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  • MARCH 2021 Issue has been successfully launched on 1 March 2021.

Abstract

SCREENING OF FIBRINOLYTIC ENZYME (NATTOKINASE) FROM BACILLUS SPECIES ISOLATED FROM LOCAL WADALA REGION SOIL

Kiran Jagtap* and Meera Chavan

ABSTRACT

Nattokinase is a potent fibrinolytic (anti-clotting) enzyme complex extracted and highly purified from a conventional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japanese society for more than 1000 years for its popular taste, and as a folk remedy for heart and cardiovascular diseases. Research has shown that Nattokinase supports the body in breaking up and dissolving the unhealthy coagulation of blood. In fact, it has been shown to have four times greater fibrinolytic activity than plasmin. Natto is produced by a fermentation process by adding the bacteria Bacillus subtilis to boiled soybeans. The resulting nattokinase enzyme is produced when Bacillus subtilis acts on the soybeans. The present work may help in isolation and identification of better nattokinase producing organism for local Wadala region. Nattokinase producing Bacillus species was identified by biochemical characteristic & 16s r-RNA sequencing. The nattokinase is safe and it may help lot of peoples suffering from Hypertension, Stroke ,Heart attack ,Cerebral hemorrhage ,Diabetes (caused by pancreatic dysfunction) by reducing elevated blood pressure, fibrinolytic activity, inhibiting aggregation of platelets,decreasing blood viscosity andoral bioavailability.

Keywords: Nattokinase, Screening, Fibrinolytic activity, Anticoagulant activity.


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