Nattokinase, Serrapeptase (2009, '13, '17, '18) & Alzheimer's


Nattokinase is an enzyme extracted from a food produced by fermenting soybeans with Bacillus natto. Serrapeptase is a enzyme that breaks down proteins produced by the non-pathogenic enterobacterium Serratiaare. Both are available as nutritional supplements and may have applications as part of Alzheimer's (AD) therapy.

In animal models of AD either nattokinase or serrapeptase improves brain metabolism, increases brain-derived neurotrophic factor and insulin-like growth factor levels, increases the expression of relevant genes (ADAM9 and ADAM10), has neuroprotective value, reduces neuroinflammation, and therefore may have a therapeutic value in AD therapy. Tests of nanoencapsulation delivery find that nattokinase is able to reduce amyloid aggregation and reduce fibril formation. It is also associated with improved learning and memory and learning in animals.


1. Bhatt PC, Pathak S, Kumar V, Panda BP. (2018). Attenuation of neurobehavioral and neurochemical abnormalities in animal model of cognitive deficits of Alzheimer's disease by fermented soybean nanonutraceutical. Inflammopharmacology. Feb;26(1):105-118.
2. Almed HH, Nevein NF, Karima A, Hamza AH. (2013). Miracle enzymes serrapeptase and nattokinase mitigate neuroinflammation and apoptosis associated with Alzheimer's disease in experimental model. WJPPS. 2013;3:876-891.
3. Fadi NN, Ahmed HH, Booles HF, Sayed AH. (2013). Serrapeptase and nattokinase intervention for relieving Alzheimer's disease pathophysiology in rat model. Hum Exp Toxicol. Jul;32(7):721-35.
4. Bhatt PC, Verma A, Al-Abbasi FA, Anwar F, Kumar V, et al. (2017). Development of surface-engineered PLGA nanoparticulate-delivery system of Tet1-conjugated nattokinase enzyme for inhibition of AB40 plaques in Alzheimer's disease. Int J Nanomedicine. Dec 13;12:9849-8758.
5. Ibid. Bhatt. (2018).
6. Hsu RL, Lee KT, Wang JH, Lee LY, Chen RP. (2009). Amyloid-degrading ability of nattokinase from Bacillus subtilis natto. J Agric Food Chem. Jan 28;57(2):503-8.
7. Ibid. Bhatt. (2018).