Kiʻekiʻe 5000FU / G - 20000FU / G Nattokinase pauka
Huahana Huahana
ʻO ka Nattokinase Extract he enzyme i unuhi ʻia a hoʻomaʻemaʻe ʻia mai kahi meaʻai Iapana i kapa ʻia ʻo Natto.ʻO ka Natto kahi meaʻai i hana ʻia mai ka soya fermented i ʻai ʻia ma Iapana no nā makahiki he nui.Hoʻokumu ʻia ka Natto ma ka hoʻomoʻa ʻana ma o ka hoʻohui ʻana i ka hua bacteria Bacillus natto, kahi hua bacteria maikaʻi, i ka soya paila.Hoʻokumu ʻia ka enzyme nattokinase i ka wā e hana ai ka maʻi bacteria i ka soybeans.ʻOiai ʻo nā meaʻai soy ʻē aʻe i loaʻa nā enzymes, ʻo ia wale nō ka hoʻomākaukau natto i loaʻa ka enzyme nattokinase kikoʻī.
ʻAno Enzymatic
Paʻa ka enzyme ma kahi pae pH mai 6.0 a 10.0 me ka mea maikaʻi loa ma waena o 7.0 a 9.0.ʻO ka mahana maikaʻi loa he 50ºC me kahi hāʻule nui ma luna o 60ºC.
Ka hana
Hoʻokahi (1) ʻāpana FU i wehewehe ʻia e like me ka nui o ka enzyme e hoʻonui ai i ka absorbency o ka filtrate ma 275 nm e 0.01 i kēlā me kēia minuke ma lalo o nā kūlana o ka assay (JBSL).ʻO nā pae hoʻohālikelike no nā hoʻokolohua enzyme a pau: NLT 85.0% a me NMT 115.0% o nā ʻāpana i haʻi ʻia o ka hana enzyme.*
Hana a me ka noi
Nattokinase (NK no ka pōkole), ʻike ʻia hoʻi ʻo subtilisin, he protease serine i hana ʻia e Bacillus subtilisl natto i ka wā o ka fermentation o ka natto.Loaʻa iā ia nā hana o ka hoʻopau ʻana i ka thrombus, hōʻemi i ka viscosity koko, hoʻomaikaʻi i ke kahe koko, palupalu a hoʻonui i ka elasticity moku koko.
- E hoʻopōkole i ka manawa hemo (ELT) o euglobulin;
- Hoʻonui i ka hana fibrinolytic i ka plasma;
- Ua hoʻonui ka nui o ka t-PA i ka plasma.Ma muli o ka palekana o NK, kūpaʻa a me ka hopena thrombolytic maikaʻi, hiki ke hoʻohana ʻia ma ke ʻano he waha waha no ka mālama thrombosis.
Nānā Kūlana
| Kānāwai | wehewehe | ʻAno hoʻāʻo |
| Ka hana | NLT20000FU/G | UV |
| ʻIkepili | Nattokinase | FTIR |
| Māmā | NMT 10% | Ohaus MB-45 |
| Arsenic (As) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Cadmium (Cd) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Ke kēpau (Pb) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Mercury (Hg) | <0.5 ppm | ICP-MS/AOAC 993.14 |
| ʻIkepili Microbial | ||
| TPC | <10,000 CFU/g | Soleris / AOAC 990.12 |
| E.coli | ʻAʻohe/10g | Soleris / AOAC 991.14 |
| Entero | <100 CFU/g | AOAC 2003.01 |
| Salmonella | ʻAʻohe/25g | BAM Ch.5 / AOAC 2011.03 |
| hū | <1,000 CFU/g | Soleris / AOAC 997.02 |
| Mold | <1,000 CFU/g | Soleris / AOAC 997.02 |
| Coliforms | <100 CFU/g | Soleris / AOAC 991.14 |
ʻŌlelo Gmo
Ke haʻi aku nei mākou, i ka maikaʻi o ko mākou ʻike, ʻaʻole i hana ʻia kēia huahana mai a i ʻole me nā mea kanu GMO.
ʻŌlelo hoʻohui
Koho ʻŌlelo #1: Mea Hoʻokahi Maʻemaʻe
ʻAʻole loaʻa a hoʻohana paha kēia 100% hoʻokahi mea hoʻohui i nā mea hoʻohui, preservatives, nā mea lawe a / a i ʻole nā mea kōkua i kāna hana hana.
Manaʻo Manaʻo #2: Nui nā mea hoʻohui
Pono e hoʻokomo i nā mea ʻokoʻa ʻē aʻe i loko a/a i hoʻohana ʻia i kāna hana hana.
ʻŌlelo manuahi gluten
Ke haʻi aku nei mākou, i ka maikaʻi o ko mākou ʻike, ʻaʻole gluten-free kēia huahana a ʻaʻole i hana ʻia me nā meaʻai me ka gluten.
(Bse)/ (Tse) Olelo Hoolaha
Ke hōʻoia nei mākou, i ka maikaʻi o kā mākou ʻike, ʻaʻole manuahi kēia huahana i ka BSE/TSE.
ʻŌlelo hoʻomāinoino ʻole
Ke haʻi aku nei mākou, i ka maikaʻi o kā mākou ʻike, ʻaʻole i hoʻāʻo ʻia kēia huahana i nā holoholona.
ʻŌlelo Kosher
Ke hōʻoia nei mākou ua hōʻoia ʻia kēia huahana i nā kūlana Kosher.
ʻŌlelo Vegan
Ke hōʻoia nei mākou ua hōʻoia ʻia kēia huahana i nā kūlana Vegan.
ʻIke Allergen Meaʻai
| NA ALEGENA | KA HALE | HAOLE | OLELO HOOLAHA |
| ʻO ka waiu a i ʻole ka waiū | No | ʻAe | No |
| Hua manu a hua manu paha | No | ʻAe | No |
| Nā iʻa a i ʻole nā hua iʻa | No | ʻAe | No |
| ʻO ka iʻa, nā crustaceans, nā mollusks a me nā mea i loaʻa mai | No | ʻAe | No |
| ʻO ka pīkī a i ʻole nā hua pīkī | No | ʻAe | No |
| Nā hua lāʻau a i ʻole nā mea hoʻohui | No | ʻAe | No |
| Soy a soy derivatives | No | ʻAe | No |
| Huapalaoa a huapalaoa | No | ʻAe | No |
Ka momona Trans
ʻAʻole i loko o kēia huahana nā momona trans.
