1
|
Boro N, Alexandrino Fernandes P, Mukherjee AK. Computational analysis to comprehend the structure-function properties of fibrinolytic enzymes from Bacillus spp for their efficient integration into industrial applications. Heliyon 2024; 10:e33895. [PMID: 39055840 PMCID: PMC11269858 DOI: 10.1016/j.heliyon.2024.e33895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 06/28/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
Background The fibrinolytic enzymes from Bacillus sp. are proposed as therapeutics in preventing thrombosis. Computational-based analyses of these enzymes' amino acid composition, basic physiological properties, presence of functional domain and motifs, and secondary and tertiary structure analyses can lead to developing a specific enzyme with improved catalytic activity and other properties that may increase their therapeutic potential. Methods The nucleotide sequences of fibrinolytic enzymes produced by the genus Bacillus and its corresponding protein sequences were retrieved from the NCBI database and aligned using the PRALINE programme. The varied physiochemical parameters and structural and functional analysis of the enzyme sequences were carried out with the ExPASy-ProtParam tool, MEME server, SOPMA, PDBsum tool, CYS-REC tool, SWISS-MODEL, SAVES servers, TMHMM program, GlobPlot, and peptide cutter software. The assessed in-silico data were compared with the published experimental results for validation. Results The alignment of sixty fibrinolytic serine protease enzymes (molecular mass 12-86 kDa) sequences showed 49 enzymes possess a conserved domain with a catalytic triad of Asp196, His242, and Ser569. The predicted instability and aliphatic indexes were 1.94-37.77, and 68.9-93.41, respectively, indicating high thermostability. The random coil means value suggested the predominance of this secondary structure in these proteases. A set of 50 amino acid residues representing motif 3 signifies the Peptidase S8/S53 domain that was invariably observed in 56 sequences. Additionally, 28 sequences have transmembrane helices, with two having the most disordered areas, and they pose 25 enzyme cleavage sites. A comparative analysis of the experimental work with the results of in-silico study put forward the characteristics of the enzyme sequences JF739176.1 and MF677779.1 to be considered when creating a potential mutant enzyme as these sequences are stable at high pH with thermostability and to exhibit αβ-fibrinogenase activity in both experimental and in-silico studies.
Collapse
Affiliation(s)
- Nitisha Boro
- Microbial Biotechnology and Protein Research Laboratory, Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, 784028, Assam, India
| | - Pedro Alexandrino Fernandes
- LAQV@REQUIMTE, Departamento de Química e Bioquímica, Faculdade De Ciências, Universidade do Porto, Rua Do Campo Alegre S/N, 4169-007, Porto, Portugal
| | - Ashis K. Mukherjee
- Microbial Biotechnology and Protein Research Laboratory, Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, 784028, Assam, India
- Microbial Biotechnology and Protein Research Laboratory, Division of Life Sciences, Institute of Advanced Studies in Science and Technology, Vigyan Path, Garchuk, Paschim Boragaon, Guwahati, 781035, Assam, India
| |
Collapse
|
2
|
Khadka DB, Pahadi T, Aryal S, Karki DB. Partial purification and characterization of protease extracted from kinema. Heliyon 2024; 10:e27173. [PMID: 38463843 PMCID: PMC10923713 DOI: 10.1016/j.heliyon.2024.e27173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 02/20/2024] [Accepted: 02/26/2024] [Indexed: 03/12/2024] Open
Abstract
Proteases are large group of highly demanded enzymes having huge application in food and pharmaceutical industries. Numerous sources, including plants, microorganisms, and animals, can be used to obtain protease. Due to its affordability and safety consideration, fermented foods have recently attracted more attention as a source of microbial protease. The present study aimed to extract protease from kinema, partially purify the extracted protease following dialysis after precipitation with ammonium sulfate, and determine general characteristics of protease. The kinema having highest proteolysis activity after three days of control fermentation (Temperature 30±2 °C, RH 66 ± 2%) was taken for the study. About 2.45 fold of purification with overall recovery of 63.21% was achieved after precipitation with ammonium sulfate at 30-70% saturation level followed by dialysis of crude extracted protease. The dialysed kinema protease had specific activity of 7.90 U/mg. The enzyme remained actively functional across a wider pH (5-9) and temperature (40-60 °C) range. SDS-PAGE and Zymogram confirmed the presence of three major active bands respectively of 29.04 kDa, 36.09 kDa and 46.35 kDa in the kinema protease extract. The enzyme kinetics data on casein, fitted to Mechaelis Mentens' plots showed the protease had Vmax of 1.001 U/ml with corresponding Km value of 0.825 mg/ml. Metal ions such as iron, mercury and aluminium showed the inhibition effect whereas presence of sodium, zinc, and calcium shows the activation effect on protease performance. The enzyme was active over various natural substrates; showing maximal activity on casein, and subsequent to bovine serum albumin, gelatin, hemoglobin and whey protein respectively. Furthermore, molecular weight distribution of the protease extract and activity inhibition with ethylenediaminetetraacetic acid and phenylmethylsulfonyl fluoride, suggesting the protease from kinema could be a metal dependent serine protease or mixture of them.
Collapse
Affiliation(s)
- Dambar Bahadur Khadka
- Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
- Central Campus of Technology, Tribhuvan University, Dharan, Nepal
| | - Tikaram Pahadi
- Central Campus of Technology, Tribhuvan University, Dharan, Nepal
| | - Sunil Aryal
- Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
| | - Dhan Bahadur Karki
- Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
| |
Collapse
|
3
|
Hazare C, Bhagwat P, Singh S, Pillai S. Diverse origins of fibrinolytic enzymes: A comprehensive review. Heliyon 2024; 10:e26668. [PMID: 38434287 PMCID: PMC10907686 DOI: 10.1016/j.heliyon.2024.e26668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/05/2024] Open
Abstract
Fibrinolytic enzymes cleave fibrin which plays a crucial role in thrombus formation which otherwise leads to cardiovascular diseases. While different fibrinolytic enzymes have been purified, only a few have been utilized as clinical and therapeutic agents; hence, the search continues for a fibrinolytic enzyme with high specificity, fewer side effects, and one that can be mass-produced at a lower cost with a higher yield. In this context, this review discusses the physiological mechanism of thrombus formation and fibrinolysis, and current thrombolytic drugs in use. Additionally, an overview of the optimization, production, and purification of fibrinolytic enzymes and the role of Artificial Intelligence (AI) in optimization and the patents granted is provided. This review classifies microbial as well as non-microbial fibrinolytic enzymes isolated from food sources, including fermented foods and non-food sources, highlighting their advantages and disadvantages. Despite holding immense potential for the discovery of novel fibrinolytic enzymes, only a few fermented food sources limited to Asian countries have been studied, necessitating the research on fibrinolytic enzymes from fermented foods of other regions. This review will aid researchers in selecting optimal sources for screening fibrinolytic enzymes and is the first one to provide insights and draw a link between the implication of source selection and in vivo application.
Collapse
Affiliation(s)
- Chinmay Hazare
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, University of Technology, P.O. Box 1334, Durban, 4000, South AfricaDurban
| | - Prashant Bhagwat
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, University of Technology, P.O. Box 1334, Durban, 4000, South AfricaDurban
| | - Suren Singh
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, University of Technology, P.O. Box 1334, Durban, 4000, South AfricaDurban
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, University of Technology, P.O. Box 1334, Durban, 4000, South AfricaDurban
| |
Collapse
|
4
|
Yan C, Ji S, Wu R, Li M, He K, Shi H, Wang C, Yang H, Guo J, Wu J. Structural properties and biological activities of the extracellular polysaccharide of Bacillus subtilis LZ13-4. Int J Biol Macromol 2024; 259:129176. [PMID: 38181904 DOI: 10.1016/j.ijbiomac.2023.129176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 12/18/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
The remarkable functional characteristics of Bacillus subtilis extracellular polysaccharides (BSPS) are of great interest. Therefore, in the present study, BSPS was isolated and characterized to obtain two fractions, BSPS-1 and BSPS-2, respectively, and to investigate their biological activities. BSPS-1 contained fructose, glucose, and galactose (molar ratio: 25.27:43.37:31.36), while BSPS-2 contained fructose with only trace amounts of glucose, galactose, and mannose (molar ratio: 55.08:19.03:19.21:6.68), and their respective average molecular weights were 16.9 kDa and 202.67 kDa. With a 93.55 % clearance of ABTS•+ at a concentration of 2 mg/mL of BSPS-1, the antioxidant activity revealed that BSPS-1 had greater antioxidant activity than BSPS-2 and that both were concentration-dependent. The inhibitory effect on HepG2 cells demonstrated that BSPS-1 and BSPS-2 significantly inhibited the proliferation of HepG2 and increased the expression of apoptotic proteins, causing apoptosis. The inhibition rate on HepG2 cells was dose-dependent and reached 52.7 % and 40.3 % after 48 h of action. BSPS-2 and 800 μg/mL BSPS-1 growth was inhibited in the G1/G0 phase, while 200 and 400 μg/mL BSPS-1 growth was inhibited in the S phase. In conclusion, the study of the BSPS's structure and properties can offer a theoretical foundation for real-world industrial applications.
Collapse
Affiliation(s)
- Chunyue Yan
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Mo Li
- College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang, Liaoning, 110854, P.R. China
| | - Kairu He
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Haisu Shi
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Cong Wang
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Hui Yang
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Jia Guo
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China.
| |
Collapse
|
5
|
Ugwuoji ET, Nwagu TNT, Ezeogu LI. Detergent-stable amylase production by Paenibacillus lactis strain OPSA3 isolated from soil; optimization by response surface methodology. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2023; 39:e00808. [PMID: 37528864 PMCID: PMC10388169 DOI: 10.1016/j.btre.2023.e00808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/13/2023] [Accepted: 07/16/2023] [Indexed: 08/03/2023]
Abstract
This study aimed to isolate thermostable, alkaliphilic, and detergent-tolerant amylase-producing bacteria. Pure isolates from environmental samples were screened on a starch-based medium (pH 11), and selected isolates were identified using cultural and molecular techniques. Product optimization studies were conducted, and secreted amylase was partially purified using 40% (w/v) saturation ammonium sulfate at 4 °C. The wash performance of concentrated amylase was analyzed. A novel isolate, Paenibacillus lactis OPSA3, was selected for further studies. The isolate produced amylase optimally when grown on banana peels and soybean extracts, which are agro-wastes. Optimization by Response surface Methodology resulted in a 2.1-fold increase in alkaliphilic amylase production. A 2.46-fold purification was achieved, with an enzyme activity yield of 79.53% and specific activity of 26.19 Umg-1. Wash performance analysis using the amylase supplemented with boiled commercial detergent (kiln®) showed good cleaning efficiency. The amylase has the potential for application as a component of green detergent.
Collapse
Affiliation(s)
- Emmanuel Tobechukwu Ugwuoji
- Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Tochukwu Nwamaka T. Nwagu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Lewis Iheanacho Ezeogu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
- UNESCO International Centre for Biotechnology, Nsukka, Nigeria
| |
Collapse
|
6
|
Xie S, Wang C, Zeng T, Wang H, Suo H. Whole-genome and comparative genome analysis of Mucor racemosus C isolated from Yongchuan Douchi. Int J Biol Macromol 2023; 234:123397. [PMID: 36739051 DOI: 10.1016/j.ijbiomac.2023.123397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/10/2023] [Accepted: 01/18/2023] [Indexed: 02/05/2023]
Abstract
Mucor racemosus is the predominant fungal in the zhiqu stage of the fermentation of Yongchuan Douchi (Mucor-type), which plays an important role in the fermentation process of Yongchuan Douchi. However, there is a lack of information on the genetic analysis of M. racemosus. In this study, we isolated and identified M. racemosus C (accession no JAPEHQ000000000) from Yongchuan Douchi and analyzed the physiological indicators, then genomic information of the strain to perform a comprehensive analysis of its fermentation capacity and safety. M. racemosus C had neutral protease activity up to 68.051 U/mL at 30 °C and alkaline protease activity up to 57.367 U/mL at 25 °C. In addition, comparing the genomic data with the COGs database (NCBI), it was predicted that M. racemosus C undergoes extensive amino acid metabolism, making C suitable for the production of fermented foods (e.g., Douchi, Syoyu, and sufu). Finally, we performed virulence genes and resistance genes analysis, hemolysis experiment, aflatoxins assay, antibiotic resistance assay to evaluate the safety of M. racemosus C, and the results showed that M. racemosus C was safe, non-toxin-producing and non-hemolytic.
Collapse
Affiliation(s)
- Shicai Xie
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Tao Zeng
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.
| |
Collapse
|
7
|
Sheng Y, Yang J, Wang C, Sun X, Yan L. Microbial nattokinase: from synthesis to potential application. Food Funct 2023; 14:2568-2585. [PMID: 36857725 DOI: 10.1039/d2fo03389e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Nattokinase (NK) is an alkaline serine protease with strong thrombolytic activity produced by Bacillus spp. or Pseudomonas spp. It is a potential therapeutic agent for thrombotic diseases because of its safety, economy, and lack of side effects. Herein, a comprehensive summary and analysis of the reports surrounding NK were presented, and the physical-chemical properties and producers of NK were first described. The process and mechanism of NK synthesis were summarized, but these are vague and not specific enough. Further results may be achieved if detection techniques such as multi-omics are used to explore the process of NK synthesis. The purification of NK has problems such as a complicated operation and low recovery rate, which were found when summarizing the techniques to improve the quality of finished products. If multiple simple and efficient precipitation methods and purification materials are combined to purify NK, it may be possible to solve the current challenges. Additionally, the application potential of NK in biomedicine was reviewed, but functional foods with NK are challenging for acceptance in daily life due to their unpleasant odor. Accordingly, multi-strain combination fermentation or food flavoring agents can improve the odor of fermented foods and increase people's acceptance of them. Finally, the possible future directions focused on NK studies were proposed and provided suggestions for subsequent researchers.
Collapse
Affiliation(s)
- Yanan Sheng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
| | - Jiani Yang
- College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
| | - Xindi Sun
- College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Lei Yan
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
- College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| |
Collapse
|
8
|
Kotb E, El-Nogoumy BA, Alqahtani HA, Ahmed AA, Al-Shwyeh HA, Algarudi SM, Almahasheer H. A putative cytotoxic serine protease from Salmonella typhimurium UcB5 recovered from undercooked burger. Sci Rep 2023; 13:3926. [PMID: 36894576 PMCID: PMC9998444 DOI: 10.1038/s41598-023-29847-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 02/10/2023] [Indexed: 03/11/2023] Open
Abstract
A putative virulence exoprotease designated as UcB5 was successfully purified from the bacterium Salmonella typhimurium to the electrophoretic homogeneity with 13.2-fold and 17.1% recovery by hydrophobic, ion-exchange, and gel permeation chromatography using Phenyl-Sepharose 6FF, DEAE-Sepharose CL-6B, and Sephadex G-75, respectively. By applying SDS-PAGE, the molecular weight was confirmed at 35 kDa. The optimal temperature, pH, and isoelectric point were 35 °C, 8.0, 5.6 ± 0.2, respectively. UcB5 was found to have a broad substrate specificity against almost all the tested chromogenic substrates with maximal affinity against N-Succ-Ala-Ala-Pro-Phe-pNA achieving Km of 0.16 mM, Kcat/Km of 3.01 × 105 S-1 M-1, and amidolytic activity of 28.9 µmol min-1 L-1. It was drastically inhibited by TLCK, PMSF, SBTI, and aprotinin while, DTT, β-mercaptoethanol, 2,2'-bipyridine, o-phenanthroline, EDTA, and EGTA had no effect, which suggested a serine protease-type. Also, it has shown a broad substrate specificity against a broad range of natural proteins including serum proteins. A cytotoxicity and electron microscopy study revealed that UcB5 could cause subcellular proteolysis that finally led to liver necrosis. For this, future research should focus on using a combination of external antiproteases and antimicrobial agents for the treatment of microbial diseases instead of using drugs alone.
Collapse
Affiliation(s)
- Essam Kotb
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), P.O. Box 1982, Dammam, 31441, Saudi Arabia. .,Basic & Applied Scientific Research Center, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam, 31441, Saudi Arabia.
| | - Baher A El-Nogoumy
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt
| | - Haifa A Alqahtani
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), P.O. Box 1982, Dammam, 31441, Saudi Arabia
| | - Asmaa A Ahmed
- Department of Statistics, Faculty of Commerce, Al-Azhar University (Girls' Branch), P.O. Box 11751, Cairo, Egypt
| | - Hussah A Al-Shwyeh
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), P.O. Box 1982, Dammam, 31441, Saudi Arabia.,Basic & Applied Scientific Research Center, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam, 31441, Saudi Arabia
| | - Sakina M Algarudi
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), P.O. Box 1982, Dammam, 31441, Saudi Arabia.,Basic & Applied Scientific Research Center, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam, 31441, Saudi Arabia
| | - Hanan Almahasheer
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), P.O. Box 1982, Dammam, 31441, Saudi Arabia
| |
Collapse
|
9
|
El-Baky NA, Amara AAAF, Redwan EM. Nutraceutical and therapeutic importance of clots and their metabolites. NUTRACEUTICALS 2023:241-268. [DOI: 10.1016/b978-0-443-19193-0.00009-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
10
|
Jamali N, Vahedi F, Soltani Fard E, Taheri-Anganeh M, Taghvimi S, Khatami SH, Ghasemi H, Movahedpour A. Nattokinase: Structure, applications and sources. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
Yao M, Yang Y, Fan J, Ma C, Liu X, Wang Y, Wang B, Sun Z, McClements DJ, Zhang J, Liu L, Xia G, Zhang N, Sun Q. Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges. Crit Rev Food Sci Nutr 2022; 64:3725-3750. [PMID: 36315047 DOI: 10.1080/10408398.2022.2134980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
According to the World Health Organization, cardiovascular disease (CVD) has become a major cause of chronic illness around the globe. It has been reported that soy-based fermented food (SFF) is very effective in preventing thrombus (one of the most important contributing factors to CVD), which are mainly attributed to the bioactive substances, especially the fibrinolytic enzymes (FE) generated by microorganisms during the fermentation process of soybean food. This paper therefore mainly reviewed the microbial fibrinolytic enzymes (MFE) from SFF. We first discuss the use of microbial fermentation to produce FE, with an emphasis on the strains involved. The production, purification, physicochemical properties, structure-functional attributes, functional properties and possible application of MFE from SFF are then discussed. Finally, current limitations and future perspectives for the production, purification, and the practical application of MFE are discussed. MFE from SFF pose multiple health benefits, including thrombolysis, antihypertension, anti-inflammatory, anti-hyperlipidemia, anticancer, neuroprotective, antiviral and other activities. Therefore, they exhibit great potential for functional foods and nutraceutical applications, especially foods with CVDs prevention potential.
Collapse
Affiliation(s)
- Mingjing Yao
- School of Food Engineering, Harbin University of Commerce, Harbin, China
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yang Yang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Jing Fan
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chunmin Ma
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiaofei Liu
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yan Wang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Bing Wang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Zhihui Sun
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | | | - Jiaxiang Zhang
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Liping Liu
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Guanghua Xia
- College of Food Science and Technology, Hainan University, Hainan, China
| | - Na Zhang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Quancai Sun
- Department of Food Science and Technology, National University of Singapore, Singapore
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
12
|
Yuan L, Liangqi C, Xiyu T, Jinyao L. Biotechnology, Bioengineering and Applications of Bacillus Nattokinase. Biomolecules 2022; 12:biom12070980. [PMID: 35883536 PMCID: PMC9312984 DOI: 10.3390/biom12070980] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/12/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023] Open
Abstract
Thrombosis has threatened human health in past decades. Bacillus nattokinase is a potential low-cost thrombolytic drug without side-effects and has been introduced into the consumer market as a functional food or dietary supplement. This review firstly summarizes the biodiversity of sources and the fermentation process of nattokinase, and systematically elucidates the structure, catalytic mechanism and enzymatic properties of nattokinase. In view of the problems of low fermentation yield, insufficient activity and stability of nattokinase, this review discusses the heterologous expression of nattokinase in different microbial hosts and summarizes the protein and genetic engineering progress of nattokinase-producing strains. Finally, this review summarizes the clinical applications of nattokinase.
Collapse
Affiliation(s)
- Li Yuan
- Department of Materia Medica, Xinjiang University, Urumqi 830017, China;
| | - Chen Liangqi
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
| | - Tang Xiyu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
| | - Li Jinyao
- Department of Materia Medica, Xinjiang University, Urumqi 830017, China;
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
- Correspondence: ; Tel.: +86-130-0968-6488
| |
Collapse
|
13
|
Owusu-Kwarteng J, Agyei D, Akabanda F, Atuna RA, Amagloh FK. Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.885328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Traditional food fermentation is a practice that precedes human history. Acidic products such as yogurts and sourdoughs or alcoholic beverages produced through lactic acid or yeast fermentations, respectively, are widely described and documented. However, a relatively less popular group of fermented products known as alkaline fermented foods are common traditional products in Africa and Asia. These products are so called “alkaline” because the pH tends to increase during fermentation due to the formation of ammonia resulting from protein degradation by Bacillus species. Plant-based alkaline fermented foods (AFFs) are generally produced from legumes including soybean, non-soybean leguminous seeds, and other non-legume plant raw materials. Alkaline fermented food products such as natto, douchi, kinema, doenjang, chongkukjang, thua nao, meitauza, yandou, dawadawa/iru, ugba, kawal, okpehe, otiru, oso, ogiri, bikalga, maari/tayohounta, ntoba mbodi, cabuk, and owoh are produced at small industrial scale or household levels and widely consumed in Asia and Africa where they provide essential nutrients and health-promoting bioactive compounds for the population. Alkaline food fermentation is important for sustainable food security as it contributes to traditional dietary diversity, significantly reduces antinutritional components in raw plant materials thereby improving digestibility, improves health via the production of vitamins, and may confer probiotic and post-biotic effects onto consumers. In this review, we present currently available scientific information on plant-based AFFs and their role as sustainable sources of nutrients and bioactive compounds for improved health. Finally, we provide perspectives on research needs required to harness the full potential of AFFs in contributing to nutrition and health.
Collapse
|
14
|
Naureen U, Kayani A, Akram F, Rasheed A, Saleem M. Protease production and molecular characterization of a protease dipeptidyl-aminopeptidase gene from different strains of Sordaria fimicola. BRAZ J BIOL 2022; 84:e255692. [PMID: 35584457 DOI: 10.1590/1519-6984.255692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 11/11/2021] [Indexed: 11/22/2022] Open
Abstract
The current research was designed to reach extracellular protease production potential in different strains of Sordaria fimicola which were previously obtained from Dr. Lamb (Imperial College, London) from North Facing Slope and South Facing Slope of Evolution Canyon. After initial and secondary screening, two hyper-producers strains S2 and N6 were selected for submerged fermentation and cultural conditions including temperature, pH, incubation period, inoculum size, substrate concentration, and different carbon and nitrogen sources were optimized for enzyme production. S2 strain showed maximum protease production of 3.291 U/mL after 14 days of incubation at 30 °C with 7 pH, 1% substrate concentration and 1 mL inoculum, While N6 strain showed maximum protease production of 1.929 U/mL under fermentation optimized conditions. Another aim of the present research was to underpin the biodiversity of genetics and post-translational modifications (PTMs) of protease DPAP (peptidyl-aminopeptidase) in Sordaria fimicola. Five polymorphic sites were observed in amino acid sequence of S. fimicola strains with reference to Neurospora crassa. PTMs prediction from bioinformatics tools predicted 38 phosphorylation sites on serine residues for protease peptidyl-aminopeptidase in S1 strain of S. fimicola while 45 phosphorylation sites on serine in N7 strain and 47 serine phosphorylation modifications were predicted in N. crassa. Current research gave an insight that change in genetic makeup effected PTMs which ultimately affected the production of protease enzyme in different strains of same organism (S. fimicola). The production and molecular data of the research revealed that environmental stress has strong effects on the specific genes through mutations which may cause genetic diversity. S. fimicola is non- pathogenic fungus and has a short life cycle. This fungus can be chosen to produce protease enzyme on a commercial scale.
Collapse
Affiliation(s)
- U Naureen
- University of the Punjab, Department of Botany, Molecular Genetics Research Laboratory, Lahore, Pakistan
| | - A Kayani
- Government Model Degree College for Women, Model Town, Lahore, Pakistan
| | - F Akram
- University of the Punjab, Department of Botany, Molecular Genetics Research Laboratory, Lahore, Pakistan
| | - A Rasheed
- University of the Punjab, Department of Botany, Molecular Genetics Research Laboratory, Lahore, Pakistan
| | - M Saleem
- University of the Punjab, Department of Botany, Molecular Genetics Research Laboratory, Lahore, Pakistan
| |
Collapse
|
15
|
Barta DG, Cornea-Cipcigan M, Margaoan R, Vodnar DC. Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties-An Overview. Front Nutr 2022; 9:871896. [PMID: 35571893 PMCID: PMC9097220 DOI: 10.3389/fnut.2022.871896] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 03/21/2022] [Indexed: 12/12/2022] Open
Abstract
Recent signs of progress in functional foods and nutraceuticals highlighted the favorable impact of bioactive molecules on human health and longevity. As an outcome of the fermentation process, an increasing interest is developed in bee products. Bee bread (BB) is a different product intended for humans and bees, resulting from bee pollen's lactic fermentation in the honeycombs, abundant in polyphenols, nutrients (vitamins and proteins), fatty acids, and minerals. BB conservation is correlated to bacteria metabolites, mainly created by Pseudomonas spp., Lactobacillus spp., and Saccharomyces spp., which give lactic acid bacteria the ability to outperform other microbial groups. Because of enzymatic transformations, the fermentation process increases the content of new compounds. After the fermentation process is finalized, the meaningful content of lactic acid and several metabolites prevent the damage caused by various pathogens that could influence the quality of BB. Over the last few years, there has been an increase in bee pollen fermentation processes to unconventional dietary and functional supplements. The use of the chosen starters improves the bioavailability and digestibility of bioactive substances naturally found in bee pollen. As a consequence of enzymatic changes, the fermentation process enhances BB components and preserves them against loss of characteristics. In this aspect, the present review describes the current biotechnological advancements in the development of BB rich in beneficial components derived from bee pollen fermentation and its use as a food supplement and probiotic product with increased shelf life and multiple health benefits.
Collapse
Affiliation(s)
- Daniel Gabriel Barta
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.,Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Mihaiela Cornea-Cipcigan
- Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Rodica Margaoan
- Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.,Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| |
Collapse
|
16
|
Gao Y, Bian W, Fang Y, Du P, Liu X, Zhao X, Li F. α-Glucosidase Inhibitory Activity of Fermented Okara Broth Started with the Strain Bacillus amyloliquefaciens SY07. Molecules 2022; 27:1127. [PMID: 35164396 PMCID: PMC8839212 DOI: 10.3390/molecules27031127] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/29/2022] [Accepted: 01/31/2022] [Indexed: 12/03/2022] Open
Abstract
In this work, a new strain of Bacillus amyloliquefaciens SY07 isolated from a traditional fermented soybean food was reported to possess remarkable α-glucosidase inhibitor-producing ability. Different culture media were applied for the proliferation of B. amyloliquefaciens SY07, and it was found that fermented okara broth presented the highest α-glucosidase inhibitory activity, while Luria-Bertani medium showed a negative effect. The extract from fermented okara broth acted in a dose-dependent manner to inhibit α-glucosidase activity, with an IC50 value of 0.454 mg/mL, and main inhibitors in the fermentation extract presented a reversible, uncompetitive pattern according to Lineweaver-Burk plots. Moreover, 1-deoxynojirimycin, a recognized α-glucosidase inhibitor, was found in the extract. Results indicated that B. amyloliquefaciens SY07 could utilize okara, a by-product from the soy processing industry, to generate α-glucosidase inhibitors effectively, and be regarded as a novel excellent microbial candidate for safe, economical production of potential functional foods or ingredients with hypoglycemic effect.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Fengjuan Li
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, No. 29 13th Avenue, Teda, Tianjin 300457, China; (Y.G.); (W.B.); (Y.F.); (P.D.); (X.L.); (X.Z.)
| |
Collapse
|
17
|
Minh NH, Trang HTQ, Van TB, Loc NH. Production and purification of nattokinase from Bacillus subtilis. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2021.2005622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Nguyen Hoang Minh
- Clinical Skills Laboratory, University of Medicine and Pharmacy, Hue University, Hue, Vietnam
| | | | - Tran Bao Van
- Department of Biotechnology, University of Sciences, Hue University, Hue, Vietnam
| | - Nguyen Hoang Loc
- Department of Biotechnology, University of Sciences, Hue University, Hue, Vietnam
| |
Collapse
|
18
|
Parveen A, Devika R. Fibrinolytic Enzyme - An Overview. Curr Pharm Biotechnol 2022; 23:1336-1345. [PMID: 34983344 DOI: 10.2174/1389201023666220104143113] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/21/2021] [Accepted: 10/13/2021] [Indexed: 11/22/2022]
Abstract
Cardiovascular diseases, like coronary heart disease or artery disorders (arteriosclerosis, including artery solidification), heart failure (myocardial infarction), arrhythmias, congestive heart condition, stroke, elevated vital signs (hypertension), rheumatic heart disorder, and other circulatory system dysfunctions are the most common causes of death worldwide. Cardiovascular disorders are treated with stenting, coronary bypass surgery grafting, anticoagulants, antiplatelet agents, and other pharmacological and surgical procedures; however, these have limitations due to their adverse effects. Fibrinolytic agents degrade fibrin through enzymatic and biochemical processes. There are various enzymes that are currently used as a treatment for CVDs, like Streptokinase, Nattokinase, Staphylokinase, Urokinase, etc. These enzymes are derived from various sources like bacteria, fungi, algae, marine organisms, plants, snakes, and other organisms. This review deals with the fibrinolytic enzymes, their mechanisms, sources, and their therapeutic potential.
Collapse
Affiliation(s)
- Parveen A
- Department of Biotechnology, Biotechnology, Aarupadai Institute of Technology, Vinayaka Missions University, Chennai, India
| | - Devika R
- Department of Biotechnology, Biotechnology, Aarupadai Institute of Technology, Vinayaka Missions University, Chennai, India
| |
Collapse
|
19
|
Mei JF, Cai SF, Yi Y, Wang XD, Ying GQ. Study of the fibrinolytic activity of serrapeptase and its in vitro thrombolytic effects. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e201004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Affiliation(s)
| | | | - Yu Yi
- Zhejiang University of Technology, P. R. China
| | | | | |
Collapse
|
20
|
Sharma C, Osmolovskiy A, Singh R. Microbial Fibrinolytic Enzymes as Anti-Thrombotics: Production, Characterisation and Prodigious Biopharmaceutical Applications. Pharmaceutics 2021; 13:1880. [PMID: 34834294 PMCID: PMC8625737 DOI: 10.3390/pharmaceutics13111880] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/23/2021] [Accepted: 10/29/2021] [Indexed: 12/19/2022] Open
Abstract
Cardiac disorders such as acute myocardial infarction, embolism and stroke are primarily attributed to excessive fibrin accumulation in the blood vessels, usually consequential in thrombosis. Numerous methodologies including the use of anti-coagulants, anti-platelet drugs, surgical operations and fibrinolytic enzymes are employed for the dissolution of fibrin clots and hence ameliorate thrombosis. Microbial fibrinolytic enzymes have attracted much more attention in the management of cardiovascular disorders than typical anti-thrombotic strategies because of the undesirable after-effects and high expense of the latter. Fibrinolytic enzymes such as plasminogen activators and plasmin-like proteins hydrolyse thrombi with high efficacy with no significant after-effects and can be cost effectively produced on a large scale with a short generation time. However, the hunt for novel fibrinolytic enzymes necessitates complex purification stages, physiochemical and structural-functional attributes, which provide an insight into their mechanism of action. Besides, strain improvement and molecular technologies such as cloning, overexpression and the construction of genetically modified strains for the enhanced production of fibrinolytic enzymes significantly improve their thrombolytic potential. In addition, the unconventional applicability of some fibrinolytic enzymes paves their way for protein hydrolysis in addition to fibrin/thrombi, blood pressure regulation, anti-microbials, detergent additives for blood stain removal, preventing dental caries, anti-inflammatory and mucolytic expectorant agents. Therefore, this review article encompasses the production, biochemical/structure-function properties, thrombolytic potential and other surplus applications of microbial fibrinolytic enzymes.
Collapse
Affiliation(s)
- Chhavi Sharma
- Amity Institute of Microbial Technology, Amity University Uttar Pradesh, Noida 201313, India;
| | - Alexander Osmolovskiy
- Department of Microbiology, Faculty of Biology, Lomonosov Moscow State University, 119991 Moscow, Russia
| | - Rajni Singh
- Amity Institute of Microbial Technology, Amity University Uttar Pradesh, Noida 201313, India;
| |
Collapse
|
21
|
Meng Y, Yao Z, Le HG, Lee SJ, Jeon HS, Yoo JY, Kim JH. Characterization of a salt-resistant fibrinolytic protease of Bacillus licheniformis HJ4 isolated from Hwangseokae jeotgal, a traditional Korean fermented seafood. Folia Microbiol (Praha) 2021; 66:787-795. [PMID: 34128186 DOI: 10.1007/s12223-021-00878-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 05/24/2021] [Indexed: 11/24/2022]
Abstract
Bacillus licheniformis HJ4 showing strong fibrinolytic activity was isolated from Hwangseokae jeotgal. aprEHJ4, a major fibrinolytic gene, was cloned by PCR, and an ORF consisting of 379 amino acids was located. The mature enzyme was expected to be 27 kDa in size after processing, but a 24-kDa protein was observed by SDS-PAGE and fibrin zymography, indicating additional processing. RT-qPCR showed that expression level of aprEHJ4 in culture with 0% salt (control) was the highest followed by culture with 8% salt (89.7% of control) and 5% salt (74.2%) at 84 h. The expression level in culture with 15% salt was 46.9%. The results matched with the fibrinolytic activity measurements of cultures and indicated that AprEHJ4 maintained significant activity in the presence of salt up to 15% (w/v). AprEHJ4 was overproduced in Escherichia coli, and mature 27 kDa protein was purified after in vitro renaturation. The optimum pH and temperature of AprEHJ4 were pH 8 and 40 ℃, respectively.
Collapse
Affiliation(s)
- Yu Meng
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Zhuang Yao
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Huong Giang Le
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Se Jin Lee
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Hye Sung Jeon
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Ji Yeon Yoo
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea
| | - Jeong Hwan Kim
- Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju, 52828, Korea.
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Korea.
| |
Collapse
|
22
|
Karami Z, Tamri H, Badoei-dalfard A. Immobilization of Protease KHB3 onto Magnetic Metal–Organic Frameworks and Investigation of Its Biotechnological Applications. Catal Letters 2021. [DOI: 10.1007/s10562-021-03808-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
23
|
Jang CH, Oh J, Lim JS, Kim HJ, Kim JS. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. Foods 2021; 10:foods10030636. [PMID: 33803607 PMCID: PMC8003083 DOI: 10.3390/foods10030636] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/12/2022] Open
Abstract
Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer's and Parkinson's diseases.
Collapse
Affiliation(s)
- Chan Ho Jang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Jisun Oh
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Ji Sun Lim
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Hyo Jung Kim
- Department of Korean Medicine Development, National Institute for Korean Medicine Development, Gyeongsan 38540, Korea;
| | - Jong-Sang Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
- Department of Integrative Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Correspondence: ; Tel.: +82-53-950-5752; Fax: +82-53-950-6750
| |
Collapse
|
24
|
Frias J, Toubarro D, Fraga A, Botelho C, Teixeira J, Pedrosa J, Simões N. Purification and Characterization of a Thrombolytic Enzyme Produced by a New Strain of Bacillus subtil. J Microbiol Biotechnol 2021; 31:327-337. [PMID: 33148943 PMCID: PMC9705946 DOI: 10.4014/jmb.2008.08010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/30/2020] [Accepted: 11/02/2020] [Indexed: 12/15/2022]
Abstract
Fibrinolytic enzymes with a direct mechanism of action and safer properties are currently requested for thrombolytic therapy. This paper reports on a new enzyme capable of degrading blood clots directly without impairing blood coagulation. This enzyme is also non-cytotoxic and constitutes an alternative to other thrombolytic enzymes known to cause undesired side effects. Twenty-four Bacillus isolates were screened for production of fibrinolytic enzymes using a fibrin agar plate. Based on produced activity, isolate S127e was selected and identified as B. subtilis using the 16S rDNA gene sequence. This strain is of biotechnological interest for producing high fibrinolytic yield and consequently has potential in the industrial field. The purified fibrinolytic enzyme has a molecular mass of 27.3 kDa, a predicted pI of 6.6, and a maximal affinity for Ala-Ala-Pro-Phe. This enzyme was almost completely inhibited by chymostatin with optimal activity at 48°C and pH 7. Specific subtilisin features were found in the gene sequence, indicating that this enzyme belongs to the BPN group of the S8 subtilisin family and was assigned as AprE127. This subtilisin increased thromboplastin time by 3.7% (37.6 to 39 s) and prothrombin time by 3.2% (12.6 to 13 s), both within normal ranges. In a whole blood euglobulin assay, this enzyme did not impair coagulation but reduced lysis time significantly. Moreover, in an in vitro assay, AprE127 completely dissolved a thrombus of about 1 cc within 50 min and, in vivo, reduced a thrombus prompted in a rat tail by 11.4% in 24 h compared to non-treated animals.
Collapse
Affiliation(s)
- Jorge Frias
- CBA – Biotechnology Centre of Azores, Faculty of Sciences and Technology, University of Azores, 9500-32 Ponta Delgada, Açores. Portugal,Corresponding author Phone: +351919687431 E-mail:
| | - Duarte Toubarro
- CBA – Biotechnology Centre of Azores, Faculty of Sciences and Technology, University of Azores, 9500-32 Ponta Delgada, Açores. Portugal
| | - Alexandra Fraga
- ICVS - Life and Health Research Institute, University of Minho, 4710-07 Braga, Portugal
| | - Claudia Botelho
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal,CBMA – Centre of Molecular and Environmental Biology, University of Minho, 4710-057 Braga, Portugal,INL - International Iberian Nanotechnology Laboratory, 715-330 Braga, Portugal
| | - José Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Jorge Pedrosa
- ICVS - Life and Health Research Institute, University of Minho, 4710-07 Braga, Portugal
| | - Nelson Simões
- CBA – Biotechnology Centre of Azores, Faculty of Sciences and Technology, University of Azores, 9500-32 Ponta Delgada, Açores. Portugal
| |
Collapse
|
25
|
Khankari S, Badoei-Dalfard A, Karami Z. Cross-linked Enzyme Aggregates of Fibrinolytic Protease BC1 Immobilized on Magnetic Chitosan Nanoparticles (CLEAs-Fib-mChi): Synthesis, Purification, and Characterization. Appl Biochem Biotechnol 2021; 193:2004-2027. [PMID: 33538961 DOI: 10.1007/s12010-021-03494-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 01/07/2021] [Indexed: 12/26/2022]
Abstract
Bacterial fibrinolytic proteases achieved more attention in the prevention and treatment of cardiovascular diseases, so purification, characterization, and activity enhancement are of prime importance. In this study, a fibrinolytic serine metalloprotease was purified from the culture supernatant from Bacillus sp. BC1. It was purified to homogeneity by a two-step procedure with a 24-fold increase in specific activity and a 33.1% yield. It showed 28 kDa molecular weight, while its optimal pH and temperature were obtained 8 and 50-60 °C. The cross-link enzyme aggregates of this fibrinolytic BC1 successfully immobilized on magnetic chitosan nanoparticles. A 52% activity enhancement was obtained by immobilized enzyme at pH 6.0, compared to free protease. Km values of the free and immobilized proteases were obtained about 0.638 and 0.61 mg/ml, respectively. The free and immobilized enzymes did not show any activity concerning transferrin, γ-globulins, and hemoglobin, as blood plasma proteins. The in vitro blood clot lysis test of the free and immobilized proteases showed a maximum of 42 and 50% clot lysis, which was comparatively higher than that revealed by streptokinase and heparin at the same condition. These results indicated that the free and immobilized proteases have the potential to be effective fibrinolytic agents.
Collapse
Affiliation(s)
- Shima Khankari
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Arastoo Badoei-Dalfard
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran.
| | - Zahra Karami
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran
| |
Collapse
|
26
|
Barzkar N, Khan Z, Tamadoni Jahromi S, Pourmozaffar S, Gozari M, Nahavandi R. A critical review on marine serine protease and its inhibitors: A new wave of drugs? Int J Biol Macromol 2020; 170:674-687. [PMID: 33387547 DOI: 10.1016/j.ijbiomac.2020.12.134] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 12/10/2020] [Accepted: 12/17/2020] [Indexed: 01/04/2023]
Abstract
Marine organisms are rich sources of enzymes and their inhibitors having enormous therapeutic potential. Among different proteolytic enzymes, serine proteases, which can be obtained from various marine organisms show a potential to biomedical application as thrombolytic agents. Although this type of proteases plays a crucial role in almost all biological processes, their uncontrolled activity often leads to several diseases. Accordingly, the actions of these types of proteases are regulated by serine protease inhibitors (SPIs). Marine SPIs control complement activation and various other physiological functions, such as inflammation, immune function, fibrinolysis, blood clotting, and cancer metastasis. This review highlights the potential use of serine proteases and their inhibitors as the new wave of promising drugs.
Collapse
Affiliation(s)
- Noora Barzkar
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.
| | - Zahoor Khan
- Department of Microbiology, University of Karachi, Karachi 75270, Pakistan
| | - Saeid Tamadoni Jahromi
- Persian Gulf and Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education and Extension Organization (AREEO), Bandar 'Abbas, Iran
| | - Sajjad Pourmozaffar
- Persian Gulf Mollusks Research Station, Persian Gulf and Oman Sea Ecological Research Center, Agricultural Research Education and Extension Organization (AREEO), Iranian Fisheries Sciences Research Institute, Bandar-e-Lengeh, Iran
| | - Mohsen Gozari
- Persian Gulf and Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education and Extension Organization (AREEO), Bandar 'Abbas, Iran
| | - Reza Nahavandi
- Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
| |
Collapse
|
27
|
SYAHBANU F, KEZIA E, PUERA N, GIRIWONO PE, TJANDRAWINATA RR, SUHARTONO MT. Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.23919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 2020; 62:1971-1989. [PMID: 33226273 DOI: 10.1080/10408398.2020.1848792] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
Collapse
Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Xiaoqian Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Linlin Hao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Yuzhuo Yang
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| |
Collapse
|
29
|
Moula Ali AM, Bavisetty SCB. Purification, physicochemical properties, and statistical optimization of fibrinolytic enzymes especially from fermented foods: A comprehensive review. Int J Biol Macromol 2020; 163:1498-1517. [PMID: 32781120 DOI: 10.1016/j.ijbiomac.2020.07.303] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022]
Abstract
Fibrinolytic enzymes are proteases responsible for cleavage of fibrin mesh in thrombus clots, which are the primary causative agents in cardiovascular diseases. Developing safe, effective and cheap thrombolytic agents are important for prevention and cure of thrombosis. Although a wide variety of sources have been discovered for fibrinolytic enzymes, only few of them have been employed in clinical and therapeutic applications due to the drawbacks such as high cost of production, low stability of enzyme or therapeutic side effects. However, the discovery of new fibrinolytic enzymes requires complex purification stages and characterization, which gives an insight into their diverse modes of action. Post-discovery, approaches such as a) statistical optimization for fermentative bioprocessing and b) genetic engineering are advantageous in providing economic viability by finding simple and cost-effective medium, strain development with sufficient nutrient supplements for stable and high-level production of recombinant enzyme. This review provides a comprehensive understanding of different sources, purification techniques, production through genetic engineering approaches and statistical optimization of fermentation parameters as proteases have a wide variety of industrial and biotechnological applications making 60% of total enzyme market worldwide. New strategies targeting increased enzyme yields, non-denaturing environments, improved stability, enzyme activity and strain improvement have been discussed.
Collapse
Affiliation(s)
- Ali Muhammed Moula Ali
- Department of Food Science and Technology, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Sri Charan Bindu Bavisetty
- Department of Fermentation Technology, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| |
Collapse
|
30
|
Rathnasamy SK, Durai A, Vigneshkumar AA, Purushothaman C, Rajendran DS, Chandramouliswaran K. One-pot simultaneous production and sustainable purification of fibrinolytic protease from Bacillus cereus using natural deep eutectic solvents. Sci Rep 2020; 10:13356. [PMID: 32770127 PMCID: PMC7414877 DOI: 10.1038/s41598-020-70414-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 07/29/2020] [Indexed: 01/10/2023] Open
Abstract
The present study report for the first time on the one-pot production and purification of fibrinolytic protease from Bacillus cereus by extractive fermentation using natural deep eutectic solvents (NADES). Cheese whey was chosen as a sustainable low-cost production alternative yielding a significantly high amount of protease (185.7 U/mg). Five natural deep eutectic solvents with menthol as hydrogen bond donor and sugar molecules as corresponding hydrogen bond acceptors were synthesized and their association was confirmed with H1 NMR. Thermophysical investigation of the synthetic NADES was accomplished as a function of temperature to define their extraction ability. Response surface methodology based optimization of concentration of NADES (77.5% w/w), Na2SO4 (14% w/v) and cheese whey (1% w/w) were accomplished for extractive fermentation. Further, preparative purification using size exclusion chromatography was used to quantify the amount of enzyme obtained in the extraction phase (190 U/ml). On subsequent purification with an anion exchange column, the maximum purity fold (21.2) with enzyme activity (2,607.8 U/ml) was attained. The optimal pH (8.0), temperature (50 °C) were determined and the in-vitro fibrinolytic activity has been confirmed using a fibrin plate assay.
Collapse
Affiliation(s)
- Senthil Kumar Rathnasamy
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India.
| | - Aadhavan Durai
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India
| | - A A Vigneshkumar
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India
| | - C Purushothaman
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India
| | - Devi Sri Rajendran
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India
| | - K Chandramouliswaran
- Green Separation Engineering Laboratory, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, 613401, India
| |
Collapse
|
31
|
Amin K, Zeng X, You Y, Hu Y, Sun H, Lyu B, Piao C, Yu H. Enhanced thermostability and antioxidant activity of Nattokinase by biogenic enrichment of selenium. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00461-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
32
|
Kumar SS, Haridas M, Abdulhameed S. A novel fibrinolytic enzyme from marine Pseudomonas aeruginosa KU1 and its rapid in vivo thrombolysis with little haemolysis. Int J Biol Macromol 2020; 162:470-479. [PMID: 32574743 DOI: 10.1016/j.ijbiomac.2020.06.178] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 06/15/2020] [Accepted: 06/19/2020] [Indexed: 11/25/2022]
Abstract
A direct acting, extracellular, fibrinolytic enzyme, ~50 KDa from marine Pseudomonas aeruginosa KU1 (PEKU1), was purified. It was found to be a metalloprotease. 60% of the total activity of the purified PEKU1 was retained at 70 °C and the enzyme was practically denatured at 80 °C, 2 h. Metal ions, such as Na+, K+ and Co2+, were found to enhance slightly the fibrinolytic activity, while Fe2+, Mn2+ and Zn2+ were found to be inhibiting. The enzyme showed only less than 5% haemolysis, suggesting its thrombolytic administration safe. Tryptic digestion revealed its similarity to serralysin like alkaline protease of P. aeruginosa. In silico studies showed its binding of protease substrates and fibrin D-dimer in its active site. High affinity binding of bradykinin to the active site of PEKU1, confirmed by in vitro cleaving, suggested its future use as an analgesic. The purified enzyme with Na+, K+ and Co2+, and without Fe2+, Mn2+ and Zn2+ showed thrombolysis in vivo in carrageenan induced murine tail thrombolytic model. The enzyme PEKU1, a novel protease from marine isolate Pseudomonas aeruginosa KU1 has great potential to be developed as a therapeutic agent to combat cardiovascular diseases, as well as analgesic and anti-inflammatory drug in appropriate sites.
Collapse
Affiliation(s)
- Swaroop S Kumar
- Inter University Centre for Bioscience and Department of Biotechnology & Microbiology, Kannur University, Dr. Janaki Ammal Campus, Thalassery 670661, India
| | - Madathilkovilakathu Haridas
- Inter University Centre for Bioscience and Department of Biotechnology & Microbiology, Kannur University, Dr. Janaki Ammal Campus, Thalassery 670661, India.
| | - Sabu Abdulhameed
- Inter University Centre for Bioscience and Department of Biotechnology & Microbiology, Kannur University, Dr. Janaki Ammal Campus, Thalassery 670661, India.
| |
Collapse
|
33
|
Kim C, Ri K, Choe S. A novel fibrinolytic enzymes from the Korean traditional fermented food-Jotgal: Purification and characterization. J Food Biochem 2020; 44:e13255. [PMID: 32468603 DOI: 10.1111/jfbc.13255] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 03/23/2020] [Accepted: 03/31/2020] [Indexed: 12/17/2022]
Abstract
The fibrinolytic activity in Korean traditional fermented food, Jotgal (pickled fish) was identified. Though the fibrinolytic activity could vary in different kinds of Jotgal, this activity seems to be produced by microorganisms during the natural fermentation stage. From Gonjaengijot (pickled opossum shrimp), two novel fibrinolytic enzymes named by JP-I and JP-II, have been purified by ethanol precipitation, Bio-GEL P-100 gel filtration, and DEAE-cellulose ion-exchange chromatography. Compared to the crude enzyme extract, the specific activity of the JP-I and JP-II increased 258, 85-fold with the recovery of 22.1, 8.5%, respectively. The molecular weights of both enzymes were estimated as 36 kDa on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimal condition for fibrinolytic activity of JP-I was at 50°C and pH 8.1, while that of JP-II was at 45°C and 9.9. Both enzymes were stable at a broad range of pH (5.0 to 10.5) and have metalloprotease nature. From these results, it concludes that these enzymes could be a novel potent thrombolytic agent. PRACTICAL APPLICATIONS: The fibrinolytic enzyme is one of the clinical agents for cardiovascular diseases which is the leading cause of morbidity and mortality worldwide with 17 million deaths every year. A variety of fibrinolytic enzymes are found and characterized from various sources such as plants, animals, and microorganisms, and new sources for fibrinolytic enzymes continue to be explored. Jotgal, widely used in Korean people's diet, is a traditional Korean seafood prepared from many different types of fishes, fish eggs, fish intestines, and shellfishes. Through an amount of research, some of fibrinolytic enzymes were found and purified from Jotgal, however, no studies have been done on fibrinolytic enzyme from opossum shrimp. In this study, the purification, enzymatic characteristics, and fibrinolytic activity of the proteases, originated from Korean traditional fermented food, Jotgal were reported. These enzymes could be novel potent thrombolytic agent.
Collapse
Affiliation(s)
- Cholho Kim
- Biological Industry Research Center, High-Technology Development Institution, Kim Il Sung University, Pyongyang, DPR Korea
| | - Kwangok Ri
- Biological Industry Research Center, High-Technology Development Institution, Kim Il Sung University, Pyongyang, DPR Korea
| | - Sunil Choe
- Biological Industry Research Center, High-Technology Development Institution, Kim Il Sung University, Pyongyang, DPR Korea.,School of Management, Harbin Institute of Technology, Harbin, China
| |
Collapse
|
34
|
Purwaeni E, Riani C, Retnoningrum DS. Molecular Characterization of Bacterial Fibrinolytic Proteins from Indonesian Traditional Fermented Foods. Protein J 2020; 39:258-267. [PMID: 32346840 DOI: 10.1007/s10930-020-09897-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Previously, the crude extracts of recombinant Nattokinase (NK) variants i.e. NatTK and NatOC and one wild type Douchi Fibrinolytic Enzyme (DFE) from Indonesian traditional fermented foods has been shown to demonstrate fibrinolytic activity. Both NKs contain substitutions of D41N, V192A and 252-RLQHTLEALSTM-263 but NatOC has additional V4F. In the present study, the effects of amino acid substitutions in NK variants and G169A in DFE on their enzyme characteristics were evaluated. Pure proteins were obtained using two sequential steps chromatography using ion exchange and a gel filtration columns. Their activities were determined with fibrin plate, fibrin zymography, fibrinogen hydrolysis, and chromogenic assays. The fibrinogen degradation profile of the wild type NK (NatWT) was different to the NK variants but similar to DFEs. Optimum activity of all the NKs and DFEs was achieved at 50 °C while the optimum pH for NatWT/DFEs and NK variants were 8 and 7, respectively. DFEG169A exhibited higher fibrinogen degradation rate and fibrin specific activity than DFE. PMSF inhibited all the NKs and DFEs while SDS and EDTA caused lower activity. The NK variants were more resistant towards Na+ and Ca2+ but more sensitive to K+. The amino acid substitutions in NK variants alter their fibrinogen degradation profile, optimum working pH, working pH range, and resistance to some ions. Substitutions in NK variants likely promote structural changes, particularly with the binding mode of the calcium ion cofactor. The results provide a beneficial basis for future development of fibrino(gen)olytic proteins with improved properties for cardiovascular diseases therapy.
Collapse
Affiliation(s)
- Eni Purwaeni
- Laboratory of Pharmaceutical Biotechnology, School of Pharmacy, Bandung Institute of Technology, Jalan Ganesha 10, Bandung, 40132, West Java, Indonesia
| | - Catur Riani
- Laboratory of Pharmaceutical Biotechnology, School of Pharmacy, Bandung Institute of Technology, Jalan Ganesha 10, Bandung, 40132, West Java, Indonesia
| | - Debbie Soefie Retnoningrum
- Laboratory of Pharmaceutical Biotechnology, School of Pharmacy, Bandung Institute of Technology, Jalan Ganesha 10, Bandung, 40132, West Java, Indonesia.
| |
Collapse
|
35
|
Sharma C, Salem GEM, Sharma N, Gautam P, Singh R. Thrombolytic Potential of Novel Thiol-Dependent Fibrinolytic Protease from Bacillus cereus RSA1. Biomolecules 2019; 10:E3. [PMID: 31861284 PMCID: PMC7022875 DOI: 10.3390/biom10010003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 12/06/2019] [Accepted: 12/12/2019] [Indexed: 01/12/2023] Open
Abstract
The present study demonstrates the production and thrombolytic potential of a novel thermostable thiol-dependent fibrinolytic protease by Bacillus cereus RSA1. Statistical optimization of different parameters was accomplished with Plackett-Burman design and validated further by central composite design with 30.75 U/mL protease production. Precipitation and chromatographic approaches resulted in 33.11% recovery with 2.32-fold purification. The molecular weight of fibrinolytic protease was 40 KDa and it exhibited a broad temperature and pH stability range of 20-80 °C and pH 5-10 with utmost activity at 50 °C and pH 8, respectively. The protease retained its fibrinolytic activity in organic solvents and enhanced the activity in solutions with divalent cations (Mn2+, Zn2+, and Cu2+). The enzyme kinetics revealed Km and Vmax values of 1.093 mg/mL and 52.39 µg/mL/min, respectively, indicating higher affinity of fibrinolytic activity towards fibrin. Also, complete inhibition of fibrinolytic activity with DFP and a 2-fold increase with DTT and β-mercaptoethanol indicates its thiol-dependent serine protease nature. MALDI-TOF analysis showed 56% amino acid sequence homology with Subtilisin NAT OS = Bacillus subtilis subsp. natto. The fibrinolysis activity was compared with a commercial thrombolytic agent for its therapeutic applicability, and fibrinolytic protease was found highly significant with absolute blood clot dissolution within 4 h in in vitro conditions. The isolated fibrinolytic protease of Bacillus cereus RSA1 is novel and different from other known fibrinolytic proteases with high stability and efficacy, which might have wide medicinal and industrial application as a thrombolytic agent and in blood stain removal, respectively.
Collapse
Affiliation(s)
- Chhavi Sharma
- Amity Institute of Microbial Biotechnology, Amity University Uttar Pradesh, Noida 201313, India; (C.S.)
| | - Gad Elsayed Mohamed Salem
- Amity Institute of Microbial Biotechnology, Amity University Uttar Pradesh, Noida 201313, India; (C.S.)
- National Organization for Drug Control and Research, 51 Wezaret El-Zeraa st., Giza 12618, Egypt
| | - Neha Sharma
- Amity Institute of Microbial Biotechnology, Amity University Uttar Pradesh, Noida 201313, India; (C.S.)
| | - Prerna Gautam
- Amity Institute of Microbial Biotechnology, Amity University Uttar Pradesh, Noida 201313, India; (C.S.)
| | - Rajni Singh
- Amity Institute of Microbial Biotechnology, Amity University Uttar Pradesh, Noida 201313, India; (C.S.)
| |
Collapse
|
36
|
Khursade PS, Galande SH, Shiva Krishna P, Prakasham R. Stenotrophomonas maltophilia Gd2: A potential and novel isolate for fibrinolytic enzyme production. Saudi J Biol Sci 2019; 26:1567-1575. [PMID: 31762628 PMCID: PMC6864133 DOI: 10.1016/j.sjbs.2018.10.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 10/16/2018] [Accepted: 10/29/2018] [Indexed: 12/04/2022] Open
Abstract
The bacterium with an ability to produce extracellular fibrinolytic protease was isolated and identified as Stenotrophomonas maltophilia Gd2 based on ribotyping. The in-vitro fibrinolytic profile of this enzyme depicted 73% of fibrin clot dissolution within 4 h. Fibrinolytic enzyme yield influenced by different physiological (incubation time, temperature, agitation and pH), nutritional (macronutrients such as carbon and nitrogen sources) and biological (inoculums age and inoculums concentration) parameters of fermentation which were optimized based on one-factor-at-a-time (OFAT) approach. The enzyme yield improved from 886 to 1795 FU ml-1 upon OFAT; optimized conditions include temperature - 33 °C, pH - 8.0, incubation time - 36 h, agitation - 150 RPM, 3% v/v inoculums and age of inoculum - 18 h. Further optimization of enzyme production was achieved with implementation of Plackett-Burman media designing where the production levels increased to 3411 FU ml-1 and noticed that peptone, pH, dextrose and K2HPO4 was found to be significant factor. This ms reports the highest fibrinolytic enzyme yield with S. maltophilia to that of literature reports.
Collapse
Affiliation(s)
- Parag S. Khursade
- Organic Synthesis & Process Chemistry, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-IICT Campus, Hyderabad 500007, India
| | - Sneha H. Galande
- Organic Synthesis & Process Chemistry, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-IICT Campus, Hyderabad 500007, India
| | - P. Shiva Krishna
- Department of Micro Biology, Kakatiya University, Warangal 506009, India
| | - R.S. Prakasham
- Organic Synthesis & Process Chemistry, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
| |
Collapse
|
37
|
Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040092] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Nattokinase is a serine protease in the subtilisin family which is produced by Bacillus subtilis subsp. natto and exhibits vigorous fibrinolytic activity that has been suggested to be able to prevent and treat thromboembolic diseases. In this study, WTC016, a spore-forming and rod-shaped bacterium with fibrinolytic activity was successfully isolated from soil, which was identified as Bacillus subtilis subsp. natto based on morphological and physiological tests, and phylogenetic analysis of 16S rRNA and gyrA. According to the growth curve of WTC016, the nattokinase production reached the highest amount in the stationary phase. To optimize the liquid fermentation condition for nattokinase yield of WTC016, further optimal tests of four factors, including the temperature, pH, inoculum size, and loading volume, followed by orthogonal test of all these factors, was performed. The optimal fermentation conditions were determined as 30 °C, 7.0 pH, 2% inoculum size, and 60 mL of loading volume in 250 mL conical flask, which indicates the highest nattokinase production of 3284 ± 58 IU/mL while fermented for 26 h. This work laid the foundation for producing nattokinase using Bacillus subtilis subsp. natto WTC016.
Collapse
|
38
|
Hu Y, Yu D, Wang Z, Hou J, Tyagi R, Liang Y, Hu Y. Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food. Sci Rep 2019; 9:9235. [PMID: 31239529 PMCID: PMC6592948 DOI: 10.1038/s41598-019-45686-y] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 05/30/2019] [Indexed: 01/16/2023] Open
Abstract
The highly fibrinolytic enzyme-producing bacterium was identified as Bacillus subtilis DC27 and isolated from Douchi, a traditional fermented soybean food. The DFE27 enzyme was purified from the fermentation broth of B. subtilis DC27 by using UNOsphere Q column chromatography, Sephadex G-75 gel filtration, and high-performance liquid chromatography. It was 29 kDa in molecular mass and showed the optimal reaction temperature and pH value of 45 °C and 7.0, respectively, with a stable fibrinolytic activity below 50 °C and within the pH range of 6.0 to 10.0. DFE27 was identified as a serine protease due to its complete inhibition by phenylmethysulfony fluoride. The first 24 amino acid residues of the N-terminal sequence of the enzyme were AQSVPYGVSQIKAPALHSQGFTGS. The enzyme displayed the highest specificity toward the substrate D-Val-Leu-Lys-pNA for plasmin and it could not only directly degrade but also hydrolyze fibrin by activating plasminogen into plasmin. Overall, the DFE27 enzyme was obviously different from other known fibrinolytic enzymes in the optimum substrate specificity or fibrinolytic action mode, suggesting that it is a novel fibrinolytic enzyme and may have potential applications in the treatment and prevention of thrombosis.
Collapse
Affiliation(s)
- Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Key Laboratory of Edible Wild Plants Conservation& Utilization, College of Life Sciences, Hubei Normal University, Huangshi, 435002, China
| | - Dan Yu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhaoting Wang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jianjun Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation& Utilization, College of Life Sciences, Hubei Normal University, Huangshi, 435002, China
| | - Rohit Tyagi
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
- Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan, 430068, China.
| | - Yongmei Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| |
Collapse
|
39
|
Xin X, Ambati RR, Cai Z, Lei B. Development of universal purification protocols for fibrinolytic enzyme-producing bacilli. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1561521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Xiong Xin
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon Tong, Hong Kong Special Administrative Region, China
| | - Ranga Rao Ambati
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, Zhuhai, Guangdong, China
- Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research University (VFSTRU), Guntur, Andhra Pradesh, India
| | - Zongwei Cai
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon Tong, Hong Kong Special Administrative Region, China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, Zhuhai, Guangdong, China
| | - Bo Lei
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, Zhuhai, Guangdong, China
| |
Collapse
|
40
|
Chai TT, Tan YN, Ee KY, Xiao J, Wong FC. Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides. Crit Rev Food Sci Nutr 2019; 59:S162-S177. [PMID: 30663883 DOI: 10.1080/10408398.2018.1561418] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Tsun-Thai Chai
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Yen-Nee Tan
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Kah-Yaw Ee
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine, University of Macau, Avenida da Universidade, Taipa, Macau, P. R. China
| | - Fai-Chu Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| |
Collapse
|
41
|
Fibrinolytic Enzymes for Thrombolytic Therapy. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1148:345-381. [DOI: 10.1007/978-981-13-7709-9_15] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
42
|
Chun BH, Kim KH, Jeong SE, Jeon CO. Genomic and metabolic features of the Bacillus amyloliquefaciens group- B. amyloliquefaciens, B. velezensis, and B. siamensis- revealed by pan-genome analysis. Food Microbiol 2018; 77:146-157. [PMID: 30297045 DOI: 10.1016/j.fm.2018.09.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 07/31/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022]
Abstract
The genomic and metabolic features of the Bacillus amyloliquefaciens group comprising B. amyloliquefaciens, B. velezensis, and B. siamensis were investigated through a pan-genome analysis combined with an experimental verification of some of the functions identified. All B. amyloliquefaciens group genomes were retrieved from GenBank and their phylogenetic relatedness was subsequently investigated. Genome comparisons of B. amyloliquefaciens, B. siamensis, and B. velezensis showed that their genomic and metabolic features were similar; however species-specific features were also identified. Energy metabolism-related genes are more enriched in B. amyloliquefaciens, whereas secondary metabolite biosynthesis-related genes are enriched in B. velezensis. Compared to B. amyloliquefaciens and B. siamensis, B. velezensis harbors more genes in its core-genome which are involved in the biosynthesis of antimicrobial compounds, as well as genes involved in d-galacturonate and d-fructuronate metabolism. B. amyloliquefaciens, B. siamensis, and B. velezensis all harbor a xanthine oxidase gene cluster (xoABCDE) in their core-genomes that is involved in metabolizing xanthine and uric acid to glycine and oxalureate. A reconstruction of B. amyloliquefaciens group metabolic pathways using their individual pan-genomes revealed that the B. amyloliquefaciens group strains have the ability to metabolize diverse carbon sources aerobically, or anaerobically, and can produce various metabolites such as lactate, ethanol, acetate, CO2, xylitol, diacetyl, acetoin, and 2,3-butanediol. This study therefore provides insights into the genomic and metabolic features of the B. amyloliquefaciens group.
Collapse
Affiliation(s)
- Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Kyung Hyun Kim
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Sang Eun Jeong
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
| |
Collapse
|
43
|
Enhanced production of fibrinolytic enzyme by a new X anthomonas oryzae IND3 using low-cost culture medium by response surface methodology. Saudi J Biol Sci 2018; 26:217-224. [PMID: 31485157 PMCID: PMC6717107 DOI: 10.1016/j.sjbs.2018.08.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/29/2018] [Accepted: 08/31/2018] [Indexed: 11/21/2022] Open
Abstract
Cardiovascular diseases (CVDs) cause high mortality throughout the world. Existing fibrinolytic agents are highly expensive and have many side effects. Microbial fibrinolytic enzymes are very much considered as novel therapeutic candidate for the treatment of CVDs. Reports on fibrinolytic enzyme from Xanthomonas sp. is lacking. This study reports fibrinolytic enzymes from Xanthomonas oryzae IND3 as it shows hyperactivity on fibrin-agarose plates. This organism utilized various agro-industrial wastes for enzymes production. Among all, cow dung enhanced more enzyme production, hence it was used as the low-cost substrate for statistical optimization of fibrinolytic protease in Solid state fermentation. Response surface methodology was employed to optimize the factors and enhanced yield by 4-fold. The interactions among the variables, viz, sucrose, yeast extract, and pH of the medium were investigated using Central Composite Design (CCD). The predicted fibrinolytic enzyme activity was 2340 U/g, and the observed fibrinolytic enzyme activity was 2294 ± 12.8 U/g. The fibrinolytic enzyme degraded blood clot in vitro completely. This study is the first report on statistical optimization of fibrinolytic enzyme production in SSF from Xanthomonas sp. The crude extract has immense activity on proteinaceous wastes. The production of fibrinolytic protease using the low-cost substrate could reduce the production cost of enzyme.
Collapse
|
44
|
Development of Versatile Vectors for Heterologous Expression in Bacillus. Microorganisms 2018; 6:microorganisms6020051. [PMID: 29875331 PMCID: PMC6027494 DOI: 10.3390/microorganisms6020051] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 06/01/2018] [Accepted: 06/05/2018] [Indexed: 01/22/2023] Open
Abstract
The discovery of new enzymes for industrial application relies on a robust discovery pipeline. Such a pipeline should facilitate efficient molecular cloning, recombinant expression and functional screening procedures. Previously, we have developed a vector set for heterologous expression in Escherichia coli. Here, we supplement the catalogue with vectors for expression in Bacillus. The vectors are made compatible with a versatile cloning procedure based on type IIS restriction enzymes and T4 DNA ligase, and encompass an effective counter-selection procedure and complement the set of vectors with options for secreted expression. We validate the system with expression of recombinant subtilisins, which are generally challenging to express in a heterologous system. The complementarity of the E. coli and Bacillus systems allows rapid switching between the two commonly used hosts without comprehensive intermediate cloning steps. The vectors described are not limited to the expression of certain enzymes, but could also be applied for the expression of other enzymes for more generalized enzyme discovery or development.
Collapse
|
45
|
Medeiros S, Xie J, Dyce PW, Cai HY, DeLange K, Zhang H, Li J. Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentation. J Anim Sci Biotechnol 2018; 9:29. [PMID: 29632666 PMCID: PMC5885361 DOI: 10.1186/s40104-018-0245-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Accepted: 02/09/2018] [Indexed: 01/30/2023] Open
Abstract
Background Soybean meal is an excellent and cost-effective protein source; however, its usage is limited in the piglet due to the presence of anti-nutritional factors and the antigens glycinin and β-conglycinin. The objective of the current study was to screen and select for bacteria that can be efficiently adopted to ferment soybean meal in order to solve this problem. Results Bacteria were isolated from fermented soy foods and the grass carp intestine, and strains selected for high protease, cellulase and amylase activities. The isolated bacteria were characterized as Bacillus cereus, Bacillus subtilis and Bacilus amyloliquefacien, respectively. Fermentation with food-derived Isolate-2 and fish-derived F-9 increased crude protein content by 5.32% and 8.27%, respectively; improved the amino acid profile by increasing certain essential amino acids, broke down larger soy protein to 35 kDa and under, eliminated antigenicity against glycinin and β-conglycinin, and removed raffinose and stachyose in the soybean meal following a 24-h fermentation. Conclusions Our results suggest these two B. amyloliquefaciens bacteria can efficiently solid state ferment soybean meal and ultimately produce a more utilizable food source for growing healthy piglets.
Collapse
Affiliation(s)
- Samantha Medeiros
- 1Department of Animal BioSciences, University of Guelph, Guelph, Canada
| | - Jingjing Xie
- 2State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Paul W Dyce
- 1Department of Animal BioSciences, University of Guelph, Guelph, Canada.,3Animal Science Department, Auburn University, Auburn, AL 36849 USA
| | - Hugh Y Cai
- 4Animal Health Laboratory, University of Guelph, Guelph, Canada
| | - Kees DeLange
- 1Department of Animal BioSciences, University of Guelph, Guelph, Canada
| | - Hongfu Zhang
- 2State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Julang Li
- 1Department of Animal BioSciences, University of Guelph, Guelph, Canada.,5College of Life Science and Engineering, Foshan University, Foshan, Guangdong China
| |
Collapse
|
46
|
Deng Y, Liu X, Katrolia P, Kopparapu NK, Zheng X. A dual-function chymotrypsin-like serine protease with plasminogen activation and fibrinolytic activities from the GRAS fungus, Neurospora sitophila. Int J Biol Macromol 2018; 109:1338-1343. [DOI: 10.1016/j.ijbiomac.2017.11.142] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 07/18/2017] [Accepted: 11/22/2017] [Indexed: 11/26/2022]
|
47
|
Feng R, Li J, Chen J, Duan L, Liu X, Di D, Deng Y, Song Y. Preparation and toxicity evaluation of a novel nattokinase-tauroursodeoxycholate complex. Asian J Pharm Sci 2018; 13:173-182. [PMID: 32104390 PMCID: PMC7032186 DOI: 10.1016/j.ajps.2017.11.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 09/28/2017] [Accepted: 11/01/2017] [Indexed: 12/12/2022] Open
Abstract
Nattokinase (NK), which has been identified as a potent fibrinolytic protease, has remarkable potential in treatment of thrombolysis, and even has the ability to ameliorate chronic vein thrombosis. To reduce the hemorrhagic risk from an intravenous injection of NK, nattokinase-tauroursodeoxycholate (NK-TUDCA) complex was prepared at different pH values and with different ratios of NK and TUDCA. When assessing survival time, survival state, tail injury, and the body weight of mice, it was found that the NK-TUDCA complex (NK: 10 kIU/ml; TUDCA: 10 mg/ml; pH 5.0) had a lower toxicity when administered at an NK dosage of 130 kIU/kg in the acute toxicity test and 13 kIU/kg in the repeated low-dose challenge. From the results of the in vitro thrombolytic test and characterization of NK-TUDCA, we speculated that the delayed release of NK-TUDCA might be the main cause of toxicity reduction by the complex. This study described the preparation of an NK complex with low toxicity following intravenous administration, which could be utilized for further clinical study of NK.
Collapse
Affiliation(s)
- Rui Feng
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Jing Li
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | | | - Lili Duan
- Sungen Biotech Co., Ltd., Shantou 515000, China
| | - XinRong Liu
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Donghua Di
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Yihui Deng
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Yanzhi Song
- College of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| |
Collapse
|
48
|
Gulmez C, Atakisi O, Dalginli KY, Atakisi E. A novel detergent additive: Organic solvent- and thermo-alkaline-stable recombinant subtilisin. Int J Biol Macromol 2018; 108:436-443. [DOI: 10.1016/j.ijbiomac.2017.11.133] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/16/2017] [Accepted: 11/20/2017] [Indexed: 12/16/2022]
|
49
|
Devaraj Y, Rajender SK, Halami PM. Purification and characterization of fibrinolytic protease from Bacillus amyloliquefaciens MCC2606 and analysis of fibrin degradation product by MS/MS. Prep Biochem Biotechnol 2018; 48:172-180. [DOI: 10.1080/10826068.2017.1421964] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yogesh Devaraj
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India
| | - Savita Kumari Rajender
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India
| | - Prakash Motiram Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India
| |
Collapse
|
50
|
Xin X, Ambati RR, Cai Z, Lei B. Purification and characterization of fibrinolytic enzyme from a bacterium isolated from soil. 3 Biotech 2018; 8:90. [PMID: 29430352 DOI: 10.1007/s13205-018-1115-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 01/11/2018] [Indexed: 12/19/2022] Open
Abstract
A novel extracellular enzyme with strong fibrinolytic activity, produced by Bacillus tequilensis, which was isolated from the soil of Zhuhai City (China) was purified and characterized. The enzyme was secreted by cultured B. tequilensis in solid state and purified at a high efficiency using the combination of salting out, ion exchange chromatography, and size exclusion chromatography. The enzyme was estimated to have a molecular weight of approximately 27 kDa, pI of 8.9 ± 0.1, to stable at pH 5.0-12.0 and up to 50 °C; the optimum pH and temperature are 10.5 and 45 °C (2373.59 ± 54.81 U/mg), respectively. The fibrinolytic activity was enhanced by K+, Na+, Mg2+, Mn2+, Ca2+, and Ba2+ and inhibited by Cu2+, Zn2+, and Fe3+. Moreover, the activity was slightly enhanced by PMSF and EDTA at low concentrations and inhibited by β-mercaptoethanol. The N-terminal amino acid sequence is AQSVPYGISQI. The enzyme has a higher enzymatic activity than most other fibrinolytic enzymes. The high thermal stability indicated that it is easy to preserve and could be activated under high-temperature conditions.
Collapse
Affiliation(s)
- Xiong Xin
- 1Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, 28 Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, 224 Waterloo Road, Kowloon Tong, Hong Kong Special Administrative Region China
| | - Ranga Rao Ambati
- 1Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, 28 Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, 28, Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
- Department of Biotechnology, Vignan's Foundation for Science, Technology and Research University (Deemed to be University), Guntur, Andhra Pradesh 5222 India
| | - Zongwei Cai
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, 224 Waterloo Road, Kowloon Tong, Hong Kong Special Administrative Region China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, 28, Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
| | - Bo Lei
- 1Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, 28 Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
- Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety, 28, Jinfeng Road, Tangjiawan, Zhuhai, 519085 Guangdong China
| |
Collapse
|