Patent No:
National Invention Patent for Patented Strain and Production Method of Nattokinase
A production Strain of Nattokinase and a Method for its Production
Patent NO: ZL 2019 1 0588314.0
Description:
Nattokinase is a fibrinolytic enzyme derived from natto, a traditional Japanese fermented soybean dish that has been consumed as food in Japan for several centuries. It is produced by Bacillus subtilis during the fermentation process. It’s known for its potential to break down fibrin, a protein that forms blood clots and may help to support cardiovascular issues eg: stroke and heart attack.
Study:
Thrombolytic Action
Clinical study conducted by SungenBio. Patients with obsolete thrombosis were treated with 300 FU nattokinase in 48 hours experiment test. The result indicated that thrombus had completely dissolved within 2 hours. Patients treated with 150FU nattokinase has higher thrombolysis rate than patient treated with urokinase (a thrombolytic drug to degrade fibrin).
Anticoagulant
A study “Nattokinase improves blood flow by inhibiting platelet aggregation and thrombus formation” in 2013 reported that Nattokinase significantly inhibited both the collagen and thrombin induced platelet aggregations and fully prevented the occlusion. It also inhibited platelet aggregation by blocking thromboxane formation and thereby delay thrombosis following oxidative arterial wall injury.
Blood Pressure
A randomized, double-blind, placebo-controlled, multicentre North American Clinical Trial in 2016 revealed that Nattokinase promoted blood vessel elasticity and dissolved thrombus or blood clots. Consumption of Nattokinase was associated with a reduction in both systolic and diastolic Blood Pressure. The effect was much more effective than placebo.
Reduce the risk of Stroke
The Takayama study of “Dietary soy and natto intake and cardiovascular disease mortality in Japanese Adults” in 2017 reported that natto intake may contribute to the reduction of stroke and ischemic heart disease mortality. Data suggest that the effect of natto on the risk of reducing Cardiovascular disease (CVD) mortality is more excellent than soybeans.
- Fermented from Natto by Bacillus subtilis
- Activity 65000 FU / g (Molecular Weight: 27728D)
- No preservatives. No additives. No chemical substances. Solvent Free
- Stable and Durable bioactivity
| Product Form | Odourless Milk White Powder |
| Description | Nattokinase fermented from Natto by Bacillus subtilis |
| Recommended Dose | 100mg / day |
