Research presentation on the anticoagulant and fibrinolytic effects of NKCP? at The 54th Discussion of Rheology

Research presentation on the anticoagulant and fibrinolytic effects of NKCP at The 54th Discussion of Rheology

The 54th Discussion of Rheology, hosted by The Society of Rheology, Japan (SRJ) and the Japanese Society of Biorheology, was held over three days from October 4 to 6 at the Chikushi Campus, Kyushu University, Fukuoka, with a paper given on NKCP.

The presentation was entitled “The anticoagulant/fibrinolytic effects of functional food produced from Bacillus subtilis natto” and was delivered by the research group of Assistant Professor Dr. Hitosugi et al. of the Dokkyo University School of Medicine, Department of Legal Medicine.

Dr. Hitosugi investigated the effects on the human coagulation and fibrinolysis systems through in-vitro testing of two different functional foods produced from Bacillus subtilis natto: NKCP, containing Bacillopeptidase F as its main ingredient, and a similar product with the conventional nattokinase as its primary component. Both products showed anticoagulant and plasmin-like effects on human blood, however NKCP showed a 100- and 2.5-fold increase, respectively, for these effects compared to the other product.

Dr. Hitosugi stated that scientific verification of the efficacy of functional foods in this way and the disclosure of such evidence is important to consumers. He would also like to proceed with the further examination of the content of the particularly effective Bacillopeptidase F in commercially available natto, and is hopeful about its future potential.

Considering that the relationship between blood and health has been attracting attention in recent years and an increasing number of doctors are focusing on NKCP, the irrefragability of the product is being demonstrated.

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