PB0193 - Oral administration of black vinegar natto: Fibrinolytic and anti-platelet aggregation effects

Background: We have previously conducted research on the thrombolytic enzyme nattokinase found in natto. Recently, we have revealed that black vinegar natto acts on vascular endothelial cells and stimulates the release of t-PA.

Aims: In this study, we investigated the fibrinolytic activity and anti-platelet aggregation effects of orally administered black vinegar natto.

Methods: Black vinegar natto was purchased from Nihon Yuuki Co., Ltd. (powder capsule). Standard fibrin plate method, Euglobulin Lysis Time (ELT), synthetic substrate degradation method, and platelet aggregation reaction were measured as previously reported.

Results: Black vinegar natto showed significant thrombolytic activity (320±27mm²/12hr). Additionally, the activity of Suc-Ala-Ala-Pro-Phe-pNA (5×10⁻⁴M) degradation increased.
Platelets undergo a strong aggregation reaction upon the addition of ADP to plasma, but this reaction was significantly suppressed by the addition of black vinegar natto. Furthermore, the inhibitory reaction was shown to be concentration-dependent.
When black vinegar natto capsules were orally administered to 7 healthy individuals, no activity was observed in the plasma by fibrin plate for 0-4 hours. However, we examined the effect on the lysis time by separating the Euglobulin fraction from the plasma. It was found that ELT significantly decreased (p < 0.01) after 2 or 4 hours compared to before administration.

Conclusion(s): Oral administration of black vinegar natto to healthy individuals resulted in a significant (p < 0.01) reduction in ELT for 2-4 hours.
Measurement of t-PA or u-PA released from vascular endothelial cells will be conducted in future studies.