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KMID : 1160620140190030213
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Preventive Nutrition and Food Science
2014 Volume.19 No. 3 p.213 ~ p.219
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Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food
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Afifah Diana Nur
Sulchan Muhammad
Syah Dahrul
Yanti
Suhartono Maggy Thenawidjaja
Kim Jeong-Hwan
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Abstract
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Bacillus pumilus 2.g isolated from gembus, an Indonesian fermented soybean cake, secretes several proteases that have strong fibrinolytic activities. A fibrinolytic enzyme with an apparent molecular weight of 20 kDa was purified from the culture supernatant of B. pumilus 2.g by sequential application of ammonium sulfate precipitation, ion-exchange chromatography, and hydrophobic chromatography. The partially purified enzyme was stable between pH 5 and pH 9 and temperature of less than 60oC. Fibrinolytic activity was increased by 5 mM MgCl2 and 5 mM CaCl2 but inhibited by 1 mM phenylmethylsulfonyl fluoride (PMSF), 1 mM sodium dodecyl sulfate (SDS), and 1 mM ethylenediaminetetraacetic acid (EDTA). The partially purified enzyme quickly degraded the α and β chains of fibrinogen but was unable to degrade the γ chain.
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KEYWORD
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fibrinolytic enzyme, Bacillus pumilus, fermented food, gembus
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