Abstract

Purpose: NKCP®, a natto-derived dietary food supplement whose main component is bacillopeptidase F produced by Bacillus subtilis var. natto, has antithrombotic, fibrinolytic, and pressure-lowering effects, and also is suggested to improve peripheral coldness. However, existing data are based on subjective evaluations with no scientific basis about the effects on peripheral coldness. Therefore, we aimed to investigate the effectiveness of NKCP® for peripheral coldness by measuring changes in blood flow using a laser doppler rheometer and biochemical indices. Patients and Methods: This was a double-blind, randomized, controlled study of individuals aged 30 - 70 years who complained of subjective symptoms of cold hands and feet. They were randomly divided into the NKCP® group and the placebo group to receive NKCP® 250 mg once daily and dextrin 250 mg as placebo once daily, respectively. The experiment lasted 8 weeks, with an intervention period of 4 weeks and a washout period of 4 weeks. Results: One-month intake of NKCP® significantly increased blood flow rate for 1 min between 4 and 5 minutes after the end of cold loading compared to that before feeding (p = 0.038). Also, analysis of the 5-minute blood flow rate before and after 4 weeks of feeding showed a significant improvement in the NKCP® group (p = 0.007), although there was no significant difference in the placebo group (p = 0.215). Furthermore, the 5-minute blood flow at 4 weeks after the end of feeding was significantly improved compared to that before feeding in the NKCP® group (p = 0.049). Therefore, the effect continued for at least 1 month after discontinuation of administration. Conclusions: It is possible that NKCP® intake effectively improves blood flow in subjects with peripheral coldness. Therefore, continuous intake of NKCP® is expected to reduce the symptoms of peripheral coldness. In the future, it needs to investigate whether the effect of increasing blood flow after ingestion of NKCP® is effective in improving the symptoms of peripheral coldness.

Highlights

  • Natto, a fermented soybean product, has been consumed as traditional food in Japan and China

  • Analysis of the 5-minute blood flow rate before and after 4 weeks of feeding showed a significant improvement in the NKCP® group (p = 0.007), there was no significant difference in the placebo group (p = 0.215)

  • Continuous intake of NKCP® is expected to reduce the symptoms of peripheral coldness

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Summary

Introduction

A fermented soybean product, has been consumed as traditional food in Japan and China. Natto is rich in several nutrients such as vitamin B, vitamin K, fibers, amino acid, and several proteases. Natto intake was reported to associate with a decrease risk of mortality from ischemic stroke [1]. In 1987, Sumi et al [2] discovered that natto can dissolve artificial fibrin, and they named the extracted enzyme as nattokinase. Nattokinase is a phosphoenzyme by name, but it is a serine protease that develops an action similar to plasmin in the fibrinolysis system. The activation of the fibrinolysis system reduces blood viscosity and increases plaque dissolution, preventing cardiovascular [3] and cerebrovascular diseases [4]

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