Bioconversion of Amazonian vegetables by Pleurotus albidus: production of fibrinolytic enzyme

Edible mushrooms are used for a variety of applications, such as the bioconversion of agricultural products to produce fermented foods rich in bioactives of medicinal importance, such as fibrinolytic enzymes. The objective of this study was to evaluate the production of fibrinolytic proteases through the bioconversion of Amazonian vegetables by a species of edible Amazonian mushroom. Pleurotus albidus was provided by the Department of Parasitology, Federal University of Amazonas (DPUA) culture collection at the Federal University of Amazonas. Bioconversion was carried out on the following vegetables: Thorn yam (Dioscorea altissima), legume seed of black-eyed beans (Vigna unguiculata), and wheat grain (Triticum aestivum) at 25 °C. Extraction was carried out in an aqueous medium, the extracts were recovered and dialyzed. P. albidus excreted proteases in all vegetables tested. In the fibrin plaque, a translucent halo of significant value was determined in Black-Eyed Beans (77.33 mm ± 0.13). The maximum activity of the fibrinolytic enzymes synthesized was 850.2 ± 0.01 U/mL, with an increase to 1,694.7 ± 0.10 in the dialyzed extract. Thus, fibrinolytic enzymes through the bioconversion of vegetables by this edible mushroom species proved to be effective in synthesis and the method evaluated for effective purification, as well as being shown as a promising source for the production of new drugs for coagulant diseases.