-A study on the synergistic health-promoting mechanism of nattokinase, vitamin K2 and Bacillus natto
Author: Wang Wencheng | Senior Food Engineer, Senior Nutritionist of the Chinese Nutrition Society
unit: 卡拉斯克（厦门）科技有限公司 & 厦门南地生物科技有限公司 www.cazzicteca.com
Natto is a deep-fermented soybean product made from soybeans through solid-state fermentation using Bacillus natto. Its unique sticky texture is not only a sensory indicator of a mature fermentation process but also a direct reflection of the enrichment of functional substances—the richer the sticky strands, the better the fermentation and the higher the content of active ingredients.
With the advancement of modern nutritional and molecular biological research, the health benefits of natto have expanded from the traditional "digestive aid" to include multiple systems such as the cardiovascular, skeletal, and immune systems. This article, based on confirmed research findings by relevant scientists, systematically reviews the core functional components of natto and their mechanisms of action, providing a reference for the scientific application and promotion of natto products.
Serial Number | Functional ingredients/enzymes/vitamins | Core health benefits | Corresponding reference number | Recommended consumption methods (based on ingredient characteristics) |
1 | Nattokinase | 1. Effectively dissolves blood clots, thins the blood, reduces blood viscosity, prevents myocardial infarction, cerebral infarction, and arteriosclerosis, and protects the cardiovascular system; 2. Reduces the risk of thrombus formation; a single consumption of 50g of fresh natto can continuously thin the blood for 4-12 hours. | ［16］、［3］、［13］ | 1. Avoid heating above 70℃, as this enzyme will be rapidly inactivated at high temperatures; it is best consumed at room temperature. 2. Consume after dinner to align with the physiological pattern of increased blood viscosity at night, resulting in better thrombolytic effects. 3. Limit single-serving dose to 50g or less. Avoid consuming with highly acidic foods such as vinegar and lemon juice, as the acidic environment will destroy enzyme activity. |
2 | Vitamin K2 | 1. Activates osteocalcin, promotes calcium deposition in bones, increases bone density, prevents osteoporosis, and reduces the probability of fractures; 2. 100g of natto contains far more Vitamin K than cheese, ensuring sufficient intake to meet the body's daily needs. | ［17］、［18］、［3］ | 1. Consume at a fixed time each day to ensure a continuous intake of Vitamin K2. Healthy adults can meet their daily Vitamin K2 requirement with 30-50g of natto. 2. People taking anticoagulants such as warfarin and rivaroxaban should strictly avoid natto, as Vitamin K2 can antagonize the effects of these medications and significantly increase the risk of bleeding. |
3 | Natto isoflavones (genistein, genistein) | 1. Antioxidant, scavenges free radicals, and slows down aging; 2. Inhibits tumor cell proliferation and helps prevent various cancers such as breast cancer, prostate cancer, and colorectal cancer; 3. Regulates endocrine function, promotes skin health, and aids in weight loss. | ［4］、［6］、［19］、［20］、［21］、［13］ | 1. For optimal results from long-term, regular consumption, the antioxidant and anti-cancer effects of this ingredient require sustained intake. It is recommended to consume it 3-5 times per week. 2. Avoid consuming with strong tea or coffee, as polyphenols can affect the absorption efficiency of isoflavones. |
4 | Superoxide dismutase (SOD) + α-tocopherol (Vitamin E), linoleic acid, linolenic acid | 1. Powerful antioxidant, inhibiting lipid peroxidation in the body (natto inhibits lipid peroxidation by 91%); 2. Lowers blood lipids and cholesterol, clears lipid peroxidation from brain cells; 3. Regulates skin's oil and moisture levels, improves skin elasticity, and has anti-aging effects; 4. Improves brain function and memory. | ［5］、［8］、［13］、［31］ | 1. Consume at room temperature. Both SOD and Vitamin E are sensitive to high temperatures; heating at high temperatures will significantly reduce their activity. 2. Can be eaten with nuts and leafy green vegetables to further enhance the synergistic effects of antioxidation and blood lipid regulation. |
5 | Angiotensin-converting enzyme inhibitors (ACEIs, mucofilament enrichment) | It inhibits angiotensin production, dilates blood vessels, and helps regulate blood pressure and prevent hypertension. Both water-soluble and alcohol-soluble inhibitors exhibit excellent stability. | ［28］、［29］ | 1. Stir the sticky strands in natto thoroughly before eating. This component is mainly concentrated in the sticky substance on the surface of natto, and stirring will release it completely. 2. People with low blood pressure should eat less natto to avoid the combined effect of lowering blood pressure, which may cause dizziness and fatigue. |
6 | Bacillus natto (Natto bacteria, probiotics) | 1. It colonizes and multiplies in the intestines, secreting lactic acid and acetic acid to lower intestinal pH and inhibit pathogenic bacteria such as Salmonella, Escherichia coli O157, and Shigella; 2. It kills putrefactive bacteria in the intestines, promotes the proliferation of beneficial bacteria, regulates the balance of intestinal flora, and improves constipation and enteritis; 3. It stimulates the body to produce interferon, enhances immunity, and assists in cancer suppression; 4. It secretes various digestive enzymes to improve nutrient absorption. | ［2］、［24］、［25］、［26］、［27］、［19］、［30］ | 1. Absolutely avoid high-temperature heating, as this probiotic will be rapidly inactivated at temperatures above 60℃, rendering it unable to exert its intestinal regulatory function; 2. Start with a small amount (20-30g) for the first time to allow the intestinal flora time to adapt and avoid bloating and increased flatulence caused by consuming a large amount initially; 3. It can be eaten with prebiotic foods (such as bananas and onions) to provide a nutritional substrate for the natto bacteria and enhance intestinal colonization. |
7 | Complex digestive enzymes such as protease, amylase, lipase, and cellulase | It breaks down large protein, starch, and oil molecules into smaller molecules, increasing the absorption rate of soybean protein from 60% to over 90%, thus promoting gastrointestinal digestion and absorption. | ［2］、［10］、［30］、［12］ | 1. Take 15-30 minutes before meals to activate digestive enzymes and aid in the digestion and absorption of the main meal; 2. Avoid taking with excessively hot porridge or soup, as high temperatures will inactivate digestive enzymes and reduce their digestive benefits. |
8 | γ-polyglutamic acid (the main component of mucilage) | Protects the gastrointestinal mucosa, reduces alcohol irritation, and helps prevent drunkenness; it also helps lock in active nutrients and aids in nutrient absorption. | ［4］、［31］ | 1. Stir natto thoroughly before eating to release its sticky strands and maximize its protective effect on the gastrointestinal mucosa; 2. Eating natto 30 minutes before drinking alcohol can form a protective layer on the gastric mucosa, reducing the irritation of alcohol on the stomach and helping to prevent drunkenness. |
9 | Dietary fiber, soy saponins, oligosaccharides | 1. Accelerates intestinal peristalsis, prevents constipation and colorectal cancer; 2. Reduces the absorption of triglycerides and cholesterol, and regulates blood lipids; 3. Provides a nutrient substrate for beneficial intestinal bacteria. | ［6］、［30］、［8］ | 1. Consume regularly every day; the intestinal regulatory and lipid-lowering effects of dietary fiber require consistent intake to be realized. 2. Drinking warm water after consumption can enhance the intestinal motility effect of dietary fiber and relieve constipation. |
10 | Pyridine dicarboxylic acid | 1. Broad-spectrum antibacterial; 2. Chelates heavy metals and radioactive elements, helping the body eliminate radioactive substances and reducing the risk of leukemia. | ［25］、［31］ | 1. For optimal results from long-term, regular consumption, the heavy metal chelating and antibacterial effects of this ingredient require sustained intake. 2. Avoid taking with high-calcium or high-zinc supplements, as this ingredient can chelate metal ions, potentially affecting mineral absorption efficiency. |
11 | 18 amino acids (including 8 essential amino acids) | It builds up the body's proteins, repairs tissues, and enhances the body's immunity; glutamic acid forms the mucilage, optimizing the flavor of natto. | ［8］、［9］、［10］ | 1. It can be eaten with high-quality protein foods such as eggs and lean meat to achieve amino acid complementarity and improve the overall absorption and utilization rate of protein; 2. Avoid eating it with a single high-sugar food, as a high-sugar environment will affect the absorption efficiency of amino acids. |
1. Core functional components of natto and their physiological regulatory effects
1.1 Fibrinolysis and Cardiovascular Protection System
Key Ingredients: Nattokinase, Angiotensin-Converting Enzyme Inhibitors (ACEIs).
Mechanism of Action and Efficacy:
. Thrombolysis and Antithrombotic Effects: Nattokinase is a serine protease with potent fibrinolytic activity. Studies have confirmed that oral administration of nattokinase can directly degrade fibrin and simultaneously activate plasminogen activator, thereby significantly reducing blood viscosity and preventing myocardial infarction, cerebral infarction, and arteriosclerosis. Human trials have shown that a single intake of 50g of fresh natto can have a blood-thinning effect that lasts for 4-12 hours.
. Assisted Blood Pressure Control: Natto mucus contains various angiotensin-converting enzyme inhibitors (ACEIs), mainly concentrated in water-soluble and alcohol-soluble viscous substances. These inhibitors can effectively inhibit the production of angiotensin II and relax vascular smooth muscle, thereby playing an auxiliary role in regulating blood pressure.
1.2 Bone health and vitamin K2 (VK2)
Key Ingredient: Vitamin K2 (Menaquinone-7).
Mechanism of Action and Efficacy:
Promotes Bone Calcium Deposition: Vitamin K2 is an essential cofactor for γ-carboxylase, which activates osteocalcin, promoting the specific deposition of calcium ions in bones, significantly increasing bone density, and preventing osteoporosis and fractures. 100g of natto contains far more VK2 than traditional cheese; adequate intake can meet the body's daily requirements.
Drug Interaction Warning: Given that VK2 participates in the synthesis of clotting factors, it can antagonize the efficacy of anticoagulants such as warfarin and rivaroxaban. Therefore, people taking these medications should strictly avoid consuming natto.
1.3 Intestinal microecology regulation and digestion and absorption
Key Ingredients: Bacillus natto (probiotic), complex digestive enzymes (protease, amylase, lipase), dietary fiber, soy saponins.
Mechanism of Action and Efficacy:
* Probiotic Regulation: The live bacteria (Bacillus natto) in natto have extremely strong acid and bile salt resistance, allowing them to easily pass through the stomach and colonize the intestines. They lower the intestinal pH by secreting lactic acid and acetic acid, inhibiting pathogenic bacteria such as Salmonella and E. coli O157, while simultaneously promoting the proliferation of Bifidobacteria, improving constipation and enteritis.
* Improved Digestibility: The complex enzyme system produced during fermentation breaks down large protein, starch, and fat molecules into smaller peptides, amino acids, and monosaccharides. This increases the digestibility and absorption rate of soy protein from 60% before fermentation to over 90%.
1.4 Antioxidant, anti-aging and immune regulation
Key Ingredients: Natto isoflavones (genistein, daidzein), superoxide dismutase (SOD), α-tocopherol (vitamin E), γ-polyglutamic acid (PGA), dipyridine dicarboxylic acid (DPA).
Mechanism of Action and Efficacy:
* Antioxidant Network: Natto constructs an antioxidant system combining enzymatic (SOD) and non-enzymatic (vitamin E, isoflavones) components, effectively scavenging free radicals, inhibiting lipid peroxidation in the body (inhibition rate up to 91%), protecting brain cells, and delaying aging.
* Immunotherapy and Antibacterial Effects: Natto bacteria can stimulate the body to produce interferon, enhancing immune surveillance function. Dipyridine dicarboxylic acid (DPA) has broad-spectrum antibacterial activity and can chelate heavy metals and radioactive elements, assisting the body in eliminating toxins and reducing potential carcinogenic risks. 3. Scientific Consumption Recommendations and Precautions
To maximize the preservation of natto's bioactivity and ensure safety, the following consumption strategies are proposed based on the physicochemical properties of its various components:
1. Temperature Control (Preserving Activity): Nattokinase, SOD, and Bacillus subtilis are all heat-sensitive substances. Avoid heating above 70℃ when consuming natto. It is recommended to consume it at room temperature or with lukewarm or cool foods to prevent rapid inactivation of enzymes and bacteria.
2. Timing Selection (Enhancing Efficacy):
* Thrombolysis Timing: It is recommended to consume natto after dinner. Blood viscosity is relatively higher at night, and consuming natto at this time allows it to utilize its 4-12 hour duration of action to achieve the best thrombolytic and anti-thrombotic effects.
* Stomach Protection and Intoxication Prevention: Consume natto 30 minutes before drinking alcohol. The γ-polyglutamic acid forms a protective layer on the gastric mucosa, reducing alcohol irritation.
3. Contraindications (Safety):
* Absolute Contraindication: Individuals currently taking anticoagulants such as warfarin.
4. Use with caution: Individuals with low blood pressure (to avoid further hypotension due to ACEI overdose) or those experiencing an acute gout attack (consult a doctor).
5. Synergistic effects: Can be paired with foods rich in prebiotics (such as bananas and onions) or nuts and leafy green vegetables to enhance probiotic colonization and synergistic antioxidant effects.
In conclusion, natto, as a product of microbial fermentation, is valuable in transforming ordinary soybeans into a multi-target, multifunctional natural "pharmacy." From nattokinase, which dissolves blood clots, to vitamin K2, which strengthens bones, and natto bacteria, which regulate gut microbiota, these components collectively constitute natto's unique health benefits. In the future, in-depth exploration and precise application of natto's functional components will be an important direction for the development of functional foods and precision nutrition.
Author Bio:
Wang Wencheng | Senior Food Engineer, Senior Nutritionist of the Chinese Nutrition Society, Legal Representative and Director of the Research Center of Karasker (Xiamen) Technology Co., Ltd., & Director of the Technology and R&D Center of Xiamen Nandi Biotechnology Co., Ltd. Graduated in 1995 from Nanchang University, ranked third in China for food science. He has been deeply involved in food research and development, food testing, and food safety. From 1995 to 2002, he worked at the Jiujiang Municipal Product Supervision and Inspection Institute in Jiangxi Province, holding positions such as food inspector, auditor, laboratory director, quality manager, and deputy director of the institute. He has also served as quality control director and technical manager in foreign-invested enterprises in Australia and France.
Published over 10 papers in national core journals and provincial/ministerial-level journals, including the following representative works:
1. On the Importance of Food Testing for Food Safety - Published in *Scientific American* (Chinese edition), 2026
2. Analysis of Food Additives and Food Safety Issues - Published in *Scientific American* (Chinese edition), 2026
3. Food Safety Testing and Analysis of Genetically Modified Organisms - Published in *Chinese Journal of Food and Nutrition*, 2012, No. 2
4. International Food Safety Testing and Analysis of Genetically Modified Organisms - Published in *Grain Processing*, 2011, No. 5
5. Analysis of Interference Factors in the Determination of Tea Polyphenol Content - Published in *Grain Science and Technology and Economy*, 2011, No. 4
6. Inspection Services: Another Frontier for Quality Inspection Agencies - Published in *China Quality Supervision*, 2000, No. 8
Karask (Xiamen) Technology Co., Ltd. & Xiamen Nandi Biotechnology Co., Ltd.are high-tech enterprises specializing in the development and production of traditional foods. The factory is located in Xiamen Torch High-tech Zone. The company's core business is the production of high-quality fresh natto, freeze-dried natto, and freeze-dried natto powder. It also collaborates with partner companies on the extraction and production of nattomycin, as well as the production and sales of other nutritional supplements and health products, including capsules and powders. The company employs advanced production processes and strict quality control standards to ensure that its natto is fresh, delicious, and nutritious, and that the active ingredients in its health products are authentic and reliable. From raw material selection to finished product packaging, every step is meticulously controlled to meet consumers' demand for high-quality natto and health products.
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