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- Published Research Papers
- Academic Presentations
| 2023 | “Effects of Dietary Bacillus natto Productive Protein on the Skin: In Vitro Efficacy Test and Single-Armed Trial” Naoki Igari, Ryo Ninomiya, Satoshi Kawakami Cosmetics. 2023; 10(5):135. doi:10.3390/cosmetics10050135 |
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| 2022 | “Effects of Bacillus subtilis Var. Natto Products on Capillary Blood Flow in Healthy Subjects with Peripheral Coldness: A Double-Blind, Placebo-Controlled, Randomized Parallel Study” Chiharu Fujita, Yukio Usui, Masanori Inoue Food and Nutrition Sciences. 2022; 13(3): 211-223. doi:10.4236/fns.2022.133018 |
| 2021 | “Effects of purified filtrate of Bacillus subtilis var. natto culture (NKCP) on the lectin-like oxidized low-density lipoprotein receptor index (LOX index)” Kazutoshi Kaketani FOOD FUNCTION. 2021; 17: 2-5. |
| 2020 | “A Functional Food for Metabolic Disorders” Fred Pescatore TOWNSEND LETTER. 2020 Aug-Sep. |
| 2018 | “How a Novel Protease Produced by Bacillus subtilis natto Improves Blood Flow: Subjective Symptoms in Lifestyle-Associated Disease” Masahito Hitosugi Bacillus subtilis：Morphology, Functions and Role in Disease Management: Nova science publishers; 2018: Chapter 4 133-147. |
| 2018 | “Effects of products containing Bacillus subtilis var. natto on healthy subjects with neck and shoulder stiffness, a double-blind, placebo-controlled, randomized crossover study” Yoichi Sunagawa, Nobuko Okamura, Yusuke Miyazaki, Kana Shimizu, Mai Genpei, Masafumi Funamoto, et al. Biol. Pharm. Bull. 2018; 41(4): 504–509. doi:10.1248/bpb.b17-00780 |
| 2015 | “Effects of Bacillus Natto Products on Blood Pressure in Patients with Lifestyle Diseases” Masahito Hitosugi, Katsuo Hamada, Kazutaka Misaka, Kenichi Ichihashi Journal of Hypertension. 2004; 3(1). doi:10.4172/2167-1095.1000135 |
| 2014 | “Effects of Bacillus Natto Products on Blood Pressure in Patients with Lifestyle Diseases” Masahito Hitosugi, Katsuo Hamada, Kazutaka Misaka, Kenichi Ichihashi Journal of Hypertension. 2004; 3(1). doi:10.4172/2167-1095.1000135 |
| 2013 | “Action of the purified filtrate of Bacillus subtilis var. natto culture” Naoki Igari, Kentaro Ninomiya, Zhu Xia FOOD Style 21. 2013 Nov; 17(11): 64-66. |
| 2008 | “Changes in subjective symptoms with ingestion of NKCP” Masahito Hitosugi, Hisayoshi kato, Xia Zhu, Shogo Tokudome Food function. 2008 Oct; 4 (2): 80-83. doi:10.2147/IJGM.S76588 |
| 2007 | “Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus subtilis natto” M. Hitosugi, I. Ikeda, X. Zhu, H. Kato, K. Omura, T. Nagai and Tokudome S. Journal of Japanese Society of Biorheology, 21, 1 |
| 2006 | “Determination of bacillopeptidase F, a protein produced by Bacillus subtilis natto, using ELISA” Xia Zhu, Masakatsu Hashimoto, Reiji Sekiguchi, Miho Yamamoto, Emiko Araki, Kazunobu Omura Journal of Nutritional Food. 2006; 9(3-4): 1-6. |
| 2006 | “Interaction between warfarin and functional foods derived from Bacillus subtilis natto” Masahito Hitosugi, Xia Zhu, Hisayoshi Kato, Shogo Tokudome Food Style 21. 2006 Sep; 10(9): 88-90. |
| 2005 | “A Newly Derived Protein From Bacillus subtilis natto With Both Antithrombotic and Fibrinolytic Effects” Kazunobu Omura, Masahito Hitosugi, Xia Zhu, Masashi Ikeda, Hiroaki Maeda, Shogo Tokudome J Pharmacol Sci. 2005 Nov; 99(3): 247-251. doi:10.1254/jphs.fp0050408 |
| 2004 | “Fibrinolytic and anti-thrombotic effect of NKCP, the protein layer from Bacillus subtilis (natto)” K. Omura, M. Hitosugi, K. Kaketani, X. Zhu, H. Maeda, S. Tokudome Biofactors. 2004; 22(1-4): 185-187. Doi: 10.1002/biof.5520220138 |
| 2004 | “The Effect of Dietary Bacillus Natto Productive Protein on in vivo Endogenous Thrombolysis” T. Yamashita, E. Oda, J.C. Giddings, J. Yamamoto Pathophysiol Haemost Thromb. 2003 May-Jun; 33(3): 138-143. doi:10.1159/000077822 |
| 2004 | “Determination of the Thrombolytic Activity of Natto Extract” M. Masada Food Style21, 8, 1 |
| 2004 | “Fibrinolytic and antithrombotic effect of the protein from Bacillus subtilis (natto) by the oral administration” Kazunobu Omura, Kazutoshi Kaketani, Hiroaki Maeda, Masahito Hitosugi Journal of Japanese Society of Biorheology. 2004; 18(1): 44-45. doi: 10.11262/jpnbr1987.18.1_44 |
| 2002 | “Effect of dried filtrate of natto bacilli culture “NKCP” on blood fluidity” Tetsuya Hayashi, Chieko Takahashi, Yuji Kikuchi Hemorheology and Related Research. 2002; 5 (1): 43-45. doi: 10.11288/mibyou1998.8.204 |
| 2001 | “Changes in Blood Viscosity by Heparin and Argatoban” Masahito Hitosugi, Munehiro Niwa, Akihiro Takatsu Thromb Res. 2001 Dec 1; 104(5): 371-4. doi:10.1016/s0049-3848(01)00359-0 |
| 2000 | “Rheologic Changes in Venous Blood During Prolonged Sitting” Masahito Hitosugi, Munehiro Niwa, Akihiro Takatsu Thromb Res. 2000 Dec 1; 100(5): 409-12. doi:10.1016/s0049-3848(00)00348-0 |
| 1978 | “Warfarin Antagonism by the fermented soybeans Natto in Anticoagulant Therapy” T. Kudo, Y. Uchibori, K. Atumi, Y. Numano, I. Miura, M. Shitara, A. Hashimoto Journal of Clinical and Experimental Medicine. 1978; 104: 36-38. |
| 5.2007 | “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.) |
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| 10.2006 | “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.) |
| 6.2006 | “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) |
| 5.2005 | “Fatal pulmonary thromboembolism and venous blood viscosity” 5th International Conference on Clinical Hemoreology, Chongqing, China M. Hitosugi (Dokkyo University School of Medicine) |
| 9.2004 | “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) |
| 8.2004 | “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.) |
| 8.2004 | “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. |
| 6.2004 | “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) |
| 6.2004 | “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.) |
| 12.2003 | “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) |
| 11.2003 | “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.) |
| 9.2003 | “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) |
| 6.2003 | “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) |
| 6.2003 | “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 |
| 11.2002 | “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 |