The spike protein induced by COVID-19 vaccines is toxic and causes diseases and deaths; nattokinase can counter these effects
Nattokinase can be described as an enzyme extracted and purified from a Japanese food identified as Natto [69]. The production of natto takes place via fermentation following the addition of the bacterium Bacillus natto to soybeans, resulting in the production of the nattokinase enzyme [63]. Nattokinase has been demonstrated to exert several health effects, including anti-atherosclerotic, lipid-lowering, antihypertensive, antithrombotic, fibrinolytic, neuroprotective, antiplatelet, and anticoagulant effects [68]. The degradative effect of nattokinase, a serine protease derived from fermented soybeans, on the spike protein of SARS-CoV-2 was reported [64]. Studies have been carried out to investigate the effectiveness of nattokinase against viral infections, such as SARS-CoV-2 [69]. The effect of Nattokinasse against COVID-19 spike protein has also been tested by several authors. As reported by Tanikawa et al., (2022), nattokinase could degrade the spike protein and reduce its binding affinity to the human ACE2 receptor, which is the entry point for SARS-CoV-2 infection [64]. They also found that nattokinase could inhibit the pseudovirus infection of human lung epithelial cells. The authors suggest that nattokinase may have potential as a therapeutic agent for COVID-19 by neutralizing or removing the spike protein of SARS-CoV-2.