Nattō – Nattokinase and the spike protein

Nattō is a traditional Japanese dish made from boiled soybeans. These are then wrapped in rice straw. The one contained therein bacillus subtilis (also called hay bacillus; gram-positive, growing anaerobically) causes the fermentation of cooked soybeans, resulting in the production of nattokinase, among other things.

Fermentation produces around 124 times the amount Vitamin K2, further vitamins from the Vitamin B complex, the fibrinolytic and amylolytic enzyme belonging to the serine proteases Nattokinase, antibacterial against Escherichia coli and Helicobacter pylori Dipicolinic acid, the polysaccharide Levan and ammonia, whose content should not be greater than 0.2 % for taste reasons. Other unidentified ingredients inhibit intracellular communication and may help prevent cancer cell formation.

The component Nattokinase researchers dedicated in one study from August 2022, published in the National Library of Medicine - National Center of Biotechnology Information, paid particular attention and demonstrated, among other things, that the enzyme Nattokinase is able to break down the spike protein of SARS-CoV-2.

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