The company name Nabio comes from natto bio.

It is the same as the food natto in that it is made by fermenting soybeans with natto bacteria, but it is produced using a special technique that maximizes the number of natto bacteria.

One gram contains tens of billions of natto bacteria, more than the world's population.

The natto bacteria contained in Nabio products are dormant natto bacteria (called spore-forming bacteria). Dormant natto bacteria cannot be killed by heat of 100°C or strong acidity of pH 1.

The dormant natto bacteria will awaken when the following five conditions are met: 1) a temperature of around 37°C, 2) moisture, 3) a source of nutrients, 4) oxygen, and 5) a pH level close to neutral. The human duodenum is an environment where all five conditions are met.

Once natto bacteria awaken from their spore state, they become nutrient cells and begin to multiply. As they multiply, enzymes, vitamins, and other substances are produced.
Natto bacteria turn the intestines into an intestinal factory that produces enzymes, vitamins, and other substances.

Orally ingested enzymes and vitamins are absorbed within a few hours, but natto bacteria in the intestines continue to produce enzymes and natto bacteria for a long period of time, so they are absorbed continuously.

However, most of it is inactivated by stomach acid.

However, the intestinal bacteria in natto produce even more vitamin K than the vitamin K contained in the product.

This product is fermented using soybeans. It should not be consumed by people with soy allergies.
It should not be consumed by people taking the anticoagulant drug warfarin. The large amount of vitamin K produced by natto bacteria weakens the effectiveness of warfarin.