Isolation, screening and characterization of microorgansim with fibrinolytic activity from various fermented foods

Abstract

One of the major problems of causes of death worldwide is cardiovascular disease, according to the American heart association. An unwanted blood clot (thrombi) is caused by dysregulation in the blood clotting system caused by abnormalities in the blood that provoke thrombosis and lead to heart attack, strokes, blocking of blood vessels and coronary artery disease etc. An Increasing percentage of deaths due to thrombosis. Commonly treat thrombosis different thrombolysis agents are used. A huge potential has a thrombolytic agent and it plays a major role. The fibrinolytic enzyme is considered a potent thrombolytic agent to treat and prevent cardiovascular diseases (CVDs). The commercially available thrombolytic agents such as Urokinase plasminogen activator, Streptokinase plasminogen activator and tissue plasminogen activator are generally safe but are very expensive and are less effective. Thrombolytic agents are of two types, one is plasmin like proteins which directly degrade fibrin and another one is plasminogen activator which activates plasminogen into active plasmin to degrade fibrin. The molecular weights of the proteins that play roles in the fibrinolytic activity ranged from approximately 30 to 153 kDa. The health benefits of some fermented foods are a synthesis of nutrients, prevention of cancer and cardiovascular disease due to the presence of functional microorganisms, which possess probiotics properties and anticoagulant. The fermented foods as sources of microorganism used were Rice water, Dhokla, Idli water. The total positive number of isolates were 27, out of which only 7 had significant proteolytic activity for fibrinolysis.