Nattiase^® : a deposited extract of fermented soya titrated in nattokinase and of superior quality

Consumed by the Japanese population for over 1,000 years¹, natto is a food made from soya beans fermented by the Bacillus subtilis var. natto bacterium. This traditional food contains an enzyme called nattokinase.

Nattiase^® registered nattokinase extract is a superior quality extract, titrated to 2,000 FU* of nattokinase. Nattiase^® guarantees :

• Careful selection of soya, which will be the substrate needed to produce the enzyme;

• A lack of vitamin K2;

• Control of the production chain, carried out in ISO7-certified rooms (standard guaranteeing the level of control and non-contamination of the atmosphere in clean rooms);

• An ISO 22000-certified production site (voluntary international standard on food safety management).

Nattiase^® nattokinase is a safe, well-tolerated nattokinase. Its safety has been proven by several studies.^2,3

Numerous clinical studies indicate that this enzyme has beneficial effects on cardiovascular function, and more specifically on :

• Limiting blood coagulation^4-6 ;

• The reduction of atheroma plaques⁷ ;

• Cholesterol reduction^7,8;

• Lower blood pressure⁹.

A placebo-controlled clinical trial in 12 patients who received a single dose of 2000 FU* of nattokinase showed a significant increase in the formation of D-dimer, a marker of fibrin degradation, after 6 and 8 hours, respectively (respectively +44.5% and +38.2%)⁴.

 

A second clinical study, versus statins, carried out on 76 patients, showed a significant 37% reduction in the size of atherosclerotic plaques after 6 months of supplementation with 6,000 FU* of nattokinase⁷. 

A third retrospective study of 1,062 patients supplemented daily with 10,800 FU* of nattokinase showed a significant reduction in blood levels of triglycerides, total cholesterol and LDL after 12 months of supplementation⁸.

 

A fourth placebo-controlled clinical trial involving 86 patients showed a significant reduction in systolic and diastolic blood pressure after supplementation with 2000 FU* of nattokinase for 2 months⁹.

 

 

 

 

*FU : Fibrin degradation units

(1) https://www.kanpai.fr/voyage-japon/natto
(2) Lampe, Bradley J, and J Caroline English. “Toxicological assessment of nattokinase derived from Bacillus subtilis var. natto.” Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 88 (2016): 87-99. doi:10.1016/j.fct.2015.12.025.
(3) Wu, Hao et al. “Acute toxicity and genotoxicity evaluations of Nattokinase, a promising agent for cardiovascular diseases prevention.” Regulatory toxicology and pharmacology : RTP vol. 103 (2019): 205-209. doi:10.1016/j.yrtph.2019.02.006.
(4) Kurosawa, Yuko et al. “A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles.” Scientific reports vol. 5 11601. 25 Jun. 2015, doi:10.1038/srep11601.
(5) Chen, Hongjie et al. “Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases.” Biomarker insights vol. 13 1177271918785130. 5 Jul. 2018, doi:10.1177/1177271918785130.
(6) Sumi, H et al. “Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase.” Acta haematologica vol. 84,3 (1990): 139-43. doi:10.1159/000205051.
(7) Ren, N N et al. Zhonghua yi xue za zhi vol. 97,26 (2017): 2038-2042. doi:10.3760/cma.j.issn.0376-2491.2017.26.005.
(8) Chen, Hongjie et al. “Effective management of atherosclerosis progress and hyperlipidemia with nattokinase: A clinical study with 1,062 participants.” Frontiers in cardiovascular medicine vol. 9 964977. 22 Aug. 2022, doi:10.3389/fcvm.2022.964977
(9) Kim, Ji Young et al. “Effects of nattokinase on blood pressure: a randomized, controlled trial.” Hypertension research : official journal of the Japanese Society of Hypertension vol. 31,8 (2008): 1583-8. doi:10.1291/hypres.31.1583.