Thrombus Degradation by Fibrinolytic Enzyme ofStenotrophomonassp. Originated from Indonesian Soybean-Based Fermented Food on Wistar Rats

Abstract

Objective. To evaluate thrombus degrading effect of a fibrinolytic enzyme from food origin Stenotrophomonas sp. of Indonesia. Methods. Prior to animal study, the enzyme safety was tested using cell culture. The effect on expression of tissue plasminogen activator was also analysed in the cell culture. For in vivo studies, 25 Wistar rats were used: normal control, negative control, treatment groups with crude and semipurified enzyme given orally at 25 mg/kg, and positive control group which received Lumbrokinase at 25 mg/kg. Blood clot in the tail was induced by kappa carrageenan injection at 1 mg/kg BW. Results. Experiment with cell culture confirmed the enzyme safety at the concentration used and increased expression of tPA. Decreasing of thrombus was observed in the positive group down to 70.35 ± 23.11% of the negative control animals (100%). The thrombus observed in the crude enzyme treatment was down to 56.99 ± 15.95% and 71.5 ± 15.7% for semipurified enzyme. Scanning electron microscopy showed clearly that bood clots were found in the animals injected with kappa carrageenan; however, in the treatment and positive groups, the clot was much reduced. Conclusions. Oral treatment of enzyme from Stenotrophomonas sp. of Indonesian fermented food was capable of degrading thrombus induced in Wistar rats.

Purification and Characterization of a Fibrinolytic Enzyme from Marine Bacillus velezensis Z01 and Assessment of Its Therapeutic Efficacy In Vivo

“…Results indicated that the Velefibrinase significantly ameliorated the length of the tail thrombus, and the therapeutic efficacy significantly surpassed that of an equal dose of urokinase. Moreover, the thrombolytic activity of Velefibrinase in vivo was found to be superior to that of Subtilisin QK [ 45 ], DEF [ 46 ], u-PA [ 47 ], and lumbrokinase [ 48 ], but inferior to that of streptokinase [ 43 ]. Therefore, this suggested that Velefibrinase is a safe thrombolytic or blood-thinning agent for clinical applications in patients with hyperfibrinogenemia and associated thrombolytic disorders.…”

The Health Benefits of Fermented Food: A Narrative Review

“…Similarly, a fibrinolytic enzyme obtained from the Stenotrophomonas spp. and isolated from oncom (a soybeanbased fermented food) can dissolve blood clots in rats injected with kappa-carrageenan (Nailufar et al, 2016). The formation of an obstructive thrombus is closely related to extensive vascular disease.…”

Role of Fibrinolytic Enzymes in Anti-Thrombosis Therapy

“…Fermented soybeans have been consumed as traditional foods in many Asian countries, and indeed, they are sources of nattokinase and other fibrinolytic enzymes. These includes natto, a Japanese traditional fermented soybean obtained from fermentation with Bacillus subtilis G8 and Bacillus subtilis (Chang et al, 2012;Lucy et al, 2019), moromi, oncom and gambus (Indonesian traditional fermented soybean obtained from fermentation with Bacillus cereus, Bacillus subtilus, Bacillus pumilus, and Stenotrophomonas sp, respectively) (Afifah et al, 2014;Nailufar et al, 2016;Stephani et al, 2017;Syahbanu et al, 2020) as well as douchi and doufuru (Chinese traditional fermented soybean obtained from fermentation with Bacillus (Ok and Choi, 2005;Wang et al, 2006;Jo et al, 2011;Wei et al, 2011;Yuan et al, 2012;Chen et al, 2013;Heo et al, 2013;Park et al, 2013;Gad et al, 2014;Thokchom and Joshi, 2014;Bi et al, 2015;Huy et al, 2016;Liu et al, 2016;Nailufar et al, 2016;Hu et al, 2019;Ito, 2020;Syahbanu et al, 2020 (Shirasaka et al, 2012;Biji et al, 2016;Vijayaraghavan et al, 2016a;Vijayaraghavan et al, 2016b;Vijayaraghavan et al, 2019), seafood fermented with Bacillus sp, Bacillus. velezensis BS2, Bacillus pumilus BS15 and Bacillus coagulans (Anh et al, 2015;Prihanto and Firdaus, 2019;Yao et al, 2019;Kim et al, 2020) and liquors obtained from fermentation with Bacillus amyloliquefaciens, Bacillus licheniformis and Bacillus-Genus (Lapsongphon et al, 2013;Johnson e...…”