Nattokinase

Natto is a cheese-like food made from fermented soybeans that has been eaten in Japan for many years. It is thought by some to be a valuable tool in minimizing the chances of developing heart and vascular diseases. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme. Nattokinase is valued in the alternative medicine community as a clot-buster and blood thinner, and is sometimes recommended as a substitute for daily therapy. But its effects go beyond that in terms of catalyzing other enzyme activity.

Nattokinase has been made by biotechnology companies, mostly in Asia, and marketed as a health food supplement. In Japan, Taiwan and China, fermentations of Bacillus Natto are done in either liquid or solid media, with soybean derived or other nutrients. With meticulous fermentation control and further purification and concentration steps, high purity and bio-activity nattokinase can be produced. After a freeze-drying step, the enzyme can be stored in a white powder form, which is then usually mixed with dextrin or other white carbohydrates to finish the final formulation. The food supplement is usually solid in a capsule form.

Storage:   Stored in dry and cool place, keep away from strong light and heat. Stored at 0-4C is ideal.

Shelf life: Two years when stored properly.