Abstract

The strain K-54, the best producer of fibrinolytic enzyme, was isolated from Korean traditional food Chung Guk Jang and identified as Bacillus subtilis. Fibrinolytic enzyme was purified and characterized, and its molecular weight was determined. The fibrinolytic enzyme activity was increased about 66.9 times via purification with recovery yield of 10.1%. The optimum pH and temperature of this enzyme were 11 and $65^{\circ}C$. The enzyme was stable within a pH range 8-12 and unstable at 9$0^{\circ}C$. The molecular weight was estimated to be 29,000 dalton in the form of monomer with no other subunit. The isoelectric point was calculated 8.67. N-terminal sequence was identified Ala-Gly-Ser-Val-Pro-Try-Gly-Ser. Km value of the enzyme for $\alpha$-casein was calculated to be 0.31 (3.1 mg/$m\ell$). The enzyme activity highly inhibited by PMSF at 1 nM.

국내 전통식품인 청국장으로부터 강력한 fibrinolytic activity를 갖는 K-54주를 분리, 동정한 결과 B. subtilis로 확인되었으며 이 균으로부터 강력한 갖는 효소를 정제하였다. 정제도는 약 66.9배 증가하였으며 약 10.1%의 수율을 보였다. B. subtilis K-54에서 분리한 fibrinolytic enzyme의 최적 활성 pH가 8-12사이였으며 50-75$^{\circ}C$사이에서 최적 활성을 보였다. 정제된 효소의 분자량은 약 29 kDa이었고, 등전점은 8.67로 나타났으며 Vmax값은 47.16%, Km값은 0.31(3.1 mg/$m\ell$)였다. N-말단 아미노산 서열 분석 결과 B. subtilis K-54주에서 정제한 fibrinolytic enzyme는 Ala-Gly-Ser-Val-Pro-Try-Gly-Ser이었으며 serine protease저해제인 PMSF에 강력한 활성 저해를 보여 serine protease계열의 효소임을 확인할 수 있었다.

Keywords

• Chung Guk Jang;
• fibrinolytic enzyme;
• Bacillus subtilis