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

Thokchom, Sharmila; Joshi, S. R.

doi:10.1007/s10068-014-0217-y

Cited by 13 publications

(6 citation statements)

References 19 publications

(19 reference statements)

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“…None of the strains evaluated in this study produced fibrinolysin, which indicated that they do not have the capability to act as fibrinolytic or thrombolytic agents that convert plasminogen to plasmin and lyse blood clots by breaking down the fibrin contained in the clot [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources

et al. 2022

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Chryseobacterium species are isolated and taxonomically evaluated from a wide range of sources. While C. gleum and C. indologenes have been implicated in human disease, the potential pathogenicity of numerous other species have not been investigated. The aims were therefore to evaluate 37 Chryseobacterium species and Elizabethkingia meningoseptica from environmental, food, fish, water and clinical sources for production of haemolysis, growth at 37 °C, and production of virulence enzymes. The control of these strains were investigated by determination of antimicrobial and disinfectant resistance. All the species produced α- or β-haemolysis. In terms of growth at 37 °C and production of virulence enzymes, C. soldanellicola (environmental), C. oranimense (food) and C. koreense (natural mineral water) could be potential human pathogens. Chryseobacterium piscium might be pathogenic to fish. Trimethoprim could be the most effective antimicrobial for the treatment of a Chryseobacterium species infection, while the disinfectants that contain poly-dimethyl ammonium chloride or benzalkonium chloride could be regarded as the most effective for decontamination of surfaces contaminated with Chryseobacterium species.

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Section: Resultsmentioning

confidence: 99%

Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources

et al. 2022

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“…Fermented soybean food is a cheap source of high plant‐digested protein mostly essential amino acids, vitamins, bioactive peptides (Kharnaior & Tamang, 2021; Mishra et al, 2019; Rai et al, 2017; Sanjukta & Rai, 2016; Sanjukta et al, 2015; Tamang & Nikkuni, 1998) with several health benefits such as Group B saponin (Omizu et al, 2011), antioxidants properties (Chettri & Tamang, 2014; Keishing et al, 2015; Moktan et al, 2008; Rai et al, 2017; Sanjukta et al, 2021), antithrombic properties (Singh et al, 2014; Thokchom & Joshi, 2014) and Vitamin B1, B2 and K2 (Sarkar et al, 1998).…”

Section: “Ethno‐microbiology” Of Fermented Soybean Foodsmentioning

confidence: 99%

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme-and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption. K E Y W O R D Sbacteria, ethno-microbiology, fermented foods; alcoholic beverages, India, yeasts and moulds How to cite this article: Tamang, J.P. ( 2022) "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

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“…A promising application of microbial-derived thrombolytic and fibrinolytic enzymes is the prevention and treatment of vascular occlusion, due to their advantageous cost-benefit ratio and large-scale production. A lot of strains with fibrinolytic enzyme activity have been obtained, such as Bacillus [7], Lactobacillus [8], Aspergillus versicolor [9] and Streptomyces [10], etc. In recent years, microbes from abnormal environments have been one of the most important sources for the screening of fibrinolytic enzyme-producing strains.…”

Section: Introductionmentioning

confidence: 99%

Screening of a Novel Fibrinolytic Enzyme-Producing Streptomyces from a Hyper-Arid Area and Optimization of Its Fibrinolytic Enzyme Production

Sun

Chen

et al. 2023

Fermentation

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Fibrinolytic enzymes are a kind of proteolytic enzymes that can hydrolyze fibrin and dissolve blood clots. They could be used as a therapeutic agent for treating thrombosis. It is important for the treatment of cardiovascular disease to find and develop new thrombolytic drugs. In order to explore new fibrinolytic enzymes, a strain named 214L-11 with protease and fibrinolytic enzyme activity, which was isolated from the Flaming Mountain of Xinjiang Province, was screened using the skimmed milk plate, the blood powder agarose plate and the fibrin plate methods. Phylogenetic analyses showed that strain 214L-11 shared the highest similarity with Streptomyces fumanus NBRC 13042T (98.88%), which indicated that it represented a potential novel species in the Streptomyces genus. The fibrinolytic enzyme produced by 214L-11 displayed thrombolytic and anticoagulant activities, and it could degrade a single specific protein in the thrombus, thereby destroying the thrombus structure. The fermentation medium optimized through response surface methodology was 15 g/L soluble starch, g/L KNO3 0.58, 0.43 g/L peptone, 0.01 g/L FeSO4·7H2O, 0.5 g/L MgSO4·7H2O, 0.2 g/L Mn2+, 0.5 g/L NaCl and 1 L distilled water, pH 8, and the maximum amount of fibrinolytic enzyme produced by strain 214L-11 in the optimal fermentation medium was 1255.3 FU/mL. Overall, the fibrinolytic enzyme-producing strain was screened from the Flaming Mountain of Xinjiang for the first time, which provided a basis for further research and the development of new efficient and safe hemolytic drugs.

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

Cited by 13 publications

References 19 publications

Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources

Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Screening of a Novel Fibrinolytic Enzyme-Producing Streptomyces from a Hyper-Arid Area and Optimization of Its Fibrinolytic Enzyme Production

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