The Origin: Nattokinase in Natto, the Fermented Food
Nattokinase is fundamentally an enzyme, a type of protein, that is a byproduct of a fermentation process. The source is the traditional Japanese food called natto, which consists of soybeans that have been boiled and fermented using a specific bacterium, Bacillus subtilis natto. This bacterium produces the nattokinase enzyme as it breaks down the proteins in the soybeans. The enzyme is a key reason for the food's acclaimed health benefits, particularly its potent fibrinolytic (clot-dissolving) properties. Natto is the only known significant food source of this specific enzyme. The food itself is a rich source of nutrients, including fiber, protein, and a high concentration of vitamin K2.
- The Food Itself: Natto is the whole food, a traditional Japanese dish known for its sticky, stringy texture and pungent aroma.
- Natural Fermentation: The Bacillus subtilis natto bacteria create the enzyme during the fermentation of soybeans, making it a natural component of the food.
- Nutrient-Rich: In addition to nattokinase, consuming natto provides a host of other beneficial compounds, including probiotics and vitamin K2.
The Extraction: Nattokinase as a Dietary Supplement
For many, especially in Western countries, the strong taste and unique texture of natto are unappealing. For this reason, nattokinase is extracted, purified, and sold as a dietary supplement, most commonly in capsule or tablet form. This allows individuals to obtain the enzyme's potential cardiovascular benefits without consuming the food itself. The supplement form is also beneficial for precise dosage and for avoiding other components found in natto.
- Convenience: Supplements offer a convenient, tasteless, and odorless way to consume nattokinase regularly.
- Standardized Dosing: Supplements are standardized to a specific activity level, measured in Fibrinolytic Units (FU), allowing for a consistent dosage.
- No Vitamin K2: Many purified nattokinase supplements have the vitamin K2 removed during processing. This is a crucial distinction for individuals on anticoagulant medications like Warfarin, as vitamin K can interfere with their function.
Nattokinase vs. Natto: Key Differences
Choosing between the food and supplement form of nattokinase depends on several factors. Below is a comparison to highlight the key differences.
| Feature | Nattokinase (Supplement) | Natto (Whole Food) |
|---|---|---|
| Source | Purified enzyme extract from fermented soybeans. | Whole fermented soybeans. |
| Taste & Texture | Tasteless and odorless capsules or tablets. | Pungent, sticky, and stringy texture. |
| Nutrient Profile | Contains primarily the nattokinase enzyme, often without vitamin K2. | Contains nattokinase, probiotics, fiber, isoflavones, and high levels of vitamin K2. |
| Dosage Control | Standardized dose measured in Fibrinolytic Units (FU). | Variable amount of nattokinase, depending on the serving size and fermentation. |
| Drug Interactions | Potential interactions with anticoagulant medications must be discussed with a doctor. Often preferred by those on Warfarin if K2 is removed. | High vitamin K2 content can interfere with anticoagulants. |
| Consumer Appeal | High, especially for those who dislike the taste of natto. | Acquired taste; unpopular with many outside of Japan. |
How Regulations Classify Nattokinase
Regulatory bodies like the FDA in the United States and similar agencies elsewhere typically classify nattokinase products as dietary supplements, not drugs. This is a critical distinction. While sellers can make claims about the product's effect on the body's structure or function (e.g., supporting cardiovascular health), they are prohibited from making claims that the product can cure, treat, or prevent disease. This regulatory framework allows for its widespread over-the-counter availability in supplement form, provided manufacturers do not make unapproved therapeutic claims.
Conclusion: The Final Verdict
The question "is nattokinase a food or a supplement?" has a nuanced answer: it is both. It originates naturally as an enzyme in the traditional fermented food, natto, but it is also widely available and consumed as a purified dietary supplement. The supplement form is particularly useful for those who find the taste of natto unpalatable, require a standardized dose, or must avoid the high vitamin K2 content present in the whole food due to medication interactions. Ultimately, the choice between the two forms depends on an individual's dietary preferences, health goals, and medical needs. As with any supplement, consulting a healthcare professional is crucial before incorporating nattokinase into a wellness routine.
For more detailed scientific information on nattokinase and its effects, see this peer-reviewed article: Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease.
