Overview
Nattokinase is a serine protease enzyme extracted from natto, a fermented soybean product traditionally consumed in Japan. It was first isolated in the 1980s and has since gained attention for its potent fibrinolytic activity, which helps dissolve blood clots. Unlike other fibrinolytic agents, nattokinase is orally active and has a longer half-life, making it suitable for dietary supplements. This enzyme is produced through the fermentation of soybeans by Bacillus subtilis var. natto. The fermentation process enhances its bioactivity and stability. Nattokinase is widely used in the nutraceutical industry due to its cardiovascular benefits, including improving blood circulation and reducing the risk of thrombosis.
Physical and Chemical Properties
Nattokinase is a white to off-white powder with a molecular weight of approximately 27,700 Daltons. It is soluble in water and exhibits optimal activity at a pH range of 6.0-8.0. The enzyme is relatively heat-stable, retaining activity at temperatures up to 60°C, but prolonged exposure to higher temperatures can denature it. One of its key properties is its fibrinolytic activity, which is measured in fibrinolytic units (FU). High-purity nattokinase typically has an activity of 20,000-40,000 FU/g. The enzyme is also stable under acidic conditions, allowing it to survive the stomach environment and remain active in the bloodstream.
Main Applications
Nattokinase is primarily used in dietary supplements aimed at supporting cardiovascular health. Its ability to break down fibrin, a key component of blood clots, makes it valuable for preventing and managing conditions like deep vein thrombosis, hypertension, and atherosclerosis. Beyond supplements, nattokinase is incorporated into functional foods and beverages, such as health drinks and fortified snacks. Research is also exploring its potential in medical applications, including as an adjunct therapy for stroke prevention. Its natural origin and safety profile make it a preferred choice over synthetic anticoagulants.
Safety and Storage
Nattokinase is generally considered safe for consumption, with no significant side effects reported at recommended doses. However, individuals taking blood-thinning medications (e.g., warfarin) should consult a healthcare professional before use, as it may enhance anticoagulant effects. Proper storage is essential to maintain its activity. The enzyme should be kept in a cool, dry place below 25°C, away from moisture and direct sunlight. Bulk quantities are often packaged in airtight containers with desiccants to prevent degradation. Stability testing should be conducted to ensure product quality over time.
B2B Procurement Guide
When sourcing nattokinase, B2B buyers should prioritize suppliers with certifications such as GMP (Good Manufacturing Practice) and ISO (International Organization for Standardization). Key specifications to verify include enzyme activity (FU/g), purity (typically >95%), and absence of contaminants like heavy metals or microbial pathogens. Price varies based on purity and activity levels, with higher-grade products commanding premium prices. Buyers should request certificates of analysis (CoA) and consider conducting third-party testing for quality assurance. Long-term partnerships with reputable suppliers can ensure consistent quality and reliable supply chains.
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