Articles with "natto extracts" as a keyword



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Identification and characterization of multifunctional cationic peptides from traditional Japanese fermented soybean Natto extracts.

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Published in 2019 at "Journal of bioscience and bioengineering"

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