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natto
- Development stage
- Unknown
- Modality
- Genetically Modified Bacteria → Engineered Microbial Therapeutics → Microbiome Therapeutics, Frozen FMT → Fecal Microbiota Transplantation (FMT) → Microbiome Therapeutics, Recombinant Proteins and Enzymes, 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, Fresh FMT → Fecal Microbiota Transplantation (FMT) → Microbiome Therapeutics, Synthetic Biology Platforms → Engineered Microbial Therapeutics → Microbiome Therapeutics, Defined Consortia → Multi-strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Microbial Metabolites → Microbiome-Derived Products → Microbiome Therapeutics, Microbial Proteins → Microbiome-Derived Products → Microbiome Therapeutics
- Administration
- Oral
01
Overview
Natto is a traditional Japanese food made from boiled soybeans fermented with the bacterium Bacillus subtilis (also known as Bacillus subtilis var. natto). The fermentation process produces a sticky, stringy product with a strong flavor and odor. Natto is notable for its high content of the enzyme nattokinase, which has fibrinolytic (blood clot-dissolving) activity. Natto also contains significant amounts of vitamin K2 due to ongoing synthesis by B. subtilis in the gut after consumption. Traditionally consumed as a food in Japan for centuries, natto is associated with potential cardiovascular benefits such as improved blood circulation and reduced risk of thrombosis; however, robust clinical evidence supporting these health claims remains limited[1][2][3][4][5][6]. Natto itself should not be confused with isolated nattokinase supplements.
- Other names
- nattofermented soybeansnattō
02
Targets
PAI-1 (Plasminogen activator inhibitor type 1)Fibrin (Factor Ia)
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