Achmad Toto Poernomo and Isnaeni and Purwanto (2017) Thrombolytic activity of fibrinolytic enzyme from black soybean tempeh (Glycine sojaSieb. Et Zucc) fermented by Rhizopusoligosporus FNCC 6010. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 8 (1). pp. 1885-1896. ISSN 0975-8585

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	Text (SIMILARITY) Thrombolytic Activity of Fibrinolytic Enzyme from Black Soybean Tempeh (Glycine Soja Sieb. Et Zucc) Fermented by Rhizopus Oligosporus FNCC 6010.pdf Download (4MB)
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Abstract

Tempeh is a famous Indonesian traditional fermented food. It is made by various soy and legumes as raw materials. In this research, black soybean (Glycine soja sieb. et zucc) is used as a substrate for fermentation process by fibrinolytic enzyme producing Rhizopus oligosporus FNCC 6010. Optimization of the fermentation process was performed by temperature and inoculums concentration. The tempeh fibrinolytic enzyme (TpFE) was extracted from the tempeh by water and centrifuged to separate supernatant from solid materials. Ammonium sulfate was used for partially the TpFE purification. The enzyme activity was tested by fibrin plate. It was found that the TpFE activity from the supernatant is 2,745 U/ml with a protein concentration of 10.358 mg/ml and specific activity is 0.265 U/mg. Furthermore, increasing concentrations of ammonium sulfate for partial purification was affected the TpFE activity. The higher concentration of ammonium sulfate is the lower the enzyme activity. The maximum activity of fibrinolytic was obtained at a temperature of 45 ºC. The highest activity of the fibrinolytic enzymes (22,851 U/mL) was achieved at pH 5,5. Addition of Ca++++, Co++ and Mn in the fermentation media lead to increase the TpFEactivity, 23.653 U / mL, 22.262 U / mL and 21.566 U / mL respectively. Trombolitic activity in vitro clot lysis results in a decrease to 97.6%

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