A novel fibrinolytic enzyme from fermented shrimp paste.

摘要

The objectives of this research were to explore new sources of fibrinolytic enzymes from Asian fermented food products, and to elucidate the physiochemical properties of the enzymes. A novel fibrinolytic enzyme was purified from fermented shrimp paste, a popular seasoning used in Asian countries. Fermented shrimp paste enzyme was a monomer with an apparent molecular mass of 12.5 kDa, and it was composed primarily of β-sheet and random coils. Inhibition studies revealed that the enzyme was unique and it could not be classified into any classes of proteases. Its activity was optimized at neutral pH and at temperature from 30°C to 40°C. It was relatively specific to fibrin or fibrinogen as a protein substrate, yet it hydrolysed none of the plasma proteins in the studies. In vitro, the enzyme was resistant to pepsin and trypsin digestion. It also has an anticoagulant activity measured with activated partial thrombin time (APTT), and prothrombin time (PT) tests. These results suggested that fermented shrimp paste enzyme, which has a strong fibrinolytic activity, might be useful in clinical applications for preventing and treating heart attack. Also, it has a significant potential for food fortification and nutraceutical applications.