Nattokinase
Fibrinolytic serine protease enzyme from fermented soybeans (natto); studied as an oral supplement for blood-flow support.
Overview
Nattokinase is an enzyme, not a research peptide in the usual sense: it is a serine protease of the subtilisin family produced by the bacterium Bacillus subtilis during fermentation of soybeans into natto, a traditional Japanese food. It attracted research interest after being shown to degrade fibrin directly in vitro and to enhance endogenous fibrinolytic activity. Small human studies and supplementation trials have examined its effects on markers of blood clotting and circulation.
Mechanism
Nattokinase cleaves fibrin directly and has also been reported to convert plasminogen to plasmin and to increase levels of tissue plasminogen activator while reducing plasminogen activator inhibitor, actions that together favor fibrinolysis. It can degrade fibrin in blood samples in vitro, which is the basis of most of its laboratory assays.
Dosing
Supplementation studies have used oral doses ranging from about 100 to several thousand fibrinolytic units (FU) daily, taken in capsule form; the specific regimens are reported in each study. There is no drug-approved dose.
Expected Effects
- reduced markers of coagulation activity, such as fibrinogen or D-dimer, in some small human studies
- improved blood-flow parameters in some supplementation trials
- evidence quality is limited by small sample sizes and heterogeneous designs
Side Effects & Tolerability
Oral nattokinase is generally well tolerated in short-term studies, but because of its fibrinolytic activity it carries a theoretical bleeding risk, particularly with anticoagulant or antiplatelet medication. People with bleeding disorders or upcoming surgery are advised against use in most product literature.
Storage
As a protein enzyme, nattokinase is sensitive to heat and moisture; supplements should be stored per the manufacturer label, typically cool and dry, and protected from light.