Fibrinolytic Enzymes from Medicinal Mushrooms

Purification and Characterization of a Novel Fibrinolytic Enzyme from Culture Supernatant of Pleurotus ostreatus

“…The optimum pH for mushroom fibrinolytic enzymes is pH 5.0-10.0 [19]. The optimum pH of the purified enzyme for the fibrinolytic activity was 7.4, which is the physiological pH of humans.…”

“…The molecular mass of fibrinolyic enzymes from mushrooms are reported in the range of 17-100 kDa [19]. The MW of the purified enzyme was smaller than that of fibrinolytic enzymes from Cordyceps militaris (52 kDa), Pleurotus ostreatus (32 kDa), and Flammulina velutipes (37 kDa) [10,24,28] but somewhat similar to fibrinolytic enzymes from Armillaria mellea (18.5 kDa), Tricholoma saponaceum (18.1 kDa), and Schizophyllum commune (17 kDa) [8,9,23].…”

An Insight into the Abnormal Fibrin Clots — Its Pathophysiological Roles

“…Snake venom proteases possess coagulatory and fibrinolytic activities. Fibrino(geno)lytic enzymes have been isolated from the venoms of Agkistrodon acutus, A. contortrix, A. rhodostoma, A. halys brevicaudus, A. piscivorus piscivorus, A. piscivorus conami and Crotalus atrox etc [104]. Russell's viper (Daboia russelli russelli) venom contains a fibrinolytic enzyme that also shows hemorrhagic activity.…”

Food as Preventive Medicine

“…Fibrinolytic enzymes are studied from different sources such as microorganisms, 3 insects, 6 polychaetes, 7 earthworms, 8 snake venoms, 9 fermented foods 5 and mushrooms. 10 Nattokinase (NK) was first discovered from Japanese traditional fermented food "natto 11 " and its oral administration enhanced fibrinolysis in Canine plasma. 12 These results imply the possibility of consuming fermented foods to prevent cardiovascular diseases and laid the foundation to search for fibrinolytic enzymes from other foods and food grade microorganisms.…”

“…Several fibrinolytic enzymes have been reported from various mushrooms. 10 Researchers around the world are actively working on health benefits of foods by identifying the functional constituents, their biochemical structures and mechanisms. Beyond their dietary essential, understanding the health benefits of food in prevention and treatment of chronic diseases is a promising research.…”