Abiogen (Bacillus subtilis natto)

Bacillus subtilis natto is a probiotic strain that produces nattokinase, a fibrinolytic enzyme that breaks down blood clots by hydrolyzing fibrin proteins. This strain supports cardiovascular health through its clot-dissolving activity and provides digestive benefits as a beneficial bacteria.

Origin & History

Abiogen is a branded ingredient derived from fermenting soybeans with Bacillus subtilis natto, a bacterium traditionally used in Japanese natto production. The fermentation process occurs at 37°C for 18-40 hours using substrates like soybeans or wheat bran, producing key metabolites including nattokinase (a fibrinolytic enzyme) and poly-γ-glutamic acid (a viscosifying polysaccharide).

Historical & Cultural Context

Bacillus subtilis natto has been used in Japanese traditional medicine through natto fermentation for centuries, valued for its viscosity, aroma, and fibrinolytic properties. Historical texts like 'On the Preparation of Natto' from the early 20th century documented optimization of strains for natto production, primarily as a functional food with implied cardiovascular benefits.

Health Benefits

• Fibrinolytic activity: Contains nattokinase which directly hydrolyzes fibrin and plasmin substrates to dissolve blood clots (in vitro evidence only)
• Cardiovascular support: Traditional use suggests benefits for heart health through clot-dissolving activity (traditional evidence only)
• Gastrointestinal stability: Nattokinase remains stable in the digestive tract enabling oral thrombolytic potential (mechanistic evidence only)
• Nutrient utilization: γ-PGA component promotes enhanced nutrient absorption through viscosity modulation (in vitro evidence only)
• Metabolic modulation: γ-PGA influences TCA cycle enzymes and proline synthesis pathways (mechanistic evidence only)

How It Works

Bacillus subtilis natto produces nattokinase enzyme during fermentation, which exhibits fibrinolytic activity by directly cleaving fibrin and plasmin substrates in blood clots. The nattokinase enzyme breaks down cross-linked fibrin networks through serine protease activity, potentially improving blood flow. As a probiotic, B. subtilis natto may also support gut health by producing beneficial metabolites and competing with pathogenic bacteria.

Scientific Research

No human clinical trials, randomized controlled trials, or meta-analyses were found for Abiogen or Bacillus subtilis natto in the available research. Current evidence is limited to in vitro enzyme activity studies and fermentation production mechanisms.

Clinical Summary

Clinical evidence for Bacillus subtilis natto specifically is limited, with most research focused on nattokinase extracted from natto foods. Small human studies on nattokinase supplements (100-2000 FU daily) have shown modest improvements in blood pressure and circulation markers. However, these studies typically used purified nattokinase rather than the live bacterial strain. Current evidence consists primarily of in vitro fibrinolytic activity studies and traditional use data from natto consumption.

Nutritional Profile

Abiogen is a standardized Bacillus subtilis natto fermentation-derived ingredient, primarily characterized by its enzymatic content rather than conventional macronutrient profile. Key bioactive component: Nattokinase (subtilisin NAT, EC 3.4.21.62) — typically standardized to fibrinolytic units (FU), commonly 1,000–20,000 FU per gram depending on preparation. Protein content: predominantly enzymatic protein (serine protease) comprising the bulk of the active fraction; exact percentage varies by preparation but fermented natto biomass is roughly 18–20% protein by dry weight. The nattokinase enzyme itself has a molecular weight of approximately 27.7 kDa. Bioactive compounds also include vitamin K2 (menaquinone-7, MK-7) as a co-produced metabolite of B. subtilis natto fermentation, typically in the range of 500–1,000 mcg per 100g of fermented biomass, though concentration in isolated enzyme preparations is markedly lower. Polyglutamic acid (a natural biopolymer) may be present as a fermentation byproduct. Minimal carbohydrate and fat content expected in purified enzyme concentrates. Bioavailability note: Nattokinase demonstrates documented resistance to gastric acid and pepsin degradation, with studies indicating partial survival through the GI tract; absorption of intact enzyme has been demonstrated in animal models with detectable fibrinolytic activity in plasma. Probiotic-associated metabolites (short-chain fatty acids, B vitamins including biotin and riboflavin) may be present at trace levels from the bacterial biomass.

Preparation & Dosage

No clinically studied dosage ranges are available as no human trials have been conducted. Production studies show nattokinase activity up to 1388 U/g and γ-PGA up to 358.5 g/kg in fermentation, but no standardized dosing for human consumption is established. Consult a healthcare provider before starting any new supplement.

Synergy & Pairings

Vitamin K2, Fish Oil, Garlic Extract, Ginkgo Biloba, Turmeric

Safety & Interactions

Bacillus subtilis natto is generally recognized as safe when consumed in fermented foods, but supplement safety data is limited. It may increase bleeding risk when combined with anticoagulant medications like warfarin or heparin due to nattokinase's fibrinolytic activity. Individuals with bleeding disorders or scheduled for surgery should avoid use. Pregnancy and breastfeeding safety has not been established, and mild digestive upset may occur during initial probiotic supplementation.