Research progress on the fibrinolytic enzymes produced from traditional fermented foods

Area of Science:

• Biochemistry
• Microbiology
• Cardiovascular Medicine

Background:

• Cardiovascular diseases (CVDs) are a leading global cause of mortality.
• Thrombus formation, a key aspect of CVDs, involves fibrin clot formation.
• Current thrombolytic agents have limitations including cost, short efficacy, and bleeding risks, necessitating alternative solutions.

Purpose of the Study:

• To review fibrinolytic enzymes from traditional fermented foods.
• To explore their potential in preventing and treating CVDs.
• To summarize their sources, production, properties, and therapeutic effects.

Main Methods:

• Literature review focusing on microbial fibrinolytic enzymes from fermented foods.
• Analysis of enzyme sources, fermentation optimization, purification, and characterization.
• Summary of preclinical and clinical data on thrombolytic and other cardiovascular effects.

Main Results:

• Microorganisms in fermented foods produce potent fibrinolytic enzymes.
• These enzymes have been characterized for their physicochemical properties.
• Studies demonstrate thrombolytic activity in vivo and in vitro.
• Additional benefits include anti-atherosclerotic, anti-hyperlipidemia, and neuroprotective effects.

Conclusions:

• Fibrinolytic enzymes from traditional fermented foods represent a viable alternative for CVD management.
• Their multifaceted therapeutic potential extends beyond clot lysis.
• Further research and development could lead to novel treatments for cardiovascular conditions.