Products
NKCP
NKCP, a purified filtrate of Bacillus subtilis var. natto culture is a food based extract of “natto”, a Japanese traditional fermented food made from soybean. Purification to remove most of distinctive odor of natto and its vitamin K2 yields an easy-to-eat food that has a wide variety of uses as a functional food. 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 the consistent intake of NKCP over a prolonged period helps to maintain normal circulation.
Development Background
Cardiac and cerebrovascular diseases account for about 20% of all deaths in Japan, and prevention of these diseases is an extremely important topic. Even if a person is fortunate enough to escape death from these diseases, he or she is sometimes left with severe aftereffects, and the quality of life is severely impaired. If we can stabilize the balance between coagulation and fibrinolysis of the blood and prevent the formation of blood clots, it leads 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 that act on the fibrinolytic system of the blood and dissolve blood clots, which are produced by Bacillus subtilis var. natto. In addition, some scientific studies have shown that NKCP not only acts on thrombolytic, but also inhibits blood coagulation, and further reduces blood viscosity. We Daiwa has 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 to provide a raw material for food products which corrects the drawbacks of natto. NKCP is produced by fermenting the bacillus in a liquid medium containing soybean extract and then partially purifying the peptidase. The odor, bacterial body and vitamin K2 content are reduced to a negligible level. NKCP is designed to contain a constant amount of peptidase.
About NKCP
Accumulating 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 that cultivates, purifies, and extracts 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.
