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Review | Publishing Language: Chinese | Open Access

Research Progress on Functional Vectors for Nattokinase Delivery

Minghao XIE , Xianbing XU, Zhenyu WANG, Shuzhen CHENG, Ming DU ( )
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Abstract

Nattokinase (NK), a serine protease, can be used as a thrombolytic agent. Compared with clinical thrombolytic drugs (urokinase and streptokinase), NK has the advantages of low price, high thrombolytic efficiency, oral administration, and no toxic side effect, making it an ideal natural thrombolytic agent. At present, commercial thrombolytic NK products have the problems of low activity and bioavailability, which enter the bloodstream to exert thrombolytic effects through the oral and gastrointestinal digestion and absorption system. The gastrointestinal tract (GIT) environment (strong acidity, pepsin and trypsin) can destroy the spatial structure of NK, leading to a decrease or loss of its thrombolytic activity. The construction of functional vectors for NK delivery using natural biomaterials such as lipids, polysaccharides, and proteins can effectively avoid these adverse factors in the digestive system, enhancing the stability of NK, and improving its biological activity and bioavailability in the body. Beginning with an overview of the structural and functional properties of NK, this paper summarizes recent progress in research on functional vectors for NK delivery in order to provide a theoretical basis and technical support for efficient and stable thrombolytic NK products.

CLC number: TS201.1 Document code: A Article ID: 1002-6630(2023)17-0153-09

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Food Science
Pages 153-161

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Cite this article:
XIE M, XU X, WANG Z, et al. Research Progress on Functional Vectors for Nattokinase Delivery. Food Science, 2023, 44(17): 153-161. https://doi.org/10.7506/spkx1002-6630-20220927-302

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Received: 27 September 2022
Published: 15 September 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).