Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods

被引：0
|
作者：
Sharmila Thokchom
Santa Ram Joshi
机构：
[1] North-Eastern Hill University,Microbiology Laboratory, Department of Biotechnology & Bioinformatics
来源：
Food Science and Biotechnology | 2014年 / 23卷
关键词：
fermented soybean foods; lactic acid bacteria; fibrinolytic enzymes; SDS-fibrin zymography; SDS-PAGE;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fibrinolytic enzyme producing microorganisms with high fibrin specificity were screened, including lactic acid bacteria from fermented soybean foods of North-East India. A total of 5 isolates, including Lactococcus lactis (FS1), Vagococcus lutrae (FS6), Vagococcus fluvialis (FS7), Weissella thailandensis (FS8), and Bacillus methylotrophicus (FS19) were found to hydrolyze fibrin directly on a plasminogen-free fibrin plate. Hydrolysis of fibrin was stronger with crude enzymes than with plasmin, indicating high fibrin specificity. The molecular weights of these enzymes, as determined by SDS-PAGE, ranged from 35 to 116 kDa.
引用
收藏
页码：1601 / 1604
页数：3
相关论文
共 50 条
  • [1] Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods
    Thokchom, Sharmila
    Joshi, Santa Ram
    [J]. FOOD SCIENCE AND BIOTECHNOLOGY, 2014, 23 (05) : 1601 - 1604
  • [2] Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods
    Sagiroglu, Aysen
    Ozdemir, Nilgun
    Con, Ahmet Hilmi
    [J]. LETTERS IN APPLIED MICROBIOLOGY, 2023, 76 (01)
  • [3] Fibrinolytic enzymes in Asian traditional fermented foods
    Mine, Y
    Wong, AHK
    Jiang, B
    [J]. FOOD RESEARCH INTERNATIONAL, 2005, 38 (03) : 243 - 250
  • [4] Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis
    Ren, Dayong
    Qu, Tianming
    Yang, Liu
    An, Bin
    Wang, Guochao
    Feng, Shirong
    [J]. Shipin Kexue/Food Science, 2019, 40 (22): : 199 - 206
  • [5] Research progress on the fibrinolytic enzymes produced from traditional fermented foods
    Wang, Panpan
    Peng, Cuiying
    Xie, Xiaomei
    Deng, Xiongwei
    Weng, Meizhi
    [J]. FOOD SCIENCE & NUTRITION, 2023, 11 (10): : 5675 - 5688
  • [6] Isolation, screening and identification of lactic acid bacteria from the traditional fermented soybean paste
    Xin, Xing
    Song, Gang
    Zhou, Xiaohang
    Zhao, Jingwen
    Chen, Li
    Ge, Jingping
    Ping, Wenxiang
    [J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14 (09) : 202 - 207
  • [7] Molecular Characterization of Bacterial Fibrinolytic Proteins from Indonesian Traditional Fermented Foods
    Eni Purwaeni
    Catur Riani
    Debbie Soefie Retnoningrum
    [J]. The Protein Journal, 2020, 39 : 258 - 267
  • [8] Molecular Characterization of Bacterial Fibrinolytic Proteins from Indonesian Traditional Fermented Foods
    Purwaeni, Eni
    Riani, Catur
    Retnoningrum, Debbie Soefie
    [J]. PROTEIN JOURNAL, 2020, 39 (03): : 258 - 267
  • [9] In Vitro Screening of Antiviral Activity of Lactic Acid Bacteria Isolated from Traditional Fermented Foods
    Hoxha, Ramize
    Todorov, Daniel
    Hinkov, Anton
    Shishkova, Kalina
    Evstatieva, Yana
    Nikolova, Dilyana
    [J]. MICROBIOLOGY RESEARCH, 2023, 14 (01) : 333 - 342
  • [10] Biodiversity of lactic acid bacteria from traditional Romanian fermented foods
    Zamfir, Medana
    Tudor, Silvia Simona Grosu
    Stancu, Mihaela Marilena
    Cornea, Calina Petruta
    De Vuyst, Luc
    [J]. JOURNAL OF BIOTECHNOLOGY, 2015, 208 : S7 - +
12345