Other names for Nattozimes

Nattokinase Substitute
Fungal Natto Enzymes
Protease Complex

Synopsis of Nattozimes

Nattozimes are a proprietary blend of fungal-derived proteolytic enzymes—typically extracted from Aspergillus oryzae and Aspergillus melleus—designed to mimic the fibrinolytic activity of nattokinase, the clot-dissolving enzyme found in the Japanese fermented food natto. While nattokinase is derived from Bacillus subtilis during soy fermentation, Nattozimes are non-soy, non-bacterial, and vegan-friendly, making them a suitable alternative for individuals with soy allergies or dietary restrictions.

These enzyme blends are formulated to have thrombolytic (clot-dissolving) and fibrinolytic (fibrin-degrading) properties. Fibrin is an insoluble protein involved in blood clot formation, and excessive fibrin buildup can contribute to cardiovascular disease, poor circulation, and inflammation. Nattozimes help break down fibrin, improve blood flow, and reduce clot-related risk factors, making them valuable in heart health and circulatory support supplements.

In addition to cardiovascular benefits, Nattozimes also support inflammatory modulation and immune function. Proteolytic enzymes in the blend may reduce inflammatory cytokines, aid in post-exercise recovery, and assist in the breakdown of cellular waste and debris in the bloodstream. Some formulations include enteric coatings to protect the enzymes from degradation in the stomach, allowing them to remain intact and active in the bloodstream.

Compared to nattokinase, Nattozimes do not require fermentation or soy-based substrates and can be manufactured under more controlled conditions, allowing for consistent potency and batch standardization. However, while in vitro studies suggest they can be functionally similar to nattokinase in fibrin degradation, clinical evidence in humans is still limited, and more comparative studies are needed to confirm equivalent efficacy.

Historical Use
Nattozimes themselves are a modern innovation, with no direct roots in traditional herbal medicine or historical food usage. Their development is a product of enzyme biotechnology, emerging in the late 20th and early 21st centuries as part of a broader movement toward plant-based and allergen-free alternatives to popular supplements.

Though the enzymes in Nattozimes are derived from fungal fermentation, the Aspergillus genus has a long history of use in Asian fermentation traditions, particularly in the production of soy sauce, miso, and sake. Aspergillus oryzae, in particular, is considered a “national fungus” in Japan due to its critical role in traditional food cultures. While it was not originally cultivated for medicinal enzymes, its use has evolved with modern biotechnology to produce a wide range of enzymes for industrial and health applications.

The concept of using proteolytic enzymes for health dates back to traditional papaya (papain) and pineapple (bromelain) enzyme use in folk medicine for inflammation and digestion. Nattozimes represent a contemporary fusion of that enzyme tradition with the biomedical focus on cardiovascular and systemic inflammation, offering a non-soy alternative to nattokinase for those seeking natural thrombolytic support.

Nattozimes is used for these health conditions

Blood Clots (prevention of) (Scientific)

Nattozimes is used to support these body systems

Circulatory System (Scientific)
Heart (Scientific)

Products containing Nattozimes

Designs For Health Natto-Serrazime™