Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1

오수명,; 서지현,; 이삼빈,

doi:10.3746/jkfn.2005.34.6.904

Journal of the Korean Society of Food Science and Nutrition

2005

DOI: 10.3746/jkfn.2005.34.6.904

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Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1

오수명 오수명¹,

서지현 서지현²,

이삼빈 이삼빈³

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Cited by 3 publications

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Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata

Keziah

Devi

2021

Protein J

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The current research work aims at optimization, production, purification and evaluation of fibrinolytic extracellular protease from Bacillus subtilis VITMS2 isolated from fermented milk of Vigna unguiculata. The optimal production was achieved at 4.0% inoculum, pH7.0, 30 °C with (1% w/v) sucrose, (2% w/v) soya bean meal and (2% w/v) malt extract and 10 mM of CaCl 2, MgSO 4, Na 2 HPO 4 and K 2 HPO 4 . The clear cell-free supernatant was purified using conventional ammonium sulphate salt fractionation (75%), ultrafiltration, ion-exchange (DEAE Sepharose FF) and gel filtration (Sephadex G-50). The molecular mass was determined to be 29 kDa using SDS-PAGE analysis. The purified enzyme showed strong fibrinolytic activity with a specific activity of 2418.85 U/mg and has a yield of 12.01%. The enzyme was highly stable up to 60 °C and a pH range of 10.0 until 72 h of incubation. The purified enzyme showed 97.4% in vitro thrombolytic activity. The K m and V max values of the enzyme was determined to be 0.0114 mM and 147.8 µmol min −1 using the chromogenic substrate S-7388. IC 50 of ace inhibition was assessed to be 0.06 mg/mL suggesting anti-hypertensive property of the fibrinolytic enzyme. The above-obtained ace-inhibition results was supported by in silico molecular docking studies which revealed better binding affinity of nattokinase with a HADDOCK score of − 22.0 ± 8.5 confirms affinity towards angiotensin converting enzyme.

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Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata

Keziah

Devi

2021

Protein J

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Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Allomyrina dichotoma Larvae

jeong¹,

SongHyeonJi²,

Lee³

2019

jkfn

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Quality Properties of Gelling Product prepared from Soybean Curd Residue with Addition of Gums

Lee¹,

Han²

2013

The Korean Journal of Food And Nutrition

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The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 g/㎠ and 234~335 g/㎠ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 g/㎠ and 50~215 g/㎠, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were-6.0~-11.0 g,-2.7~-10.2 g and-3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

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Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1

Cited by 3 publications

References 5 publications

Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata

Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata

Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Allomyrina dichotoma Larvae

Quality Properties of Gelling Product prepared from Soybean Curd Residue with Addition of Gums

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