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Bande-De León C, Buendía-Moreno L, Abellán A, Manzi P, Al Mohandes Dridi B, Essaidi I, Aquilanti L, Tejada L. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb. Foods 2023; 12:2325. [PMID: 37372535 DOI: 10.3390/foods12122325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/01/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried extracts from Cynara humilis L. (CH) and Onopordum platylepis Murb. (OP) were studied for mineral and protein content, and their clotting and proteolytic activity were compared to those of Cynara cardunculus L. (CC). The effect of extract concentration (5-40 mg extract/mL), temperature (20-85 °C), pH (5-8), and CaCl2 concentration (5-70 mM) on the milk clotting activity (MCA) of CC, CH and OP extracts was evaluated. The MCA values were significantly higher in CC at the same extract concentration. The extract that showed the most significant increase in clotting activity due to increased temperature was OP, with maximum activity at 70 °C. The pH value for maximum milk clotting was 5.0 for both CC and CH, whereas, in the case of OP, the pH value was 5.5. CaCl2 enhanced the clotting capacity of the extracts, particularly for OP and CH. Furthermore, proteolytic activity (PA) and the hydrolysis rate increased with increasing time and enzyme concentration, with CC being the extract that achieved the highest caseinolytic activity.
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Affiliation(s)
- Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Laura Buendía-Moreno
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Pamela Manzi
- CREA, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Bouthaina Al Mohandes Dridi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Ismahen Essaidi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Lucia Aquilanti
- Departament of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
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An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species. Foods 2019; 8:foods8120600. [PMID: 31757096 PMCID: PMC6963866 DOI: 10.3390/foods8120600] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/15/2019] [Accepted: 11/16/2019] [Indexed: 11/17/2022] Open
Abstract
Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolytic activities as well as the lactodynamographic parameters were determined considering animal rennet as a reference coagulant. The vegetable coagulant, extracted from C. cardunculus pistils, proved to be the most suitable milk-clotting enzyme for cheesemaking, since it possesses similar milk clotting properties to conventional calf rennet. F. carica latex, but seemed to be a promising alternative coagulant at higher temperatures. The strong proteolytic activity of papain caused poor milk coagulation in all milk samples. To conclude, this result also supports the original hypothesis of this study that the excessive proteolytic nature of plant coagulants can negatively affect the cheesemaking process. The optimization of using a plant rennet in a dairy application can be done by selecting the appropriate plant rennet with a consistent clotting efficiency. These innovative manufacturing processes may also lead to the optimization and production of new cheese varieties.
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Fernandes L, Casal S, Pereira JA, Saraiva JA, Ramalhosa E. An Overview on the Market of Edible Flowers. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1639727] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) & LAQV-REQUIMTE – Department of Chemistry, University of Aveiro, Aveiro, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) & LAQV-REQUIMTE – Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal
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Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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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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6
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Sousa M, Malcata F. Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L/Efectos de las condiciones de extracción sobre la actividad caseinolítica de los extractos de Cynara cardunculus L. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329600200408] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Four processing parameters (time of grinding, pH of buffer, salt concentration of buffer, and homogenization time) involved in the liquid extraction of proteinases from flowers of the wild thistle ( Cynara cardunculus), were studied for their effects on final caseinolytic activity by a surface response method. The caseinolytic activity was assayed spectrophotometrically using o-phthal dialdehyde. An empirical quadratic model was applied to experimental data pertaining to the average enzymatic activity and equations describing the optimal conditions were obtained. Simultaneous solution of these equations for the local maxima indicated that, within the range tested, the maximum (estimated) specific caseinolytic activity (around 9.5 μmol of equivalent leucine/min.g of thistle flower) was obtained by grinding the flowers for 36 s, using an extrac tion buffer with a pH of 5.9 and a salt content of 0% (w/w), and homogenizing the ground flower/buffer suspension for 15 min. These data are of use in the optimization of extraction proce dures, which are of relevance to the production of standardized plant rennets suitable for the large scale manufacture of ewe's milk cheese.
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Affiliation(s)
- M.J. Sousa
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200 Porto, Portugal
| | - F.X. Malcata
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200 Porto, Portugal
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Freitas A, Macedo A, Malcata F. Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600502] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal protection and hence promote enforcement of high-quality standards of selected food products. This paper comprehensively reviews and updates fundamental and applied aspects encompassing tech nological and organoleptic characteristics of AOP traditional cheeses manufactured in the Iberian Peninsula, from ovine and/or caprine milks. Those cheeses from Portugal and Spain can be divided into four distinctive groups, based on milk source and rennet type: ( i) Azeitão, Castelo Branco, Évora, Nisa, Serpa, Serra da Estrela and La Serena cheeses, manufactured with raw ovine milk and coagulated via plant rennet; ( ii) Terrincho, Idiazábal, Manchego, Roncal and Zamorano cheeses, elaborated with raw ovine milk and coagulated via animal rennet; ( iii) Cabra Transmontano and Majorero cheeses, manufac tured with raw caprine milk and coagulated via animal rennet; and ( iv) Amarelo da Beira Baixa, Picante da Beira Baixa and Rabaçal cheeses, manufactured with mixtures of raw ovine and caprine milks and coagulated via animal rennet. Considerable differences between Portuguese and Spanish AOP cheeses exist; the former are, in general, characterized by softer consistencies and similarities to one another in terms of manufacturing protocols (usually encompassing coagulation of plain raw milk followed by slow draining of the curd), whereas the latter are, in general, larger and firmer.
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Affiliation(s)
- A.C. Freitas
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
| | - A.C. Macedo
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal, Instituto Superior da Maia, Avenida Carlos Oliveira Campos, Castelo da Maia, 4470 Maia, Portugal
| | - F.X. Malcata
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
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8
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Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-9889-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Corrons MA, Bertucci JI, Liggieri CS, López LMI, Bruno MA. Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Brutti CB, Pardo MF, Caffini NO, Natalucci CL. Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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12
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González-Rábade N, Badillo-Corona JA, Aranda-Barradas JS, Oliver-Salvador MDC. Production of plant proteases in vivo and in vitro--a review. Biotechnol Adv 2011; 29:983-96. [PMID: 21889977 DOI: 10.1016/j.biotechadv.2011.08.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Revised: 08/10/2011] [Accepted: 08/19/2011] [Indexed: 12/30/2022]
Abstract
In the latest two decades, the interest received by plant proteases has increased significantly. Plant enzymes such as proteases are widely used in medicine and the food industry. Some proteases, like papain, bromelain and ficin are used in various processes such as brewing, meat softening, milk-clotting, cancer treatment, digestion and viral disorders. These enzymes can be obtained from their natural source or through in vitro cultures, in order to ensure a continuous source of plant enzymes. The focus of this review will be the production of plant proteases both in vivo and in vitro, with particular emphasis on the different types of commercially important plant proteases that have been isolated and characterized from naturally grown plants. In vitro approaches for the production of these proteases is also explored, focusing on the techniques that do not involve genetic transformation of the plants and the attempts that have been made in order to enhance the yield of the desired proteases.
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13
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Aquilanti L, Babini V, Santarelli S, Osimani A, Petruzzelli A, Clementi F. Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Lett Appl Microbiol 2011; 52:651-9. [DOI: 10.1111/j.1472-765x.2011.03053.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Production of novel dairy products using actinidin and high pressure as enzyme activity regulator. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.08.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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16
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Abstract
SummaryThe microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter.
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17
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Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. J DAIRY RES 2009. [DOI: 10.1017/s0022029900030120] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryThe characteristics of La Serena cheese produced using animal rennet in place of the traditional vegetable rennet were evaluated. Total solids, fat and total N were higher in whey from animal rennet than in whey from vegetable rennet. Cheese produced using animal rennet had a higher moisture content and a lower pH. Proteolysis was more rapid in the cheese produced with vegetable rennet than in the cheese produced with animal rennet, but there was less lipolysis. Enterobacteriaceae and coliform counts were respectively 1·7 and 1·4 log units higher in 60 d vegetable rennet cheese than in 60 d animal rennet cheese. Softening of cheese texture was considerably more pronounced in vegetable rennet cheese, which also showed significantly higher flavour quality and intensity.
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18
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Abstract
SummarySix batches of Casar de Cáceres raw ewes' milk cheeses were examined throughout their ripening. Three were made in winter, the others in spring. The microbial counts in the interior of the cheeses were ∼1·5 log units higher in the winter cheeses for total viable counts, lactic streptococci and leuconostocs, and >2 log units higher for total enterobacteria, coliforms and faecal coliforms in the 60 d samples. Staphylococci were not detected after day 15 of maturation in spring cheeses, but reached 1 log unit at day 60 in the interior of winter cheeses. In the surface samples, differences in microbial counts were more marked. Values of some physicochemical indices, such as pH, % moisture content and % NaCl were also determined.
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Sampaio PN, Fortes AM, Cabral JMS, Pais MS, Fonseca LP. Production and characterization of recombinant cyprosin B in Saccharomyces cerevisiae (W303-1A) strain. J Biosci Bioeng 2008; 105:305-12. [PMID: 18499044 DOI: 10.1263/jbb.105.305] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2007] [Accepted: 12/22/2007] [Indexed: 11/17/2022]
Abstract
The Saccharomyces cerevisiae W303-1A strain transformed with a centromeric plasmid containing CYPRO11, which codifies the aspartic protease cyprosin B, was grown in a 3 l bioreactor under aerobic conditions. Expression of cyprosin B is directly dependent on the concentration of galactose used as the inducer and carbon source in 1% yeast extract, 2% bactopeptone, and 4% galactose in culture medium. For 4% of galactose, 209 mg.l(-1) total protein, and 1036 U.ml(-1) recombinant cyprosin B activity were obtained from 6.1 g dcw.l(-1) biomass. The recombinant cyprosin B, purified by two consecutive anion-exchange chromatographies (diethyl amino-ethyl [DEAE]-Sepharose and Q-Sepharose XK-16 columns), shows a specific activity of 62 x 10(3) U.mg(-1), corresponding to a purification degree of 12.5-fold and a recovery yield of 25.6% relative to that in fermentation broth. The proteolytic activity of recombinant cyprosin B is optimal at 42 degrees C and pH 4.5. The recombinant cyprosin B activity is 95% inhibited by pepstatin A, which confirms its aspartic protease nature. The pure recombinant cyprosin B is composed of two subunits, one with 14 and the other with 32 kDa. It exhibits clotting activity, similar to that of the natural enzyme from Cynara cardunculus flowers. The results reported here show that recombinant cyprosin B, the first clotting protease of plant origin produced in a bioreactor, can now be produced in large scale and may constitute a new and efficient alternative to enzymes of animal or fungal origin that are widely used in cheese making.
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Affiliation(s)
- Pedro N Sampaio
- Unidade de Biologia Molecular e Biotecnologia de Plantas, Instituto de Ciência Aplicada e Tecnologia, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal.
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20
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Purification and characterization milk-clotting aspartic proteinases from Centaurea calcitrapa cell suspension cultures. Process Biochem 2008. [DOI: 10.1016/j.procbio.2007.11.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Silva SV, Malcata FX. Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter. J Dairy Sci 2005; 88:1947-54. [PMID: 15905424 DOI: 10.3168/jds.s0022-0302(05)72870-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Cheese-like systems were manufactured from sterilized ovine milk, using crude aqueous extracts of Cynara cardunculus or cardosin A isolated therefrom as clotting agent. The effect of adding a commercial starter culture was also assessed. The impact of the type of coagulant used during the initial 24 h of proteolysis was evaluated via separation of peptides in the water-soluble extracts by reverse-phase HPLC, followed by partial sequencing via Edman degradation. Cardosin A accounted for most events of primary proteolysis. The major cleavage sites were Phe105-Met106 in kappa-casein, and Leu127-Thr128, Ser142-Trp143, Leu165-Ser166, and Leu190-Tyr191 in beta-casein. The starter culture did not play an active role during the initial stages of ripening.
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Affiliation(s)
- S V Silva
- Escola Superior de Biotecnologia, P-4200-072 Porto, Portugal
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22
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Cheeses made from ewes' and goats' milk. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80048-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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23
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Chen S, Agboola S, Zhao J. Use of Australian cardoon extract in the manufacture of ovine milk cheese - a comparison with commercial rennet preparations. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00735.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Roseiro LB, Barbosa M, Ames JM, Wilbey RA. Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00080.x] [Citation(s) in RCA: 116] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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O'Mahony JA, Sousa MJ, Mcsweeney PLH. Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00078.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Esteves CL, Lucey JA, Hyslop DB, Pires EM. Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00114-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Sanjuán E, Millán R, Saavedra P, Carmona M, Gómez R, Fernández-Salguero J. Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00098-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Lourenço PM, de Castro S, Martins TM, Clemente A, Domingos A. Growth and proteolytic activity of hairy roots from Centaurea calcitrapa: effect of nitrogen and sucrose. Enzyme Microb Technol 2002. [DOI: 10.1016/s0141-0229(02)00117-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Silva S, Barros R, Malcata F. Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08717.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Esteves CL, Lucey JA, Pires EM. Rheological properties of milk gels made with coagulants of plant origin and chymosin. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00170-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Reis PM, Lourenço PL, Domingos A, Clemente AF, Salomé Pais M, Malcata X. Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00105-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Silva SV, Malcata F. On the activity and specificity of cardosin B, a plant proteinase, on ovine caseins. Food Chem 1999. [DOI: 10.1016/s0308-8146(99)00126-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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33
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Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00098-8] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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35
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Lopes A, Teixeira G, Liberato M, Pais M, Clemente A. New vegetal sources for milk clotting enzymes. ACTA ACUST UNITED AC 1998. [DOI: 10.1016/s1381-1177(98)00059-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Faro C, Ramalho-Santos M, Veríssimo P, Pissarra J, Frazão C, Costa J, Lin XL, Tang J, Pires E. Structural and functional aspects of cardosins. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1998; 436:423-33. [PMID: 9580379 DOI: 10.1007/978-1-4615-5373-1_58] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- C Faro
- Departamento Bioquímica, Universidade de Coimbra, Portugal
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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. Int Dairy J 1996. [DOI: 10.1016/s0958-6946(96)00035-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Picon A, Serrano C, Gaya P, Medina M, Nuñez M. The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening. J Dairy Sci 1996. [DOI: 10.3168/jds.s0022-0302(96)76535-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ramalho-Santos M, Veríssimo P, Faro C, Pires E. Action on bovine alpha s1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L. BIOCHIMICA ET BIOPHYSICA ACTA 1996; 1297:83-9. [PMID: 8841384 DOI: 10.1016/0167-4838(96)00103-3] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The cleavage of purified bovine alpha s1-casein separately by cardosin A and cardosin B, two distinct milk-clotting aspartic proteinases (APs) present in the stigmas of the plant Cynara cardunculus L., was studied. Casein digestion peptides were separated either by SDS-PAGE or by reverse-phase HPLC, and their N-terminal amino acid sequences were subsequently determined by automated Edman degradation, thus identifying the cleavage sites. Results showed that both enzymes exert a similar but distinct action on bovine alpha s1-casein. In common they have the preference for the bond Phe23-Phe24, and the cleavage of Trp164-Tyr165 and Phe153-Tyr154. Cardosin A also cleaves the bond Tyr165-Tyr166, whereas Cardosin B cleaves an extra type of bond, Phe150-Arg151, revealing a slightly broader specificity. A model for the action of both enzymes on bovine alpha s1-casein is proposed and discussed. In comparison with the reported action of chymosin on bovine alpha s1-casein, both cardosins proved to have a broader specificity towards this particular substrate due to a higher ability to cleave bonds between residues with large hydrophobic side-chains.
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Affiliation(s)
- M Ramalho-Santos
- Departamento de Bioquímica, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Portugal
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Pic�n A, Gaya P, Medina M, Nu�ez M. Microencapsulation of cyprosins from flowers ofCynara cardunculus L. in dehydration-rehydration liposomes. Biotechnol Lett 1994. [DOI: 10.1007/bf01022398] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Garg SK, Johri BN. Rennet: Current trends and future research. FOOD REVIEWS INTERNATIONAL 1994. [DOI: 10.1080/87559129409541005] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Macedo AC, Xavier Malcata F, Oliveira JC. The Technology, Chemistry, and Microbiology of Serra Cheese: A Review. J Dairy Sci 1993. [DOI: 10.3168/jds.s0022-0302(93)77505-0] [Citation(s) in RCA: 76] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Faro CJ, Moir AJG, Pires EV. Specificity of a milk clotting enzyme extracted from the thistleCynara cardunculus L.: Action on oxidised insulin and k-casein. Biotechnol Lett 1992. [DOI: 10.1007/bf01029150] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Amigo L, Ramos M, Martin-Alvarez PJ, Barbosa M. Effect of Technological Parameters on Electrophoretic Detection of Cow's Milk in Ewe's Milk Cheeses. J Dairy Sci 1991. [DOI: 10.3168/jds.s0022-0302(91)78307-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Campos R, Guerra R, Aguilar M, Ventura O, Camacho L. Chemical characterization of proteases extracted from wild thistle (Cynara cardunculus). Food Chem 1990. [DOI: 10.1016/0308-8146(90)90023-w] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Affiliation(s)
- M Nuñez
- Departmento de Producción y Technología de Alimentos, Madrid, Spain
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FONSECA MMR, CABRAL JMS, FEVEREIRO P, PAIS MSS, NOVAIS JM. Milk Clotting with Free and Immobilized Plant Cells of Silybum marianum. Ann N Y Acad Sci 1987. [DOI: 10.1111/j.1749-6632.1987.tb45737.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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