期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：11
页码：832-839
DOI：10.19026/ajfst.9.1639
出版社：MAXWELL Science Publication
摘要：enzyme is a potent protease with the potential for thrombolytic therapy. In this research, liquid fermentation production fibrinolytic enzyme by a newly isolated Bacillus amyloliquefaciens CGMCC 7380 using broad bean ( Vicia faba L.) as substrate was investigated for the first time. With the B. amyloliquefaciens CGMCC 7380, the design of the optimum medium composition for high-level production of broad bean-fibrinolytic enzyme was attempted by using Plackett-Burman design and Central Composite Design. Maximum protease activity (4900 U/mL) was obtained when the strain was grown in medium containing (g/L): broad bean power 38.0, maltose 32.0, CaCl2 0.2, K2HPO 4 2.0, KH2PO42.0, MgCl2 0.5. Furthermore, in vitr studies revealed that the enzyme could catalyze fibrin clot lysis effectively. And in carrageenan induced mouse tail thrombosis model, tail-thrombus of the enzyme treated group was significantly shorter than the control group indicated that the broad bean-fibrinolytic protease could be a useful thrombolytic agent. Therefore, this study provided a novel method for the preparation of functional food of broad bean and potential thrombolytic drugs.
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