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Nattokinase (pronounced nat-oh-KY-nase) is an enzyme (EC 3.4.21.62)
extracted and purified from a Japanese food called nattō. Nattō is
made from fermented soybeans and has been eaten in Japan for about
a thousand years. Nattō is produced by fermentation by adding the
bacterium Bacillus natto to boiled soybeans. Nattokinase is
produced by the bacterium acting on the soybeans. While other soy
foods contain enzymes, it is only the nattō preparation that
contains the specific nattokinase enzyme.
In spite of its name, nattokinase is not a kinase enzyme, but a
serine protease of the subtilisin family. It exhibits a strong
fibrinolytic activity. Nattokinase can now be produced by
recombinant means and in batch culture, rather than relying on
extraction from Nattō.
Nattokinase was first isolated and marketed under the name of
NSK-SD in 1998 by Japan Bio Science Laboratory, which had removed
vitamin K2.
Function-disslove thrombus,lower blood pressure
