纳豆激酶的质量与安全评价研究进展

Research Progress of Nattokinase Quality and Safety Evaluation

摘要: 纳豆激酶是纳豆芽孢杆菌在发酵纳豆过程中产生的一种丝氨酸蛋白酶，具有溶解血栓等生理功能。本文就纳豆激酶的溶栓功能及机制做了简要的总结，着重综述纳豆激酶活力测定方法等质量指标及其安全性评价研究进展，展望了纳豆激酶产品开发与质量安全研究方向，以期为纳豆及其制品（含纳豆激酶产品）标准化提供理论基础。

Abstract: Nattokinase is a serine protease produced by Bacillus natto in the process of fermenting natto. It has physiological functions such as dissolving blood clots. This article briefly summarizes the thrombolytic function and mechanism of nattokinase, focusing on the research progress of nattokinase activity determination methods and other quality indicators and safety evaluation. The research direction of nattokinase product development and quality and safety is prospected, in order to provide a theoretical basis for the standardization of natto and its products (including nattokinase products).