Evidence that multiple proteases of Bacillus subtilis can degrade fibrin and fibrinogen.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/13802/
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Title |
Evidence that multiple proteases of Bacillus subtilis can degrade fibrin and fibrinogen.
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Creator |
Yogesh, D.
Halami, P. M. |
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Subject |
05 Enzymes
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Description |
Fibrinolytic enzyme produced by Bacillus spp. are known to possess an unique property to
degrade fibrin blood clots. Fibrinolytic enzyme such as nattokinase has commercial applications
as a therapeutic agents and functional food formulation. In this study, we report an interesting
characteristic feature of Bacillus subtilis BR21, a native isolate for its ability to produce multiple
proteases that exclusively acts on fibrin and fibrinogen. The crude enzyme preparation was
made from the culture grown in soybean powder supplemented Luria Bertani broth. The culture
filtrate was found to contain proteases, that could collectively degrade fibrin and fibrinogen
effectively. Zymogram indicated presence of six fibrinolytic proteases and these degraded all
the four peptide chains of fibrin rapidly. However, only Aα, Bβ chains of fibrinogen were highly
susceptible to the enzymes. Activity inhibition by PMSF and EDTA indicated the presence of
serine and metallo proteases. Fibrinolytic and fibrinogenolytic activities, specifically the ability
to degrade γ-γ′ dimer of fibrin, promises its potential as both therapeutic and prophylactic
agents, for thrombosis related disorders as this remains undegraded in such conditions. The
fibrinolytic ability of multiple proteases together may help in developing cheaper and effective
orally administrable thrombolytic preparations.
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Date |
2015
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Type |
Article
PeerReviewed |
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Format |
pdf
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Language |
en
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Identifier |
http://ir.cftri.com/13802/1/International%20Food%20Research%20Journal%2022%284%29%201662-1667%20%282015%29.pdf
Yogesh, D. and Halami, P. M. (2015) Evidence that multiple proteases of Bacillus subtilis can degrade fibrin and fibrinogen. International Food Research Journal, 22 (4). pp. 1662-1667. |
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