JBSL Awarded Patent for NSK-SD Nattokinase for Reduction of AGEs

Patent substantiates ingredient’s use in products supporting blood sugar health. 

(Osaka, Japan) March 27, 2026 – Japan Bio Science Laboratory Co., Ltd. (JBSL), parent company of JBSL-USA, has been awarded a patent in Japan for its nattokinase ingredient, NSK-SD®. The patent, # 7804957, is titled, “Advanced Glycation Endproduct Production Inhibitor,” and has been awarded for its proven ability to reduce advanced glycation end products (AGEs).

NSK-SD®, an innovative fermented soybean extract (natto), has been previously shown to provide thrombolytic, blood flow-improving and blood pressure-management effects. Newer research has demonstrated that NSK-SD® manages blood sugar health through reducing AGEs, which are proteins or lipids that become glycated from exposure to sugars. Further, excess AGEs are involved in the progression of diabetes and related complications.

The patent was based on results of two studies. One study, “Effect of nattokinase on the pathological conditions in streptozotocin induced diabetic rats” (Heliyon 10 2024 328835), showed that nattokinase suppressed production of AGEs in diabetic subjects.

The second study presented at the 2025 meeting of the Japanese Pharmacological Society showed how reducing AGEs can protect against tissue damage (a diabetic complication) through mediating inflammatory macrophages. In the study, nattokinase administration showed a tendency to suppress, in a dose-dependent manner, the expression of inflammatory cytokines (IL-1β and TNF-α) and the nitric oxide-generating enzyme iNOS during the induction of inflammatory responses in inflammatory macrophages. The study concluded that nattokinase (as NSK-SD®) may be used as an ingredient that targets glycation and inflammation.

“AGEs are gaining more attention as a target for nutraceuticals that support healthy blood sugar levels,” stated Vincent Hackel, president and CEO, JBSL-USA. “This new patent confirms how nattokinase (as NSK-SD®) suppresses production of AGEs, which contribute to inflammaging, a diabetes risk factor.”