Nattokinase
Nattokinase is an enzyme that is produced by the fermentation of soybeans with a bacterium called Bacillus subtilis natto. It is a traditional Japanese food, commonly found in natto, a type of fermented soybean dish. Natto has been consumed in Japan for centuries and is known for its distinctive taste and slimy texture.
Description
| Product name: | Nattokinase |
| Synonyms: | Nattoesse Haruno-Ogawa |
| CAS Number: | 133876-92-3 |
| Specification: | 5000FU/G-35,000FU/G |
Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto 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 natto preparation that contains the specific nattokinase enzyme.
1. Pharmaceutical as capsules or pills;
2. Functional food as capsules or pills;
3. Water-soluble beverages;
4. Health products as capsules or pills.
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