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Ogel ZB. Microbial Production of Recombinant Rennet. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Rennet, traditionally obtained from calves, is non-vegeterian and unethical due to the slaughter of unweaned animals. Chymosin is highly specific to the Phe105-Met106 bond of κ-casein and has low proteolytic activity. Microbial aspartic proteases can partly replace chymosin. However, recombinant DNA technology has allowed chymosin itself to be produced by bacteria, yeast, and molds. Not only rennet from calf, but from animals like goat kid, lamb, buffalo, camel, and others can be used in cheesemaking. Chymosins of these animals can be cloned and successfully expressed in microorganisms and can be employed in the production of novel as well as traditional cheese products from the milk of camel, goat, and even horse and donkey. This chapter outlines the recombinant DNA techniques applied over the past few years to improve the microbial production of recombinant rennet, from animals and plants.
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Garg SK, Johri BN. Application of Recombinant Calf Chymosin in Cheesemaking. JOURNAL OF APPLIED ANIMAL RESEARCH 2011. [DOI: 10.1080/09712119.1995.9706060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Kumar A, Grover S, Sharma J, Batish VK. Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol 2010; 30:243-58. [DOI: 10.3109/07388551.2010.483459] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Abstract
SummaryEwes' milk coagulation was significantly influenced by the type of rennet when recombinant chymosin produced by Kluyveromyces lactis was compared with two commercial calf rennets with declared chymosin contents of 55 and 70%. Recombinant chymosin and calf rennet with 70% chymosin exhibited similar thrombelastographic characteristics, and coagulated milk more rapidly than calf rennet with 55% chymosin. The type of rennet had no effect on Manchego cheese dry matter, pH or recovery of dry matter in cheese. N soluble at pH 4·6 was the only N fraction influenced by the type of rennet, with slightly higher levels for cheese made with recombinant chymosin or with calf rennet containing 70% chymosin than for that made with rennet containing 55% chymosin. No significant differences in rheological or sensory characteristics between Manchego cheese made with recombinant chymosin and that made with the calf rennets were detected.
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Abstract
SummaryThe cheesemaking properties of recombinant chymosin from Kluyveromyces lactis (Gist-Brocades Chymosin 610) were Compared with those of standard rennet in parallel trials with the same milk and mixed culture starter. For each pair of cheeses the cheesemaking characteristics, mass balance results, composition of the cheeses at 6 weeks and maturation rates were similar. A taste panel was not able to differentiate between the cheeses at 3, 6 or 12 months.
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Lemaux PG. Genetically Engineered Plants and Foods: A Scientist's Analysis of the Issues (Part I). ANNUAL REVIEW OF PLANT BIOLOGY 2008; 59:771-812. [PMID: 18284373 DOI: 10.1146/annurev.arplant.58.032806.103840] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Through the use of the new tools of genetic engineering, genes can be introduced into the same plant or animal species or into plants or animals that are not sexually compatible-the latter is a distinction with classical breeding. This technology has led to the commercial production of genetically engineered (GE) crops on approximately 250 million acres worldwide. These crops generally are herbicide and pest tolerant, but other GE crops in the pipeline focus on other traits. For some farmers and consumers, planting and eating foods from these crops are acceptable; for others they raise issues related to safety of the foods and the environment. In Part I of this review some general and food issues raised regarding GE crops and foods will be addressed. Responses to these issues, where possible, cite peer-reviewed scientific literature. In Part II to appear in 2009, issues related to environmental and socioeconomic aspects of GE crops and foods will be covered.
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Affiliation(s)
- Peggy G Lemaux
- Department of Plant and Microbial Biology, University of California, Berkeley, California 94720, USA.
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Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol 2006; 26:121-43. [PMID: 16923531 DOI: 10.1080/07388550600840525] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
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Affiliation(s)
- Sorayya Azarnia
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
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BOUN H, HUXSOLL C. Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1991.tb05293.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Poza M, Prieto-Alcedo M, Sieiro C, Villa TG. Cloning and expression of clt genes encoding milk-clotting proteases from Myxococcus xanthus 422. Appl Environ Microbiol 2004; 70:6337-41. [PMID: 15466588 PMCID: PMC522063 DOI: 10.1128/aem.70.10.6337-6341.2004] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The screening of a gene library of the milk-clotting strain Myxococcus xanthus 422 constructed in Escherichia coli allowed the description of eight positive clones containing 26 open reading frames. Only three of them (cltA, cltB, and cltC) encoded proteins that exhibited intracellular milk-clotting ability in E. coli, Saccharomyces cerevisiae, and Pichia pastoris expression systems.
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Affiliation(s)
- M Poza
- Department of Microbiology and Parasitology, Faculty of Pharmacy, Campus Sur 15782, Santiago de Compostela, Spain
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Kim SY, Gunasekaran S, Olson NF. Combined Use of Chymosin and Protease from Cryphonectria parasitica for Control of Meltability and Firmness of Cheddar Cheese. J Dairy Sci 2004; 87:274-83. [PMID: 14762070 DOI: 10.3168/jds.s0022-0302(04)73166-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by the coagulant type. Proteolysis was thought to be the main cause of changes in functional properties of Cheddar cheeses. The meltability and hardness of cheese made with 100% C. parasitica enzyme was the highest, but it was high in bitterness. The chymosin-to-C. parasitica ratio between 0:1 to 67:33 was found suitable to independently control Cheddar cheese meltability and hardness without a significant level of bitterness.
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Affiliation(s)
- S-Y Kim
- Department of Food Science, University of Wisconsin, Madison, 53706, USA
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Crabbe M. Rennets: General and Molecular Aspects. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80061-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Horne D, Banks J. Rennet-induced Coagulation of Milk. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80062-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Picon A, Fernandez J, Gaya P, Medina M, Nuñez M. Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75482-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Fox PF, Singh TK, McSweeney PL. Biogenesis of flavour compounds in cheese. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:59-98. [PMID: 7572380 DOI: 10.1007/978-1-4615-1913-3_6] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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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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McSweeney PL, Olson NF, Fox PF, Healy A, Højrup P. Proteolytic specificity of chymosin on bovine alpha s1-casein. J DAIRY RES 1993; 60:401-12. [PMID: 8376634 DOI: 10.1017/s0022029900027734] [Citation(s) in RCA: 107] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The proteolytic specificity of chymosin (EC 3.4.23.4) on bovine alpha s1-casein at 30 degrees C in phosphate buffer, pH 6.5 and at pH 5.2 in the presence of 5% (w/v) NaCl was investigated. Peptides (pH 4.6-soluble) were isolated by reversed-phase HPLC and identified from their amino acid sequence; the identity of some peptides was confirmed by mass spectrometry and/or amino acid composition. The small peptides produced at pH 6.5 were Arg1-Phe23, Phe24-Phe28, Phe24-Leu40(?), Phe150-Phe153, Phe150-Leu156, Tyr154-Tyr159, Tyr154-Trp164, Asp157-Trp164 and Tyr165-Trp199. The same peptides, except Tyr154-Trp164, were produced at pH 5.2 in the presence of NaCl and, in addition, the peptides Arg1-Leu11, Phe24-Phe32, Lys102-Leu142, Ala143-Leu149 and Tyr165-Phe179. The rates of production of individual peptides differed under the two conditions studied but Arg1-Phe23 and Tyr165-Trp199 were the first and second peptides produced under both conditions. Pathways are proposed to interpret the proteolysis of alpha s1-casein in solution under the conditions of this study.
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Affiliation(s)
- P L McSweeney
- Center for Dairy Research, University of Wisconsin-Madison 53706
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Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin. Food Chem 1992. [DOI: 10.1016/0308-8146(92)90014-s] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Barbano D, Rasmussen R. Cheese Yield Performance of Fermentation-Produced Chymosin and Other Milk Coagulants. J Dairy Sci 1992. [DOI: 10.3168/jds.s0022-0302(92)77731-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pungercar J, Strukelj B, Gubensek F, Turk V, Kregar I. Amino acid sequence of lamb preprochymosin and its comparison to other chymosins. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1991; 306:127-31. [PMID: 1812699 DOI: 10.1007/978-1-4684-6012-4_16] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- J Pungercar
- Department of Biochemistry, J. Stefan Institute, Ljubljana, Yugoslavia
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O'Sullivan M, Fox P. Evaluation of microbial chymosin from genetically engineered kluyveromyces lactis. FOOD BIOTECHNOL 1991. [DOI: 10.1080/08905439109549788] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Hicks C, O’Leary J, Bucy J. Use of Recombinant Chymosin in the Manufacture of Cheddar and Colby Cheese. J Dairy Sci 1988. [DOI: 10.3168/jds.s0022-0302(88)79664-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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