Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas
文献类型：期刊论文
| 作者 | Wei, Xuetuan1,2,3; Luo, Mingfang3; Xu, Lin1,2,3; Zhang, Yewei3; Lin, Xing3; Kong, Peng1,2,3; Liu, Huizhou1,2 |
| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| 出版日期 | 2011-04-27 |
| 卷号 | 59期号:8页码:3957-3963 |
| 关键词 | Bacillus amyloliquefaciens chickpeas fibrinolytic enzyme anticoagulation antioxidant |
| ISSN号 | 0021-8561 |
| 通讯作者 | Luo, MF |
| 英文摘要 | 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 degrees 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. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine ; Physical Sciences |
| 类目[WOS] | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| 研究领域[WOS] | Agriculture ; Chemistry ; Food Science & Technology |
| 关键词[WOS] | SUBTILISIN DJ-4 ; NATTOKINASE ; GENE ; PURIFICATION ; EXPRESSION ; SEQUENCE ; CLONING ; NATTO ; DC-4 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000289613500058 |
| 公开日期 | 2013-11-06 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/5045]  |
| 专题 | 过程工程研究所_湿法冶金清洁生产技术国家工程实验室 |
| 作者单位 | 1.Inst Proc Engn, Key Lab Green Proc & Engn, Beijing 100190, Peoples R China 2.Chinese Acad Sci, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China 3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wei, Xuetuan,Luo, Mingfang,Xu, Lin,et al. Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011,59(8):3957-3963. |
| APA | Wei, Xuetuan.,Luo, Mingfang.,Xu, Lin.,Zhang, Yewei.,Lin, Xing.,...&Liu, Huizhou.(2011).Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,59(8),3957-3963. |
| MLA | Wei, Xuetuan,et al."Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.8(2011):3957-3963. |
入库方式： OAI收割
来源：过程工程研究所
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