Production and purification of nattokinase from Bacillus subtilis

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-01-02 DOI:10.1080/08905436.2021.2005622

Nguyen-Hoang Minh, Huynh Thi Thuy Trang, T. B. Van, N. Loc

引用次数: 2

Abstract

ABSTRACT The present study is focused on the production and purification of nattokinase, a fibrinolytic protease, from B. subtilis TH9 (NatTH9) based on an aqueous two-phase system (ATPS) technique. The results showed that the optimal ATPS for NatTH9 recovery was 20% (w/v) polyethylene glycol 6000 and 15% (w/v) potassium phosphate at pH 8. The partitioning coefficient, the partitioning yield, and the activity of NatTH9 were 6.25, 76.7%, and 547.02 U/mg, respectively. The purified NatTH9 demonstrated the ability to degrade fibrin and dissolve the clot. Fibrin zymography showed three clear zones on the gel with molecular weights of approximately 37, 27, and 21 kDa. The optimal pH and temperature of purified NatTH9 were 8 and 39°C, respectively.

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枯草芽孢杆菌纳豆激酶的制备与纯化

摘要本研究基于双水相系统（ATPS）技术，从枯草芽孢杆菌TH9（NatTH9）中制备并纯化纳豆激酶（一种纤溶蛋白酶）。结果表明，在pH为8时，回收NatTH9的最佳ATPS为20%（w/v）聚乙二醇6000和15%（w/w）磷酸钾。NatTH9的分配系数、分配产率和活性分别为6.25、76.7%和547.02U/mg。纯化的NatTH9显示出降解纤维蛋白和溶解凝块的能力。纤维蛋白酶谱显示凝胶上有三个清晰的区域，分子量约为37、27和21kDa。纯化的NatTH9的最适pH和温度分别为8和39°C。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.