In solid fermentation, genistein and daidzein in natto reached the highest weight 0.101mg/g,0.128mg/g, in liquid fermentation genistein and daidzein reached the highest weight 0.578 mg/g,0.58 mg/g .2,New ingredients maybe isoflavone generated in natto during fermentation process were preliminary Studyed. Natto acetic ether abstraction was initially separated using silica gel column and the parts consisted of the new ingredients initially separated were gained. There parts were hydrolyzed by acid,the results of isoflavone HPLC analysis showed that the three new ingredients may be genistein glucosides .3,Changes of saponin content and composition in natto were studyed. The saponin content in natto was measured by ultraviolet spectrophotometry and the change of saponin composition in natto were studyed by TLC. No striking change of saponin content in natto was observed .There was some change in the saponin composition.4,Change of phytic acid content in natto during fermentation process and the effect of phytic acid purification by 717^# anion exchange resin on the determination of the acid content in samples were studyed. The decreasing of phytic acid content in natto reached 34.41% as the result. The phytic acid in 0.4g soybean defatted can be fully exchanged by the optimum process. The optimum process condition were the 717^# anion exchange resin at 1.5g, the sample amount at 40 mL pH at 3.0(equivalent to the concentration of 10mg/mL defatted soy), the flow rate at 1 mL/min,the elution amount at 30mL, the elution concentration at 0.7mol/L NaCl.5,Effect of soybean and natto powder on mouse blood lipids was studyed. Mouse were feed with high-fat feedstuff in order to establish the high blood-fat level models. Soybean and natto powder were given preventively for 31 days,then the TC,TG,HDL- C level of mice were tested. Compared with the model group,the TC,TG level decresed and the HDL- C level increased, the difference of natto powder was significant,but the difference of soy powder was not significant.6,Antioxidant activity of natto,soybean aqueous extract and crude nattokinase in vitro was studyed. EC₅₀ of natto aqueous extract against·OH,O^2-·were at 5.34mg/mL and 39.14 mg/mL, EC₅₀ of soybean aqueous extract at 9.82 mg/mL and 51.86 mg/mL, crude nattokinase at 1.86 mg/mL and 20.86 mg/mL. Antioxidant activity of natto was increased significantly in vitro.7,Antitumor activity of liposoluble fraction EXT separated from natto was studyed in vitro. The result suggested that EXT can inhibit the proliferation of blood cancer cell line U937 and gastric cancer cell line AGS,SGC.The IC₅₀ of EXT to U937,AGS and SGC were at 168μg/mL, 332μg/mL and 539μg/mL.