Purification and Characterization of Nattokinase from Bacillus subtilis Natto B-12

Abstract

Bacillus subtilis natto B-12 was isolated from natto, a traditional fermented soybean food in Japan. A fibrinolytic enzyme (B-12 nattokinase) was purified from the supernatant of B. subtilis natto B-12 culture broth and showed strong fibrinolytic activity. The enzyme was homogenously purified to 56.1-fold, with a recovery of 43.2% of the initial activity. B-12 nattokinase was demonstrated to be homogeneous by SDS-PAGE and was identified as a monomer of 29000 ± 300 Da in its native state by SDS-PAGE and size exclusion methods. The optimal pH value and temperature were 8.0 and 40 °C, respectively. Purified nattokinase showed high thermostability at temperatures from 30 to 50 °C and alkaline stability within the range of pH 6.0−9.0. The enzyme activity was activated by Zn²⁺ and obviously inhibited by Fe³⁺ and Al³⁺. This study provides some important information for the effect factors of fibrinolytic activity, the purification methods, and characterization of nattokinase from B. subtilis natto B-12, which enriches the theoretical information of nattokinase for the research and development of nattokinase as a functional additive of food.