Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review

<em><span>Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due cardiovascular disease, 85% were heart attacks and strokes. One the basic pathophysiologies stroke atero-thromboembolic (thrombosis). accumulation clots formed fibrin blood vessels can inhibit several processes body system, such as flow, oxygen transportation, transportation nutritional non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research thrombolytic agents. Bacillus genus fermented foods produce strong fibrinolytic enzymes, natto (Japan), subtilis KCK-7 Chungkook-jang (Korea), weihenstephanensis shrimp paste (Vietnam), amyloliquefaciens MH18B1 Hawaijar (India), Rhizopus chinensis 12 Chinese wine (China), pumillus K2 soybean products tempe gembus, red oncom, moromi (Indonesia). high protein content soybeans be used a medium growth proteolytic microorganisms. Studies Asia regarding are still limited, even though Asian region comprises many countries rich foods. This review relevant healthy ingredients local Recently, microbial received tremendous interest medical field. Many potential source fibrin-degrading which developed treat diseases like attack. article aims various their impact on health, especially thrombosis. manuscript uses narrative method. From overall discussion, it concluded that properties agents.</span></em>