Directly isolating nattokinase from the most natural source – nattō, a traditional Japanese dish – is extremely complex and difficult to standardise. Therefore, we have chosen the production method that most closely resembles this tradition.
Our nattokinase has a high enzyme activity of over 60,000 FU per gram. It comes from one of the three leading quality manufacturers in the world and is 100% obtained by fermenting non-GMO soybeans with the bacterium Bacillus subtilis; the bacteria use the soybeans only as a nutrient medium to grow. Nattokinase is therefore not a component of the bean itself, but is naturally produced by the bacteria.
Once the bacteria have completely metabolised the soya substrate, a multi-stage refining process begins: the enzyme is extracted from the bacterial biomass and purified by column chromatography. This step removes the last bacterial proteins as well as unwanted metabolic products such as vitamin K2. The result is a pure, isolated enzyme.
Through the complete metabolism of the nutrient medium and the subsequent purification, we obtain a product that, according to laboratory analyses, no longer contains soya isoflavones. However, traces due to production cannot be completely excluded.
We clearly distance ourselves from inferior qualities on the market: some manufacturers use genetically modified soya or use waste from shrimp production (crab shells) instead of a completely plant-based foundation as a nutrient medium for the bacteria. Such nattokinase products are often not vegan – ours, however, is 100% vegan.
The only other ingredient we use is premium gum arabic as a natural bulking agent. Unlike the synthetic bulking agent microcrystalline cellulose, which is commonly used and mixed with nanoparticles, we use a natural foodstuff.
We use special HPMC capsules for the capsule shells, which, unlike most other HPMC or pullulan capsules on the market, are 100% free of the undeclarable additives carrageenan and PEG. We package this product in amber glass jars instead of plastic to protect the ingredients from light.
