The Novel Assay Method for Thrombin by Weighing Fibrin Clot

This study was performed to establish a simple and rapid method for measuring thrombin activity based on weight of fibrin clot formed. The new method was based on the weight measurement of fibrin clot after enzymatic reaction of thrombin with fibrinogen. The fibrin formation depended upon the activities of thrombin used, temperature, incubation time, and centrifugation time. The fibrin formation was increased proportionally up to 1.0 unit/ml of thrombin activity, 4.0mg/ml of fibrinogen concentration, and 5 min of incubation time at 37. The fibrin clot formed was stable by centrifugation at 3,000g for 5min. This simple assay based on weight of fibrin after centrifugation would be useful for identifying natural food anticoagulants by inhibiting thrombin.