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Production of fibrinolytic enzymes during food production
Author(s)
Ali, Ali Muhammed Moula
Bavisetty, Sri Charan Bindu
Gullo, Maria
Lertsiri, Sittiwat
Morris, John
Massa, Salvatore
Date Issued
January 1, 2021
Type
Book Chapter
Abstract
Fibrinolytic enzymes (FEs) are peptidases that cleave the fibrin mesh of thrombus clots, which are the primary causative agents for cardiovascular diseases. Several sources of FEs have been documented. However, microbial origin FEs have gained the spotlight due to their advantages such as ease of handling, substrate specificity, ease for genetic manipulation for upscale enzyme production. Several promising and potential strains have been isolated, especially from traditional fermented foods. In this context, this chapter aims to through some spotlight on the production of FEs through statistical optimization for fermentative bioprocessing, and genetic engineering approaches with strains isolated from diverse sources. Further, their postextraction stages for enzyme recovery (purification), biochemical and kinetic parameters have also been discussed concerning enzymes isolated from Asia traditional fermented foods to date. Microbial FEs, especially those from fermented foods, can be developed as functional foods, additives, or drugs against thrombolytic diseases.
Citation
Current Developments in Biotechnology and Bioengineering Technologies for Production of Nutraceuticals and Functional Food Products, 157-187, 2021