A July 2021 research showed that an extract from natto could prevent COVID-19 infection and destroy the spike protein of the SARS-CoV-2.[1]
This is the second study that showed that nattokinase effectively degrades the spike proteins.
Natto is a Japanese food that is a favorite tradition in Japan. It is made from steamed soybeans fermented with the bacteria, Bacillus sublitis var natto. Many Japanese eat it for its health benefits.
Studies have shown that women who eat more natto tend to have a lower incidence of cardiovascular diseases, stroke, and Type 2 diabetes. [2][3]
Biochemical and Biophysical Research Communications, from US Academic Press, published the peer-reviewed study, Natto extract, a Japanese fermented soybean food, directly inhibits viral infections, including SARS-CoV-2 in vitro, in July 2021.
The authors were from the Center for Infectious Diseases of Epidemiology and Prevention Research (CEPiR), the National Institute of Technology (KOSEN), and the Tokyo University of Agriculture and Technology in Tokyo, Japan.
In the in vitro study, the investigators used a SARS-CoV-2 strain from one of the passengers who developed COVID-19 on the cruise ship Diamond Princess in February 2020. This early strain is the most virulent.
The natto extract was obtained using ten grams of a commercially available S903 Natto from the Takano foods company that funded the study.
The natto extract and SARS-CoV-2 were mixed and incubated at 37 °C (normal human temperature) for one hour. The mixture was added to VeroE6 cell lines and stored at 37 °C for three days.
The Receptor-Binding Domain
The Receptor-Binding Domain (RBD) is the part of the spike protein of the SARS-CoV-2 that binds to human cells before its entry. If there is no RBD, there is no cell entry.
The spike protein is shown. The S1, also known as the RBD, is colored pink.
Natto degrades SARS-CoV-2 Receptor-Binding Domain
The study found that the natto extract could degrade the RBD of the Wuhan isolate. They also tested it on two other recombinant spike proteins with the N501Y and V367F mutations.
The N501Y allowed the SARS-CoV-2 to spread in England, and the V367F mutation gave the virus a higher binding affinity to human cells. This part of the study shows that the natto extract is effective in other variants.
Is Nattokinase the active ingredient?
It is essential to know that the antiviral property went away when they heated the natto extract or when they applied a serine-protease inhibitor.
Sensitivity to heat means that the active ingredient in the natto extract is an enzyme. The authors did not mention the specific enzyme, but they used an inhibitor specific for a serine protease.
Nattokinase is a serine protease that can be extracted from natto.
Could it be that the enzyme that degraded the RBD in this July 2021 study is the same nattokinase that fragmented spike proteins in the research, Degradative Effect of Nattokinase on Spike Protein of SARS-CoV-2 published in August 2022?
I featured that paper in Nattokinase Degrades the SARS-CoV-2 Spike Protein.
If it is nattokinase, then we have two studies that corroborate that nattokinase can destroy not only the spike proteins but also the S1 or the receptor-binding domain of SARS-CoV-2.
Studies showing the same results from independent authors from different institutions add credibility to the findings.
Comment
The studies showing nattokinase’s ability to dissolve the S1 and spike proteins are very relevant.
A January 2023 study, Circulating Spike Protein Detected in Post–COVID-19 mRNA Vaccine Myocarditis, published in Circulation, showed that the S1 proteins (RBD) and full-length spike proteins were found free-floating in the blood of teenagers with myocarditis.
I wrote about that study in Children with Post Vaccine Myocarditis have Spike Proteins in their Blood.
Two other substances that were also shown to remove spike proteins were presented in another peer-reviewed study, The Combination of Bromelain and Acetylcysteine (BromAc) Synergistically Inactivates SARS-CoV-2. It was published in Viruses.
That’s the topic in my article, Bromelain and Acetylcysteine Combined Destroy SARS-CoV-2 spike protein.
Both nattokinase, also known as subtilisin and bromelain, have anti-clotting properties.[4][5].
That’s a bonus since spike proteins, whether from the disease or the COVID shots, are known to cause pathologic blood clots.
- Four ways the spike protein rapidly forms blood clots resistant to breakdown
- Two More Ways the Spike Proteins Produce Abnormal Blood Clots
- This Study shows Ten Fold risk of Developing Blood Clots after the COVID Vaccines.
- 13 ways that the SARS-CoV-2 spike protein causes damage
Nattokinase, bromelain, and NAC or N-acetylcysteine are over-the-counter nutritional supplements. There’s no need for a prescription.
Always talk to your doctor before starting any dietary supplements.
No one should take Bromelain and Nattokinase if they have a bleeding disorder or if taking blood thinners like warfarin, dabigatran, rivaroxaban, apixaban, betrixaban, and edoxaban. Severe bleeding may happen.
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- Natto: An application of the 80-20 Rule
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- Another Study shows Nattokinase can Destroy the S1 Spike Protein
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- Soy Foods Do Not Increase Breast Cancer Risk
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Related:
- High-Dose Nattokinase to Shrink Atherosclerosis and Lower Blood Lipids
- Nattokinase is Nontoxic with a High Safety Margin
- Bromelain for Long COVID and Post Vaccine Syndrome
- Bromelain and Acetylcysteine Combined Destroy SARS-CoV-2 spike protein
- Nattokinase Degrades the SARS-CoV-2 Spike Protein
- Another Study shows Nattokinase can Destroy the S1 Spike Protein
- The Outstanding Vascular Effects and Dose of Nattokinase
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- The I-RECOVER Post-Vaccine Treatment Protocol
- The I-RECOVER Management Protocol for Long Haul COVID-19 Syndrome
- Over The Counter Ivermectin
References:
- Oba M, Rongduo W, Saito A, Okabayashi T, Yokota T, Yasuoka J, Sato Y, Nishifuji K, Wake H, Nibu Y, Mizutani T. Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro. Biochem Biophys Res Commun. 2021 Sep 17;570:21-25. Doi: 10.1016/j.bbrc.2021.07.034. Epub 2021 Jul 13. PMID: 34271432; PMCID: PMC8276596.
- Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, Iwasaki M, Yamaji T, Inoue M, Kokubo Y, Yamagishi K, Iso H, Tsugane S. Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study. Eur J Clin Nutr. 2021 Jun;75(6):954-968. doi: 10.1038/s41430-020-00732-1. Epub 2020 Sep 4. PMID: 32887936.
- Konishi K, Wada K, Yamakawa M, Goto Y, Mizuta F, Koda S, Uji T, Tsuji M, Nagata C. Dietary Soy Intake Is Inversely Associated with Risk of Type 2 Diabetes in Japanese Women but Not in Men. J Nutr. 2019 Jul 1;149(7):1208-1214. doi: 10.1093/jn/nxz047. PMID: 31079144.
- Urano T, Ihara H, Umemura K, Suzuki Y, Oike M, Akita S, et al. (July 2001). “The profibrinolytic enzyme subtilisin NAT purified from Bacillus subtilis Cleaves and inactivates plasminogen activator inhibitor type 1”. The Journal of Biological Chemistry. 276 (27): 24690–6. doi:10.1074/jbc.M101751200
- Rathnavelu V, Alitheen NB, Sohila S, Kanagesan S, Ramesh R. Potential role of bromelain in clinical and therapeutic applications. Biomed Rep. 2016 Sep;5(3):283-288. doi: 10.3892/br.2016.720. Epub 2016 Jul 18. PMID: 27602208; PMCID: PMC4998156.
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