The Identification of Fibrinolitic Enzyme as Thrombolytic Agent on Soy Sauce in Surabaya
| Autor: | Faris Adrianto, Achmad Toto Pramono, Yeni Fitri Rohmalia |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
business.industry 05 social sciences 050301 education 02 engineering and technology General Chemistry Pharmacology 021001 nanoscience & nanotechnology Condensed Matter Physics Computational Mathematics Enzyme chemistry Medicine Thrombolytic Agent General Materials Science Identification (biology) Electrical and Electronic Engineering 0210 nano-technology business 0503 education |
| Zdroj: | Journal of Computational and Theoretical Nanoscience. 17:3069-3074 |
| ISSN: | 1546-1955 |
| DOI: | 10.1166/jctn.2020.9137 |
| Popis: | Nowadays, food processing is an effort to treat the certain diseases. One of them is soy sauce which thought that it has an ingredient to break down the blood clots which cause heart disease and stroke. The enzyme in soy sauce is thought to be able to help optimize the healing process of diseases in various countries. However, this study has not been discussed more in Indonesia, especially in Surabaya. This study was experimental study by testing 20 of soy sauce samples with the different brand. The study identified the proteolytic enzyme, fibrinolytic enzyme, and typed of fungi that produce these enzymes. The analysis data used One-Way ANOVA to determine fibrinolytic enzyme index. The result of the study showed the fibrinolytic enzyme content which produced by Penicillium fungi on 12 of 20 soy sauce samples that was in Surabaya market. Thrombolytic agent on soy sauce such as fibrinolytic enzyme was not only produced by Aspergillus fungi, but several types of fungi which have the same function. This finding was interesting because Aspergillus sp. commonly found on soy sauce which produced in Indonesia that functioned as a producer of fibrinolytic enzyme. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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