{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:45:15Z","timestamp":1793036715329,"version":"4.5.0"},"reference-count":41,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T00:00:00Z","timestamp":1752105600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Thrombosis is the main cause of death as a result of cardiovascular diseases. However, the amelioration of thrombus by reshaping intestinal flora is rarely reported at present. In the present study, the activity of nattokinase (NK) from <jats:italic>Bacillus natto<\/jats:italic> fmb 401 reached 484.0\u2009FU\u2009mL<jats:sup>\u22121<\/jats:sup> at the end point of fermentation. NK was used to treat high\u2010fat diet (HFD)\/carrageenan\u2010induced tail\u2010thrombosis mice.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>NK supplementation lowered tail\u2010thrombus by 42.30%, increased fibrin degradation products (FDP) by 66.67% compared to those in the model group, reduced inflammation and blood fat, and increased antioxidant activity in mice with thrombosis induced by HFD and carrageenan. According to further research, NK administration reduced the ratio of Firmicutes to Bacteroidetes (F\/B), and Firmicutes abundance and harmful bacteria <jats:italic>Shigella<\/jats:italic>, and also increased Bacteroidetes phylum abundance and <jats:italic>Lactobacillus<\/jats:italic>, <jats:italic>Bacteroides<\/jats:italic> and <jats:italic>Parabacteroides<\/jats:italic> genus abundance. In addition, significantly up\u2010regulated the mRNA expression of <jats:italic>AMPK<\/jats:italic>, <jats:italic>FFAR2<\/jats:italic>, <jats:italic>FFAR3<\/jats:italic> and <jats:italic>ATGL<\/jats:italic> and down\u2010regulated <jats:italic>Acc<\/jats:italic> mRNA expression were also observed, as a result of NK.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSlON<\/jats:title><jats:p>All of these findings revealed that NK not only ameliorated HFD\/carrageenan\u2010induced gut dysbiosis but also decreased blood lipids in tail\u2010thrombosis mice. The gut microbiota appeared to be important in regulating lipid metabolism, fat accumulation, inflammation and antioxidation. NK improve HFD\/carrageenan\u2010induced tail\u2010thrombosis mice probably through regulating gut micribiota (<jats:italic>Bacteroides<\/jats:italic>, <jats:italic>Shigella<\/jats:italic>, etc.), further improving liver and intestinal function, decreasing blood lipids and inflammatory cytokines, and increasing FDP levels to inhibit thrombus formation. Furthermore, NK combined with panax notoginseng (NK\u2009+\u2009S) demonstrated a better effect in improving tail\u2010thrombosis mice than that of NK alone. The present study provides a theoretical basis and new ideas for the application of NK in functional food. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14376","type":"journal-article","created":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T12:40:42Z","timestamp":1752151242000},"page":"6630-6640","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Ameliorated effects of <scp>nattokinase<\/scp> on high\u2010fat diet and carrageenan\u2010induced tail\u2010thrombosis mice"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-1560-5141","authenticated-orcid":false,"given":"Xiaoyu","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing China"},{"name":"National R &amp; D Center for Edible Fungus Processing Technology, Henan University  Kaifeng 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