Component
Natto, fermented soybean food
Soybeans fermented with Bacillus subtilis var. natto. It carries nattokinase at roughly 40 FU per gram, and also vitamin K2, poly-gamma-glutamate, soy protein, peptides and live fermentation organisms.
3 recorded relationships. Experimental role, claim status and evidence remain attached to each record.
How nutrients influence it
Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.
Other things that act on it
Enzymes, hormones, genes, and other components with a recorded effect. These are not nutrients, so they do not count toward the arrows above. Each finding names the chapter that recorded it.
How nutrients reach it in more than one step
Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.
Tracing routes…
What it does
Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.
What it acts on
A strong fibrinolytic activity averaging about 40 CU, in plasmin units, per gram wet weight was demonstrated in natto, and the enzyme responsible was extracted with saline and named nattokinase.
Experimental context and source evidence
- duration
- Not stated here
- evidence_access
- Primary PubMed abstract and indexed metadata reviewed. Full-text method details not stated here remain unresolved.
- experimental_model
- Natto, fermented soybean food
- exposure
- Not applicable
- limitations
- The discovery report. Its estimates of molecular weight, about 20,000, and isoelectric point, 8.6, predate the sequence and are superseded by the 275-residue chain of 27,728 Da. Activity is given in CU, plasmin units, which is a different unit system from the FU used by every product in this chapter and is not convertible to it. Diisopropyl fluorophosphate strongly inhibited the activity, consistent with the serine-protease assignment made later.
- organism
- Natto, fermented soybean food
- plain_language
- A strong fibrinolytic activity averaging about 40 CU, in plasmin units, per gram wet weight was demonstrated in natto, and the enzyme responsible was extracted with saline and named nattokinase.
- primary_references
- A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. (1987) https://pubmed.ncbi.nlm.nih.gov/3478223/ DOI: 10.1007/BF01956052
- route
- In vitro
- tissue
- Saline extract of the food
Nattokinase: what the purified enzyme cleaves, what survives being eaten, and the gap between the two (2026-09-23) · lines 26–26
Original AI-assisted curation built from a supplied entity-first document of 105 entities and 129 claims. Every reference in that document was resolved against live PubMed with its abstract read and its DOI cross-checked on 2026-09-23, and the EFSA novel-food opinion was retrieved and read in full. That check corrected two PMIDs that pointed at unrelated papers, two DOIs, and two papers recorded as carrying no erratum that do carry one; it also reversed three findings the supplied document had stated backwards. Two papers carry a published correction, recorded as such and not as a retraction. Three sources are not indexed in PubMed and are cited by what they have. Laboratory lineages are recorded, so the four papers from one group, the three from another and the two readings of a single applicant dossier cannot be counted as separate lines of support. Study-specific doses, units, populations and limitations retained; activity units are never converted between systems. Not publisher full text. · supports · Natto, fermented soybean food · source_derived_draft · unverified_draft
A strong fibrinolytic activity averaging about 40 CU, in plasmin units, per gram wet weight was demonstrated in natto, and the enzyme responsible was extracted with saline and named nattokinase.
Complete structured claim and evidencePoly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.
Experimental context and source evidence
- duration
- Not applicable
- evidence_access
- Primary PubMed abstract and indexed metadata reviewed. Full-text method details not stated here remain unresolved.
- experimental_model
- Human (allergy clinic cohort)
- exposure
- Natto food
- limitations
- Recorded so that natto the food and a purified preparation are not treated as the same exposure in an allergy question. Purified products may differ in residual soy protein, poly-gamma-glutamate and enzyme content, and no study read here measures that across products.
- organism
- Human (allergy clinic cohort)
- plain_language
- Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.
- primary_references
- Surfing as a risk factor for sensitization to poly(γ-glutamic acid) in fermented soybeans, natto, allergy. (2018) https://pubmed.ncbi.nlm.nih.gov/29175280/ DOI: 10.1016/j.alit.2017.11.001
- route
- In vivo, oral
- tissue
- Fermented soybean food
Nattokinase: what the purified enzyme cleaves, what survives being eaten, and the gap between the two (2026-09-23) · lines 1423–1423
Original AI-assisted curation built from a supplied entity-first document of 105 entities and 129 claims. Every reference in that document was resolved against live PubMed with its abstract read and its DOI cross-checked on 2026-09-23, and the EFSA novel-food opinion was retrieved and read in full. That check corrected two PMIDs that pointed at unrelated papers, two DOIs, and two papers recorded as carrying no erratum that do carry one; it also reversed three findings the supplied document had stated backwards. Two papers carry a published correction, recorded as such and not as a retraction. Three sources are not indexed in PubMed and are cited by what they have. Laboratory lineages are recorded, so the four papers from one group, the three from another and the two readings of a single applicant dossier cannot be counted as separate lines of support. Study-specific doses, units, populations and limitations retained; activity units are never converted between systems. Not publisher full text. · supports · Human (allergy clinic cohort) · source_derived_draft · unverified_draft
Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.
Complete structured claim and evidenceNatto food contains vitamin K2, and one 50 g pack typically carries 1,400 to 2,000 FU of nattokinase activity with a reported range of 600 to 3,290 FU per pack.
Experimental context and source evidence
- duration
- Not applicable
- evidence_access
- EFSA Journal opinion retrieved and read in full during this curation. Quoted figures are from the opinion text and its specification tables.
- experimental_model
- Food composition
- exposure
- Natto, 50 g portion
- limitations
- Whole fermented soybeans also carry poly-gamma-glutamate, soy protein, peptides and live fermentation organisms. A typical pack is close in nattokinase activity to a 2,000 FU supplement capsule, which makes the vitamin K2 content the sharpest difference between them.
- organism
- Food composition
- plain_language
- Natto food contains vitamin K2, and one 50 g pack typically carries 1,400 to 2,000 FU of nattokinase activity with a reported range of 600 to 3,290 FU per pack.
- primary_references
- Safety of fermented soybean extract NSK-SD as a novel food. (2016) DOI: 10.2903/j.efsa.2016.4541 Not indexed in PubMed.
- route
- In vivo, oral
- tissue
- Fermented soybean food
Nattokinase: what the purified enzyme cleaves, what survives being eaten, and the gap between the two (2026-09-23) · lines 1346–1346
Original AI-assisted curation built from a supplied entity-first document of 105 entities and 129 claims. Every reference in that document was resolved against live PubMed with its abstract read and its DOI cross-checked on 2026-09-23, and the EFSA novel-food opinion was retrieved and read in full. That check corrected two PMIDs that pointed at unrelated papers, two DOIs, and two papers recorded as carrying no erratum that do carry one; it also reversed three findings the supplied document had stated backwards. Two papers carry a published correction, recorded as such and not as a retraction. Three sources are not indexed in PubMed and are cited by what they have. Laboratory lineages are recorded, so the four papers from one group, the three from another and the two readings of a single applicant dossier cannot be counted as separate lines of support. Study-specific doses, units, populations and limitations retained; activity units are never converted between systems. Not publisher full text. · supports · Food composition · source_derived_draft · unverified_draft
Natto food contains vitamin K2, and one 50 g pack typically carries 1,400 to 2,000 FU of nattokinase activity with a reported range of 600 to 3,290 FU per pack.
Complete structured claim and evidence
The events it takes part in
A mechanism often involves more than two components. These are the full events, with every participant and its role.
Situations it appears in
Low-supply and faulty-machinery situations recorded in the chapters where this component plays a part.
In the sources
Preserved passages that mention this component, quoted exactly. Open one to read it in context.
Open hypotheses
Proposed ideas that involve this component. They are labeled as hypotheses and do not change any recorded statement.
This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.