Raw Nattokinase

November 27, 2012 at 3:04 PM


Many nattokinase supplements on the market today contain the nattokinase brand NSK-SD. Nattokinase NSK-SD is a standardized nattokinase from Japan Bio Science Laboratory Co., ltd. (JBSL). In 1998 NSK-SD was the first nattokinase to be isolated and marketed. JBSL’s NSK product is patented and has the vitamin K2 removed. Vitamin K2 is not recommended in patients taking vitamin K2 inhibiting blood thinners, such as warfarin1. NSK-SD without vitamin K2 was popular as it could be safely taken with warfarin or Coumadin drugs. Vitamin K inhibiting drugs are becoming less and less popular as new, more advanced and safer blood thinners are developed that do not interfere with Vitamin K.


Up until now, if you wanted nattokinase you would have to purchase a standardized NSK-SD capsule with a rated activity of 1800-2,000 Fibrinolytic Units of activity. This product is a dried, isolated nattokinase enzyme with maltodextrin (corn) filler. It will be devoid of its naturally produced vitamin K2 and all of the essential amino acids and antioxidants that come with raw nattokinase.


In 2011, Arthur Andrew Medical developed Nattobiotic, the world’s first commercially packaged and sold raw nattokinase supplement. Nattobiotic is pure raw nattokinase in its natural form and contains all of natto’s essential nutrients including:


  • Raw Nattokinase enzymes
  • Vitamin K2
  • B. subtilis natto Probiotic
  • 18 amino acids
  • 5 Raw daily vitamins
  • Antioxidants


When consumed in the human body, all enzymes and other nutrients perform more effectively in their raw form. Raw or whole-food ingredients are in their natural form and carry essential ingredients that are necessary to digest and absorb these ingredients. When isolated and/or processed, vitamins and enzymes can lose their bioavailability. Nutritional science is overwhelmingly trending towards raw and organic supplements and raw nattokinase contains the B. subtilis probiotic in spore form2, 3. Only the raw form of nattokinase can naturally supplement your body with B. subtilis. When consumed, B. subtilis can thrive in your intestines, naturally producing more nattokinase. Over the course of time, consuming 25,000 units of raw nattokinase could produce millions of units of nattokinase in your digestive system. However, there are no probiotics in isolated, processed nattokinase, so what you take is what you get.


The science behind raw nattokinase seems quite simple on the outside, so why has it taken so long for raw nattokinase supplements to gain popularity? After all, isn’t it easier to perform less processing and to keep nattokinase in its raw form? Indeed, the isolation of nattokinase requires a few extra steps. At the same time though, isolation increased potency since the enzymes are more concentrated once additional materials have been removed. The good news is that advancements in nattokinase processing techniques can now produce a stronger, more active raw nattokinase, which is every bit as potent as its isolated predecessors.


So why hasn’t this been done before? As we have mentioned before, nattokinase was originally developed to be safer when taken with previously developed vitamin K inhibiting blood thinners. As such vitamin K supplementation has been unfairly given a bad rap. Vitamin K is highly beneficial to healthy bones and cardiovascular health4, 5. Removing K to avoid contraindications with drugs is like throwing the baby out with the bathwater. While vitamin K inhibitors prevent blood clotting, vitamin K regulates the removal of arterial calcification and ensures that calcium is properly bonded to bones instead. When vitamin K levels plummet, arteries can become brittle as bone.


Nattobiotic compared to any of today’s nattokinase products is a hands down winner. A side by side comparison of Nattobiotic to Nattokinase NSK reveals better potency, greater value, and a cheaper price. For further information about Nattobiotic please visit www.enzymus.com/nattobiotic.



  1. Homma K, Wakana N, Suzuki Y, Nukui M, Daimatsu T, Tanaka E, Tanaka K, Koga Y, Nakajima Y, Nakazawa H. (2006). Treatment of natto, a fermented soybean preparation, to prevent excessive plasma vitamin K concentrations in patients taking warfarin. J Nutr Sci Vitaminol (Tokyo). 2006 Oct;52(5):297-301.
  2. Hosoi T, Kiuchi K. Production and probiotic effects of natto. In Ricca E, Henriques AO, Cutting SM, eds. Bacterial spore formers: probiotics and emerging applications. 2004;143-153. http://www.cabdirect.org/abstracts/20043171457.html
  3. Ku TW, Tsai RL, Pan TM. A simple and cost-saving approach to optimize the production of subtilisin NAT by submerged cultivation of Bacillus subtilis natto . Journal of Agriculture and Food Chemistry 2009; 57(1):292-296.
  4. Davis W. (2006). Protecting bone and arterial health with vitamin k2. Life Extension Magazine. http://www.lef.org/magazine/mag2008/mar2008_Protecting-Bone-And-Arterial-Health-With-Vitamin-K2_01.htm
  5. Yamaguchi M, Taguchi H, Gao YH, Igarashi A, Tsukamoto Y. (1999). Effect of vitamin K2 (menaquinone-7) in fermented soybean (natto) on bone loss in ovariectomized rats. J Bone Miner Metab. 17(1):23-9.


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