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Moreira RC, Leonardi GR, Bicas JL. Lipase-mediated alcoholysis for in situ production of ester bioaromas in licuri oil for cosmetic applications. J Biotechnol 2024; 392:25-33. [PMID: 38876312 DOI: 10.1016/j.jbiotec.2024.06.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/10/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
Bioaromas can be produced by lipases either through their hydrolytic or (trans)esterifying activities. Therefore, this work reports the development of a lipase-catalyzed biotransformed licuri oil, forming volatile ethyl esters with odor notes resembling tropical fruits. Ethyl octanoate formation was promoted when 7.0 % (m/v) Lipozyme 435® was used to convert a grain alcohol:licuri oil mixture (51:49, v/v) at 58ºC and 70 rpm for 6 hours. The biotransformed oil has shown antimicrobial activity against Staphylococcus hominis, S. epidermidis, and Corynebacterium xerosis, bacteria associated with bad skin odor. Finally, this biotransformed oil was used without further treatments (e.g., recovery or purification procedures) to prepare two cosmetic formulations (in a dosage of 1.5 %), aiming for both fragrant and deodorant activity.
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Affiliation(s)
- Rafael Chelala Moreira
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition, Monteiro Lobato Street, 80, Campinas, SP 13083-862, Brazil
| | - Gislaine Ricci Leonardi
- University of Campinas, School of Pharmaceutical Science, Candido Portinari Street, 200, Campinas, SP 13083-871, Brazil
| | - Juliano Lemos Bicas
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition, Monteiro Lobato Street, 80, Campinas, SP 13083-862, Brazil.
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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese. Animals (Basel) 2022; 12:ani12223224. [PMID: 36428451 PMCID: PMC9686631 DOI: 10.3390/ani12223224] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/24/2022] Open
Abstract
This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3-V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.
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Abstract
Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.
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Rani S, Jagtap S. Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:497-506. [PMID: 30728594 PMCID: PMC6342820 DOI: 10.1007/s13197-018-3482-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2018] [Accepted: 10/29/2018] [Indexed: 11/28/2022]
Abstract
The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.
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Affiliation(s)
- Sapna Rani
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
| | - Sharmili Jagtap
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
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Sukul P, Lupilov N, Leichert LI. Characterization of ML-005, a Novel Metaproteomics-Derived Esterase. Front Microbiol 2018; 9:1925. [PMID: 30210461 PMCID: PMC6119806 DOI: 10.3389/fmicb.2018.01925] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Accepted: 07/30/2018] [Indexed: 01/06/2023] Open
Abstract
A novel gene encoding for a lipolytic enzyme, designated ML-005, was recently identified using a functional metaproteomics approach. We heterologously expressed this protein in Escherichia coli and biochemically characterized it. ML-005 exhibited lipolytic activity toward short-chained substrates with the preferred substrate being p-nitrophenyl-butyrate, suggesting that ML-005 is an esterase. According to homology analysis and site-directed mutagenesis, the catalytic triad of the enzyme was identified as Ser-99, Asp-164, and His-191. Its optimal pH was determined to be at pH 8. Optimal activity was observed at 45°C. It also exhibited temperature, pH and salt tolerance. Residual relative activity after incubating at 50–60°C for 360 min was above 80% of its initial activity. It showed tolerance over a broad range of pH (5–12) and retained most of its initial activity. Furthermore, incubating ML-005 in 1 – 5M NaCl solution had negligible effect on its activity. DTT, EDTA, and ß-mercaptoethanol had no significant effect on ML-005’s activity. However, addition of PMSF led to almost complete inactivation consistent with ML-005 being a serine hydrolase. ML-005 remains stable in the presence of a range of metal ions, but addition of Cu2+ significantly reduces its relative activity. Organic solvents have an inhibitory effect on ML-005, but it retained 21% of activity in 10% methanol. SDS had the most pronounced inhibitory effect on ML-005 among all detergents tested and completely inactivated it. Furthermore, the Vmax of ML-005 was determined to be 59.8 μM/min along with a Km of 137.9 μM. The kcat of ML-005 is 26 s-1 and kcat/Km is 1.88 × 105 M-1 s-1.
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Affiliation(s)
- Premankur Sukul
- Department of Microbial Biochemistry, Institute of Biochemistry and Pathobiochemistry, Ruhr University Bochum, Bochum, Germany
| | - Natalie Lupilov
- Department of Microbial Biochemistry, Institute of Biochemistry and Pathobiochemistry, Ruhr University Bochum, Bochum, Germany
| | - Lars I Leichert
- Department of Microbial Biochemistry, Institute of Biochemistry and Pathobiochemistry, Ruhr University Bochum, Bochum, Germany
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Homma R, Yamashita H, Funaki J, Ueda R, Sakurai T, Ishimaru Y, Abe K, Asakura T. Identification of bitterness-masking compounds from cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4492-4499. [PMID: 22502602 PMCID: PMC3399598 DOI: 10.1021/jf300563n] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 04/07/2012] [Accepted: 04/13/2012] [Indexed: 05/31/2023]
Abstract
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.
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Affiliation(s)
- Ryousuke Homma
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Haruyuki Yamashita
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Junko Funaki
- International College
of Arts and Sciences, Fukuoka Women’s
University, 1-1-1 Kasumigaoka, Higashi-ku, Fukuoka 813-8529,
Japan
| | - Reiko Ueda
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takanobu Sakurai
- General Research Institute of Food Science and Technology, Nissin Foods Holdings Company, Ltd., 7-4-1 Nojihigashi, Kusatsu-shi, Shiga 525-0058, Japan
| | - Yoshiro Ishimaru
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Keiko Abe
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomiko Asakura
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Hernández I, Barrón LJR, Virto M, Pérez-Elortondo FJ, Flanagan C, Rozas U, Nájera AI, Albisu M, Vicente MS, de Renobales M. Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.02.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Signorelli F, Contarini G, Annicchiarico G, Napolitano F, Orrù L, Catillo G, Haenlein GF, Moioli B. Breed differences in sheep milk fatty acid profiles: Opportunities for sustainable use of animal genetic resources. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2008.04.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Barron LJR, Redondo Y, Aramburu M, Gil P, Pérez-Elortondo FJ, Albisu M, Nájera AI, de Renobales M, Fernández-García E. Volatile composition and sensory properties of industrially produced Idiazabal cheese. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.04.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Salameh M, Wiegel J. Lipases from extremophiles and potential for industrial applications. ADVANCES IN APPLIED MICROBIOLOGY 2007; 61:253-83. [PMID: 17448792 DOI: 10.1016/s0065-2164(06)61007-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Moh'd Salameh
- Microbiology Department, University of Georgia, Athens, GA 30602, USA
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Etayo I, Pérez Elortondo FJ, Gil PF, Albisu M, Virto M, Conde S, Rodriguez Barron LJ, Nájera AI, Gómez-Hidalgo ME, Delgado C, Guerra A, De Renobales M. Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2006021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Morales P, Calzada J, Fernández-García E, Núñez M. Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.07.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese. Enzyme Microb Technol 2005. [DOI: 10.1016/j.enzmictec.2004.12.032] [Citation(s) in RCA: 25] [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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