Does Natto Powder Have Nattokinase? The Definitive Answer

Natto is a potent food source rich in beneficial enzymes, but many people find its distinctive slimy texture and pungent smell challenging. This has led to a rise in the popularity of natto powder as a convenient alternative, sparking the important question: Does natto powder have nattokinase? The presence and activity of the nattokinase enzyme in powdered form depend heavily on the manufacturer's specific processing techniques, especially the drying method.

Quick Summary

Natto powder can contain the enzyme nattokinase, but the level of enzyme activity is critically dependent on the drying method used during manufacturing. High-quality freeze-dried powders preserve the enzyme's potency, whereas heat-dried versions may significantly diminish or destroy it.

Key Points

• Processing Matters: The drying method used to create natto powder directly determines whether it contains active nattokinase.

• Freeze-Drying is Key: This low-temperature method effectively preserves the biological activity of the nattokinase enzyme.

• Avoid High Heat: Cooking with or adding natto powder to hot foods will destroy the temperature-sensitive nattokinase.

• Check for Fibrinolytic Units (FU): High-quality products specify the enzyme's activity level in Fibrinolytic Units (FU), a key indicator of potency.

• Not All Powders are Equal: Due to varying production methods, some natto powders may have no active nattokinase, while others are specifically manufactured for its preservation.

• Buy from Reputable Sources: Seek products that clearly label their processing method and provide evidence of third-party testing for quality assurance.

The Core Connection: How Nattokinase is Created

Nattokinase is a fibrinolytic enzyme, a type of serine protease, produced by the bacteria Bacillus subtilis var. natto during the fermentation of soybeans. This traditional Japanese process is what creates natto's unique characteristics and is the sole food source of this specific enzyme. The health benefits often associated with natto, such as supporting healthy blood flow and maintaining normal blood pressure, are largely attributed to the presence of this powerful enzyme.

The Impact of Processing on Enzyme Activity

For natto to be converted into a shelf-stable powder, the product must be dehydrated. This is where the critical difference lies. Enzymes like nattokinase are sensitive to heat. Exposing the enzyme to high temperatures can cause it to denature, or lose its structural integrity, which renders it inactive. This is a major factor differentiating products on the market.

There are two primary methods for producing natto powder:

• Freeze-Drying (Lyophilization): This is a low-temperature process that removes moisture from the frozen natto. By avoiding high heat, this method is highly effective at preserving the delicate nattokinase enzyme and maintaining its biological activity. High-quality, freeze-dried natto powders are therefore the best choice for those seeking the maximum nattokinase benefits.
• Heat-Drying: This method uses hot air to remove moisture. While more cost-effective and faster than freeze-drying, it comes at a significant nutritional cost. The heat from this process can destroy or substantially reduce the activity of the nattokinase enzyme.

Comparison: Nattokinase Content by Form

Feature	Fresh Natto	Freeze-Dried Natto Powder	Heat-Dried Natto Powder
Nattokinase	High Activity	High Activity (if processed correctly)	Low to Zero Activity
Bacillus subtilis	Live Probiotics (Vegetative Cells)	Live Probiotics (Spore Form)	Killed/Inactive
Texture	Sticky, Viscous	Fine, Dry Powder	Fine, Dry Powder
Taste/Odor	Pungent, Distinct	Milder, Less Pungent	Milder, Less Pungent
Shelf Stability	Perishable (requires refrigeration)	Excellent (long shelf life)	Good (long shelf life)
Versatility	Limited (often eaten with rice)	Very High (smoothies, yogurt, sauces)	Very High (smoothies, yogurt, sauces)

What to Look for When Buying Natto Powder

Since the nattokinase content can vary drastically, it is crucial to be an informed consumer. When purchasing natto powder, consider the following:

1. Check for 'Freeze-Dried': Reputable manufacturers will highlight their use of the freeze-drying method on the packaging. This is the strongest indicator of retained enzyme activity.
2. Look for Fibrinolytic Units (FU): Many high-quality natto powder supplements list the enzyme activity in Fibrinolytic Units (FU) per gram or serving. The higher the FU, the more potent the nattokinase content. Products with a high FU count, such as 20,000 FU/g, are designed for maximum efficacy. If a product doesn't list FU, it may indicate that the nattokinase content is insignificant or inactive.
3. Seek Third-Party Testing: A product that has undergone third-party testing for its nattokinase activity level offers additional assurance of its potency and quality.
4. Avoid Heating: Even if you buy a high-quality freeze-dried powder, it is important not to add it to hot foods or cook with it, as this will destroy the active nattokinase. It is best to mix it into cold or warm (not hot) preparations or sprinkle it on meals just before eating.

Conclusion: Making the Right Choice

To answer the central question, yes, natto powder can contain nattokinase, but the presence of the active enzyme is not guaranteed. The processing method is the single most important factor. High-quality powders made through freeze-drying are designed to preserve the enzyme's potency, while powders produced with high heat may contain little to no active nattokinase. For consumers looking to harness the powerful benefits of nattokinase, choosing a freeze-dried product with a clearly stated FU activity level is the most reliable path. Always prioritize transparency and check for third-party verification to ensure you are getting a product that delivers on its promises. For a deeper dive into the science, see the detailed review on the antithrombotic effects of nattokinase from the National Institutes of Health.

Frequently Asked Questions

What is nattokinase?

Nattokinase is a potent fibrinolytic enzyme (serine protease) produced by the bacteria Bacillus subtilis var. natto during the fermentation of soybeans into natto, known for its ability to help dissolve fibrin, a protein involved in blood clotting.

How can I tell if a natto powder product contains active nattokinase?

Look for products that are explicitly labeled as 'freeze-dried' and display the enzyme's activity in Fibrinolytic Units (FU) on the packaging. A high FU count indicates high potency.

Is heat-dried natto powder useless?

While heat-dried natto powder will have little to no active nattokinase, it still retains other nutrients from the soybean, such as protein, fiber, and Vitamin K2.

Can I use natto powder in hot soup or tea?

No, you should avoid adding natto powder to hot foods or beverages if you want to preserve the nattokinase enzyme. The high temperature will destroy the enzyme's activity.

Are all natto powders the same?

No, they differ significantly based on the processing method. The most important distinction is between freeze-dried powders, which are designed to preserve nattokinase, and heat-dried versions, which are not.

How does freeze-drying preserve nattokinase?

Freeze-drying, or lyophilization, removes moisture from the product at very low temperatures. Since nattokinase is heat-sensitive, this method prevents the enzyme from denaturing and losing its biological activity.

Do nattokinase supplements from extracted sources contain the active enzyme?

Yes, nattokinase supplements, which often come in capsules containing purified and standardized extracts, are specifically manufactured to deliver a potent, active dose of the enzyme.

Does natto powder also contain probiotics?

Yes, natto powder contains the probiotic bacteria Bacillus subtilis. In freeze-dried powders, these bacteria enter a dormant 'spore' state, which may allow for better survival through stomach acid to the intestines compared to the active bacteria in fresh natto.