I and making natto and try to get nattokinase---阿原自製納豆（資料收集）

 

 

 

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To search: nattokinase working temperature

 And I get:  

  Int J Mol Sci. 2017 Feb 28;18(3):523. doi: 10.3390/ijms18030523
Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease 

 AI: Nattokinase is a heat-sensitive enzyme with an optimal working temperature generally

between

and

(body temperature to warm). It remains stable within a range of

to

, but its fibrinolytic activity is rapidly deactivated at temperatures reaching

(

) or higher.-------------要去求證其正確性

Optimal Temperature: Active best around

(

).

Stability Zone: Stable between

and

.

Heat Destruction: Activity is lost when heated above

(

) for extended periods (e.g., 1 hour).

Freezing: Nattokinase is stable through freezing, retaining over 95% activity after five freeze–thaw cycles----如果為真，就可以放冷凍，有機會才拿出來用

 

 

International Journal of Biological Macromolecules
Volume 283, Part 1, December 2024, 137397 

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To search: nattokinase fibrinolytic 

Purification, fibrinolytic activity and substrate binding of nattokinase from Bacillus subtilis: A rapid and sensitive detection for fibrinolytic activity of nattokinase    

 

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To search: can human enzyme digest nattokinase 

 AI 摘要----再去求證其正確性
Yes, human digestive enzymes (specifically pepsin and stomach acid) can digest and potentially inactivate
nattokinase. Despite being a protein susceptible to degradation in the acidic gastric environment, studies show that orally administered nattokinase retains sufficient activity to be absorbed in the intestines and provide fibrinolytic effects, such as reducing blood clots.

 Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases  

 

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To search: blender to homogenize natto and nattokinase 

 

AI 摘要
To homogenize natto and maximize nattokinase, blend 10g of natto with 10ml of distilled water or saline using a high-speed blender (e.g., 6,500–10,000 rpm) to create a smooth slurry
. Keep the mixture cold to protect the enzyme, as nattokinase is destroyed at 65°C. Use a stomacher or high-speed blender for 1–5 minutes to achieve100% homogenization.