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THE EFFECTS OF DIPICOLINIC ACID ON THE THROMBOLYTIC ACTIVITY OF HUMAN CELLS
Author(s) -
OHSUGI TADANORI,
SUMI HIROYUKI
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00388.x
Subject(s) - nattokinase , dipicolinic acid , bacillus subtilis , food science , fermentation , spore , chemistry , fibrinolysis , platelet , fermentation in food processing , coagulation , platelet aggregation , plasminogen activator , biochemistry , bacteria , lactic acid , microbiology and biotechnology , biology , medicine , immunology , genetics , psychiatry , endocrinology
Dipicolinic acid [2,6‐pyridinedicarboxylic acid (DPA)] is present in the spores of the bacteria belonging to the Bacillus genus. Relatively large amounts of DPA are present in natto, a traditional Japanese food consisting of fermented soybeans. The daily average intake of DPA derived from natto is 0.6–4.0 mg in the Japanese people. We have already reported that one of the physiological properties of DPA is that it inhibits platelet aggregation. In the current study, we confirmed that DPA promotes the synthesis of tissue‐type plasminogen activator (t‐PA), the thrombolytic enzyme secreted by human cells. Incubation of cells with 5 mM DPA resulted in a peak increase in the amount of t‐PA secretion to a level that was 46.7 times that of the control. Experiments conducted using eight varieties of DPA derivatives showed that such functions were specific to DPA alone.PRACTICAL APPLICATIONS It is known that nattokinase produced by Bacillus subtilis natto directly dissolves fibrin and is used for thrombosis prevention. It is thought that the thrombus‐dissolution activity of the B. subtilis natto is because they contain nattokinase. DPA is present in higher quantities in the traditional fermented food known as “natto” in Japan. We have earlier reported that DPA inhibits platelet aggregation and influences the activity of the blood coagulation‐fibrinolysis system. In this study, we confirmed an additional physiological role of DPA, namely, to enhance t‐PA synthesis. DPA has a low molecular weight and heat resistance, which is origin of the food microorganism with high safety. It is believed that in future, DPA might be used for thrombosis prevention like a aspirin. The market of natto and B. subtilis natto will expand all over the world as a functional food.