Limited research in humans suggests that nattokinase is absorbed and present in the blood between 2 and 24 hours after ingestion.[1][2] However, nattokinase can be degraded by stomach acid and exposure to high temperatures (over 50 degrees Celsius (122 degrees Fahrenheit)), which could reduce its fibrinolytic effect. Nattokinase seems to be stable at the alkaline pH of 6–9 and temperatures of 30–50 degrees Celsius.[1][3] To improve its stability in the stomach, nattokinase is often formulated with various protective ingredients. Formulations of nattokinase to protect it from being denatured by gastric acid include encapsulation (coatings) and nano-emulsion (dispersing and coating submicron particles). Inactive ingredients used to coat or immobilize the enzyme include chitosan, mesoporous silica, polyglutamic acid peptide, hydroxypropyl cellulose, polylactic-co-glycolic acid, and others.[4][3]
References
- ^Ero MP, Ng CM, Mihailovski T, Harvey NR, Lewis BHA pilot study on the serum pharmacokinetics of nattokinase in humans following a single, oral, daily dose.Altern Ther Health Med.(2013 May-Jun)
- ^Lampe BJ, English JCToxicological assessment of nattokinase derived from Bacillus subtilis var. natto.Food Chem Toxicol.(2016 Feb)
- ^Wang C, Du M, Zheng D, Kong F, Zu G, Feng YPurification and characterization of nattokinase from Bacillus subtilis natto B-12.J Agric Food Chem.(2009 Oct 28)
- ^Li D, Hou L, Hu M, Gao Y, Tian Z, Fan B, Li S, Wang FRecent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review.Foods.(2022 Jun 24)