Beschreibung

Die magensaftresistenten Nattokinase Kapseln von Redfood enthalten 290 Kapseln

• Natürliche Nattokinase: Extra hohe Dosierung der Nattokinase Kapseln aus fermentiertem Sojabohnenextrakt Unser Nattokinase Rohstoff laut EU Verordnung weiss-gelblich bzw  milchartig Farbe. Zudem ist der Rohstoff geruchsneutral, siehe Official Journal of the European Union auf Seite 117
• Ohne Zusätze und ohne Vitamin K/K2: OHNE Magnesiumsterate, OHNE K1 und K2 und sonstige chemische Zusätze 
• magensaftresistene Kapseln: Unsere Nattokinase Kapseln sind zu 100% vegan. Es kann von Vegetariern und Veganern eingenommen werden.
• Made in Germany : Wir bieten hochwertige, vollkommen natürliche und reine Produkte an, die zudem alle selbst getestet wurden. Wir produzieren nur in Deutschland. Unsere Produktion richtet sich nach dem HACCP-Konzept.

Was ist Nattokinase?

Nattokinase ist ein Enzym, das aus fermentierten Sojabohnen (Natto) gewonnen wird. Natto ist ein beliebtes Lebensmittel in Japan und steht seit rund 1.000 Jahren auf dem japanischen Speiseplan. Das Enzym hat fibrinolytische Eigenschaften. Nattokinase beschreibt ein Protein, das aus 362 Aminosäuren besteht. [1] Nattokinase wurde erstmals 1987 von dem Forscher Hiroyuki Sumi beschrieben, der behauptete, Nattokinase sei keine Kinase, sondern eine Serinprotease der Subtilisin-Gruppe. [2] Natto wird aus fermentierten Sojabohnen hergestellt und ist Teil der traditionellen japanischen Ernährung. Nattokinase wird nicht in Milligramm gemessen, sondern in einer nicht verwandten Einheit.

Genauer gesagt: Nattokinase wird aus einer Bakterienkultur extrahiert oder rekombinant hergestellt. Dadurch ist es möglich, das Nattokinase Enzym in der Lebensmittelverarbeitung einzusetzen.[3][4][5]

Was genau bedeutet Fermentation?

Um Nattokinase zu erhalten, werden gekochte Sojabohnen einem Fermentationsprozess unterzogen, bei dem Bacillus subtilis Natto hinzugefügt wird. Unter Dampfbedingungen bei 42 °C produzieren die Bakterien innerhalb von 3 bis 5 Stunden Nattokinase, ein Enzym, das Sojabohnen verdaut.

Fermentation beschreibt die Umwandlung, bei der organische Substanzen wie Kohlenhydrate in Alkohol, Enzyme oder Gase umgewandelt werden, um Lebensmittel haltbar zu machen. Der Fermentationsprozess beginnt mit der Zugabe von Bakterien- oder Pilzkulturen – das sind die Treiber der Fermentation.

Quellen

[1] https://www.ncbi.nlm.nih.gov/protein/AHD46009.1

[2] https://clinicaltrials.gov/ct2/show/NCT02080520

[3] X. Liang et al.: Secretory Expression of Nattokinase from Bacillus subtilis YF38 in Escherichia coli. In: Molecular Biotechnology (Hrsg.): 37. Band 3, 2007, S. 187-194, doi:10.1007/s12033-007-0060-y, PMID 17952663.

[4] Y. H. Cho: Production of nattokinase by batch and fed-batch culture of Bacillus subtilis. In: New Biotechnology (Hrsg.): 27. Band 4, 2010, S. 341-346, doi:10.1016/j.nbt.2010.06.003, PMID 20541632.

[5] E. Y. Kwon: Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis. In: Bioprocess and Biosystems Engineering (Hrsg.): 34. Band 7, 2011, S. 789-793, doi:10.1007/s00449-011-0527-x, PMID 21336955

[6] https://www.lens.org/lens/scholar/article/003-326-282-987-017/main

weiter Quellen

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• University of Southern California, Nattokinase Atherothrombotic Prevention Study (NAPS), ClinicalTrials.gov