# _Oncom_: A Nutritive Functional Fermented Food Made from Food Process Solid Residue
## 6 A Potential Functional Food? Health-Promoting Properties of _Oncom_
### Oncom and Preventing of Cardiovascular Disease (CVD)
Fibrinolytic enzymes, along with probiotics present in fermented foods, can also modulate the gut microbiota, promoting a healthy microbial balance, which is crucial for cardiovascular health [80; 102]. Research by [PERSON] et al. and [PERSON] et al. [81; 175] successfully isolated _B. licheniformis_ RO3 and _Stenotrophomonas_ sp. from _oncom_, respectively, which can secrete fibrinolytic enzymes due to their ability to break down fibrin, a key component of thrombosis diseases caused by fibrin aggregation in blood vessels. Thrombals leads to myocardial infarction or other cardiovascular diseases (CVDs). It has been a significant cause of death worldwide in recent years. Microbial fibrinolytic enzymes, especially those from food-grade microbes, are more effective than classical thrombol agents due to their affordability and effects for the treatment of cardiovascular disease and other related diseases and have the potential to be developed as functional food additives and medications as a viable alternative to thrombol treatment medications and other related diseases [176; 177]. Unlike traditional thrombol treatment, which can costly and carry significant risks, microbial-derived enzymes offer a safer and more accessible option for managing thrombol conditions [81; 175]. The prolonged fermentation process not only increases the abundance of proteolytic bacteria but also enhances their enzymatic activity, leading to higher yields of fibrinolytic enzymes [170]. _Tempe gambus_ and _oncom_, with their prolonged fermentation, are excellent sources of protease-producing bacteria and various strains that can secrete fibrinolytic enzymes. Nine food-grade protease-producing bacteria were successfully isolated, according to [PERSON] et al. [79], five of which came from _oncom_, specifically _Bacillus thuringiensis_, _B. amyloliquefaciens_, _B. megaterium_, _Staphylococcus carinosus_, and _S. hominis_, and four from _tempe gembus_ with prolonged fermentation. This indicates that _oncom_ is a rich substrate for enzyme production [81; 175]. The mechanism by which fibrinolytic enzymes exert their effects are multifaceted. These enzymes can cleave fibrinogen, leading to the dissolution of fibrin clots, thereby reducing the risk of thrombosis [124]. Moreover, the presence of probiotics in fermented foods like _oncom_ can further support cardiovascular health by improving gut microbiota balance, which is increasingly recognized as a critical factor in overall health [101]. The interplay between dietary components, microbial activity, and gut health highlights the importance of fermented foods in disease prevention and health promotion. In addition to their fibrinolytic properties, the bioactive compounds released during fermentation, such as peptides and isoflav, contribute to the antioxidant capacity of _oncom_[122]. These compounds can mitigate oxidative stress, which is often linked to the pathogenesis of cardiovascular diseases [171]. The synergistic effects of fibrinolytic enzymes and antioxidants present in _oncom_ may provide a comprehensive approach to cardiovascular health, addressing both thrombotic and oxidative-stress-related issues. Despite the promising potential of _oncom_ as a substrate for producing fibrinogenolytic proteases, further research is needed to optimize fermentation conditions and characterize the specific enzymes produced. Understanding the biochemical properties and mechanism of action of these enzymes will be crucial for their application in functional foods and therapeutic context [178]. Additionally, exploring the health benefits of _oncom_ in clinical settings will help establish its efficacy as a dietary intervention for cardiovascular disease.