Nattokinase is an enzyme extracted and purified from a Japanese food called natto. Natto is made from fermented soybeans and has been eaten in Japan for about a thousand years. Natto is produced by fermentation by adding the bacterium Bacillus natto to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans. While other soy foods contain enzymes, it is only the natto contains the specific nattokinase enzyme.
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In spite of its name, nattokinase is not a kinase enzyme, but a serine protease of the subtilisin family. Rather, it is named for the fact that it is an enzyme produced by nattōkin, the Japanese name for Bacillus subtilis var natto. It exhibits a strong fibrinolytic activity.
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