Existence of stable fibrin-clotting inhibitor in salt-fermented anchovy sauce

A fibrin-clotting inhibitor was screened from an extract of salt-fermented anchovy sauce (FAS) after desalting by electrodialysis. When the extract of desalted-FAS (dFAS) was added in fibrinogen clotting assay mixture, the thrombin suffered a loss of its fibrin-clotting activity, and the fibrin-clotting inhibitory activity increased with an increasing amount of the extract. The active substance involved in the fibrinclotting inhibition was remarkably stable in a wide range of pH (2.0-12.0) and even at boiling temperature. The fibrin-clotting inhibitory activity was fully retained after treatment with hydrolytic enzymes such as pepsin, trypsin, endoprotease and exopeptidase (Flavourzyme), and glycolytic enzyme mixture (Viscozyme). (C) 2003 Elsevier Ltd. All rights reserved.