The Antithrombotic and Fibrinolytic Effect of Natto in Hypercholesterolemia Rats

  • Park, Kum-Ju (The Food and Culture Institute, Pulmuone Holdings) ;
  • Kang, Jung-Il (The Food and Culture Institute, Pulmuone Holdings) ;
  • Kim, Tae-Seok (The Food and Culture Institute, Pulmuone Holdings) ;
  • Yeo, Ik-Hyun (The Food and Culture Institute, Pulmuone Holdings)
  • Received : 2011.12.07
  • Accepted : 2012.02.27
  • Published : 2012.03.31


Antithrombotic and fibrinolytic activity of natto was evaluated on platelet aggregation in vitro and in vivo. Natto showed inhibitory effects on platelet aggregation induced by adenosine 5’diphosphate (ADP) and collagen. Orally administered natto also showed fibrinolytic activity in hypercholesterolemia rats. Normal levels of natto, when administered for four weeks, shortened euglobulin clot lysis time (ECLT) and prolonged partial thromboplastin time (PATT) significantly compared to non-treated group. In addition, the natto treatment decreased total cholesterol in serum. These results showed that intake of normal levels of natto can elicit antithrombotic and fibrinolytic effects, suggesting its consumption may improve blood circulation.


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