“…8 B). At a higher temperature of 80 °C, the reduced enzyme activity was noted and the results occur in corrugation with earlier investigation 34 . Figure 8 The graph ( A ) shows the activity of enzyme was high and optimitized at pH 8.…”
Section: Resultssupporting
confidence: 89%
“…8B). At a higher temperature of 80 °C, the reduced enzyme activity was noted and the results occur in corrugation with earlier investigation 34 .…”
Section: Ultra-purification Using Anion-exchange Chromatographysupporting
www.nature.com/scientificreports/ (M1245)) were obtained from Himedia, India with a purity standard greater than 95%. All the chemicals used and their purification method is detailed in Table 3.
“…8 B). At a higher temperature of 80 °C, the reduced enzyme activity was noted and the results occur in corrugation with earlier investigation 34 . Figure 8 The graph ( A ) shows the activity of enzyme was high and optimitized at pH 8.…”
Section: Resultssupporting
confidence: 89%
“…8B). At a higher temperature of 80 °C, the reduced enzyme activity was noted and the results occur in corrugation with earlier investigation 34 .…”
Section: Ultra-purification Using Anion-exchange Chromatographysupporting
www.nature.com/scientificreports/ (M1245)) were obtained from Himedia, India with a purity standard greater than 95%. All the chemicals used and their purification method is detailed in Table 3.
“…The results obtained were similar to the fibrinolytic enzyme produced by Serratia marcescens subsp. sakuensis, which was displaying stability between the pH range 3 and 11 (Anusha & Prasanna, 2018). A comparison with fibrinolytic enzymes produced by other microorganisms was shown in Table 2.…”
Section: Properties Of Purified Jp-i and Jp-iimentioning
confidence: 96%
“…sakuensis (55°C) (Anusha & Prasanna, 2018). The optimal temperature of JP-II was higher than that of fibrinolytic enzyme from Bacillus licheniformis KJ-31 (40°C) (Hwang et al, 2007), Bacillus pumilus BS15 (40°C) (Yao et al, 2018), Serratia sp.…”
Section: Properties Of Purified Jp-i and Jp-iimentioning
confidence: 99%
“…There are several fibrinolytic enzymes from Korean traditional fermented seafood, however, most of these enzymes are serine protease (Hwang et al, 2007;). In contrast, some metalloproteases have been found and characterized from a microorganism in other sources such as soil, fermented soybean, and marine water (Anusha & Prasanna, 2018;Choi, Kim, Kim, Yoon, et al, 2017;Kapila et al, 2017Kapila et al, , 2019Yang et al, 2019).…”
Section: Effect Of Inhibitors and Metal Ions On The Fibrinolytic Acmentioning
The fibrinolytic activity in Korean traditional fermented food, Jotgal (pickled fish) was identified. Though the fibrinolytic activity could vary in different kinds of Jotgal, this activity seems to be produced by microorganisms during the natural fermentation stage. From Gonjaengijot (pickled opossum shrimp), two novel fibrinolytic enzymes named by JP‐I and JP‐II, have been purified by ethanol precipitation, Bio‐GEL P‐100 gel filtration, and DEAE‐cellulose ion‐exchange chromatography. Compared to the crude enzyme extract, the specific activity of the JP‐I and JP‐II increased 258, 85‐fold with the recovery of 22.1, 8.5%, respectively. The molecular weights of both enzymes were estimated as 36 kDa on sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS–PAGE). The optimal condition for fibrinolytic activity of JP‐I was at 50°C and pH 8.1, while that of JP‐II was at 45°C and 9.9. Both enzymes were stable at a broad range of pH (5.0 to 10.5) and have metalloprotease nature. From these results, it concludes that these enzymes could be a novel potent thrombolytic agent.
Practical applications
The fibrinolytic enzyme is one of the clinical agents for cardiovascular diseases which is the leading cause of morbidity and mortality worldwide with 17 million deaths every year. A variety of fibrinolytic enzymes are found and characterized from various sources such as plants, animals, and microorganisms, and new sources for fibrinolytic enzymes continue to be explored. Jotgal, widely used in Korean people's diet, is a traditional Korean seafood prepared from many different types of fishes, fish eggs, fish intestines, and shellfishes. Through an amount of research, some of fibrinolytic enzymes were found and purified from Jotgal, however, no studies have been done on fibrinolytic enzyme from opossum shrimp. In this study, the purification, enzymatic characteristics, and fibrinolytic activity of the proteases, originated from Korean traditional fermented food, Jotgal were reported. These enzymes could be novel potent thrombolytic agent.
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