Fermented soybean extract powder, produced in Japan, with nattokinase activity of min. 40,000 FU/g. Supplied in bulk from 1 kg for dietary supplement production.
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For finished products rather than raw material, see contract manufacturing in Japan.
Nattokinase is a protein-degrading enzyme, a subtilisin-like serine protease, formed when soybeans are fermented by Bacillus subtilis var. natto, the bacterium used to make natto.
The same fermentation produces poly-gamma-glutamic acid, which gives natto its sticky texture, and other enzymes such as amylase* and protease**.
* Amylase is an enzyme that breaks down carbohydrates such as starch.
** Protease is a general term for enzymes that break down proteins.
In the literature, nattokinase is described as a subtilisin-like serine protease of 275 amino acids with a molecular weight of about 27.7 kDa. Enzyme class: EC 3.4.21.62 (alkaline serine protease family).
Nattokinase was first described in 1987, when researchers in Japan extracted the enzyme activity from natto and named it nattokinase (Experientia, 1987; DOI 10.1007/BF01956052).
Nattokinase activity is expressed in FU (fibrin degradation units), measured in a laboratory enzyme assay.
There is no single standard method for nattokinase activity: laboratories use assays based on a fibrin substrate or on a synthetic peptide substrate. When comparing grades, compare FU values together with the assay method; the method for this ingredient is stated in its specification.
Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis var. natto. Alongside nattokinase, it contains poly-gamma-glutamic acid, which gives natto its sticky texture, as well as fructans, amylase and protease.
Traditionally, natto is made by wrapping steamed soybeans in rice straw and fermenting them at about 40 C for around a day.
Nattokinase occurs in natto, a traditional Japanese soybean food, and is also supplied as a concentrated ingredient for dietary supplements, where its amount is stated in FU.
For other ingredients, see Japanese functional food ingredients.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationFor finished products rather than raw material, see contract manufacturing in Japan.
Nattokinase is a protein-degrading enzyme, a subtilisin-like serine protease, formed when soybeans are fermented by Bacillus subtilis var. natto, the bacterium used to make natto.
The same fermentation produces poly-gamma-glutamic acid, which gives natto its sticky texture, and other enzymes such as amylase* and protease**.
* Amylase is an enzyme that breaks down carbohydrates such as starch.
** Protease is a general term for enzymes that break down proteins.
In the literature, nattokinase is described as a subtilisin-like serine protease of 275 amino acids with a molecular weight of about 27.7 kDa. Enzyme class: EC 3.4.21.62 (alkaline serine protease family).
Nattokinase was first described in 1987, when researchers in Japan extracted the enzyme activity from natto and named it nattokinase (Experientia, 1987; DOI 10.1007/BF01956052).
Nattokinase activity is expressed in FU (fibrin degradation units), measured in a laboratory enzyme assay.
There is no single standard method for nattokinase activity: laboratories use assays based on a fibrin substrate or on a synthetic peptide substrate. When comparing grades, compare FU values together with the assay method; the method for this ingredient is stated in its specification.
Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis var. natto. Alongside nattokinase, it contains poly-gamma-glutamic acid, which gives natto its sticky texture, as well as fructans, amylase and protease.
Traditionally, natto is made by wrapping steamed soybeans in rice straw and fermenting them at about 40 C for around a day.
Nattokinase occurs in natto, a traditional Japanese soybean food, and is also supplied as a concentrated ingredient for dietary supplements, where its amount is stated in FU.
For other ingredients, see Japanese functional food ingredients.
Nattokinase is a protein-degrading enzyme, a subtilisin-like serine protease of 275 amino acids with a molecular weight of about 27.7 kDa, formed when soybeans are fermented by Bacillus subtilis var. natto, the bacterium used to make natto. It was first described in 1987, when researchers in Japan extracted the enzyme activity from natto and named it nattokinase (Experientia, 1987).
The specification sets nattokinase activity at min. 40,000 FU/g, determined by the nattokinase activity assay; a lot Certificate of Analysis (CoA) is available on request. When comparing grades, compare FU values together with the assay method; the method for this ingredient is stated in its specification.
1 mg of powder corresponds to 40 FU, calculated from the specification minimum of 40,000 FU/g: 50 mg = 2,000 FU and 200 mg = 8,000 FU. For the same 2,000 FU, a 20,000 FU/g material would need 100 mg. This is arithmetic, not a dosage recommendation.
Yes. The ingredient contains soybean; the allergen is declared in the specification. Buyers confirm the ingredient's status for their own market; we provide the specification and lot CoA for that review.
