Product Name: Nattokinase
Source: Fermented soybeans (natto) by Bacillus subtilis
Appearance: Typically powder or liquid extract
Solubility: Freely soluble in water; sensitive to high temperatures
Activity: Optimal at physiological pH and temperature; easily denatured by heat or prolonged improper storage
1. Introduction
Nattokinase is an enzyme obtained through soybean (natto) fermentation with pronounced fibrinolytic activity. It helps dissolve blood clots and improve circulation, making it beneficial for cardiovascular system support.
Nattokinase is a natural proteolytic enzyme originally discovered in the traditional Japanese dish natto. Its unique fibrin-dissolving action is attracting attention as an alternative agent for the prevention and comprehensive therapy of thrombotic diseases.
2. Chemical Structure & Synthesis
Nattokinase is a complex of protein molecules produced by Bacillus subtilis bacteria during soybean fermentation. Structurally, the enzyme has a conformation that allows it to specifically hydrolyze fibrin bonds in blood clots. Industrial production is carried out through controlled fermentation followed by purification of the protein fraction.
3. Properties
Appearance: Typically powder or liquid extract
Solubility: Freely soluble in water; sensitive to high temperatures
Activity: Optimal at physiological pH and temperature; easily denatured by heat or prolonged improper storage
4. Applications
Used as a nutraceutical supplement for:
Cardiovascular system support
Reducing the risk of blood clots
Improving blood circulation
Prevention of atherosclerosis, stroke, and heart attack
Comprehensive therapy for patients with elevated fibrinogen
5. Conclusion
Nattokinase is an effective natural agent with fibrinolytic activity, capable of supporting normal blood circulation and promoting the prevention of thrombotic conditions. Proper storage and use ensure the preservation of its biological activity, making it promising for clinical use.