Isolation, production and application of fibrinolytic enzyme from fermented rice, pulse and groundnut.

Abstract

Accumulation of fibrin in blood vessels usually results in thrombosis, leading to myocardial infarction and other cardiovascular disease. For Thrombolytic therapy, microbial fibrinolytic enzymes have now attracted much more attention than typical thrombolytic agent because of the expensive prices and undesirable side effects of the latter. The fibrinolytic enzymes were successively discovered from different microorganisms. The most important among which is the Genus Bacillus from traditional fermented food. The physiochemical properties of these enzymes have been further identified. Therefore microbial fibrinolytic enzymes, especially those from food grade micro-organism, have the potential to be developed as functional food additive and drugs to prevent or cure other related diseases. In order to obtain Bacillus species producing fibrinolytic enzymes, the fermented food sample such as sprouted grain and processed grain were used. The heat tolerant isolates initially were selected for catalase test. Fibrinolytic activity of the selected isolates was determined by using Fibrin plate assay. From the above work, it can be concluded that the fibrinolytic enzyme produced by Bacillus from fermented food samples had the ability to degrade the fibrin and hence can be used for functional food formulation.