Kazuya Ogasawara Profile “Dr. Natto”

Who is Dr. Natto?

Dr. Natto, a fermentation expert and descendant of the Genji clan, has 39 years of research in nattokinase and functional foods. His ancestor was Minamoto no Yoshimitsu, the younger brother of Minamoto no Yoshiie, who is said to have discovered natto. A thousand years later, as one of his descendants, Mr. Ogasagara is deeply devoted to natto research.
He completed his graduate studies at the Graduate School of Medical Sciences, Kumamoto University.
Building on 39 years of experience in research and development of microbiology, fermentation, and enzymology, with a primary focus on Bacillus subtilis (the natto bacterium), as well as functional food ingredients such as nattokinase, he continues to make significant contributions to the field.

Short curriculum vitae

March 1983	Graduated from Okayama University of Science High School (General Course)
April 1983	Enrolled in the Department of Applied Microbial Engineering, Faculty of Engineering, Kumamoto Institute of Technology (now Sojo University)
March 1987	Graduated from the Department of Applied Microbial Engineering, Faculty of Engineering, Kumamoto Institute of Technology
April 1987	Enrolled in the Master’s Program in Applied Microbial Engineering, Graduate School of Kumamoto Institute of Technology
March 1989	Completed the Master’s Program in Applied Microbial Engineering, Graduate School of Kumamoto Institute of Technology
April 1989	Joined Yamato Kasei Co., Ltd. (now Amano Enzyme Co., Ltd.) and served in the Research and Development, Technology, and Quality Assurance departments. Developed enzyme preparations for food, industrial, and research use (Research and Development Department). Designed and constructed microbial culture tanks for production, liquid enzyme preparation, purification, and manufacturing facilities, and implemented measures to prevent microbial contamination and foreign matter contamination (Technical Department). Engaged in preparations for ISO 9001 certification and the establishment of new quality inspection methods (Quality Assurance Department).
	Since 1997 he has been engaged in contract manufacturing of natto bacteria culture extract (nattokinase).
March 2000	Retired from Yamato Kasei Co., Ltd.
April 2000	Since 1997, he has been engaged in contract manufacturing of natto bacteria culture extract (nattokinase).
April 2006	Enrolled in the doctoral program in the Department of Visual Function and Pathophysiology (Ophthalmology) at the Graduate School of Medical Education, Faculty of Medical Sciences, Department of Reconstructive Surgery, Kumamoto University. Conducted research on the application of nattokinase as an adjuvant in ophthalmic surgery and on the use of angelica chalcone in optic nerve protection and regeneration therapy.
March 2010	Graduated from the Doctoral Program in Ophthalmology, Department of Surgery and Reconstruction, Department of Clinical Medical Science, Graduate School of Medical Education, Kumamoto University.
March 2020	Retired from Japan Biological Science Institute, Inc.
April 2020	Joined Japan Life Science Institute, Inc. as Director and Head of Research and Development.
December 2020	Retired from Japan Life Science Institute, Inc.
January 2021	Founded Yamato Biotech and began working as a freelance scientist.
February 2021	Appointed Academic Advisor (Part-time) to Somono Co., Ltd.
September 2021	Appointed Academic Researcher (Part-time) at the Graduate School of Agriculture, Kyushu University (National University Corporation)
October 2021	Appointed Special Assistant Professor at the Graduate School of Agriculture, Kyushu University (National University Corporation)
December 2021	Appointed Special Associate Professor at the Graduate School of Agriculture, Kyushu University (National University Corporation)
March 2025	Retired from the Graduate School of Agriculture, Kyushu University (National University Corporation)
	Appointed advisor to several other companies, continuing to serve to the present.

Affiliated Academic Societies

• Member of the Agricultural Chemical Society of Japan
• Member of the Kyushu Regional Biocluster Promotion Council

Publications and papers

Publications

• Biotechnology in Functional Foods and Nutraceuticals; Chapter 19 Production of Nattokinases as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology － Safety and Efficacy Studies － CRC Press, 331-348 (2010)
• New Developments in Fermentation and Brewing: Part 5, Chapter 1, Section 9, Functionality and Appeal of Natto, NTS, 497-506 (2025)

Papers

• Kazuya Ogasawara et al.: Safety Study of Intake of Nattokinase-Containing Food, Natural Superkinase II (NSK II), Prog. Med., 26 (5), 1137-1148 (2006)
• Kazuya Ogasawara: Nattokinase Evaluation Method, FOOD Style 21, 21 (4), 79-83 (2008)
• Kazuya Ogasawara: Development and Use of Kabosu Seed Extract, Kabosu Seed EX, Food and Development, 54 (10), 68-70 (2019)
• Kazuya Ogasawara: Preventive Effect of Kabosu Seed Extract on Liver Damage, FOOD Style 21, 23 (10), 61-64 (2019)

Paper (co-authored)

• A. Takano, K. Ogasawara, et al.： Posterior Vitreous Detachment Induced by Nattokinase (Subtilisin NAT): A Novel Enzyme for Pharmacologic Vitreolysis. Invest. Ophthalmol. Vis. Sci. 47(5), 2075–2079 (2006).
• T. Akihisa, K. Ogasawara, et al.： Chalcone, coumarins, and flavanones from the exudate of Angelica keiskei and their chemopreventive effect. Cancer Letters, 201, 133–137 (2003).
• K. Kono, K. Ogasawara, et al.：Fluctuation in Intestinal Microbiota Following Ingestion of Natto Powder Containing Bacillus subtilis var. natto SONOMONO Spores: Considerations Using a Large-Scale Intestinal Microflora Database. Nutrients, 14, 3839 (2022).
  https://doi.org/10.3390/nu14183839

Conference presentations (invited lectures, Kye Note Lectures) and study group lecturers

• About Nattokinase: 8th Sendai City Pharmaceutical Association Academic Training Seminar – Training Seminar on Functional Foods – (2006, Sendai, Miyagi Prefecture)
• Measurement and Analysis Needs in Fermentation-Derived Foods and Food Ingredient Manufacturing: AIST Consortium “Measurement and Diagnostic Systems Research Council” 2011 Food and Biotechnology Technology Research Seminar (2011, Tosu, Saga Prefecture)
• Safety, Efficacy, and Industrial Production of Nattokinase as a Fibrinolytic Enzyme: 2011 Annual Meeting of the International Society for Nutraceuticals and Functional Foods (Sapporo, Japan, 2011)
• A Fibrinolytic Enzyme “Nattokinase” – Safety & Efficacy Studies -: A Novel Use of Oral Thrombolytic Nattokinase in Clinical Practice (Surabaya, Indonesia, 2012)
• Pursuing Safety and Security from the Consumer’s Perspective: Oita Prefectural Agriculture, Forestry and Fisheries Research Center Mid-career Researcher Training Seminar (2012, Kunisaki City, Oita Prefecture)
• Biovascular Effects of Nattokinase: 5th Academic Meeting of the Society for Tie2, Lymphatic and Vascular Research (2019, Tokyo)

Other published articles, etc.

• The Power of Enzymes: What Women Should Know: Article from Natural Garden BEAUTY, June 2013 Issue (Natural Garden Co., Ltd. Newsletter)
• Nattokinase Supplement Effective in Preventing Thrombosis: Article from Tokyo Sports, January 22, 2020 Issue (Also featured in Chukyo Sports, Osaka Sports, and Kyushu Sports (January 21) on the same day)

Specialty/Area of ​​expertise

• Screening for novel microorganisms, enzymes, and useful substances from nature
• Application of fermented foods and useful microorganisms to functional foods
• Comprehensive research and development of enzyme and microorganism utilization
• Application of drying and grinding technologies to food and functional foods
• Application of membrane separation technologies (ultrafiltration, reverse osmosis, microfiltration, etc.) to functional foods
• Establishment and guidance of measures to prevent microbial contamination and foreign matter contamination at production sites, etc.
• Establishment and guidance of quality assurance systems