细菌型豆豉中溶栓活性成分的初步研究

Research on the component of fibrinolytic activity in bacterial fermented douchi

利用纤维蛋白平板法研究发现,我国传统的细菌型豆豉——临沂豆豉中含有与日本纳豆相似的溶栓活性成分。研究发现春天自然发酵后未经洗曲的临沂细菌型豆豉的粗酶提取液溶栓活性最强;但该成分不耐热,在加工中应尽量保持较低温度。该实验为利用豆豉开发新型溶栓药物及保健食品提供了参考依据。

With the improvement of fibrin plate method, the component of fibrinolytic activity, which was similar to those existed in Japanese natto, was discovered from LinYi douchi - a traditional Chinese bacterial fermented soybean. Fibrinolytic activity of crude enzyme extract of Linyi bacterial fermented douchi, which was naturally fermented in spring and unwashed off koji, was the most actively. But this component was not heat-resistant and required lower temperature during the processing. The test result provided experimental evidence for developing new type of fibrinolytic medicine and health food from fermented soybean.