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Tito FR, Pepe A, Tonón CV, Daleo GR, Guevara MG. Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6947-6957. [PMID: 37314022 DOI: 10.1002/jsfa.12780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND In recent years, the rising global demand for cheese, the high cost and limited supply of calf rennet, and consumer choices have increased research into new alternatives to animal or recombinant chymosins for cheese making. Plant proteases with caseinolytic activity (CA) and milk-clotting activity (MCA) have been proposed as alternatives for milk clotting to obtain artisanal cheeses with new organoleptic properties. They have been named vegetable rennets (vrennets). The aim of this study was to evaluate the performance of two Solanum tuberosum aspartic proteases (StAP1 and StAP3) as vrennets for cheese making and to obtain a statistical model that could predict and optimize their enzymatic activity. RESULTS To optimize the CA and MCA activities, a response surface methodology was used. Maximum values of CA and MCA for both enzymes were found at pH 5.0 and 30-35 °C. Analysis of the degradation of casein subunits showed that it is possible to tune the specificity of both enzymes by changing the pH. At pH 6.5, the αS - and β- subunit degradation is reduced while conserving a significant MCA. CONCLUSION The statistical models obtained in this work showed that StAP1 and StAP3 exert CA and MCA under pH and temperature conditions compatible with those used for cheese making. The casein subunit degradation percentages obtained also allowed us to select the best conditions for the degradation of the κ-casein subunit by StAPs. These results suggest that StAP1 and StAP3 are good candidates as vrennets for artisan cheese making. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Florencia R Tito
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - Alfonso Pepe
- Bioengineering Department, H. Lee Moffitt Cancer Center and Research Institute, Tampa, Florida, USA
| | - Claudia V Tonón
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - Gustavo R Daleo
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - María G Guevara
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
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Zhang X, Tao L, Wei G, Yang M, Wang Z, Shi C, Shi Y, Huang A. Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37902764 DOI: 10.1080/10408398.2023.2275295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
Rennet, an aspartate protease found in the stomach of unweaned calves, effectively cuts the peptide bond between Phe105-Met106 in κ-casein, hydrolyzing the casein micelles to coagulate the milk and is a crucial additive in cheese production. Rennet is one of the most used enzymes of animal origin in cheese making. However, using rennet al.one is insufficient to meet the increasing demand for cheese production worldwide. Numerous studies have shown that plant rennet can be an alternative to bovine rennet and exhibit a good renneting effect. Therefore, it is crucial and urgent to find a reliable plant rennet. Based on our team's research on rennet enzymes of plant origin, such as from Dregea sinensis Hemsl. and Moringa oleifer Lam., for more than ten years, this paper reviews the relevant literature on rennet sources, isolation, identification, rennet mechanism, functional active peptide screening, and application in cheese production. In addition, it proposes the various techniques for targeted isolation and identification of rennet and efficient screening of functionally active peptides, which show excellent prospects for development.
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Affiliation(s)
- Xueting Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Guangqiang Wei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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Ferreira AN, Da Silva AT, Nascimento JSD, Souza CBD, Silva MDC, Grillo LAM, Luz JMRD, Pereira HJV. Production, characterization, and application of a new chymotrypsin-like protease from Pycnoporus sanguineus. BIOCATAL BIOTRANSFOR 2023. [DOI: 10.1080/10242422.2023.2196362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
| | | | | | - Cledson Barros de Souza
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil
| | - Monizy da Costa Silva
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil
| | | | - José Maria Rodrigues da Luz
- Universidade Federal de Viçosa (UFV), Departamento de Microbiologia, Laboratório de Associações Micorrizicas -LAMIC, Viçosa, Minas Gerais, Brazil
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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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Jana A, Kakkar N, Halder SK, Das AJ, Bhaskar T, Ray A, Ghosh D. Efficient valorization of feather waste by Bacillus cereus IIPK35 for concomitant production of antioxidant keratin hydrolysate and milk-clotting metallo-serine keratinase. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 324:116380. [PMID: 36208515 DOI: 10.1016/j.jenvman.2022.116380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/08/2022] [Accepted: 09/25/2022] [Indexed: 06/16/2023]
Abstract
Keratinase production by Bacillus cereus IIPK35 was investigated under solid-state fermentation (SSF) and the maximum titer of 648.28 U/gds was revealed. Feather hydrolysates obtained from SSF exhibited paramount antioxidant properties in ABTS [2,2'-azinobis-(3-ethylbenzothiazoline)-6-sulfonic acid], FRAP [Ferric ion reducing antioxidant power], and DPPH [2,2,-Diphenyl-1-picrylhydrazyl] assay. The keratinase was purified up to homogeneity have a molecular weight of 42 kDa, and showed its stability between pH 6.5-10.0 and temperature 35-60 °C with optimum enzyme activity at pH 9.0 and 55 °C. The catalytic indices viz. Km of 9.8 mg/ml and Vmax of 307.7 μmol/min for keratin were determined. Besides keratin, the enzyme displayed broad and proteolytic activity towards other proteinaceous substrates such as casein, skim milk, gelatin, and bovine serum albumin. Pure keratinase activity was stimulated in presence of Ca2+ and Mg2+ ions, while it was strongly inhibited by both iodoacetamide and EDTA, indicating it to be a metallo-serine protease in nature. Circular dichroism study endorses the structural stability of the secondary structure at the said range of pH and temperature. The IIPK35 keratinase is non-cytotoxic in nature, shows remarkable storage stability and is stable in presence of Tween 80, Triton X 100, and sodium sulfite. Furthermore, it showed excellent milk clotting potential (107.6 Soxhlet Unit), suggesting its usefulness as an alternative milk clotting agent in the dairy industry. This study unlocks a new gateway for keratinase investigation in SSF using chicken feathers as substrate and biochemical and biophysical characterization of keratinase for better understanding and implication in industrial applications.
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Affiliation(s)
- Arijit Jana
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India.
| | - Nikita Kakkar
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India; Department of Bioscience and Biotechnology, Banasthali Vidyapith, Jaipur, Rajasthan, 304022, India.
| | - Suman Kumar Halder
- Department of Microbiology, Vidyasagar University, Midnapore, West Bengal, 721102, India.
| | - Amar Jyoti Das
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India.
| | - Thallada Bhaskar
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, Uttar Pradesh, 210002, India.
| | - Anjan Ray
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, Uttar Pradesh, 210002, India.
| | - Debashish Ghosh
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, 248005, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, Uttar Pradesh, 210002, India.
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An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale. Foods 2022; 11:foods11152255. [PMID: 35954022 PMCID: PMC9368638 DOI: 10.3390/foods11152255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/21/2022] [Accepted: 07/23/2022] [Indexed: 02/01/2023] Open
Abstract
In the present study, a kiwifruit aqueous extract was developed and used as a coagulant enzyme in cheesemaking. In detail, polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the presence of actinidin, the kiwifruit enzyme involved in κ-casein hydrolysis, in different tissues (pulp, peel, and whole fruit) of ripe and unripe kiwifruits. Data revealed the presence of the enzyme both in the peel and in the pulp of the fruit. Although the aqueous extract obtained from the kiwifruit peel was able to hydrolyze semi-skimmed milk, it did not break down κ-casein. The aqueous extract obtained from the pulp showed a hydrolytic activity toward both κ-casein and semi-skimmed milk. The values for milk-clotting and proteolytic activity of the kiwifruit pulp extract were evaluated at different temperatures and pH parameters in order to obtain a high value of the MCA/PA ratio; we found that a temperature of 40 °C in combination with a pH value of 5.5 allowed us to obtain the best performance. In addition, the data revealed a higher hydrolytic activity of the enzymatic preparation from ripe kiwifruits than that from unripe ones, suggesting the use of the extract from pulp of ripe kiwifruits in the laboratory-scale cheesemaking. The data showed that 3% (v/v) of the ripe kiwifruit pulp extract determined a curd yield of 20.27%, comparable to chymosin yield. In conclusion, the extraction procedure for kiwifruit aqueous extract proposed in the present study was shown to be a fast, cheap, chemical-free, and ecofriendly technology as a plant coagulant for cheese manufacturing.
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Nicosia FD, Puglisi I, Pino A, Caggia C, Randazzo CL. Plant Milk-Clotting Enzymes for Cheesemaking. Foods 2022; 11:foods11060871. [PMID: 35327293 PMCID: PMC8949083 DOI: 10.3390/foods11060871] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.
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Affiliation(s)
- Fabrizio Domenico Nicosia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Ivana Puglisi
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
- Correspondence:
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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. Chemistry 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022]
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.
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Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - María Luján Ferreira
- Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
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9
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Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods. Colloids Surf B Biointerfaces 2022; 211:112312. [PMID: 34979497 DOI: 10.1016/j.colsurfb.2021.112312] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/30/2021] [Accepted: 12/27/2021] [Indexed: 01/27/2023]
Abstract
This study investigates the valorization of the nettle leaves (Urtica dioica) as a novel source of a protease for clotting dromedary milk. The aim of this work is to study the effect of extracting pH on the enzymatic activity of nettle leaves extracts. The extraction was achieved in phosphate citrate buffer at different pH values (from 3 to 6.5) and the obtained extracts were used to coagulate dromedary milk. The characterization of the obtained extracts was carried out using non-destructive methods namely FT-MIR, fluorescence spectroscopy and turbiscan instrument. The extract prepared at pH = 4 had the highest proteolytic activity. The fluorescence and turbiscan measurements revealed a substantial effect of the pH value on chlorophyll residues extraction and stability, respectively. At an acidic environment (pH range of 3 - 4), the enzymatic extracts were unstable (with turbiscan stability index (TSI) values ~ 20), while at a nearly neutral pH value (pH range of 5 - 6.5), they were found to be more stable as indicated by the low TSI values ~ 1. The maximum milk-clotting activity (MCA) (0.021 U/mL) was obtained for the extracts prepared at pH = 4.
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Khan UM, Sameen A, Aadil RM, Shahid M, Sezen S, Zarrabi A, Ozdemir B, Sevindik M, Kaplan DN, Selamoglu Z, Ydyrys A, Anitha T, Kumar M, Sharifi-Rad J, Butnariu M. Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2021; 2021:2488804. [PMID: 34795782 PMCID: PMC8595006 DOI: 10.1155/2021/2488804] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/15/2021] [Accepted: 09/28/2021] [Indexed: 11/18/2022]
Abstract
Citrus fruits such as oranges, grapefruits, lemons, limes, tangerines, and mandarins, whose production is increasing every year with the rise of consumer demand, are among the most popular fruits cultivated throughout the globe. Citrus genus belongs to the Rutaceae family and is known for its beneficial effects on health for centuries. These plant groups contain many beneficial nutrients and bioactive compounds. These compounds have antimicrobial, anticancer, antidiabetic, antiplatelet aggregation, and anti-inflammatory activities. Citrus waste, generated by citrus-processing industries in large amounts every year, has an important economic value due to richness of bioactive compounds. The present review paper has summarized the application and properties of Citrus and its waste in some fields such as food and drinks, traditional medicine practices, and recent advances in modern approaches towards pharmaceutical and nutraceutical formulations.
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Affiliation(s)
- Usman Mir Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad 38000, Pakistan
| | - Serap Sezen
- Faculty of Engineering and Natural Science, Sabanci University, Tuzla, Istanbul 34956, Turkey
- Sabanci University Nanotechnology Research and Application Center (SUNUM), Tuzla, Istanbul 34956, Turkey
| | - Ali Zarrabi
- Sabanci University Nanotechnology Research and Application Center (SUNUM), Tuzla, Istanbul 34956, Turkey
- Department of Biomedical Engineering, Faculty of Engineering and Natural Sciences, Istinye University, Istanbul, Turkey
| | - Betul Ozdemir
- Department of Cardiology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde, Turkey
| | - Mustafa Sevindik
- Bahçe Vocational High School, Osmaniye Korkut Ata University, Osmaniye 80500, Turkey
| | - Dilara Nur Kaplan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Karabuk University, Karabuk 78050, Turkey
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde 51240, Turkey
| | - Alibek Ydyrys
- Biomedical Research Centre, Al-Farabi Kazakh National University, Al-Farabi Av. 71, Almaty 050040, Kazakhstan
| | - T. Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Monica Butnariu
- Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timisoara, Romania
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Biological protein precipitation: A green process for the extraction of cucumisin from melon (Cucumis melo L. inodorus) by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106650] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues of Vallesia glabra: a New Source of Plant Proteolytic Enzymes. Appl Biochem Biotechnol 2020; 193:389-404. [PMID: 33009584 DOI: 10.1007/s12010-020-03432-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 09/28/2020] [Indexed: 01/18/2023]
Abstract
Proteolytic enzymes are widely distributed in nature, playing essential roles in important biological functions. Recently, the use of plant proteases at the industrial level has mainly increased in the food industry (e.g., cheesemaking, meat tenderizing, and protein hydrolysate production). Current technological and scientific advances in the detection and characterization of proteolytic enzymes have encouraged the search for new natural sources. Thus, this work aimed to explore the milk-clotting and proteolytic properties of different tissues of Vallesia glabra. Aqueous extracts from the leaves, fruits, and seeds of V. glabra presented different protein profiles, proteolytic activity, and milk-clotting activity. The milk-clotting activity increased with temperature (30-65 °C), but this activity was higher in leaf (0.20 MCU/mL) compared with that in fruit and seed extracts (0.12 and 0.11 MCU/mL, respectively) at 50 °C. Proteolytic activity in the extracts assayed at different pH (2.5-12.0) suggested the presence of different types of active proteases, with maximum activity at acidic conditions (4.0-4.5). Inhibitory studies indicated that major activity in V. glabra extracts is related to cysteine proteases; however, the presence of serine, aspartic, and metalloproteases was also evident. The hydrolytic profile of caseins indicated that V. glabra leaves could be used as a rennet substitute in cheesemaking, representing a new and promising source of proteolytic enzymes.
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Mazorra-Manzano MA, Mora-Cortes WG, Leandro-Roldan MM, González-Velázquez DA, Torres-Llanez MJ, Ramírez-Suarez JC, González-Córdova AF, Vallejo-Córdoba B. Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101724] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Farag MA, Abib B, Ayad L, Khattab AR. Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices. Food Chem 2020; 331:127306. [PMID: 32593794 DOI: 10.1016/j.foodchem.2020.127306] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/14/2020] [Accepted: 06/08/2020] [Indexed: 02/06/2023]
Abstract
Sweet and bitter oranges are two of the most commercially-important fruit with a total world production of 75.4 Mt, well-recognized for their unique sensory characters in addition to multiple nutritive and therapeutic attributes due to their highly-valued bioactive ingredients. Hence, their differential qualitative/quantitative phytochemical make-ups are presented for better utilization as therapeutic agents. Sweet orange exhibits therapeutic applications as being effective anti-diabetic, anti-obesity, and hypocholesterolemic agents. Whereas, for anti-osteoporotic products and intestinal dysbiosis treatment, bitter orange is more preferred. Moreover, the review recapitulates on different valorization practices of citrus bio-wastes and utilization of their bioactives as therapeutic agents and in functional food industry. Sweet orange waste functions as a fat replacer and preservative to increase food shelf life with better organoleptic attributes than bitter orange. The detailed action mechanism and safety of Citrus bioactives, as well as processing technologies to further improve its effects are posed as future research perspectives.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., P.B. 11562 Cairo, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
| | - Bishoy Abib
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Laila Ayad
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Amira R Khattab
- Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria 1029, Egypt
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods 2020; 9:foods9060692. [PMID: 32471174 PMCID: PMC7353650 DOI: 10.3390/foods9060692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/17/2022] Open
Abstract
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.
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Label-free quantitative proteomic analysis of the biological functions of Moringa oleifera seed proteins provides insights regarding the milk-clotting proteases. Int J Biol Macromol 2020; 144:325-333. [DOI: 10.1016/j.ijbiomac.2019.12.070] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 10/17/2019] [Accepted: 12/09/2019] [Indexed: 02/08/2023]
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Abstract
Abstract
Background:
Universal demand for cheese keeps the search for appropriate enzymes from plants mimicking animal rennet action in scientific focus.
Objective:
To associate distribution of milk clotting potential and profile of whole/κ-casein hydrolysis by Calotropis gigantea stem, leaf and respective calli crude enzymes (CE).
Materials and methods:
Milk clotting activity and index were assayed for CE. Caseinolytic activity (CA) was evaluated spectrophotometrically. 0.5 CA units of CE and Enzeco® were used for studying whole/κ-casein hydrolysis pattern by Tricine SDS-PAGE. Inhibition studies were performed for enzyme characterisation.
Results:
Traditionally propagated (TP) stem and its callus CE exhibited high specific milk clotting activity (1297.30±0.2 U/mg of protein and 926.74±44.13 U/mg of protein, respectively) and milk clotting index (103.562±1.162 and 79.365±4.93, respectively). Comparison of whole casein hydrolytic pattern by 0.5 CA units of CE revealed closer resemblance between leaf callus and Enzeco®. However, κ-casein specificity analysis revealed TP leaf to be closely mimicking the performance by Enzeco®.
Conclusion:
Study suggests CE from TP leaf to be a potential vegetable coagulant to work as an effective and low-cost milk clotting mediator in cheese industry.
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Biochemical characterization of a semi-purified aspartic protease from sea catfish Bagre panamensis with milk-clotting activity. Food Sci Biotechnol 2019; 28:1785-1793. [PMID: 31807351 DOI: 10.1007/s10068-019-00614-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 03/20/2019] [Accepted: 04/05/2019] [Indexed: 01/01/2023] Open
Abstract
Pepsin from stomach of Bagre panamensis was semi-purified and biochemically characterized. The acid proteolytic activity and purification fold were 3875 U/mg protein and 91.85, respectively, after purification process. The optimum pH and temperature for semi-purified protease were 2-3 and 65 °C, respectively. The enzyme activity was stable after heating proteases at 50 °C for 120 min, but only 30% residual activity was detected after heating at 65 °C for 30 min. SDS-PAGE analysis showed two proteins bands after dialysis (26.1 and 38.6 kDa). Only the band of 38.6 kDa had proteolytic activity, which was inhibited using pepstatin A. Organic solvents, surfactants and reducing agents affect the proteolytic activity at different extent; however, metal ions or EDTA have no impact on protease activity. The semi-purified protease exhibited milk coagulant activity, with a maximum activity at 45 °C. The obtained results highlight the potential biotechnological use of B. panamensis pepsin.
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Ben Amira A, Blecker C, Richel A, Arias AA, Fickers P, Francis F, Besbes S, Attia H. Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds. Food Chem 2018; 245:919-925. [PMID: 29287460 DOI: 10.1016/j.foodchem.2017.11.082] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/19/2017] [Accepted: 11/21/2017] [Indexed: 11/25/2022]
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Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food Chem 2017; 237:150-158. [PMID: 28763981 DOI: 10.1016/j.foodchem.2017.05.105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/15/2017] [Accepted: 05/18/2017] [Indexed: 11/23/2022]
Abstract
The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550CAU/mL), were selected as follows: Grinding time 30s, pH 3, extraction time 50min and solid to liquid ratio 15g/100mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent.
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Purification and characterization of a milk-clotting aspartic protease from Withania coagulans fruit. Int J Biol Macromol 2017; 98:847-854. [DOI: 10.1016/j.ijbiomac.2017.02.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 01/20/2017] [Accepted: 02/08/2017] [Indexed: 02/07/2023]
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Moreno-Hernández JM, Hernández-Mancillas XD, Navarrete ELC, Mazorra-Manzano MÁ, Osuna-Ruiz I, Rodríguez-Tirado VA, Salazar-Leyva JA. Partial Characterization of the Proteolytic Properties of an Enzymatic Extract From "Aguama" Bromelia pinguin L. Fruit Grown in Mexico. Appl Biochem Biotechnol 2016; 182:181-196. [PMID: 27830465 DOI: 10.1007/s12010-016-2319-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Accepted: 10/31/2016] [Indexed: 12/31/2022]
Abstract
Plant proteases are capable of performing several functions in biological systems, and their use is attractive for biotechnological process due to their interesting catalytic properties. Bromelia pinguin (aguama) is a wild abundant natural resource in several regions of Central America and the Caribbean Islands but is underutilized. Their fruits are rich in proteases with properties that are still unknown, but they represent an attractive source of enzymes for biotechnological applications. Thus, the proteolytic activity in enzymatic crude extracts (CEs) from wild B. pinguin fruits was partially characterized. Enzymes in CEs showed high proteolytic activity at acid (pH 2.0-4.0) and neutral alkaline (pH 7.0-9.0) conditions, indicating that different types of active proteases are present. Proteolytic activity inhibition by the use of specific protease inhibitors indicated that aspartic, cysteine, and serine proteases are the main types of proteases present in CEs. Activity at pH 3.0 was stable in a broad range of temperatures (25-50 °C) and retained its activity in the presence of surfactants (SDS, Tween-80), reducing agents (DTT, 2-mercapoethanol), and organic solvents (methanol, ethanol, acetone, 2-propanol), which suggests that B. pinguin proteases are potential candidates for their application in brewing, detergent, and pharmaceutical industries.
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Affiliation(s)
- Jesús Martín Moreno-Hernández
- Programa de Investigación en Biotecnología. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de Culiacán, Km. 17.5 Carretera Culiacán-Eldorado, 80000, Culiacán, SIN, Mexico
| | - Xitlalli Desideria Hernández-Mancillas
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Evelia Lorena Coss Navarrete
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Miguel Ángel Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a La Victoria Km. 0.6, 83000, Hermosillo, SON, Mexico
| | - Idalia Osuna-Ruiz
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Víctor Alfonso Rodríguez-Tirado
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Jesús Aarón Salazar-Leyva
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico.
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Lemes AC, Pavón Y, Lazzaroni S, Rozycki S, Brandelli A, Kalil SJ. A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Purification and characterization of alkaline-thermostable protease enzyme from Pitaya (Hylocereus polyrhizus) waste: a potential low cost of the enzyme. BIOMED RESEARCH INTERNATIONAL 2014; 2014:259238. [PMID: 25328883 PMCID: PMC4189842 DOI: 10.1155/2014/259238] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/22/2014] [Accepted: 09/05/2014] [Indexed: 11/18/2022]
Abstract
The thermoalkaline protease enzyme from pitaya (Hylocereus polyrhizus) waste was purified by a factor of 221.2 with 71.3% recovery using ammonium sulphate precipitation, gel filtration, and cation exchange chromatography. Gel filtration chromatography together with sodium dodecyl sulphate gel electrophoresis (SDS-PAGE) revealed that the enzyme is monomeric with a molecular weight of 26.7 kDa. The apparent Km and Vmax of the protease were 2.8 mg/mL and 31.20 u/min, respectively. The optimum pH and temperature were 8.0 and 70°C. The enzyme was highly active and stable over a wide pH range (from pH 3.0 to pH 11.0 with the optimum activity at pH 8.0). The protease has broad specificity toward azocasein, casein, hemoglobin, and gelatine. Activity of the enzyme was inhibited by Fe2+ and Zn2+, while protease activity was increased in the presence of Ca2+ and Mg2+ and Cu2+ by factors of 125%, 110%, and 105%, respectively. The alkaline protease showed extreme stability toward surfactants and oxidizing agent. The purified protease exhibited extreme stability in the presence of organic solvents and inhibitors. In addition, the enzyme was relativity stable toward organic solvents and chelating agents, such as ethylenediaminetetraacetic acid (EDTA). The enzyme, derived from pitaya peel, possesses unique characteristics and could be used in various industrial and biotechnological applications.
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Guiama VD, Beka RG, Ngah E, Libouga DG, Vercaigne-Marko D, Mbofung CM. Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study investigated a novel procedure of Solanum aethiopicum Shum fruits extract (SASFE) preparation using multivariate experimental designs as factorial and Box–Behnken. The thermal stability of optimized extract as well as its influence on the milk solids in curd was determined. The results showed that extraction time, fruit maturity and pH did not affect significantly SASFE preparation, while the amount of fruits, extraction temperature and NaCl concentration of extractant had a significant effect (p < 0.05). The greatest coagulant index was obtained under the following conditions: 12.5% of fruits, 25°C of extraction temperature and 4% NaCl concentration of extractant. It was thermosensitive and exhibited optimum temperature at 50°C. There was no statistical difference between SASFE and calf rennet in terms of solids yield in curd, estimated yield and actual yield. On the basis of these results, SASFE can be used as a vegetable alternative to calf rennet.
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