Nattokinase from Scheunengut: Fermented, Gastro-Resistant, 20,000 FU/g

Nattokinase is an enzyme obtained from one of Japan's oldest fermented foods: natto, a traditional dish made from fermented soybeans. In Japan, natto has been part of breakfast for centuries, and in recent years the substance derived from it has gained considerable recognition outside Japan too.

At Scheunengut, we consistently focus on three things: a natural origin through fermentation, a clearly declared activity, and a thoughtfully designed capsule shell. Because with an enzyme obtained through fermentation in particular, the differences lie in the details.

In this spotlight, we show you how our nattokinase is obtained, what the "20,000 FU/g" figure means, why the gastro-resistant capsule plays a role, how to use the product, who it's suited for, and what to look out for when it comes to quality.

What sets our nattokinase apart

An honest note upfront: for nattokinase, there is currently no authorised health claim in the European Union. That is why we deliberately don't talk here about effects, but about what defines our nattokinase as a raw material and product – origin, production and quality. This transparency matters more to us than bold promises.

Nattokinase is obtained through fermentation: soybeans are fermented with the bacterium Bacillus subtilis (natto), which produces the enzyme. This fermentation has a centuries-old culinary tradition in Japan. What sets our nattokinase apart is the clear declaration of its activity: enzyme activity is stated in Fibrinolytic Units (FU) per gram, 20,000 FU/g in our case. This figure makes the quality of a nattokinase raw material comparable and transparent.

Biochemically, nattokinase belongs to the group of serine proteases, meaning protein-splitting enzymes. During the fermentation of the soybeans, the bacterium Bacillus subtilis forms this substance naturally – so it's not a synthetically produced or chemically isolated substance, but a fermentation metabolite. After fermentation, the enzyme is extracted from the biomass and processed in such a way that its activity can be reliably measured and stated. It is precisely this step – standardisation to a defined FU count per gram – that distinguishes a carefully declared product from one that states only a milligram amount without any activity figure.

Why Fibrinolytic Units matter

For many plant-based and fermented raw materials, a plain milligram figure says little about how active a substance actually is. This is exactly where the FU figure comes in: Fibrinolytic Units are the established unit of measurement for the activity of nattokinase. Two products with the same milligram amount can differ considerably in their FU count.

With 20,000 FU/g, we disclose this figure openly, making our nattokinase comparable. For you as a buyer, this means: you can understand exactly what you're getting, instead of having to rely solely on a quantity figure. This transparency fits our commitment to not just claiming quality, but making it verifiable.

Internationally, the FU figure has become established as the standard reference for nattokinase raw materials, similar to other enzymes where a plain weight figure says little about actual activity. Variations in fermentation – for example in the bacterial strain used or in process control – can affect a raw material's activity, which is why a batch is ideally only released after its FU activity has been tested. As a consumer, it's therefore always worth checking whether a product states an FU figure per gram at all, or only a capsule amount in milligrams – the former is the more meaningful indicator of quality.

What makes our product special

You'll find our nattokinase as Nattokinase with 180 Capsules of 100 mg each and 20,000 FU/g – 100% Natural, Made in Germany. At one capsule a day, one tub lasts half a year.

Three things make the difference. First, the origin: our nattokinase is obtained through fermentation from soy – a natural, plant-based origin. Second, the declared activity: 100 mg per capsule with an activity of 20,000 FU/g ensures transparency and comparability. Third, the capsule shell: we use gastro-resistant capsules. This means the capsule doesn't open already in the acidic environment of the stomach, but only further down in the digestive tract – a deliberate detail for an enzyme obtained through fermentation. On top of that, there's production in Germany, with lab-monitored manufacturing and no unnecessary additives.

Lab-monitored production means the batch is checked during manufacturing before it goes to market, filled and sealed. The packaging is also part of the quality concept: the tub protects the capsules from light and moisture – two factors that can affect an enzyme obtained through fermentation over time. This way, you get nattokinase not as some random powder in a standard capsule, but as a clearly declared product with thoughtfully designed encapsulation.

Natto – the Japanese tradition behind it

To understand what nattokinase is, it's worth taking a look at Japan. There, natto has been a fixed part of food culture for centuries: steamed soybeans fermented with the bacterium Bacillus subtilis, developing their characteristic texture and robust flavour in the process. It is precisely this fermentation that produces the enzyme nattokinase. What stood on Japanese tables as a traditional breakfast for generations has supplied the raw material for modern food supplementation. Our nattokinase draws on this long fermentation tradition – just in a clearly declared, gastro-resistant capsule instead of a bowl. It is this connection between old craftsmanship and transparent, modern production that makes the substance so interesting to us.

Natto is characterised by its stringy, sticky texture, which forms fine threads when stirred – a visible result of the bacterial fermentation. Traditionally, natto is eaten for breakfast over rice, often refined with soy sauce, mustard, or finely chopped spring onions. Even though the intense flavour and texture aren't to everyone's taste, natto has remained a firm part of everyday Japanese cuisine. For the production of nattokinase as a food supplement, the enzyme is extracted from this fermented mass and processed until what remains is a standardised raw material – independent of the flavour or texture of the original dish.

Use & Dosage

Use is simple: you generally take one capsule daily with enough liquid. You'll find the exact recommended intake on the product packaging and in the shop. Gastro-resistant capsules are swallowed whole and unchewed, so that the protective shell can fulfil its function – you shouldn't bite into or open them. Whether you take the capsule with a meal or independently of one is up to your personal preference – what matters most is regularity. Many people tie their intake to a fixed time of day, such as breakfast, so it doesn't get forgotten in the daily routine.

Please stick to the stated recommended daily dose and do not exceed it. Since nattokinase is obtained from soy, the product is not suitable for people with a soy allergy – it's always worth checking the ingredient and allergen information. Also store the tub in a cool, dry place away from light, and keep it out of the reach of small children, so the quality of the capsules is preserved for the entire duration of use. A pack of 180 capsules lasts around six months at one capsule a day – enough to keep up consistent intake over a longer period before you need to reorder.

Who it's suitable for

Our nattokinase is aimed at anyone who wants to purposefully incorporate this traditionally fermented enzyme, in clearly declared quality, into their routine. Anyone who values a plant-based origin, transparent activity figures, and a gastro-resistant capsule will find a thoughtfully designed product made in Germany here. Our nattokinase is especially interesting for people who are already engaged with fermented foods and prefer a traditionally obtained, plant-based raw material over a synthetic alternative. Anyone who has so far been unsure how to even compare the quality of different nattokinase preparations will find reliable guidance in the clear FU figure.

Food supplements are not a substitute for a varied, balanced diet and a healthy lifestyle. Precisely because nattokinase is an enzyme, the following applies: if you take blood-thinning medication, are about to have surgery, are pregnant, breastfeeding, or have health-related questions, please be sure to discuss taking it with your doctor beforehand.

What to look for in nattokinase

Anyone interested in nattokinase should pay attention to a few points that indicate quality. The most important is the declared activity: only when the FU per gram are clearly stated can you assess how active the raw material actually is. Products that state only a milligram amount make comparison difficult. Our nattokinase states a clear figure of 20,000 FU/g.

A second point is the capsule form. Since nattokinase is an enzyme, the gastro-resistant shell plays a particular role: it guides the enzyme more specifically through the acidic stomach environment, instead of releasing it there already. Also pay attention to the origin – production through classic fermentation from soy is the natural route – as well as transparent manufacturing without unnecessary additives. A look at the ingredient list quickly shows whether a product gets by with a few, easily traceable ingredients or whether it contains additional fillers, colourants, or anti-caking agents that aren't necessary for its actual function. And finally, the origin of production is a quality feature: our nattokinase is produced under lab monitoring in Germany. For us, these four points – declared activity, gastro-resistant capsule, natural origin, and transparent manufacturing – form the core of a good nattokinase product.

An honest assessment

Being honest means clearly naming the limits: for nattokinase, there is no authorised health claim in the EU, so we deliberately make no promises of effect. What we offer you is a high-quality, clearly declared, traditionally obtained raw material in a thoughtfully designed capsule – no more, but no less either. This restraint isn't a drawback, but part of our commitment: we want you to know exactly what you're buying and to be able to base your decision on facts rather than bold claims. We would rather rely on traceable facts such as the FU figure, the fermentation origin, and production in Germany – criteria you can verify for yourself – than on claims you'd simply have to take our word for.

Frequently Asked Questions (FAQ)

How is your nattokinase obtained?

Our nattokinase is produced through the fermentation of soybeans with the bacterium Bacillus subtilis (natto) – the same process behind the traditional Japanese dish natto. It is therefore plant-based and of natural origin.

What does the figure 20,000 FU/g mean?

FU stands for Fibrinolytic Units, the standard unit of measurement for the activity of nattokinase. The figure of 20,000 FU per gram describes the raw material's enzyme activity and makes the quality and strength of different products comparable.

Why are the capsules gastro-resistant?

A gastro-resistant capsule doesn't open already in the acidic environment of the stomach, but only further down in the digestive tract. For an enzyme obtained through fermentation, this is a deliberate detail of our formula. So swallow the capsule whole and unchewed.

Is the nattokinase suitable for people with a soy allergy?

No. Since our nattokinase is obtained from soy, the product is not suitable for people with a soy allergy. It's always worth checking the ingredient and allergen information on the packaging.

Can I take nattokinase continuously, or only in cures?

There's no blanket rule for how long to use it. Many people take nattokinase over a longer period as a fixed part of their routine, while others prefer to use it in shorter cures. In any case, stick to the recommended daily dose, and if in doubt, discuss long-term use with your doctor.

How can I recognise the quality of a nattokinase product?

What matters most is the declared activity in FU per gram, a natural fermented origin, and transparent manufacturing. Our nattokinase states a clear figure of 20,000 FU/g and is produced under lab monitoring in Germany.