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Nazish HA, Gulzar N, Muhammad N, Rafiq S, Sameen A, Ajmal M, Murtaza S, Saleem IM. Efficacy of
Withania coagulans
fruit extract as a coagulant for Mozzarella Cheese at different coagulation temperatures from curd formation to Pizza top. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Hafiz Adeel Nazish
- Department of Dairy Technology University of Veterinary and Animal Sciences 55300 Lahore Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology University of Veterinary and Animal Sciences 55300 Lahore Pakistan
| | - Nadeem Muhammad
- Department of Dairy Technology University of Veterinary and Animal Sciences 55300 Lahore Pakistan
| | - Saima Rafiq
- Department of Food Science and Technology University of Poonch Rawalakot, 12350 Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad‐38040 Pakistan
| | - Muhammad Ajmal
- Department of Dairy Technology University of Veterinary and Animal Sciences 55300 Lahore Pakistan
| | - Shamas Murtaza
- Department of Food Science and Technology, MNSUA Multan Pakistan
| | - Iqra Muqaddas Saleem
- National Institute of Food Science and Technology University of Agriculture Faisalabad‐38040 Pakistan
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HERRERA MELANIEDGÓMEZ, LUACES PAULAALAYÓN, LIGGIERI CONSTANZA, BRUNO MARIELA, AVANZA MARÍAVICTORIA. Proteolytic characterization of a novel enzymatic extract from Bromelia serra leaves. AN ACAD BRAS CIENC 2022; 94:e20201871. [DOI: 10.1590/0001-3765202220201871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 03/31/2021] [Indexed: 12/23/2022] Open
Affiliation(s)
- MELANIE D. GÓMEZ HERRERA
- Instituto de Química Básica y Aplicada del Nordeste Argentino- IQUIBA NEA (UNNE-CONICET), Argentina; Universidad Nacional del Nordeste, Argentina
| | | | | | - MARIELA BRUNO
- Centro de Investigación de Proteínas Vegetales (CIProVe), Argentina
| | - MARÍA VICTORIA AVANZA
- Instituto de Química Básica y Aplicada del Nordeste Argentino- IQUIBA NEA (UNNE-CONICET), Argentina
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Khan MI, Maqsood M, Saeed RA, Alam A, Sahar A, Kieliszek M, Miecznikowski A, Muzammil HS, Aadil RM. Phytochemistry, Food Application, and Therapeutic Potential of the Medicinal Plant ( Withania coagulans): A Review. Molecules 2021; 26:6881. [PMID: 34833974 PMCID: PMC8622323 DOI: 10.3390/molecules26226881] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 11/12/2021] [Accepted: 11/14/2021] [Indexed: 12/02/2022] Open
Abstract
Herbal plants have been utilized to treat and cure various health-related problems since ancient times. The use of Ayurvedic medicine is very significant because of its least reported side effects and host of advantages. Withania coagulans (Family; Solanaceae), a valuable medicinal plant, has been used to cure abnormal cell growth, wasting disorders, neural as well as physical problems, diabetes mellitus, insomnia, acute and chronic hepatic ailments. This review provides critical insight regarding the phytochemistry, biological activities, and pharmacognostic properties of W. coagulans. It has been known to possess diuretic, anti-inflammatory, anti-bacterial, anti-fungal, cardio-protective, hepato-protective, hypoglycemic, anti-oxidative, and anti-mutagenic properties owing to the existence of withanolides, an active compound present in it. Apart from withanolides, W. coagulans also contains many phytochemicals such as flavonoids, tannins, and β-sterols. Several studies indicate that various parts of W. coagulans and their active constituents have numerous pharmacological and therapeutic properties and thus can be considered as a new drug therapy against multiple diseases.
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Affiliation(s)
- Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
| | - Maria Maqsood
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
| | - Raakia Anam Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
| | - Amna Alam
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
| | - Antoni Miecznikowski
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland;
| | - Hafiz Shehzad Muzammil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (M.M.); (R.A.S.); (A.A.); (A.S.); (H.S.M.)
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Mbye M, Mohamed H, Raziq A, Kamal-Eldin A. The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses. Sci Rep 2021; 11:13573. [PMID: 34193923 PMCID: PMC8245653 DOI: 10.1038/s41598-021-92797-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 05/12/2021] [Indexed: 11/10/2022] Open
Abstract
Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese's yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates
| | - Huda Mohamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates
| | - Abdul Raziq
- Al-Ain Farms for Livestock Production, Al Ain Dubai Road, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates.
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates.
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Ahmadi S, Salehi M, Ausi S. Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Gupta R, Sonawane T, Pai S. An overview on pharmaceutical properties and biotechnological advancement of Withania coagulans. ADVANCES IN TRADITIONAL MEDICINE 2021. [DOI: 10.1007/s13596-021-00558-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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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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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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Sepehrimanesh M, Kazemipour N, Saeb M, Nazifi S, Davis DL. Proteomic analysis of continuous 900-MHz radiofrequency electromagnetic field exposure in testicular tissue: a rat model of human cell phone exposure. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:13666-13673. [PMID: 28397118 DOI: 10.1007/s11356-017-8882-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Accepted: 03/20/2017] [Indexed: 06/07/2023]
Abstract
Although cell phones have been used worldwide, some adverse and toxic effects were reported for this communication technology apparatus. To analyze in vivo effects of exposure to radiofrequency-electromagnetic field (RF-EMF) on protein expression in rat testicular proteome, 20 Sprague-Dawley rats were exposed to 900 MHz RF-EMF for 0, 1, 2, or 4 h/day for 30 consecutive days. Protein content of rat testes was separated by high-resolution two-dimensional electrophoresis using immobilized pH gradient (pI 4-7, 7 cm) and 12% acrylamide and identified by MALDI-TOF/TOF-MS. Two protein spots were found differentially overexpressed (P < 0.05) in intensity and volume with induction factors 1.7 times greater after RF-EMF exposure. After 4 h of daily exposure for 30 consecutive days, ATP synthase beta subunit (ASBS) and hypoxia up-regulated protein 1 precursor (HYOU1) were found to be significantly up-regulated. These proteins affect signaling pathways in rat testes and spermatogenesis and play a critical role in protein folding and secretion in the endoplasmic reticulum. Our results indicate that exposure to RF-EMF produces increases in testicular proteins in adults that are related to carcinogenic risk and reproductive damage. In light of the widespread practice of men carrying phones in their pockets near their gonads, where exposures can exceed as-tested guidelines, further study of these effects should be a high priority.
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Affiliation(s)
- Masood Sepehrimanesh
- Gastroenterohepatology Research Center, Shiraz University of Medical Sciences, Po. Box: 17935-1311, Shiraz, Iran.
- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
| | - Nasrin Kazemipour
- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Mehdi Saeb
- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Saeed Nazifi
- Department of Clinical Pathology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Ben Amira A, Besbes S, Attia H, Blecker C. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1289959] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
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