2007	May.	"Effect of Bacillus subtilis natto culture (NKCP) on coagulation and fibrinolysis" IFF 2007 (International Society of Food Function), Tokyo, Japan Hitosugi M. (Department of Legal Medicine, Dokkyo University School of Medicine), Kato H., Zhu X., Yanagisawa H. (Daiwa Pharmaceutical Co., Ltd.), and Tokudome S. (Institute for Medical Science, Dokkyo Medical University School of Medicine)
2006	Oct.	"Anticoagulant and fibrinolytic effects of functional food materials produced by Bucillus subtilis natto" The 54th Society of Rheology, Fukuoka, Japan Hitosugi M., Omura K., and Tokudome S. (Department of Legal Medicine, Dokkyo University School of Medicine), Ikeda M. (Institute for Medical Science, Dokkyo Medical University School of Medicine), Kato H., Zhu X. (Daiwa Pharmaceutical Co., Ltd.)
	Jun.	"Fatal pulmonary thromboembolism and venous blood viscosity" Rheology of Thrombosis and Thrombolysis M. Hitosugi (Department of Legal Medicine, Dokkyo University School of Medicine)
2004	Aug.	"A possibility of the influence upon human blood rheology by the competently refined protein layer from cultured Bacillus subtillis natto." International Congress on Rheology 2004, Korea Omura K., Hitosugi M. (Dokkyo University School of Medicine, Department of Legal Medicine), X. Zhu(Daiwa Pharmaceutical Co., Ltd.) et al. "The protein layer of Bacillus subtilis natto cultured medium changes the activity of both blood coagulation and fibrinolysis." 21st Symposium of Medical and Pharmaceutical Society for WAKAN-YAKU, Toyama Omura K., Hitosugi M. (Dokkyo University School of Medicine, Department of Legal Medicine), Kudo M., X. Zhu(Daiwa Pharmaceutical Co., Ltd.) , Ikeda M. (Dokkyo University School of Medicine),S. Tokutome (Dokkyo University School of Medicine, Department of Legal Medicine) et al.
	Jun.	"Development of ELIZA, enzyme-linked immunosorbent assay and BNPP" 2004 Symposium of AOAC International Japan Section, Tokyo Xia Z. (Daiwa Pharmaceutical Co., Ltd.), Omura K. (Dokkyo University School of Medicine, Department of Legal Medicine), Hashimoto M. (Shima Research Co., Ltd.) et al. "Effect of Natto Extract (NKCP) on Human Blood" 27th Meeting of Japanese Society of Biorheology Hitosugi M., Omura K. (Dokkyo University School of Medicine, Department of Legal Medicine), Niwa M. (Chiba University of Commerce, Department of Policy Informatics) and S. Tokutome (Dokkyo University School of Medicine, Department of Legal Medicine)
2003	Dec.	"Fibrinolytic and Anti-thrombotic Effect of NKCP, the Protein Layer from Bacillus Subtilis(Natto) " The 3rd International Conference on Food Factors: Physiologic Functions and Disease Risk Reduction、 K. Omura (Dokkyo University School of Medicine, Department of Legal Medicine)
	Nov.	"Effect of Natto Extract (NKCP) on Human Blood" 5th Meeting of 21st Century Food and Health Forum, Tokyo Omura K., Hitosugi M. (Dokkyo University School of Medicine, Department of Legal Medicine), Kaketani K. (Hanzomon Gastrointestinal Clinic), X. Zhu (Daiwa Pharmaceutical Co., Ltd.) et al.
	Sep.	"Effect of Natto Extract on Blood Coagulation and Fibrinolysis" 51st Discussion of Rheology, Nara Omura K., Hitosugi M., Tokutome S., Nagai T. (Dokkyo University School of Medicine, Department of Legal Medicine), Ikeda M. (Dokkyo University School of Medicine), X. Zhu (Daiwa Pharmaceutical Co., Ltd.) and M. Niwa (Chiba University of Commerce, Department of Policy Informatics)
	Jun.	"Anticoagulant/fibrinolytic effect of new natto extract" 26th Meeting of the Japanese Society of Biorheology Omura K., Hitosugi M., Tokutome S. (Dokkyo University School of Medicine, Department of Legal Medicine), Niwa M. (Chiba University of Commerce, Department of Policy Informatics), Koike Y. (The Jikei University), Yufu T. and N. Iida (The Jikei University) "Effect of New Natto Extract on Blood Coagulation and Fibrinolysis" 26th Meeting of the Japanese Society of Biorheology Omura K., Hitosugi M., Tokutome S. (Dokkyo University School of Medicine, Department of Legal Medicine), Kaketani K. (Hanzomon Gastrointestinal Clinic) et al.
2002	Dec.	"Blood Rheology Improving Effect of Dried Natto Culture Filtrate "NKCP"" Japan Mibyou System Association, Vol.8, No.2 Tetsuya Hayashi(Daiwa Pharmaceutical Co., Ltd.) et al.
	Nov.	"Physiological Actions of Bacillus Subtilis Natto Culture Extract (NKCP)" 6th Seikatsu-shukan-byo taisaku kenkyu-kai Shigeru Wakabayashi(Daiwa Pharmaceutical Co., Ltd.) et.al.
2000	Aug.	"A Study on Ingredient Production using Cultured Cells from Microorganisms, Animals, and Plants: Isolation of Nattokinase-producing Bacteria and Nattokinase Production Conditions" Research Report, No.1, Center for Cooperative Research, Chiba University Masahiro Masada, Department of Bioproduction Science, Faculty of Horticulture, Chiba University Xia Zhu, Research & Development Department, Daiwa Pharmaceutical Co., Ltd.

● H.Sumi, H.Hamada, H.Tsushima, H.Mihara and H.Muraki: A Novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet., Experientia, 43, 1110(1987) ● M.Hitosugi, M.Niwa and A.Takatsu: Rheologic Changes in Venous Blood During Prolonged Sitting., Thrombosis Research, 409-412, 100(2000) ● M.Hitosugi, M.Niwa and A.Takatsu: Changes in Blood Viscosity by Heparin and Argatroban., Thrombosis Research, 371-374, 104(2001) ● T.Yamashita, E.Oda, J.C.Giddings and J.Yamamoto: The effect of dietary BNPP (Bacillus Natto Productive Protein) on in vivo endogenous thrombolysis., Pathophysiology of Haemostasis and Thrombosis,138-143, 33(2003) ● Kudo T., Uchibori Y., Atsumi K., Numao Y., Miura I., Shitara M. and A. Hashimoto. 1978. "Wafarin Antagonism by the fermented soybeans Natto in Anticoagulant therapy", Journal of Clinical and Experimental Medicine, 104, pp.36-38 ● Sumi H., Hamada H., Tsushima H., Mihara H. and H. Murak. 1987. "A Novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet", Experientia, 43, pp.1110 ● Hitosugi M., Niwa M. and A. Takatsu. 2000. "Rheologic Changes in Venous Blood During Prolonged Sitting", Thrombosis Research, 100, pp.409-412 ● Hitosugi M., Niwa M. and A.Takatsu. 2001."Changes in Blood Viscosity by Heparin and Argatroban", Thrombosis Research, 104, pp.371-374 ● Maeda H. 2001." Fibrinolytic Effect of Nattokinase and Possibility to Functional Food Application", Food Style 21, Vol. 5, No.11, pp.67-71 ● Hayashi T., Takahashi C. and Y. Kikuchi. 2002. " Effect of NKCP on the Improvement in Whole Blood Fluidity", Hemorheology and Related Research, Vol.5, No.1, pp.43-45 ● Yamashita T., Oda E., Giddings J and J. Yamamoto. 2003." The effect of dietary BNPP (Bacillus Natto Productive Protein) on in vivo endogenous thrombolysis", Pathophysiology of Haemostasis and Thrombosis, 33, pp.138-143 ● Omura K., Kaketani K., Maeda H. and M. Hitosugi. 2004." Fibrinolytic and antithrombotic effect of the protein from Bacillus subtilis (natto) by the oral administration", Journal of Japanese Society of Biorheology, Vol.18,No.1, pp.44-51 ● Masada M. 2004. "Determination of the Thrombolytic Activity of Natto Extract", Food style21, Vol.8, No.1, pp.92-95