We here at JBSL place the safety of our consumers foremost. We want our customers to feel secure in the quality of every item we produce and market. As the pioneer of Nattokinase we also feel it is our responsibility to be the source for technical and marketing information and assistance on the products we offer and produce.
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In 1998, we were the first company in the world to isolate and market Nattokinase. Since then we have expanded our distribution and sales of NSK-SD® internationally to the U.S., the E.U., Korea, Taiwan and China. NSK-SD® is our brand that includes the high amount of Nattokinase. NSK-SD® is fermented using our patented fermentation process and using our patented strain of Bacillus subtilis natto. We are the worldfs largest producer of Nattokinase with the largest sales volume and the greatest market share.
JBSL has patented the removal of Vitamin K2 from Nattokinase powder and we are the only company that can manufacture Vitamin K2 free Nattokinase in Japan. And the only company that can legally export Vitamin K2 free Nattokinase from Japan.
|1996:||Initial research and development of Nattokinase.|
|1998:||Established the internationally accepted measurement of Nattokinase enzymatic activity;
Fibrin Degradation Units (FU).
|1998:||Established the production method and first production of highly potent Nattokinase
which we branded as NSK-FD® (13,000 FU/g)
|2001:||Developed gNSK-SD®h(20,000 FU/g), the first deodorized and color-stabilized
form of Nattokinase in the world.
|2006:||Obtained a substance and process patent on the removal of Vitamin K2.|
Vitamin K2 is known to interact with and reduce the effectiveness of Warfarin and individuals taking this drug are usually told by their doctors to avoid foods that contain a large amount of Vitamin K (e.g., Natto, Green and Yellow Vegetables and Chlorella).
In order to make it possible for people taking Warfarin to benefit from consuming our NSK-SD®, we developed and patented a new technology to remove Vitamin K2 from Nattokinase product.
<Patent on the removal of Vitamin K2 from The Fermented Soybean Extract >
This patent covers food products, including concentrates, in the form of a paste, powder, granulation, capsule, drink and tablet, and the process of a Bacillus natto cultured broth containing Nattokinase with small amounts of Vitamin K2.
gFUh is the unit of the enzymatic activity of Nattokinase.
We have suggested the assay method of Nattokinase employing fibrin as a substrate and advocated its utility. This method is adapted by the Japan NattoKinase Association (JNKA) and the Japan Health Food and Nutrition Food Association (JHFA) as the standard reference, and gFUh is widely recognised as the indicator of Nattokinase activity.
|Property||White to milk-white color powder with subtle smell of Natto.|
|Nattokinase Activity||Not Less Than 20,000 FU/g|
|Vitamin K2||Not More Than 0.1 ppm|
|Application||Soft Gel Capsules||Hard Shell Capsules||Tablets||Functional Foods|
|42 months at Room Temperature, 18 months at 40|
We have examined NSK-SD®fs compatibility with several popular and widely consumed nutritional ingredients. The more detailed data sheet is available.
- Some examples of ingredients that do not interact with Nattokinase activity.
- Ashitaba Chalcone Powder
- Ginkgo Extract
- Coenzyme Q10
Our recommendation is more than 2,000 FU/day, which is equivalent to 100 mg of NSK-SD®.
JHFA sets the standard for the daily intake of gFood of Bacillus natto cultured extracth as below.
gProcessed food of Bacillus natto cultured extracth EEE 2,000 FU as Nattokinase
gFood containing Bacillus natto cultured extracth EEE 1,000 FU to < 2,000 FU as Nattokinase
If the product conformed the following 4 criteria set by the JNKA, the use of the JNKA mark on the product label will be permitted.
- Bacillus natto products are contained.
- More than 2,000 FU/day of Nattokinase is contained.
- The content of Nattokinase is represented by FU.
- The safety is proven.
Even though Natto has been eaten for a long time in Japan, we do our best to make sure the safety not only based on this experience.
- Oral Single Dose Toxicity Study in Rats
- Oral 28-Day & 90-Day Repeated Dose Toxicity Study in Rats
- Chromosomal Aberration Test in Cultured Mammalian Cells
- Reverse Mutation Assay
- Pathogenicity Test of Nattokinase Producing Bacteria
iAbove are Animal and Microbial Testsj
- An Oral Safety Study of Natural Super Kinase U: A Randomized, Placebo Controlled, Double Blind Study
iHuman Clinical Trialj
The safety is confirmed by the above studies.
It is confirmed that raw materials used for NSK-SD® are non-GMO and non-Animal.
Nattokinase is a specific and unique enzyme that has been thoroughly identified and defined by means of several test methods including the evaluation of its Molecular Weight, DNA Gene Sequencing, 3-D DNA modelling, 2-DIGE Imaging and comparison of Oxidized Insulin Chain B Degradation Pattern and others. Despite this significant body of scientific evaluation there are still many companies offering counterfeit enzymes claiming to be Nattokinase. Some examples include peptidase produced by Bacillus subtilis in Japan, protease produced by Genus Bacillus bacteria in China and Taiwan, Chungkinase produced by similar bacteria (Bacillus sp.) in Korea and protease formulation produced by fungi (Aspergillus oryzae) in USA that are manufactured and marketed as Nattokinase. Although some of them are close to Nattokinase, they are all different enzymes. These enzymes do degrade fibrin (artificial thrombus) in a petri dish (in vitro) each to a greater or lesser extent. However, this does not guarantee or describe or even indicate that the same reactions will or might take place in humans (in vivo) when they consume these enzymes. Moreover, since they are different enzymes, the extensive safety data we have undertaken to prove our Nattokinase is safe does not apply to their enzymes.
NSK-SD® has been extensively evaluated for safety and is safe for human consumption.
We have established the simple differentiating method (called the gIBox methodh) that confirms the degradation pattern of the Oxidized Insulin Chain B by the HPLC analysis. With this method, it is easy to identify whether the enzyme is Nattokinase or not. Here is the comparison with enzymes mentioned above. (Link to PDF)