“Effect of Bacillus subtilis natto culture (NKCP) on coagulation and fibrinolysis”

IFF 2007 (International Society of Food Function), Tokyo, Japan
Hitosugi M., Tokudome S. (Dokkyo University School of Medicine), Kato H., Zhu X., Yanagisawa H. (Daiwa Pharmaceutical Co., Ltd.)

“Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus 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.)

“The prevention of sudden death due to thrombosis”

The 29th Annual Meeting of the Japanese Society of Biorheology, Fukuoka, Japan
M. Hitosugi (Dokkyo University School of Medicine)

“Fatal pulmonary thromboembolism and venous blood viscosity”

5th International Conference on Clinical Hemoreology, Chongqing, China
M. Hitosugi (Dokkyo University School of Medicine)

“Effect of the abstract from natto (NKCP) on blood rheology and coagulation/fibrinolytic system”

The 52nd Society of Rheology, Hirosaki, Japan
Omura K.,  Hitosugi M., Tokudome S., Nagai T. (Dokkyo University School of Medicine), Zhu X. (Daiwa Pharmaceutical Co., Ltd.), and Niwa M. (Chiba University of Commerce)

“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, Japan
Omura K., Hitosugi M., S. Tokutome, Ikeda M. (Dokkyo University School of Medicine), Kudo M., Zhu X. (Daiwa Pharmaceutical Co., Ltd.)

“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), X. Zhu(Daiwa Pharmaceutical Co., Ltd.) et al.

“Effect of Natto Extract (NKCP) on Human Blood”

27th Meeting of Japanese Society of Biorheology
Hitosugi M., Omura K. and S. Tokutome (Dokkyo University School of Medicine), Niwa M. (Chiba University of Commerce)

“Development of ELIZA, enzyme-linked immunosorbent assay and BNPP”

2004 Symposium of AOAC International Japan Section, Tokyo, Japan
Zhu X. et al (Daiwa Pharmaceutical Co., Ltd.), Omura K. (Dokkyo University School of Medicine), Hashimoto M. (Shima Research Co., Ltd.)

“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, Tokyo, Japan
K. Omura (Dokkyo University School of Medicine)

“Effect of Natto Extract (NKCP) on Human Blood”

5th Meeting of 21st Century Food and Health Forum, Tokyo, Japan
Omura K., Hitosugi M. (Dokkyo University School of Medicine), Kaketani K. (Hanzomon Gastrointestinal Clinic), X. Zhu et al (Daiwa Pharmaceutical Co., Ltd.)

“Effect of Natto Extract on Blood Coagulation and Fibrinolysis”

51st Discussion of Rheology, Nara, Japan
Omura K., Hitosugi M., Tokutome S., Nagai T., Ikeda M. (Dokkyo University School of Medicine),  X. Zhu (Daiwa Pharmaceutical Co., Ltd.) and M. Niwa (Chiba University of Commerce)

“Anticoagulant/fibrinolytic effect of new natto extract”

26th Meeting of the Japanese Society of Biorheology, Osaka, JapanOmura K., Hitosugi M., Tokutome S. (Dokkyo University School of Medicine), Niwa M. (Chiba University of Commerce), 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, Osaka, Japan
Omura K., Hitosugi M., Tokutome S. (Dokkyo University School of Medicine), Kaketani K. (Hanzomon Gastrointestinal Clinic) et al

“Physiological Actions of Bacillus Subtilis Natto Culture Extract (NKCP)”

6th Seikatsu-shukan-byo Taisaku Kenkyu-Kai, Osaka, Japan
S. Wakabayashi (Daiwa Pharmaceutical Co., Ltd.) et al