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  1. 原著論文

Purification and structural characterization of water-soluble menaquinone-7 produced by Bacillus subtilis natto

https://repo.qst.go.jp/records/49154
https://repo.qst.go.jp/records/49154
97e7d579-a326-4099-8f25-a8c4f3b8880e
Item type 学術雑誌論文 / Journal Article(1)
公開日 2019-02-18
タイトル
タイトル Purification and structural characterization of water-soluble menaquinone-7 produced by Bacillus subtilis natto
言語
言語 eng
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ journal article
アクセス権
アクセス権 metadata only access
アクセス権URI http://purl.org/coar/access_right/c_14cb
著者 Chatake, Toshiyuki

× Chatake, Toshiyuki

WEKO 723789

Chatake, Toshiyuki

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Yanagisawa, Yasuhide

× Yanagisawa, Yasuhide

WEKO 723790

Yanagisawa, Yasuhide

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Inoue, Rintaro

× Inoue, Rintaro

WEKO 723791

Inoue, Rintaro

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Sugiyama, Masaaki

× Sugiyama, Masaaki

WEKO 723792

Sugiyama, Masaaki

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松尾, 龍人

× 松尾, 龍人

WEKO 723793

松尾, 龍人

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藤原, 悟

× 藤原, 悟

WEKO 723794

藤原, 悟

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Ohsugi, Tadanori

× Ohsugi, Tadanori

WEKO 723795

Ohsugi, Tadanori

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Sumi, Hiroyuki

× Sumi, Hiroyuki

WEKO 723796

Sumi, Hiroyuki

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松尾 龍人

× 松尾 龍人

WEKO 723797

en 松尾 龍人

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藤原 悟

× 藤原 悟

WEKO 723798

en 藤原 悟

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抄録
内容記述タイプ Abstract
内容記述 Vitamin K is essential for osteogenesis, and vitamin K deficiency causes osteoporosis, leading to hip fracture and coronary disease. Menaquinone-7 (MK-7), one of vitamin K subtypes, is abundantly contained in Japanese traditional fermented food natto. Bacillus subtilis natto secretes a water-soluble macromolecular complex consisting of MK-7 and peptides (natto-MK-7), although MK-7 itself is water-insoluble. However, structural properties of natto-MK-7 have not been well elucidated. In the present study, natto-MK-7 was purified from a liquid culture medium of Bacillus subtilis natto by fast protein liquid chromatography. The protein assay and electrophoresis suggest that natto-MK-7 is a complex composed of multi components including amphiphilic compounds. ‎The hydrodynamic radius of natto-MK-7 determined by the dynamic light scattering experiment suggests that natto-MK-7 has a more compact shape than that predicted in the previous size-exclusion chromatography.
書誌情報 Journal of Food biochemistry

巻 42, 号 6, 発行日 2018-08
出版者
出版者 Wiley
DOI
識別子タイプ DOI
関連識別子 10.1111/jfbc.12630
関連サイト
識別子タイプ URI
関連識別子 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12630
関連名称 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12630
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