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Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03030-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Muhlia-Almazán AT, Fernández-Gimenez AV. Understanding the Digestive Peptidases from Crustaceans: from Their Biochemical Basis and Classical Perspective to the Biotechnological Approach. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2022; 24:480-491. [PMID: 35384610 DOI: 10.1007/s10126-022-10122-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
Scientific studies about decapod crustaceans' digestive physiology have increased, being an important topic with novel results in the last years. This revision aims to show how the study of crustacean peptidases has evolved, from the classical biochemical characterization studies to the assessment of their usefulness in biotechnological and industrial processes, with emphasis on commercial species of interest to world aquaculture and fisheries. First studies determined the proteolytic activity of the midgut gland crude extracts and evaluated the optimum biochemical properties of specific enzymes. Peptidase's identity was determined using inhibitors and specific protein substrates on tube tests and electrophoresis gels. Later, various studies focused on the characterization of purified peptidases and their gene expression. Recently, the integrated mechanisms of enzyme participation during the digestive process of food protein have been established using novel techniques. Scientific research has revealed some of the potential biotechnological applications of crustacean peptidases in the food industry and other processes. However, the knowledge field is enormous, and there is much to explore and study in the coming years.
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Affiliation(s)
- Adriana Teresita Muhlia-Almazán
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Unidad Hermosillo, Carretera Gustavo Enrique Astiazarán Rosas 46, ZP 83304, Hermosillo, Sonora, México
| | - Analía Verónica Fernández-Gimenez
- Instituto de Investigaciones Marinas y Costeras (IIMyC) , Facultad de Ciencias Exactas y Naturales (FCEyN), Universidad Nacional de Mar del Plata (UNMdP), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Funes 3350, ZP 7600, Mar del Plata, Argentina.
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Duan C, Li S, Zhao Z, Wang C, Zhao Y, Yang GE, Niu C, Gao L, Liu X, Zhao L. Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures. J Food Prot 2019; 82:2108-2118. [PMID: 31729919 DOI: 10.4315/0362-028x.jfp-19-276] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control numbers after day 30. Postripening, no significant differences were observed in composition (fat, protein, and moisture) and texture among cheeses, although observed significant differences in small nitrogen-containing compound levels (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) reflected proteolytic differences during ripening. Hydrolyzed protein, free amino acids, and volatile levels were consistently higher in adjunct-treated versus control cheeses and affected flavor. Cheddar cheeses may serve to effectively deliver beneficial organisms possessing proteolytic function.
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Affiliation(s)
| | | | | | | | | | - G E Yang
- Institute of Agro-Food Technology
| | | | - Lei Gao
- Institute of Agro-Food Technology
| | - Xiaoxiao Liu
- Institute of Agricultural Quality Standard and Testing Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, People's Republic of China
| | - Lei Zhao
- Clinical Medical College, Changchun University of Chinese Medicine, Changchun 130117, People's Republic of China
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Silva DDD, Lima MDSFD, Silva MFD, Silva GRD, Campos JF, Albuquerque WWC, Cavalcanti MTH, Porto ALF. Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis. J Food Sci 2017; 82:386-393. [PMID: 28098943 DOI: 10.1111/1750-3841.13618] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 12/09/2016] [Accepted: 12/14/2016] [Indexed: 11/29/2022]
Abstract
In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of αs1 -casein at the Phe23 - Phe24 bond, and hydrolysis of β-casein. For the MALDI-MS data, a complex peptide profile was observed, with the identification of 44 peptides previously reported (24 peptides from αs1 -casein, 14 from β-casein, 3 from κ-casein, and 3 from αs2 -casein). It was also observed that cheeses with salt-in-moisture content greater than 5% showed an accumulation of a bitter-tasting peptide (m/z 1536, αs1 -CN f1-13), suggesting a relationship between the higher salt concentration and the abundance of this peptide. In conclusion, the results showed that even commercial cheeses produced with different raw material and processing conditions showed very similar peptide profiles when assessed at the molecular level, and only 9 peptides were responsible for discrimination of cheeses.
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Affiliation(s)
- Débora Parra Baptista
- Dept. of Food Technology, Faculty of Food Engineering, Univ. of Campinas - UNICAMP, 13083-862, Campinas, SP, Brazil
| | - Francisca Diana da Silva Araújo
- ThoMSon Mass Spectrometry Laboratory, Inst. of Chemistry - Univ. of Campinas - UNICAMP, POB 6154, 13083-970, Campinas, SP, Brazil
| | - Marcos Nogueira Eberlin
- ThoMSon Mass Spectrometry Laboratory, Inst. of Chemistry - Univ. of Campinas - UNICAMP, POB 6154, 13083-970, Campinas, SP, Brazil
| | - Mirna Lúcia Gigante
- Dept. of Food Technology, Faculty of Food Engineering, Univ. of Campinas - UNICAMP, 13083-862, Campinas, SP, Brazil
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Pereira NDLA, Fernández-Gimenez AV. Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimpPleoticus muelleriand their use as milk-clotting enzymes for cheese manufacture. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nair de los Angeles Pereira
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
| | - Analia Verónica Fernández-Gimenez
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
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High Milk-Clotting Activity Expressed by the Newly Isolated Paenibacillus spp. Strain BD3526. Molecules 2016; 21:73. [PMID: 26771589 PMCID: PMC6273553 DOI: 10.3390/molecules21010073] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 12/31/2015] [Accepted: 01/06/2016] [Indexed: 11/20/2022] Open
Abstract
Paenibacillus spp. BD3526, a bacterium exhibiting a protein hydrolysis circle surrounded with an obvious precipitation zone on skim milk agar, was isolated from raw yak (Bos grunniens) milk collected in Tibet, China. Phylogenetic analysis based on 16S rRNA and whole genome sequence comparison indicated the isolate belong to the genus Paenibacillus. The strain BD3526 demonstrated strong ability to produce protease with milk clotting activity (MCA) in wheat bran broth. The protease with MCA was predominantly accumulated during the late-exponential phase of growth. The proteolytic activity (PA) of the BD3526 protease was 1.33-fold higher than that of the commercial R. miehei coagulant. A maximum MCA (6470 ± 281 SU mL−1) of the strain BD3526 was reached under optimal cultivation conditions. The protease with MCA was precipitated from the cultivated supernatant of wheat bran broth with ammonium sulfate and purified by anion-exchange chromatography. The molecular weight of the protease with MCA was determined as 35 kDa by sodium dodecyl sulfate-polyacrylamide gels electrophoresis (SDS-PAGE) and gelatin zymography. The cleavage site of the BD3526 protease with MCA in κ-casein was located at the Met106–Ala107 bond, as determined by mass spectrometry analysis.
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Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
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Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
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The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zotta T, Asterinou K, Rossano R, Ricciardi A, Varcamonti M, Parente E. Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39. Int J Food Microbiol 2009; 129:211-20. [DOI: 10.1016/j.ijfoodmicro.2008.11.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2008] [Revised: 11/18/2008] [Accepted: 11/19/2008] [Indexed: 01/17/2023]
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Meltretter J, Schmidt A, Humeny A, Becker CM, Pischetsrieder M. Analysis of the peptide profile of milk and its changes during thermal treatment and storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2899-906. [PMID: 18419126 DOI: 10.1021/jf073479o] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
In this study a new method was developed for analysis of the low molecular weight protein fraction of milk, allowing a simple and fast overview of the peptide profile of various milk samples. For this purpose, immobilized metal affinity chromatography (IMAC) was coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). By this technique, two major peptides in milk could be identified as fragments of alpha-s1-casein. During heat treatment of raw milk, five new peptides were generated, the origin of which could be assigned to the casein fraction. Storage experiments with extended shelf life milk at 4 degrees C did not show any changes in the peptide profile, whereas in ultra high temperature milk stored at room temperature, one peptide increased significantly, which was identified as the N-terminus of alpha-s1-casein. The peptide was assumed to be formed in an enzymatic reaction, which was confirmed in a storage experiment with sterilized milk. Analyses of different commercially available milk samples confirmed the results obtained with the heated and stored milk. Furthermore, differences in the peptide profiles of the samples, probably due to different cow breeds or lactation stages, were observed. These results establish IMAC prior to MALDI-TOF-MS as a valid tool for the rapid analysis of the peptide profile of milk.
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Affiliation(s)
- Jasmin Meltretter
- Department of Chemistry and Pharmacy, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany.
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