[ 1 ] Sebastian Brandhorst VDL. Dietary restrictions and nutrition in the prevention and treatment of cardiovascular disease. Circ Res 2019;124:952–65. 链接1

[ 2 ] Chang CT, Wang PM, Hung YF, Chung YC. Purification and biochemical properties of a fibrinolytic enzyme from Bacillus subtilis-fermented red bean. Food Chem 2012;133:1611–7. 链接1

[ 3 ] Jhan JK, Chang WF, Wang PM, Chou ST, Chung YC. Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis, and Lactobacillus delbrueckii, subsp. bulgaricus. LWT-Food. Sci Technol 2015;63:1281–7. 链接1

[ 4 ] Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto: a typical and popular soybean food in the Japanese diet. Experientia 1987;43:1110–1. 链接1

[ 5 ] Peng Y, Huang Q, Zhang RH, Zhang YZ. Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food. Comp Biochem Phys B 2003;134:45–52. 链接1

[ 6 ] Wei X, Luo M, Xu L. Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas. J Agric Food Chem 2011;59:3957–63. 链接1

[ 7 ] Slem B, Gezgin Y, Eltem R. Screening and characterization of thermostable fibrinolytic enzyme from Bacillus amyloliquefaciens EGE-B-2d.1. Turk Biyokim Derg 2016;41:167–76. 链接1

[ 8 ] Kim JB, Jung WH, Ryu JM, Lee YJ, Jung JK, Jang HW, et al. Identification of a fibrinolytic enzyme by Bacillus vallismortis and its potential as a bacteriolytic enzyme against streptococcus mutans. Biotechnol Lett 2007;29:605–10. 链接1

[ 9 ] Kotb E. Purification and partial characterization of serine fibrinolytic enzyme from Bacillus megaterium, KSK-07 isolated from kishk, a traditional Egyptian fermented food. Appl Biochem Microbiol 2015;51:34–43. 链接1

[10] Taniguchi-Fukatsu A, Yamanaka-Okumura H, Naniwa-Kuroki Y, Nishida Y, Yamamoto H, Taketani Y. Natto and viscous vegetables in a Japanese-style breakfast improved insulin sensitivity, lipid metabolism and oxidative stress in overweight subjects with impaired glucose tolerance-corrigendum. Br J Nutr 2012;107:1184–91. 链接1

[11] Dey TB, Chakraborty S, Jain KK, Sharma A, Kuhad RC. Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: a review. Trends Food Sci Technol 2016;53:60–74. 链接1

[12] Bisht IS, Singh M. Asian Vigna. In: Singh M, Upadhyaya H, Bisht IS. Genetic & Genomic Resources of Grain Legume Improvement. 10. Amsterdam: Elsevier; 2013; p. 23767.

[13] Yao Y, Cheng XZ, Wang LX, Wang SH, Ren G. Major phenolic compounds, antioxidant capacity and antidiabetic potential of rice bean (Vigna umbellate L.) in China. Int J Mol Sci 2012;13:2707–16. 链接1

[14] Katoch R. Nutritional potential of rice bean (Vigna umbellata): an underutilized legume. J Food Sci 2013;78:8–16. 链接1

[15] Martins S, Mussatto SI, Martínez-Avila G, Montañez-Saenz J, Aguilar CN, Teixeira JA. Bioactive phenolic compounds: production and extraction by solid-state fermentation, a review. Biotechnol Adv 2011;29:365–73. 链接1

[16] Lee BH, Lai YS, Wu SC. Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis, (natto)-fermented pigeon pea. J Food Drug Anal 2015;23:750–7. 链接1

[17] Feng C, Jin S, Luo M, Wang W, Xia XX, Zu YG, et al. Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product. Innovative Food Sci Emerging Technol 2015;31:160–9. 链接1

[18] Shih MC, Yang KT, Shu-Ya SU, Tsai ML. Optimization process of roasted broken black soybean natto using response surface methodology. J Food Process Preserv 2013;37:474–82. 链接1

[19] Sritongtae B, Sangsukiam T, Morgan MR, Duangmal K. Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chem 2017;227:280–8. 链接1

[20] Zhang B, Sun Q, Liu HJ, Li SZ, Jiang ZQ. Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme (ACE) inhibitory peptides. LWT-Food Sci Technol 2017;78:1–7. 链接1

[21] Chiou A, Panagopoulou EA, Gatzali F, De MS, Karathanos VT. Anthocyanins content and antioxidant capacity of corinthian currants (Vitis vinifera L., var. Apyrena). Food Chem 2014;146:157–65. 链接1

[22] Wu ZG, Jiang W, Nitin M, Bao XQ, Chen SL, Tao ZM. Characterizing diversity based on nutritional and bioactive compositions of yam germplasm (Dioscorea spp.) commonly cultivated in China. J Food Drug Anal 2016;24:367–75. 链接1

[23] Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 2009;57:1768–74. 链接1

[24] Shukla S, Park J, Kim DH, Hong SY, Lee JS, Kim M. Total phenolic content, antioxidant, tyrosinase and a-glucosidase inhibitory activities of water soluble extracts of noble starter culture doenjang, a Korean fermented soybean sauce variety. Food Control 2016;59:854–61. 链接1

[25] Wang TY, Hsieh CH, Hung CC, Jao CL, Lin PY, Hsieh YL, et al. A study to evaluate the potential of an in silico approach for predicting dipeptidyl peptidase-IV inhibitory activity in vitro of protein hydrolysates. Food Chem 2017;234:431–8. 链接1

[26] Zhang SB. In vitro antithrombotic activities of peanut protein hydrolysates. Food Chem 2016;202:1–8. 链接1

[27] Wei X, Zhou Y, Chen J, Cai D, Wang D, Qi G, et al. Efficient expression of nattokinase in Bacillus licheniformis: host strain construction and signal peptide optimization. J Ind Microbiol Biotechnol 2015;42:287–95. 链接1

[28] Hu Y, Ge C, Wei Y, Zhu R, Zhang W, Du L, et al. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. J Sci Food Agric 2010;90:1194–202. 链接1

[29] Wei Q, Wolf-Hall C, Chang KC. Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time. J Food Sci 2001;66:167–73. 链接1

[30] Chung IM, Seo SH, Ahn JK, Kim SH. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem 2011;127:960–7. 链接1

[31] Juan MY, Chou CC. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol 2010;27(5):586–91. 链接1

[32] Ademiluyi AO, Oboh G, Boligon AA, Athayde ML. Effect of fermented soybean condiment supplemented diet on a-amylase and a-glucosidase activities in streptozotocin-induced diabetic rats. J Funct Foods 2014;9:1–9. 链接1

[33] Robbins RJ. Phenolic acids in foods: an overview of analytical methodology. J Agric Food Chem 2003;51:2866–87. 链接1

[34] Limmongkon A, Somboon T, Wongshaya P, Pilaisangsuree V. LC-MS/MS profiles and interrelationships between the anti-inflammatory activity, total phenolic content and antioxidant potential of kalasin 2 cultivar peanut sprout crude extract. Food Chem 2018;239:569–78. 链接1

[35] Sumi H, Yatagai C, Sumi A. Superoxide radical scavenging enzymes detected in the fermented soybean natto. J Brew Soc Jpn 1999;94:1016–8. 链接1

[36] Wu CH, Chou CC. Enhancement of aglycone, vitamin k2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. J Agric Food Chem 2009;57:10695–700. 链接1

[37] Lee JH, Kim B, Hwang CE, Haque MA, Kim SC, Lee CS, et al. Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties. J Funct Foods 2018;43:17–28. 链接1

[38] Rocha TDS, Hernandez LMR, Chang YK, Mejía EGD. Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV. Food Res Int 2014;64 (3):799–809. 链接1

[39] Osegueratoledo ME, Gonzalez dME, Amayallano SL. Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress. Food Res Int 2015;76(3):839–51. 链接1

[40] Mune Mune MA, Minka SR, Henle T. Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of bambara bean protein hydrolysates. Food Chem 2018;250:162–9. 链接1

[41] Lacroix IME, Li-Chan ECY. Food-derived dipeptidyl-peptidase IV inhibitors as a potential approach for glycemic regulation–current knowledge and future research considerations. Trends Food Sci Tech 2016;54:1–16. 链接1

[42] Ren Y, Wu H, Lai F, Yang M, Li X, Tang Y. Isolation and identification of a novel anticoagulant peptide from enzymatic hydrolysates of scorpion (Buthus martensii Karsch) protein. Food Res Int 2014;64:931–8. 链接1

[43] Alberts MJ, Dawson DV, Massey EW. A follow-up survey of clinical practices for the use of heparin, warfarin, and aspirin. Neurology 1994;44:618–21. 链接1

[44] Omura K, Kaketani K, Maeda H, Hitosugi M. Fibrinolytic and antithrombotic effect of the protein from Bacillus subtilis (natto) by the oral administration. BioFactors 2010;22:185–7. 链接1