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 fibrin-clotting 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).