Nattokinase

Nattokinase is an enzyme extracted from natto, a traditional Japanese fermented soybean food. It is a serine protease, meaning it is an enzyme that cleaves peptide bonds in proteins, with a serine residue at its active site. The enzyme was discovered in 1987 by Dr. Hiroyuki Sumi, who observed its potent fibrinolytic (clot-dissolving) activity. Natto itself has been consumed in Japan for over a thousand years and is known for its distinctive strong odor and sticky texture. Nattokinase is responsible for many of the perceived health benefits associated with natto consumption. Chemically, nattokinase is a subtilisin-like serine protease consisting of 275 amino acid residues and has a molecular weight of approximately 28 kDa. It exhibits strong enzymatic activity against fibrin, the protein that plays a key role in blood clot formation. Unlike some other fibrinolytic enzymes, nattokinase is reported to be stable over a wide range of pH and temperature, which contributes to its bioavailability when consumed orally. Due to its potential effects on blood circulation, it has garnered interest as a dietary supplement, particularly for cardiovascular health and longevity. While nattokinase is derived from natto, the supplement form is typically purified and may not contain other compounds present in the whole food. It is often measured in Fibrinolytic Units (FU), reflecting its enzyme activity. Common dosages studied have ranged from 100 mg (2,000 FU) to 200 mg (4,000 FU) daily, though individual needs vary — talk to a licensed clinician.