Nattokinase

Nattokinase (pronounced nat-oh-KY-nase) is an enzyme extracted and purified from a Japanese food called nattō. Nattō is a food made from fermented soybeans that has been eaten in Japan for many years. Nattō 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 nattō preparation that contains the specific nattokinase enzyme.

Nattokinase is sometimes promoted in the alternative medicine community as a clot-buster and blood thinner or as a substitute for daily aspirin therapy. However, this substitution is not recommended since there is no evidence that nattokinase is effective in preventing cardiovascular disease.^[1] Nattokinase may interact with aspirin to increase the risk of intracranial hemorrhage.^[2]

Nattokinase has been effectively marketed by Kenrico in a patented product that prevents cell damage or apoptosis. Sold under the trade name Lexirin, it is derived from fermented soybean to address gastrointenstinal disorders, dermatological conditions, and immunodeficiencies.

There is also evidence of nattokinase being effective in catabolism of toxic amyloid fibrils associated with Alzheimer's Disease.^[3]

References

1. ^ Cho L (April 2007). "Ask the doctor: I have read good news about nattokinase and would like to use it to keep my blood thin. Is it a good substitute for aspirin?". Heart Advis 10 (4): 8. PMID 17500089. "Not very much is known about nattokinase... there is not enough information from human studies to know for sure what it can do or to recommend it for people with cardiovascular disease. Aspirin should be your first choice." 
2. ^ Chang YY, Liu JS, Lai SL, Wu HS, Lan MY (2008). "Cerebellar hemorrhage provoked by combined use of nattokinase and aspirin in a patient with cerebral microbleeds". Intern. Med. 47 (5): 467–9. PMID 18310985. 
3. ^ Ruei-Lin Hsu et al. J. Agric. Food Chem. 2009, 57(2), pp.503-508

External links

• Japan Functional Food Research Association