Unlocking the Power of Fibrinolytic Enzymes in Traditional Indian Fermented Foods: A Gateway to Natural Antithrombotic Agents

Abstract

Cardiovascular diseases (CVDs) persist to be the leading cause of death worldwide, mostly driven by thrombus formation brought on by fibrin buildup in blood vessels. Despite the fact that current thrombolytic medications like urokinase, streptokinase, and recombinant tissue plasminogen activator (tPA) efficiently activate plasminogen and dissolve fibrin, their short plasma half-life, high cost, bleeding complications, and immunogenicity limit their clinical use. These restrictions have accelerated the hunt for more affordable, safe, and fibrin-specific substitutes. Because of their long history of dietary safety, high substrate specificity, and reduced immunogenic potential, microbial fibrinolytic enzymes derived from fermented foods have become promising candidates. Fermented foods enriched with fibrinolytic enzymes not only aid in thrombus degradation but may also support gut health, reduce inflammation, and improve cardiovascular wellness. Indian fermented foods enhanced with a variety of Bacillus species are an understudied but incredibly potent source of fibrinolytic enzymes with significant therapeutic potential. This review highlights the significance of fibrinolytic enzymes in thrombolytic therapy while summarizing their types, mechanisms, and biochemical characteristics. There is increasing scientific evidence that the enzymes extracted from traditional Indian fermented foods have thrombolytic potential. This review highlights the need for systematic research and clinical evaluation of food-derived microbial fibrinolytic enzymes as next-generation biotherapeutics for the safe, efficient, and cost-effective treatment of cardiovascular diseases.