Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Ischaemia–reperfusion (I–R) injury, initiated via bursts of reactive oxygen species produced
during the reoxygenation phase following hypoxia, is well known in a variety of acute …

Globally, the incidence of diseases such as obesity, fatty liver and hyperlipidaemia has
increased drastically in recent years. This study investigated the direct treatment of obesity …

Microbial fermentation emerges as a promising strategy to elevate the quality of soybean
proteins in food industry. This study conducted a comprehensive assessment of the …

In this study, the effectiveness of microencapsulation using maltodextrin (MD) and γ-
polyglutamic acid (γ-PGA) in enhancing the survival of probiotic Bifidobacterium bifidum …

Nattokinase, from the Japanese fermented food natto, is a protease with fibrinolytic activity
that can thus degrade conventional blood clots. In some cases, however, including in Long …

Fungi fibrinolytic compound 1 (FGFC1) is a rare pyran-isoindolone derivative with fibrinolytic
activity. The aim of this study was to further determine the effect of FGFC1 on fibrin clots lysis …

Nattokinase (NK) is a thrombolytic enzyme extracted from natto, which can be used to
prevent and treat blood clots. However, it is sensitive to the environment, especially the …

The study focused on the role of Nattokinase/Sodium alginate/Chitosan microcapsules
(NK/SA/CS microcapsules) in preserving nattokinase activity in the gastrointestinal system …

Nattokinase (NK) is a serine protease to prevent and treat cardiovascular diseases, and
owns potential applications in the fields of food and medicine. However, the unclear …