Fibrinolytic Enzymes in Fermented Food Products

Devaraj, Yogesh; Halami, Prakash M.

doi:10.1201/9780429027413-7

Cited by 2 publications

(3 citation statements)

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“…The underlying pathophysiological process in myocardial infarction and stroke originates from the formation of a fibrin clot and subsequent accumulation of fibrin in the blood vessels results in interference of blood flow and hence resulting in severe consequences such as irregular heartbeat, cardiac arrest, or death (Kietsiriroje et al., 2021). Currently, there exist several fibrinolytic agents used in fibrinolytic therapy to manage fibrin clot and restore blood flow such as urokinase and streptokinase enzymes which are often costly and carry undesirable side effects (Devaraj & Halami, 2021). This led to the discovery of potent novel fibrinolytic enzymes from fermented food products (e.g., Korean Chungkook‐Jang soy sauce) as well as fermented shellfish products (e.g., shrimp paste) (Ali & Bavisetty, 2020; Devaraj & Halami, 2021).…”

Section: Biological Activities In Fermented Shellfish Condimentsmentioning

confidence: 99%

“…Currently, there exist several fibrinolytic agents used in fibrinolytic therapy to manage fibrin clot and restore blood flow such as urokinase and streptokinase enzymes which are often costly and carry undesirable side effects (Devaraj & Halami, 2021). This led to the discovery of potent novel fibrinolytic enzymes from fermented food products (e.g., Korean Chungkook‐Jang soy sauce) as well as fermented shellfish products (e.g., shrimp paste) (Ali & Bavisetty, 2020; Devaraj & Halami, 2021). The presence of novel fibrinolytic enzymes derived from fermented shellfish products would be beneficial for thrombolytic therapy which serve as an adjunct to existing fibrinolytic enzymes used in managing heart diseases which are costly, whereas large quantities of this enzyme would be relatively easier and more effectively produced (Ali & Bavisetty, 2020; Devaraj & Halami, 2021).…”

Section: Biological Activities In Fermented Shellfish Condimentsmentioning

confidence: 99%

“…This led to the discovery of potent novel fibrinolytic enzymes from fermented food products (e.g., Korean Chungkook‐Jang soy sauce) as well as fermented shellfish products (e.g., shrimp paste) (Ali & Bavisetty, 2020; Devaraj & Halami, 2021). The presence of novel fibrinolytic enzymes derived from fermented shellfish products would be beneficial for thrombolytic therapy which serve as an adjunct to existing fibrinolytic enzymes used in managing heart diseases which are costly, whereas large quantities of this enzyme would be relatively easier and more effectively produced (Ali & Bavisetty, 2020; Devaraj & Halami, 2021). In addition, there exists a high potential of this enzyme in food fortification and nutraceutical applications to tackle the prevention of cardiovascular diseases.…”

Section: Biological Activities In Fermented Shellfish Condimentsmentioning

confidence: 99%

See 2 more Smart Citations

Fermented shellfish condiments: A comprehensive review

Teo

Liu

2022

Comp Rev Food Sci Food Safe

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Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

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Section: Biological Activities In Fermented Shellfish Condimentsmentioning

confidence: 99%