Can Nattokinase Degrade the Spike Protein of SARS-CoV-2?
A breakthrough laboratory study has found that nattokinase, a natural enzyme present in the traditional food natto, can degrade the spike protein of SARS-CoV-2—the critical protein allowing the COVID-19 virus to infect human cells. While promising, the results are preliminary; further clinical trials are needed to confirm safety and effectiveness in people before nattokinase can be recommended for COVID-19 treatment or prevention.
