Our preliminary data thus indicate positive in vitro hemorheological effects of nattokinase, and suggest its potential value as a therapeutic agent and the need for additional studies and clinical trials. Since about 45 of blood volume is made up. Our in vitro results showed a significant, dose-dependent decrease of RBC aggregation and low-shear viscosity, with these beneficial effects evident at concentrations similar to those achieved in previous in vivo animal trials. Blood viscosity represents the thickness and stickiness of blood and is defined as its inherent resistance to flow. For the remainder of this study, a nominal value of 1.23. RBC aggregation was measured using a Myrenne MA-1 aggregometer and blood viscosity assessed over 1-1000 s(-1) with a computer controlled scanning capillary rheometer (Rheolog). Normal plasma viscosity of a healthy individual has been reported within the range 1.10 cP to 1.35 cP. Blood samples were incubated with nattokinase (final activities of 0, 15.6, 31.3, 62.5 and 125 units/ml) for 30 minutes at 37 degrees C. Prior cross-sectional studies have generally supported a link among elevated blood viscosity, insulin resistance, and type 2 diabetes ( 816 ). Blood viscosity is mainly determined by haematocrit, plasma viscosity, the deformability and aggregation of red blood cells (RBCs), and shear rate ( 1, 2 ). Blood viscosity is inversely related to flow and might therefore contribute to flow-related insulin resistance ( 7 ). However, no studies to date have evaluated the effects of nattokinase on various hemorheological parameters and thus we have begun to assess the effects of the enzyme on RBC aggregation and blood viscosity. Blood viscosity (BV) is an important blood property, and plays a key role in maintaining vascular homeostasis. In vitro and in vivo studies have consistently demonstrated the potent pro-fibrinolytic effect of the enzyme. A fibrinolytic enzyme, termed nattokinase, can be extracted from natto the enzyme is a subtilisin-like serine protease composed of 275 amino acid residues and has a molecular weight of 27.7 kDa. The vegetable cheese-like food, natto, is extremely popular in Japan with a history extending back over 1000 years.
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