Fibrinolytic enzyme-producing bacteria from other Himalayan naturally fermented soybean foods such as kinema, grep-chhurpi, peha, peron namsing, peruñyaan and bemerthu have not been screened yet. amyloliquefaciens, and Vagococcus carniphilus, isolated from some naturally fermented soybeans of Northeast India such as tungrymbai hawaijar and bekang were also reported to show fibrinolytic activities. licheniformis from cheonggukjang of Korea. subtilis natto, many microbial fibrinolytic enzyme-producing bacteria were isolated from some naturally fermented soybean foods such as B. Microbial origin-fibrinolytic enzymes are more convenient and eco-friendlier, with high efficacy rates, among which nattokinase (NK), the first microbial fibrinolytic enzyme produced by Bacillus subtilis in natto, a fermented soybean food of Japan, is a potent blood-clot dissolving protein used for the treatment of CVDs. Fermented soybean foods containing microbial fibrinolytic enzymes have gained attention as one of the alternative treatments of CVDs with no after-effects, to eliminate the thrombus by degrading the fibrin clot. Various commercial fibrinolytic enzymes are available for treatment of CVDs but their limitations, based on excessive cost and complications, lead to alternative and safer sources of fibrinolytic enzyme. Thrombosis is caused due to aggregation of fibrin in blood vessels leading to myocardial infarction and other cardiovascular diseases (CVDs) and as per the World Health Organisation (WHO), CVDs are the leading cause of death with an estimated 17.9 million lives lost each year ( accessed on 20 December 2022). Species of Bacillus play a crucial role in secreting various enzymes, especially fibrinolytic enzymes (serine protease) preventing fibrin clot formation and effectively attenuating the effects of blood pressure and cardiac disorders. Sticky, umami-flavoured naturally fermented soybean foods are also the bio-reservoirs of microbial communities, mostly species of Bacillus, which have several biological functionalities, such as antioxidant, anti-inflammatory, anti-diabetic, anti-obesogenic activities, etc. Kinema is the most popular fermented soybean food in the Eastern Himalayas, followed by other region-specific fermented soybean foods such as hawaijar of Manipur, bekang of Mizoram, axone/aakhonii of Nagaland, tungrymbai of Meghalaya, grep-chhurpi, peha, peron aming and peruñyaan of Arunachal Pradesh, bemerthu and bekanthu of Assam and bezeithu of Tripura. Consumption of naturally fermented, sticky soybean foods is restricted only to the eastern Himalayan regions of east Nepal, Northeast India and south Bhutan. Naturally fermented soybean foods portray the distinct gastronomy of many ethnic Southeast Asians and the Himalayan people, which are flavoursome, heathy, nutritious and therapeutic in nature. The Himalayan fermented soybean foods have shown anti-thrombotic, antioxidant, anti-inflammatory, anti-diabetic and anti-obesity properties indicating their therapeutic values. A remarkable DPPH radical scavenging property (>50%), flavone (278.98 ± 7.06 µg QE/g) and isoflavone (394.13 ± 11.68 µg GEN/g) contents were observed. halotolerans (one strain) showed fibrinolytic enzyme activity ranging from 775.70 U/mL to 1230.61 U/mL, with a blood clot-degrading property of more than 50%. A total of 877 bacteria were isolated, out of which Bacillus subtilis (ten strains), B. Therefore, this study aims to screen the fibrinolytic enzyme-producing bacteria from these naturally fermented soybean foods and also to assess their therapeutic properties such as antioxidant, anti-inflammatory, flavones, isoflavones, anti-obesity and anti-diabetic properties of samples. kinema, grep-chhurpi, peha, peron namsing, peruñyaan and bemerthu have not been screened yet. However, fibrinolytic enzyme-producing bacteria from naturally fermented soybean foods of the Eastern Himalayas viz. Naturally fermented soybean foods have anti-thrombotic properties due to the presence of microbial fibrinolytic enzymes.
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