Nattokinase: A Detailed Look at the Benefits, Risks, and History of the Natural Compound

Natto is a traditional Japanese dish fermented from soybeans. It is known for its strong odor, sticky texture, and unique flavor. However, natto is also a source of nattokinase, a natural enzyme gaining attention for its potential health benefits.

In this article, we delve into the history of nattokinase, its production from natto, and the research behind its use as a dietary supplement. We discuss countries consuming natto and speculate on potential health outcomes.

What is Natto?

Natto is a fermented soybean dish that originated in Japan. Consumed by the Japanese for centuries, natto typically features as breakfast food or a snack. The preparation process involves soaking soybeans, boiling them, and then fermenting them with the bacterium Bacillus subtilis var. natto for around 24 to 48 hours.

During the fermentation process, the bacteria produce an enzyme called nattokinase. The enzyme is responsible for the unique texture and flavor of natto, as well as its potential health benefits. Natto often accompanies rice, vegetables, and seasonings such as soy sauce and mustard.

How is Natto Turned into Nattokinase?

Fermenting natto produces the natural enzyme nattokinase. The process of turning natto into nattokinase is relatively simple. Once the natto is fermented, it is freeze-dried to preserve the enzyme. One grounds the freeze-dried natto into a fine powder, often used as a dietary supplement.

The freeze-drying process is important for preserving the active enzymes in the natto. Heat can destroy the enzymes, so it is important to use a low-temperature process such as freeze-drying to maintain the activity of the nattokinase.

Historical Discovery of Nattokinase

The discovery of nattokinase, credited to Japanese researcher Dr. Hiroyuki Sumi, occurred studying the traditional Japanese diet in the 1980s. Dr. Sumi sought to understand low incidence of cardiovascular disease in Japan, despite the high consumption of foods high in fat and cholesterol.

Dr. Sumi found that natto, which is high in vitamin K2, may be responsible for the lower incidence of cardiovascular disease in Japan. He also discovered that natto contained an enzyme that was able to break down fibrin, a protein that is involved in blood clotting. This enzyme was named nattokinase.

Dr. Sumi’s research led to the development of dietary supplements containing the enzyme. Today, nattokinase supplements are widely available and are used for a variety of health purposes.

Research

Research on nattokinase has been ongoing since its discovery in the 1980s. Many studies have investigated the potential health benefits of the enzyme, as well as its potential risks. Potential health benefits include cardiovascular, immune support, and allergenic maintenance.

Health Benefits

Cardiovascular

Nattokinase has been found to have potential benefits for cardiovascular health. One study published in the Journal of the American College of Nutrition found that nattokinase supplementation can reduce blood pressure in subjects with hypertension. The study involved 79 subjects with hypertension given either nattokinase or a placebo for eight weeks. The results showed that the intervention group had a significant reduction in both systolic and diastolic blood pressure compared to the placebo group.

Another study published in the journal Hypertension Research found a beneficial effect on blood pressure. The study involved 86 participants with high blood pressure given either nattokinase or a placebo for eight weeks. The results showed that the nattokinase group had a significant reduction in blood pressure compared to the placebo group.

Researchers have uncovered an antiplatelet effect, meaning it can help to prevent blood clots from forming. A study published in the Journal of Nutritional Science and Vitaminology found that nattokinase can help to prevent blood clots in rats. Researchers must confirm these benefits in humans, but initial findings suggest this enzyme may be a promising natural alternative to traditional blood-thinning medications.

Immune support

Researchers have published evidence of potential benefits for immune support. A study published in the Journal of Agricultural and Food Chemistry found an enhanced immune response in mice. The study involved feeding mice a nattokinase-enriched diet for four weeks and then exposing them to an influenza virus. The results showed that the nattokinase group had a stronger immune response to the virus compared to the control group.

In addition, a recent article published in the journal Biomedical Reports found that nattokinase may have a degradative effect on the spike protein of SARS-CoV-2, the virus that causes COVID-19. The study involved analyzing the interaction between nattokinase and the spike protein of SARS-CoV-2 using computer modeling. The results showed a degradating effect on the spike protein, potentially reducing its ability to infect human cells.

Researchers have examined the impact of nattokinase on bacterial infection. One study examined the effects of Bacillus subtilis var. natto, a type of bacteria commonly used in Japanese food production, on the resistance of the roundworm Caenorhabditis elegans to gram-positive bacteria. The results showed that feeding the worms B. subtilis var. natto increased their survival rates when exposed to gram-positive bacteria. The study suggests that this bacterium may have potential as a probiotic for humans, as it could potentially enhance their immune system and resistance to bacterial infections.

Other potential health benefits of the enzyme include its ability to improve circulation and reduce inflammation.

Risks

While generally considered safe, nattokinase possesses some potential risks. One of the primary risks is its effect on blood clotting. While nattokinase can help to prevent blood clots, it can also increase the risk of bleeding in some individuals. As a result, people who are taking blood-thinning medications or have a bleeding disorder should avoid using nattokinase.

Another potential risk is its effect on blood pressure. While some studies show reduction of blood pressure, this can drop dramatically for some. People with low blood pressure or taking medications for high blood pressure should speak to their doctor before using nattokinase.

Countries where Natto is Consumed

Japan and other parts of East Asia traditionally consumed natto. However, it is not as widely consumed in other parts of the world. The Japanese often consume natto for breakfast, either on its own or with rice and other accompaniments.

In recent years, natto has gained popularity outside of Japan, particularly in health-conscious circles. Natto is now available in some health food stores. Marketers brand natto as a superfood due to its potential health benefits.

Speculative Health Outcomes from Natto

While linked to several potential health benefits, researchers must confirm the benefits of natto consumption. Additionally, natto may not be suitable for everyone, particularly those with a sensitivity to soy or a bleeding disorder.

Conclusion

Fermented natto, a traditional Japanese dish from soybeans, has been gaining attention for its potential health benefits, including its ability to reduce blood clotting and lower blood pressure.

While generally considered safe, there are some potential risks associated with its use, particularly for individuals with a bleeding disorder or low blood pressure. More research may confirm the potential health benefits of nattokinase. For individuals interested in incorporating natto into their diet, choose high-quality, organic products and consume it in moderation. Additionally, it is important to speak to a healthcare professional before using nattokinase supplements, particularly if you are taking medications or have a medical condition.