Evaluation of thrombolytic ability of Nattokinase products in Zebrafish thrombus model

Nattokinase products are currently the most common functional dietary supplements. Traditional natto and nattokinase pure products have been widely proved to have potential effects of antithrombotic, antihypertensive, anticoagulant, antiatherosclerotic, neuroprotective, etc. However, there is relatively little theoretical research on the largest number of mixed fermentation products on the market. In this study, the nattokinase products produced by Bacillus subtilis (Bacillus subtilis) through fermentation and spray drying were used as raw materials, and the zebrafish thrombus model was used to evaluate its effect. The results indicate that nattokinase products can achieve the goal of improving thrombosis.