Clot Lysis Activity of Bacillus subtilis G8 Isolated from Japanese Fermented Natto Soybeans

Bacillus spp. with potent fibrin digesting enzymes, especially Bacillus subtilis (natto), has gained favorable insights into the world of cardiovascular health and functional foods. In this study, Bacillus subtilis G8 was isolated from Japanese fermented Natto soybean commercialized in Indonesia. The overall activity of Bacillus subtilis G8 in resolving blood clot was evaluated under variable conditions quantitatively using clot lysis assay. Cell-free crude extracts of Bacillus subtilis G8 culture were partially purified with acetone precipitation method. Fibrinolytic activity of the enzymes was verified using fibrin plate assay and zymography. The measurement of clot liquefying activity under physiological temperature and pH was performed using chicken blood. The measurement of clot liquefying activity under physiological temperature and pH was performed using chicken blood. The measurement of clot liquefying activity under physiological temperature and pH was performed using chicken blood. Through zymography, Bacillus subtilis G8 expressed four bands of fibrinolytic proteins sized 19 to 30 kDa. Under controlled conditions, a significantly higher clot lysis was seen at 37 and 40°C, compared to lower temperatures (P≤0.05). In contrast, no significant decrease was seen in blood clot at all tested pH (P>0.05). These findings support the use of functional foods for the prevention of blood clot or as a part of blood health restoration. The authors declare no conflict of interest.