A comparative study on fibrinolytic enzymes extracted from six Bacillus spp. isolated from fruit-vegetable waste biomass

Salunke, Asha S.; Nile, Shivraj Hariram; Kharat, Arun S.

doi:10.1016/j.fbio.2022.102149

Cited by 3 publications

(3 citation statements)

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“…Similarly, B. inaquorum (previously known as Bacillus subtilis subsp. inaquorum) and B. halotolerans [54], and B. velezensis [55] were also reported to exhibit a fibrinolytic property on fibrin clots. The fibrin degrading properties of Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

2023

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Naturally fermented soybean foods have anti-thrombotic properties due to the presence of microbial fibrinolytic enzymes. However, fibrinolytic enzyme-producing bacteria from naturally fermented soybean foods of the Eastern Himalayas viz. kinema, grep-chhurpi, peha, peron namsing, peruñyaan and bemerthu have not been screened yet. Therefore, this study aims to screen the fibrinolytic enzyme-producing bacteria from these naturally fermented soybean foods and also to assess their therapeutic properties such as antioxidant, anti-inflammatory, flavones, isoflavones, anti-obesity and anti-diabetic properties of samples. A total of 877 bacteria were isolated, out of which Bacillus subtilis (ten strains), B. velezensis (three strains), B. inaquosorum (two strains) and B. halotolerans (one strain) showed fibrinolytic enzyme activity ranging from 775.70 U/mL to 1230.61 U/mL, with a blood clot-degrading property of more than 50%. A remarkable DPPH radical scavenging property (>50%), flavone (278.98 ± 7.06 µg QE/g) and isoflavone (394.13 ± 11.68 µg GEN/g) contents were observed. The Himalayan fermented soybean foods have shown anti-thrombotic, antioxidant, anti-inflammatory, anti-diabetic and anti-obesity properties indicating their therapeutic values.

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Section: Discussionmentioning

confidence: 99%

Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

2023

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“…The effects of various protease inhibitors, including pepstatin A (1 and 5 mM), EDTA (1 and 5 mM) and PMSF (1, 5 and 10 mM), on the fibrinolytic enzyme activity of the crude FE were examined according to the method of Salunke et al with some modifications [27]. The crude FE with inhibitors were incubated at 37 • C for 30 min.…”

Section: The Effects Of Protease Inhibitors On Y5 Fementioning

confidence: 99%

“…The effects of metal ions including K + , Ca 2+ , Cu 2+ , Mg 2+ , Fe 2+ , Na, Zn 2+ , Co 2+ and Mn 2+ at final concentrations of 5 mM and 10 mM on the fibrinolytic enzyme activity of the crude FE were examined according to the report of Salunke et al with some modifications [27]. The crude FE without metal ions was used as control and taken as 100%.…”

Section: The Effects Of Metal Ions On Y5 Fementioning

confidence: 99%

Isolation and Optimal Fermentation Conditions of Bacillus licheniformis SFD-Y5 for a New Douchi Fibrinolytic Enzyme Producer

Yao

Bian

et al. 2023

Fermentation

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Cardiovascular disease (CVD) has become the leading cause of death, and it is critical to develop new functional foods to prevent intravascular thrombosis, the key cause of CVD. Fermented soy-based food is a good choice because of its native fibrinolytic enzyme (FE) activity. In this study, a strain that can produce a new type of fibrinolytic enzyme was selected from Chinese Douchi and identified as Bacillus licheniformis SFD-Y5 by molecular biology experiments and physiological and biochemical experiments. Single factor experiments combined with statistical experiments, including Plackett–Burman experiment, steepest ascent experiment and RSM (Box–Behnken design), were used to optimize the fermentation of FE by B. licheniformis SFD-Y5. The final FE activity was 2434.45 ± 28.49 IU/mL under optimal conditions, which is the highest FE activity produced by wild B. licheniformis so far. Further studies showed that Y5 FE is a serine metalloproteinase with good stability at alkaline pHs (pH 8.0–11.0). The results of our study could lay a foundation for the future production, molecular modification and further application in functional foods of Y5 FE.

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Biostimulant and Beyond: Bacillus spp., the Important Plant Growth-Promoting Rhizobacteria (PGPR)-Based Biostimulant for Sustainable Agriculture

Sun,

Shahrajabian

2025

Earth Syst Environ

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A comparative study on fibrinolytic enzymes extracted from six Bacillus spp. isolated from fruit-vegetable waste biomass

Cited by 3 publications

References 32 publications

Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

Isolation and Optimal Fermentation Conditions of Bacillus licheniformis SFD-Y5 for a New Douchi Fibrinolytic Enzyme Producer

Biostimulant and Beyond: Bacillus spp., the Important Plant Growth-Promoting Rhizobacteria (PGPR)-Based Biostimulant for Sustainable Agriculture

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