Description

Nattokinase CAS NO 133876-92-3 is a potent fibrinolytic enzyme derived from the traditional Japanese food natto, produced through the fermentation of soybeans by *Bacillus subtilis natto*. This enzyme is valued for its ability to efficiently degrade fibrin, a key protein involved in blood clot formation, making it a critical ingredient for cardiovascular health support. It is primarily utilized by manufacturers in the nutraceutical, pharmaceutical, and functional food industries seeking to develop evidence-based products for circulatory wellness.

Application

• Dietary Supplements & Nutraceuticals: A key active ingredient in capsules, tablets, and softgels formulated to support healthy blood circulation and cardiovascular function.
• Functional Food & Beverage Fortification: Incorporated into specialized health drinks, snack bars, and other food matrices designed to deliver enzymatic benefits.
• Pharmaceutical Intermediates: Serves as a starting material or active pharmaceutical ingredient (API) in the research and development of thrombolytic agents.
• Cosmeceutical Formulations: Used in topical applications for its potential anti-inflammatory and circulation-enhancing properties in skin care products.
• Veterinary Health Products: Formulated into supplements for companion and livestock animals to support vascular health.
• Research & Development: Employed in biochemical, pharmacological, and clinical studies investigating fibrinolysis, thrombosis, and enzyme kinetics.

Basic Information

Product Name	Nattokinase
CAS No.	133876-92-3
Molecular Formula	C23H32N6O5 (Representative for the enzyme's active site; full protein sequence varies)
Molecular Weight	Approx. 27,700 Da (Monomer)
Synonyms	Subtilisin NAT; NK; Nattokinase Enzyme; Bacillus subtilis natto Protease; Natto Kinase; Fibrinolytic Enzyme from Natto; Serine Protease from Bacillus subtilis natto; Natto Extract
EINECS	Contact for details

Quality Control

Our Nattokinase is produced under strict quality management systems. Each batch is tested to ensure high purity, potency, and the absence of harmful contaminants. We provide comprehensive Certificates of Analysis (COA) that include key parameters such as enzymatic activity (FU/g), protein content, and microbiological limits, supporting compliance with cGMP, ISO, and relevant food safety standards for global markets.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed after each use to prevent moisture absorption, which can affect potency.

Specification

Item	Specification
Appearance	White to light yellow powder
Identification (IR)	Conforms to Standard
Assay (Enzymatic Activity)	≥ 20,000 FU/g
Protein Content (Biuret)	≥ 80%
Loss on Drying	≤ 5.0%
Heavy Metals (as Pb)	≤ 10 ppm
Total Plate Count	≤ 1,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative
Salmonella	Negative

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.