Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges

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.

Keywords:

• Fermented soybean-based food
• functional properties
• microbial fibrinolytic enzyme
• physicochemical properties

Acknowledgements

We also appreciate the selfless help in drawing the figures of this paper from the postgraduates Zhangbo Rong and Yuchen Li.

Authors’ contributions

Mingjing Yao and Yang Yang designed the general framework, conducted the literature research, analyzed the literature research results and wrote the draft of the manuscript. Jing Fan and Chunmin Ma provided books and literatures about thrombus formation, fibrinolysis and the action mechanism of MFE. Xiaofei Liu and Yan Wang provided and analyzed the literatures about the production process of SFF, the production and purification of MFE. Bing Wang, Zhihui Sun andGuanghua Xiaprovided and analyzed the literatures about the biochemical character of MFE. David Julian McClements polished the language and framework of the review. Jiaxiang Zhang and Liping Liu provided and analyzed the literature about the modification of fibrinolytic enzyme-producing microorganisms and the structural-functional attributes. Quancai Sun and Na Zhang conceived, reviewed, polished and funded the review article.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

We appreciate the financial support from National Natural Science Foundation of China (32072258), Major Science and technology Program of Heilongjiang (2020ZX08B02), the National Key Research and Development Program of China (2021YFD2100902-3), Harbin University of Commerce “young innovative talents” support program (2019CX06, 2020CX26), Central financial support for the development of local colleges and Universities, Graduate research and innovation project of Harbin University of Commerce (YJSCX2020-636HSD), the Key Technology Research and Development Program of Shandong Province (Major Scientific and Technological Innovation Project) (2020CXGC010604).