Identification and characterization of multifunctional cationic peptides from traditional Japanese fermented soybean Natto extracts.
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DOI: 10.1016/j.jbiosc.2018.09.016
Abstract: In this study, we investigated the lipopolysaccharide (LPS)-neutralizing and angiogenic activities of cationic peptides derived from the traditional Japanese fermented product Natto, which is made by fermenting cooked soybeans using Bacillus subtilis. Initially, we prepared… read more here.
Keywords: traditional japanese; japanese fermented; natto extracts; lps neutralizing ... See more keywords