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Bacillus natto
- Development stage
- Preclinical
- Lead developer
- Japan Bio Science Laboratory (JBSL)
- Modality
- Bacterial Strains → Single Strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Complex Communities → Multi-strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Yeast Strains → Single Strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Defined Consortia → Multi-strain Products → Live Biotherapeutic Products → Microbiome Therapeutics
- Administration
- Oral
01
Overview
Bacillus natto is a specific bacterial species, a probiotic microorganism primarily known for its role in the fermentation of soybeans to produce natto, a traditional Japanese food. During fermentation, Bacillus natto produces various bioactive substances, including nattokinase (a serine protease) and menaquinone-7 (MK-7, a form of vitamin K2). It is also involved in the production of poly-γ-glutamic acid (γ-PGA). The bacterium and its fermented products are studied for their potential health benefits, such as thrombolytic activity, lipid-lowering effects, anti-atherosclerotic properties, modulation of gut microbiota, anti-inflammatory effects (via the LPS/TLR4/NF-κB pathway), and antioxidant activity. Beyond human health, Bacillus natto is also explored for improving the nutritional quality of animal feed and enhancing the properties of various food products through protein hydrolysis and fiber degradation.
- Other names
- bacillus nattoB. subtilis nattoBacillus subtilis var. natto
02
Targets
PLAU (uPA)Fibrin (Factor Ia)TLR4 (Toll-like receptor 4)
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