Can Nattokinase Degrade the Spike Protein of SARS-CoV-2?

New SARS-CoV2 Research Explained

New research reveals that nattokinase, a natural enzyme found in the Japanese food natto, may help fight SARS-CoV-2—the virus causing COVID-19. Nattokinase was shown in laboratory experiments to break down the spike protein on the surface of the virus. This spike protein is crucial for the virus’s ability to enter human cells. The degradative effect was dose- and time-dependent, and did not damage cells at effective concentrations.

Why it matters:

• The spike protein enables COVID-19 to infect cells; breaking it down could prevent or reduce infection.

• Nattokinase is already known for heart and blood vessel benefits and is widely used for its natural clot-busting properties.

• As vaccines can wane and new variants emerge, alternative and complementary therapies are needed.

What’s next:
While these results are promising, the evidence is currently limited to lab-based experiments. More studies—especially in humans—are needed to understand if nattokinase can be effectively used as a preventive or therapeutic agent against COVID-19.

Summary:
Nattokinase could help neutralize SARS-CoV-2 by degrading its spike protein, suggesting a potential for future preventive care or treatment. However, definitive clinical evidence and safety studies must come before supplement recommendations for COVID-19.

(This summary does not replace medical advice; always consult healthcare professionals for COVID-19 treatment decisions.)

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