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Functional Foods Compatible Ingredients (Japan)The Fermented Soybean Extract
“NSK-SD”

Global Sales, Extensive Reserch Data

We have focused on “nattokinase”, an enzyme derived from bacillus subtilis natto, and have pioneered the world's first production method for “the Fermented Soybean Extract NSK-SD” and launched its sales. Vitamin K2 and bacillus subtilis natto are removed as well as natto odor, and non-GMO soybeans are used. Since its launch, NSK-SD has achieved many successes not only in Japan but also overseas such as the US, South Korea, China, and Taiwan. We will continue to pursue the potential of nattokinase in collaboration with multiple universities and discover new value as a pioneer in nattokinase.
Functional Foods Compatible Ingredients (Japan) The Fermented Soybean Extract “NSK-SD”

Overview

What is Nattokinase?

Nattokinase is an enzyme discovered in "natto", a traditional Japanese fermented food.
It is one of the useful components produced by bacillus subtilis natto during the fermentation of soybeans, and was named “nattokinase” as an enzyme that decomposes (dissolves) fibrin, a protein of the main component of blood clots.
Bacillus Subtilis Natto Fermentation Natto Boiled Soybeans Containing Nattokinase
Nattokinase not only directly dissolves blood clots, but also prevents blood clots from forming in the blood and keeps them in a state where they are easy to be dissolved even if they do form.
  1. (1) Thrombolytic Effect: dissolving blood clots by acting directly on the blood
  2. (2) Fibrinolytic Effect: activating thrombolytic substances
  3. (3) Anticoagulation Effect: inactivating thrombolytic inhibitors caused by stress etc.

Features

Vitamin K2
has been removed

People who take “warfarin” are normally told, by a doctor, to be restrained from eating food that contains a large amount of vitamin K2 such as natto, green/yellow vegetables and chlorella because such food weakens the effect of warfarin. To make nattokinase accessible even for these individuals, we have developed a Vitamin K2-removel technology and applied it to the production of The Fermented Soybean Extract NSK-SD.

Derived from Bacillus Subtilis Natto, Cultured in Japan

In recent years, a number of counterfeit products advocating nattokinase have been marketed. Nattokinase, produced by bacillus subtilis natto, is the name of a single enzyme whose amino acid sequence has been elucidated. However, proteolytic enzymes produced by bacteria other than bacillus subtilis natto have amino acid sequences that differ from those of nattokinase, and there are counterfeit products whose safety is questionable in terms of dietary history. We have established a simple identification method for nattokinase (IBox Test) that confirms the degradation pattern of oxidized insulin chain-β by HPLC. Using this method, nattokinase can be easily identified enzymatically. In addition, by manufacturing the product entirely in Japan, from cultivation to completion, we are able to implement thorough management and ensure high quality and safety.

Efficacy

Fibrinolytic Effect

The following pictures show the fibrinolytic effect of nattokinase (30μL (=60FU) of Fermented Soybean Extract 2,000 FU/mL) on artificial fibrin, created on a plate, over the course of time.

  • 0 minute
  • 1 hours later
  • 3 hours later
  • 5 hours later

Blood Flow Improving Effect

The volume of blood flow increased with the intake of NSK-SD and, thus, the blood flow improving effect was observed.

Blood Flow Improving Effect
Changes in hemodynamics of middle fingers of both hands

Blood Pressure Reducing Effect

The reduction in systolic blood pressure and diastolic blood pressure after the intake of NSK-SD was observed.

Blood Pressure Reducing Effect
  • Peripheral Body Temperature Maintenance Effect
  • Antiviral Effect
  • Immunostimulatory Effect (Activation on Natural Killer Cells)
  • Inhibitory Effect on AGEs (Advanced Glycation End Products) formation

Safety

Although natto has been eaten for a very long time in Japan, we do not solely rely on that fact and we endeavour to guarantee the safety.

Safety Tests

  1. 1Single Oral Dose Toxicity Study
  2. 213-week Repeated Oral Dose Toxicity Study
  3. 3Chromosomal Aberration Test
  4. 4Ames Test
  1. 5Pathogenicity Study of NSK-SD Producing Bacteria
  2. 6Safety Study on Taking Natural Super Kinase-II
  3. 7Safety Study on Concomitant Use of Warfarin and Nattokinase
The studies listed above have proven the safety of nattokinase.(1-5: animal and microbial studies, 6-7: human clinical studies)

Safety Management

The materials used for NSK are all non-GMO and non-animal.
※The safety mentioned here only applies to our product, NSK-SD. Therefore this does not apply to nattokinase materials of other manufacturers.

Specifications

Fermented Soybean Extract
NSK-SD

Product with high enzyme activity, with virtually no smell by our unique technology. Spray-dried type.
Property
fine powder, white to milky white in colour with a slight natto odour
Specification
Nattokinase Activity: More than 20,000 FU/g
Vitamin K2: Less than 0.1 ppm
Fermented Soybean Extract NSK-SD

Recommended Intake

We recommend taking greater than or equal to 2,000 FU per day. The nattokinase activity 2,000 FU equals approximately 100 mg of NSK-SD.

  • Japan Health and Nutrition Food Association (JHFA) Standard

    JHFA has set criteria for the recommended daily intake of “fermented soybean extract food” as follows.

    Fermented soybean extract processed food
    … More than 2,000 FU as nattokinase
    Fermented soybean extract containing food
    … More than 1,000 FU, under 2,000 FU as nattokinase
    Japan Health and Nutrition Food Association

  • Japan NattoKinase Association (JNKA) Standard

    The products which meet the following four criteria are considered to meet JNKA’s standard and, thus, are allowed to put the JNKA mark.

    1. 1.Contain Bacillus subtilis natto products
    2. 2.Contain More than 2,000 FU/day of nattokinase
    3. 3.Indicate the nattokinase content with FU
    4. 4.The safety is proved
    Japan NattoKinase Association (JNKA) Standard
“FU” stands for Fibrinolytic Unit which is a unit that indicates nattokinase activity.
We have suggested and enlightened a nattokinase activity measuring method (fibrin degrading method) using fibrin as a substrate. It has been applied to the standard judgement of JHFA and JNKA and “FU” has become well-known as the unit that indicates nattokinase activity.
Click here for the product leaflet