Products
NKCP
NKCP, a purified filtrate of Bacillus subtilis var. natto culture is a food-based extract of “natto”, a traditional Japanese food made from fermented soybeans. During the purification process, most of natto’s distinctive odor and vitamin K2 are removed, resulting in an easy-to-eat functional food with a wide range of applications. NKCP contains proteolytic enzymes secreted by Bacillus subtilis var. natto, which balance clotting mechanisms in the blood. In vitro and clinical studies have demonstrated that consistent, long-term intake of NKCP supports normal circulation.
Development Background
Cardiac and cerebrovascular diseases account for about 20% of all deaths in Japan, making their prevention an extremely important topic. Even if a person is fortunate enough to escape death from these diseases, they may sometimes suffer severe aftereffects that significantly impair the quality of life. Stabilizing the balance between blood coagulation and fibrinolysis and preventing the formation of blood clots may contribute to an increase in healthy life expectancy. Optimizing blood viscosity and maintaining good blood flow are also important for good health.
NKCP was developed by focusing on natto, a traditional Japanese food. Natto is known to contain functional components produced by Bacillus subtilis var. natto that act on the fibrinolytic system of the blood and dissolve blood clots. Additionaly, some scientific studies have shown that NKCP not only has thrombolytic effects but also inhibits blood coagulation, and further reduces blood viscosity. We Daiwa developed NKCP by cultivating Bacillus natto using our own manufacturing process, concentrating the beneficial components while removing the distinctive odor of natto.
What makes NKCP special?
NKCP was developed as a food ingredient to overcome the drawbacks of natto. It is produced by fermenting the bacillus subtilis in a liquid medium containing soybean extract and then partially purifying the peptidase. The odor, bacterial bodies and vitamin K2 content are reduced to negligible levels. NKCP is designed to contain a constant amount of peptidase.
About NKCP
Accumulation of scientific research data
Through collaboration with domestic and overseas research institutions, we have accumulated evidence through numerous research articles and conference presentations.
Proprietary material made with superior fermentation technology
NKCP is an original food ingredient produced by Daiwa Pharmaceutical, produced through the cultivation, purification, and extraction from Bacillus natto.
Growing attention overseas along with Japanese food
NKCP has been sold in more than 20 countries around the world, mainly in Asia, the Americas and Europe. Japanese food has known as a healthy diet, and natto is also gaining attention as a healthy fermented food. NKCP is also gaining more and more recognition.
Natto culture in Japan
Natto is one of the foods most familiar to Japanese people. It is made from steamed soybeans to which bacillus natto, a type of Bacillus subtilis, is added for fermentation.
Natto has a long history, with the word “natto” already appearing in documents written in the Heian period (794-1185). There are various theories as to its origin, but it is said to date back to the Yayoi period (1000 BC-300 AD). By the Edo period (1603-1867), natto was widely eaten, and have become a staple of Japanese food culture as a familiar food with health benefits.
With the growing worldwide interest in health, Japanese food has been attracting a great deal of attention, and natto has also become known as a fermented food to stay healthy.
Blood and blood flow
Blood plays a very important role in transporting nutrients and oxygen throughout the body and collecting waste products. In order to maintain a good blood flow throughout the body, it is important to live a lifestyle keeping blood viscosity moderate. Excessive stress and fatty diets of modern lifestyle can damage blood vessels. This damage can lead to the formation of blood clots in vessels, which can eventually lead to life-threatening diseases such as ischemic heart disease and cerebrovascular disease. Keeping the blood in good condition leads to a healthy longevity.
