Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, People's Republic of China.
J Agric Food Chem. 2011 Apr 27;59(8):3957-63. doi: 10.1021/jf1049535. Epub 2011 Mar 10.
To develop safe and cheap thrombolytic agents, a fibrinolytic enzyme productive strain of LSSE-62 was isolated from Chinese soybean paste. This strain was identified as Bacillus amyloliquefaciens by 16S rDNA sequence analysis. Nucleotide and amino acid sequence analysis showed that this fibrinolytic enzyme was identical to subtilisin DJ-4. Chickpeas were used as the substrate for fibrinolytic enzyme production from B. amyloliquefaciens in solid-state fermentation. Under the optimized conditions (34 °C and 50% initial moisture content), the fibrinolytic activity of fermented chickpeas reached 39.28 fibrin degradation units (FU)/g. Additionally, the fermented chickpeas showed anticoagulant activity, and the purified anticoagulant component showed higher anticoagulant activity than heparin sodium. After fermentation, the total phenolic and total flavonoid contents increased by 222 and 71%, respectively, and then the antioxidant activities were improved significantly. This study provided a novel method for the preparation of multifunctional food of chickpeas or raw materials for the preparation of functional food additives and potential drugs.
为了开发安全且廉价的溶栓药物，我们从中国豆瓣酱中分离出了一株产纤溶酶的 LSSE-62 菌株。通过 16S rDNA 序列分析，该菌株被鉴定为解淀粉芽孢杆菌。核苷酸和氨基酸序列分析表明，该纤溶酶与 subtilisin DJ-4 完全相同。在固态发酵中，鹰嘴豆被用作解淀粉芽孢杆菌生产纤溶酶的底物。在优化条件（34°C 和 50%初始水分含量）下，发酵鹰嘴豆的纤溶酶活性达到 39.28 纤维蛋白降解单位（FU）/g。此外，发酵鹰嘴豆具有抗凝活性，且纯化的抗凝成分的抗凝活性高于肝素钠。发酵后，总酚和总黄酮含量分别增加了 222%和 71%，抗氧化活性显著提高。本研究为鹰嘴豆多功能食品的制备或功能性食品添加剂和潜在药物的制备原料提供了一种新方法。
