Optimization of EPA-Nattokinase Nanoemulsions Processed by High-Pressure Homogenization to Enhance Stability and Thrombolytic Efficacy

This study leverages nanoemulsion technology to engineer a novel liquid formulation combining Eicosapentaenoic acid (EPA) and Nattokinase (NK), aiming to enhance their application potential in functional foods. Both EPA and NK are well recognized for their pronounced anti-thrombotic, anti-inflammatory, and lipid-lowering properties, which are critical for the prevention and management of cardiovascular diseases. However, their practical application in functional foods is hampered by inadequate gastrointestinal stability and suboptimal bioavailability. Here, an EPA-NK nanoemulsion was fabricated using high-pressure homogenization technology. We systematically evaluated its environmental stability, anti-thrombotic activity, and intervention efficacy against carrageenan-induced black-tail thrombosis. The results demonstrated that the nanoemulsion not only enhanced the potential for oral bioavailability based on in vitro stability and preliminary in vivo efficacy trends of EPA and NK but also notably potentiated their synergistic anti-thrombotic efficacy, thereby providing robust theoretical and technical support for the development of next-generation health-promoting functional foods targeting thrombotic disorders.