1
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Herman RA, Ayepa E, Zhang WX, Li ZN, Zhu X, Ackah M, Yuan SS, You S, Wang J. Molecular modification and biotechnological applications of microbial aspartic proteases. Crit Rev Biotechnol 2024; 44:388-413. [PMID: 36842994 DOI: 10.1080/07388551.2023.2171850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 12/13/2022] [Accepted: 01/07/2023] [Indexed: 02/28/2023]
Abstract
The growing preference for incorporating microbial aspartic proteases in industries is due to their high catalytic function and high degree of substrate selectivity. These properties, however, are attributable to molecular alterations in their structure and a variety of other characteristics. Molecular tools, functional genomics, and genome editing technologies coupled with other biotechnological approaches have aided in improving the potential of industrially important microbial proteases by addressing some of their major limitations, such as: low catalytic efficiency, low conversion rates, low thermostability, and less enzyme yield. However, the native folding within their full domain is dependent on a surrounding structure which challenges their functionality in substrate conversion, mainly due to their mutual interactions in the context of complex systems. Hence, manipulating their structure and controlling their expression systems could potentially produce enzymes with high selectivity and catalytic functions. The proteins produced by microbial aspartic proteases are industrially capable and far-reaching in regulating certain harmful distinctive industrial processes and the benefits of being eco-friendly. This review provides: an update on current trends and gaps in microbial protease biotechnology, exploring the relevant recombinant strategies and molecular technologies widely used in expression platforms for engineering microbial aspartic proteases, as well as their potential industrial and biotechnological applications.
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Affiliation(s)
- Richard Ansah Herman
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, P. R. China
| | - Ellen Ayepa
- Oil Palm Research Institute, Council for Scientific and Industrial Research, Kusi, Ghana
| | - Wen-Xin Zhang
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Zong-Nan Li
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Xuan Zhu
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Michael Ackah
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Shuang-Shuang Yuan
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Shuai You
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, P.R. China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, P.R. China
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2
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Casavecchia S, Giannelli F, Giovannotti M, Trucchi E, Carducci F, Quattrini G, Lucchetti L, Barucca M, Canapa A, Biscotti MA, Aquilanti L, Pesaresi S. Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.-A New Source of Vegetable Rennet. PLANTS (BASEL, SWITZERLAND) 2024; 13:654. [PMID: 38475500 DOI: 10.3390/plants13050654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024]
Abstract
Onopordum tauricum Willd., a species distributed in Eastern Europe, has been the subject of various research endeavors aimed at assessing its suitability for extracting vegetable rennet for use in the production of local cheeses as a substitute for animal-derived rennet. In Italy, the species has an extremely fragmented and localized distribution in six locations scattered across the central-northern Apennines and some areas of southern Italy. In this study, both the morphology and genetic diversity of the six known Italian populations were investigated to detect putative ecotypes. To this end, 33 morphological traits were considered for morphometric measurements, while genetic analysis was conducted on the entire genome using the ddRAD-Seq method. Both analyses revealed significant differences among the Apennine populations (SOL, COL, and VIS) and those from southern Italy (ROT, PES, and LEC). Specifically, the southern Italian populations appear to deviate significantly in some characteristics from the typical form of the species. Therefore, its attribution to O. tauricum is currently uncertain, and further genetic and morphological analyses are underway to ascertain its systematic placement within the genus Onopordum.
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Affiliation(s)
- Simona Casavecchia
- Department of Agriculture, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesco Giannelli
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Massimo Giovannotti
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Emiliano Trucchi
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Carducci
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Giacomo Quattrini
- Department of Agriculture, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lara Lucchetti
- Department of Agriculture, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Marco Barucca
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Adriana Canapa
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maria Assunta Biscotti
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Department of Agriculture, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Simone Pesaresi
- Department of Agriculture, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
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3
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Azzouz A, Arus VA, Platon N. Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications. Int J Mol Sci 2024; 25:808. [PMID: 38255881 PMCID: PMC10815404 DOI: 10.3390/ijms25020808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
The use of clay materials in dairy technology requires a multidisciplinary approach that allows correlating clay efficiency in the targeted application to its interactions with milk components. For profitability reasons, natural clays and clay minerals can be used as low-cost and harmless food-compatible materials for improving key processes such as fermentation and coagulation. Under chemical stability conditions, clay materials can act as adsorbents, since anionic clay minerals such as hydrotalcite already showed effectiveness in the continuous removal of lactic acid via in situ anion exchange during fermentation and ex situ regeneration by ozone. Raw and modified bentonites and smectites have also been used as adsorbents in aflatoxin retention and as acidic species in milk acidification and coagulation. Aflatoxins and organophilic milk components, particularly non-charged caseins around their isoelectric points, are expected to display high affinity towards high silica regions on the clay surface. Here, clay interactions with milk components are key factors that govern adsorption and surface physicochemical processes. Knowledge about these interactions and changes in clay behavior according to the pH and chemical composition of the liquid media and, more importantly, clay chemical stability is an essential requirement for understanding process improvements in dairy technology, both upstream and downstream of milk production. The present paper provides a comprehensive review with deep analysis and synthesis of the main findings of studies in this area. This may be greatly useful for mastering milk processing efficiency and envisaging new prospects in dairy technology.
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Affiliation(s)
- Abdelkrim Azzouz
- NanoQam, Department of Chemistry, University of Quebec, Montréal, QC H3C 3P8, Canada
- Station Expérimentale des Procédés Pilotes Environnementaux (STEPPE), École de Technologie Supérieure, Montréal, QC H3C 1K3, Canada
| | - Vasilica Alisa Arus
- Catalysis and Microporous Materials Laboratory, Vasile-Alecsandri University of Bacau, 600115 Bacău, Romania; (V.A.A.); (N.P.)
| | - Nicoleta Platon
- Catalysis and Microporous Materials Laboratory, Vasile-Alecsandri University of Bacau, 600115 Bacău, Romania; (V.A.A.); (N.P.)
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4
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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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5
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Xie A, Dong Y, Liu Z, Li Z, Shao J, Li M, Yue X. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies. Foods 2023; 12:3952. [PMID: 37959070 PMCID: PMC10650231 DOI: 10.3390/foods12213952] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore 119077, Singapore;
| | - Yushi Dong
- Department of Nutritional Sciences, King’s College London, London SE19NH, UK;
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, Changzhou 213164, China;
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
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6
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Zhang Y, Hu J, Wang J, Liu C, Liu X, Sun J, Song X, Wu Y. Purification and characteristics of a novel milk-clotting metalloprotease from Bacillus velezensis DB219. J Dairy Sci 2023; 106:6688-6700. [PMID: 37558047 DOI: 10.3168/jds.2023-23450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/25/2023] [Indexed: 08/11/2023]
Abstract
Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary due to its limited production and increased cheese consumption. A novel traditional MCE substitute was produced from Bacillus velezensis DB219 in this study. The DB219 MCE exhibited a notable specific activity of 6,110 Soxhlet units/mg and 3.16-fold purification yield with 28.87% recovery through ammonium sulfate fractionation and DEAE-Sepharose Fast Flow. The purified DB219 MCE was a metalloprotease with a molecular weight of 36 kDa. The DB219 MCE was weak acid resistance and stable at pH 6.0 to 10.0 and temperature <45°C. The highest milk-clotting activity was observed in substrate at pH 5.5 added with 20 to 30 mM CaCl2. The Michaelis constant and maximal velocity for casein were 0.31 g/L and 14.22 μmol/min. The DB219 MCE preferred to hydrolyze β-casein instead of α-casein. The DB219 MCE hydrolyzed α-casein, β-casein, and κ-casein to generate significantly different peptides in comparison with calf rennet and ES6023 MCE (fungal MCE) through SDS-PAGE and reversed-phase HPLC analysis. The DB219 MCE mainly cleaved Thr124-Ile125 and Ser104-Phe105 bonds in κ-casein and had unique casein cleavage sites and peptide composition through LC-MS/MS analysis. The DB219 MCE was potential to be a new milk coagulant and enriched kinds of traditional MCE substitute.
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Affiliation(s)
- Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiayun Hu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiaxin Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Chen Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
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da Silva Santos AC, do Nascimento Barbosa R, Cavalcanti AD, de Souza-Motta CM, de Oliveira NT, Tiago PV, Moreira KA. Molecular identification of Brazilian Fusarium strains: sources of proteases with milk-clotting properties. Braz J Microbiol 2023; 54:1665-1674. [PMID: 37266822 PMCID: PMC10485214 DOI: 10.1007/s42770-023-01016-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 05/24/2023] [Indexed: 06/03/2023] Open
Abstract
Fusarium is a genus of ubiquitous fungi that comprises mycotoxigenic animal and plant pathogens. These fungi have the ability to exploit a wide range of substrates and hosts, indicating their great potential for enzyme production; however, this aspect is understudied. Therefore, the present study aimed for revaluating the identity of twenty-three Fusarium strains maintained in the University Recife Mycology (URM) culture collection, Brazil, and to evaluate their potential for proteases production and the milk-clotting activity of these proteases. According to phylogenetic analysis of translation elongation factor 1-alpha (TEF1) gene partial sequences, these strains belonged to 12 species representing four species complexes: Fusarium concolor, F. fujikuroi, F. incarnatum-equiseti, and F. oxysporum. Four of these species are putatively novel to science. Notably, novel associations of Fusarium spp. with certain hosts/substrates were documented. The proteolytic activity ranged from 1.67 U ml-1 to 22.03 U ml-1 among the evaluated fungal isolates, with specific proteolytic activity reaching 205.86 U mg-1. The values for coagulant activity and specific activity were up to 157.14 U ml-1 and 1,424.11 U mg-1, respectively. These results indicate the potential of URM Fusarium strains as a source for the production of enzymes of industrial interest. Additionally, they reinforce the importance of applying DNA-based methods for reviewing the identification of fungal strains preserved in biodiversity repositories.
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Affiliation(s)
- Ana Carla da Silva Santos
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil.
- Universidade Federal Do Agreste de Pernambuco, Av. Bom Pastor, Boa Vista, Garanhuns, Pernambuco, 55292-270, Brazil.
| | - Renan do Nascimento Barbosa
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Anthony Dias Cavalcanti
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Cristina Maria de Souza-Motta
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Neiva Tinti de Oliveira
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Patricia Vieira Tiago
- Departamento de Micologia, Universidade Federal de Pernambuco, Av. Professor Moraes Rego 1235, Cidade Universitária, Recife, Pernambuco, 50670-901, Brazil
| | - Keila Aparecida Moreira
- Universidade Federal Do Agreste de Pernambuco, Av. Bom Pastor, Boa Vista, Garanhuns, Pernambuco, 55292-270, Brazil
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Bravo Bolívar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P. Future Perspective and Technological Innovation in Cheese Making Using Artichoke ( Cynara scolymus) as Vegetable Rennet: A Review. Foods 2023; 12:3032. [PMID: 37628031 PMCID: PMC10453555 DOI: 10.3390/foods12163032] [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: 07/03/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.
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Affiliation(s)
- Michael Steven Bravo Bolívar
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Cesare Ravagli
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Paola Tedeschi
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy;
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9
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Leulmi I, Zidoune MN, Hafid K, Djeghim F, Bourekoua H, Dziki D, Różyło R. New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese. Foods 2023; 12:2467. [PMID: 37444205 DOI: 10.3390/foods12132467] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/06/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl2 concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%).
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Affiliation(s)
- Imene Leulmi
- Equipe de Transformation et d'Elaboration des Produits Agro-Alimentaires, Laboratoire de Nutrition et de Technologie Alimentaire, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria
| | - Mohammed Nasreddine Zidoune
- Equipe de Transformation et d'Elaboration des Produits Agro-Alimentaires, Laboratoire de Nutrition et de Technologie Alimentaire, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria
| | - Kahina Hafid
- Equipe Maquav, Laboratoire de Recherche Biotechnologie et Qualité des Aliments, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires, Université Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria
| | - Fairouz Djeghim
- Equipe de Transformation et d'Elaboration des Produits Agro-Alimentaires, Laboratoire de Nutrition et de Technologie Alimentaire, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria
| | - Hayat Bourekoua
- Equipe de Transformation et d'Elaboration des Produits Agro-Alimentaires, Laboratoire de Nutrition et de Technologie Alimentaire, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
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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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11
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Araghi FE, Nodushan RM, Jafarpour A, Moslehishad M. Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate. Food Sci Nutr 2023; 11:2719-2732. [PMID: 37324907 PMCID: PMC10261800 DOI: 10.1002/fsn3.3191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023] Open
Abstract
Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with Withania coagulans extract (WCE) and adding Eryngium planum extract (EPE) and Origanum majorana extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated. The results obtained for moisture factor, fat, ash, water content, L*, b*, firmness, overall form, Lactobacillus and overall acceptance of the effect of all three process variables, pH, and acidity show that only the effect of WCE and OME is significant. Also, the protein of the samples was significant only on WCE and EPE (p < .001). The results showed that an increase in the levels of independent variables resulted in an increase in the amount of moisture, ash, protein, Lactobacillus, and b* and a decrease in fat, syneresis, texture properties, coliform, and lightness. Evaluation of the overall acceptance showed that consumer acceptance increased with the increase in WCE, but it initially increased and then decreased with the increase in EPE and OME levels. Finally, the samples containing 1.5% WCE, 1% EPE, and 0.5% OME were chosen as the optimized ones.
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Affiliation(s)
| | - Rezvan Mousavi Nodushan
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Afshin Jafarpour
- Department of Food Science and Technology, Garmsar BranchIslamic Azad UniversitySemnanIran
| | - Maryam Moslehishad
- Department of Food Science and Technology, Safadasht BranchIslamic Azad UniversityTehranIran
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12
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Cai H, Bijl E, Scholten E, Sala G. Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses. Food Res Int 2023; 165:112421. [PMID: 36869466 DOI: 10.1016/j.foodres.2022.112421] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Plasmin plays an important role in casein hydrolysis during cheese ripening, which may influence the properties of the casein network and the texture of the final product. In view of this, the relation between plasmin-induced casein hydrolysis and textural changes of cheese during ripening was investigated in this study. Four batches of model cheese with different concentrations of added plasmin (0, 0.4, 0.6 and 1.0 μL/g milk) were prepared, and were stored for 12 weeks at 16 °C. During this period, plasmin activity, casein hydrolysis, textural properties and other compositional characteristics (pH, dry matter) were determined. Our results show that the addition of plasmin had significant effect on both the degree and the pattern of proteolysis. As a result, cheeses with different plasmin content showed different textural properties. With increased plasmin concentration, Young's modulus, hardness, resilience and cohesion decreased, while brittleness increased. All textural properties showed linear relations with the degree of casein hydrolysis, and logarithmic relations with the percentage of intact casein fractions. At the beginning of ripening, only slight changes in textural properties were found, although a substantial part (40-60 %) of the casein fractions was already been broken down. When ripening progressed, ongoing proteolysis significantly weakened the protein network and consequently led to noticeable textural changes. Model cheeses became softer, more brittle and less elastic. The knowledge gained from this study provide new insights in the changes of different textural parameters of model cheese. This will help to optimize the existing products and create new ones.
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Affiliation(s)
- Huifang Cai
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands; Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands
| | - Etske Bijl
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands.
| | - Elke Scholten
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
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13
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Nájera-Domínguez C, Gutiérrez-Méndez N, Carballo-Carballo DE, Peralta-Pérez MR, Sánchez-Ramírez B, Nevarez-Moorillón GV, Quintero-Ramos A, García-Triana A, Delgado E. Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4625959. [PMID: 36304441 PMCID: PMC9596257 DOI: 10.1155/2022/4625959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 09/20/2022] [Accepted: 10/06/2022] [Indexed: 11/30/2022]
Abstract
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits. These proteases had a molecular weight of ~60 kDa, and results suggest cucumisin-like serine proteases, though further studies are needed to confirm this observation. Unlike chymosins, trompillo proteases had high proteolytic activity (PA = 50.23 UTyr mg protein-1) and low milk-clotting activity (MCA = 3658.86 SU mL-1). Consequently, the ratio of MCA/PA was lower in trompillo proteases (6.83) than in chymosins (187 to 223). Our result also showed that milk gels formed with trompillo proteases were softer (7.03 mPa s) and had a higher release of whey (31.08%) than the milk gels clotted with chymosin (~10 mPa s and ~4% of syneresis). However, the combination of trompillo proteases with chymosin sped up the gelling process (21 min), improved the firmness of milk gels (12 mPa s), and decreased the whey release from milk curds (3.41%). Therefore, trompillo proteases could be combined with chymosin to improve the cheese yield and change certain cheese features.
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Affiliation(s)
- Carolina Nájera-Domínguez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Néstor Gutiérrez-Méndez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Diego E. Carballo-Carballo
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - María Rosario Peralta-Pérez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Blanca Sánchez-Ramírez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | | | - Armando Quintero-Ramos
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Antonio García-Triana
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Efren Delgado
- Consumer and Environmental Sciences, College of Agricultural, New Mexico State University, New Mexico, USA
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14
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Alphonse DW, Baké Marie Thérèse SO, Gwladys K, Philippe S, Karim Issiaka YA, Souaïbou F, Joseph HD, Jacques M, Rock M, Marc P, Eméric MY, Caroline D, Marie-Louise S, Antoine C, Paulin A. Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin. Heliyon 2022; 8:e10605. [PMID: 36158106 PMCID: PMC9489737 DOI: 10.1016/j.heliyon.2022.e10605] [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: 03/18/2022] [Revised: 07/01/2022] [Accepted: 09/07/2022] [Indexed: 10/30/2022] Open
Abstract
Purpose Wagashi Gassirè (WG) is a traditional cheese produced from cow milk following local processing methods in Benin. The aim of this study was to describe the milk processing methods and the preservation practices with the objective of improving WG production and sanitary quality. Methods A survey was carried out among 390 actors (84 dairy farmers, 165 producers, 53 traders, and 88 consumers) from two municipalities (Dassa and Nikki) in Benin. Results WG is highly preferred by consumers for its whiteness (63.0%), softness (24.7%), smoothness (19.2%), and firmness (13.7%). WG production is based on the coagulation of milk using Calotropis procera extracts as coagulant. Six milk processing methods, including three new WG production methods were identified, depending on how the C. procera extracts were pre-treated and used during WG production. Boiling (67%) was the most widely used as WG preservation method. The use of aluminium cooking pots (100% of WG producers), WG open-air production (66.7% of producers) and antibiotic misuse (59.3% of dairy farmers) may lead to the chemical or microbiological contamination of WG. Conclusions Six WG production and six preservation methods were identified after the survey among WG producers and traders. Future studies should assess the sanitary and physico-chemical quality of WG from the identified processing and preservation methods. The next step of research should be also focused on the development of specific standards to produce a better quality of WG.
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Affiliation(s)
- Dossou Wanignon Alphonse
- Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Seko Orou Baké Marie Thérèse
- Laboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Komagbe Gwladys
- Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Sessou Philippe
- Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Youssao Abdou Karim Issiaka
- Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Farougou Souaïbou
- Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Hounhouigan Djidjoho Joseph
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Mahillon Jacques
- Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, Catholic University of Louvain, Louvain-la-Neuve, Belgium
| | - Mongbo Rock
- Laboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Poncelet Marc
- Observing Recomposing Worlds, Faculty of Social Sciences, University of Liège, Liège, Belgium
| | - Madode Yann Eméric
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Douny Caroline
- Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Scippo Marie-Louise
- Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Clinquart Antoine
- Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Azokpota Paulin
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
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15
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Identification, structure, and caseinolytic properties of milk-clotting proteases from Moringa oleifera flowers. Food Res Int 2022; 159:111598. [DOI: 10.1016/j.foodres.2022.111598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/18/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
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16
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Morellon-Sterling R, Bolivar JM, Fernandez-Lafuente R. Switch off/switch on of a cysteinyl protease as a way to preserve the active catalytic group by modification with a reversible covalent thiol modifier: Immobilization of ficin on vinyl-sulfone activated supports. Int J Biol Macromol 2022; 220:1155-1162. [PMID: 36037909 DOI: 10.1016/j.ijbiomac.2022.08.155] [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: 05/23/2022] [Revised: 08/11/2022] [Accepted: 08/23/2022] [Indexed: 11/05/2022]
Abstract
The immobilization of ficin (a cysteinyl proteases) on vinyl sulfone agarose produced its almost full inactivation. It was observed that the incubation of the free and immobilized enzyme in β-mercaptoethanol produced a 20 % of enzyme activity recovery, suggesting that the inactivation due to the immobilization could be a consequence of the modification of the catalytic Cys. To prevent the enzyme inactivation during the immobilization, switching off of ficin via Cys reaction with dipyridyl-disulfide was implemented, giving a reversible disulfide bond that produced a fully inactive enzyme. The switch on of ficin activity was implemented by incubation in 1 M β-mercaptoethanol. Using this strategy to immobilize the enzyme on vinyl sulfone agarose beads, the expressed activity of the immobilized ficin could be boosted up to 80 %. The immobilized enzyme presented a thermal stabilization similar to that obtained using ficin-glyoxyl-agarose beads. This procedure may be extended to many enzymes containing critical Cys, to permit their immobilization or chemical modification.
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Affiliation(s)
- Roberto Morellon-Sterling
- Departamento de Biocatálisis, ICP-CSIC, Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid, Spain; Student of Departamento de Biología Molecular, Universidad Autónoma de Madrid, Darwin 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid, Spain
| | - Juan M Bolivar
- FQPIMA Group, Chemical and Materials Engineering Department, Faculty of Chemical Sciences, Complutense University of Madrid, Complutense Ave., Madrid 28040, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid, Spain; Center of Excellence in Bionanoscience Research, External Scientific Advisory Academics, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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17
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Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking. Food Res Int 2022; 158:111592. [DOI: 10.1016/j.foodres.2022.111592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/15/2022] [Accepted: 06/27/2022] [Indexed: 11/21/2022]
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18
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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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19
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Balabova DV, Rudometov AP, Belenkaya SV, Belov AN, Koval AD, Bondar AA, Bakulina AY, Rukhlova EA, Elchaninov VV, Shcherbakov DN. Biochemical and technological properties of moose (<i>Alces alces</i>) recombinant chymosin. Vavilovskii Zhurnal Genet Selektsii 2022; 26:240-249. [PMID: 35774365 PMCID: PMC9167822 DOI: 10.18699/vjgb-22-31] [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: 11/17/2021] [Revised: 02/19/2022] [Accepted: 03/03/2022] [Indexed: 11/19/2022] Open
Abstract
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making” standards is an urgent biotechnological task. Within this study, we for the first time constructed an expression vector allowing production of a recombinant analog of moose chymosin in the expression system of Escherichia coli (strain SHuffle express). We built a model of the spatial structure of moose chymosin and compared the topography of positive and negative surface charges with the correspondent structures of cow and camel chymosins. We found that the distribution of charges on the surface of moose chymosin has common features with that of cow and camel chymosins. However, the moose enzyme carries a unique positively charged patch, which is likely to affect its interaction with the substrate. Biochemical and technological properties of the moose rChn were studied. Commercial rСhns of cow and camel were used as comparison enzymes. In some technological parameters, the moose rChn proved to be superior to the reference enzymes. Сompared with the cow and camel rСhns, the moose chymosin specific activity is less dependent on the changes in CaCl2 concentration in the range of 1–5 mM and pH in the range of 6–7, which is an attractive technological property. The total proteolytic activity of the moose rСhn occupies an intermediate position between the rСhns of cow and camel. The combination of biochemical and technological properties of the moose rСhn argues for further study of this enzyme.
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Affiliation(s)
| | - A. P. Rudometov
- State Research Center of Virology and Biotechnology “Vector”
| | - S. V. Belenkaya
- Altai State University; State Research Center of Virology and Biotechnology “Vector”; Novosibirsk State University
| | - A. N. Belov
- Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute of Cheese-Making
| | - A. D. Koval
- Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute of Cheese-Making
| | - A. A. Bondar
- Institute of Chemical Biology and Fundamental Medicine of the Siberian Branch of the Russian Academy of Sciences
| | - A. Yu. Bakulina
- State Research Center of Virology and Biotechnology “Vector”; Novosibirsk State University
| | - E. A. Rukhlova
- State Research Center of Virology and Biotechnology “Vector”
| | - V. V. Elchaninov
- Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute of Cheese-Making
| | - D. N. Shcherbakov
- Altai State University; State Research Center of Virology and Biotechnology “Vector”
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20
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Mahdian Dehkordi A, Rezazadeh Bari M, Babaie G, Amiri S. Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01219-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Nicosia FD, Puglisi I, Pino A, Caggia C, Randazzo CL. Plant Milk-Clotting Enzymes for Cheesemaking. Foods 2022; 11:871. [PMID: 35327293 PMCID: PMC8949083 DOI: 10.3390/foods11060871] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [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
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23
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. ChemistryOpen 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022] Open
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 QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - María Luján Ferreira
- Departamento de QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
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25
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Wang X, Zhao Q, He L, Shi Y, Fan J, Chen Y, Huang A. Milk-clotting properties on bovine caseins of a novel cysteine peptidase from germinated Moringa oleifera seeds. J Dairy Sci 2022; 105:3770-3781. [PMID: 35181141 DOI: 10.3168/jds.2021-21415] [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: 10/12/2021] [Accepted: 01/01/2022] [Indexed: 11/19/2022]
Abstract
A cysteine peptidase was previously identified from germinated Moringa oleifera seeds, but its milk-clotting properties on bovine caseins was still unclear. In this study, this novel cysteine peptidase (MoCP) showed preferential activity on κ-casein (κ-CN), with greater hydrolytic activity compared with calf rennet, whereas weak hydrolysis of α-casein and β-casein made MoCP suitable for application in cheesemaking and may yield various functional peptides. All 3 evaluated caseins were hydrolyzed to form relatively stable peptide bands within 3 h of proteolysis with MoCP. Cleavage sites were determined by gel electrophoresis, liquid chromatography mass spectrometry/mass spectrometry, and peptide sequencing, which revealed that cleavage of κ-CN by MoCP occurred at residue Ile129-Pro130 and generated a 14,895.37-Da peptide. The flocculation reaction between MoCP and κ-CN determined by 3-dimensional microscopy with super-depth of field revealed that the initial 30 min of reaction were key for milk coagulation, which may affect curd yield. Overall, the findings presented herein suggest that the cysteine peptidase from germinated M. oleifera seeds can be considered a promising plant-derived rennet alternative for use in cheese manufacture.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Li He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yue Chen
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, Yunnan, China.
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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26
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D'Incecco P, Hogenboom JA, Rosi V, Cabassi G, Pellegrino L. Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses. Food Chem 2022; 370:131043. [PMID: 34509948 DOI: 10.1016/j.foodchem.2021.131043] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 11/18/2022]
Abstract
The increasing use of rennet substitutes entails evaluating their performances on different types of cheese. The production of hard cheese using either microbial coagulants from Rhyzomucor miehei (MC) or calf rennet (CR) from different manufacturers was investigated in parallel cheese makings at three industrial dairies. Cheeses were analysed after 9, 12, 16 and 18 months of ripening. Minor differences in cheese composition were found between treatments, principally related to fat content. Cheeses produced with one out of the three MC showed slower primary proteolysis on both αs1- and αs0-casein, compared to the corresponding CR cheeses, indicating a different activity of this coagulant. The same cheeses also had significantly different sensory profiles at 9 months of ripening. Treatments did not differ in free amino acid composition nor in rheological parameters, regardless of ripening period. The long ripening of hard cheeses thus smooths possible differences attributable to MC.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy.
| | - Johannes A Hogenboom
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy
| | - Giovanni Cabassi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, CREA-ZA Via A, Lombardo 11, Lodi 26900, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy
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27
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Yang X, Zhang Z, Zhang W, Qiao H, Wen P, Zhang Y. Proteomic analysis, purification and characterization of a new milk-clotting protease from Tenebrio molitor larvae. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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28
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Liu X, Wu Y, Guan R, Jia G, Ma Y, Zhang Y. Advances in research on calf rennet substitutes and their effects on cheese quality. Food Res Int 2021; 149:110704. [PMID: 34600696 DOI: 10.1016/j.foodres.2021.110704] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
Milk coagulation is an important step in cheese production, and milk-clotting enzymes (MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the cheese industry. The use of calf rennet substitutes is becoming necessary due to the limited availability of calf rennet and the increase in cheese consumption. The objective of this review is to summarize the latest findings on calf rennet substitutes (animal MCEs, plant-derived MCEs, recombinant MCEs and microbial MCEs) and their application in cheese production. Special emphasis has been placed on aspects of the effects of these substitutes on hydrolysis, functional peptides, cheese variety and cheese yield. The advantages and disadvantages of different calf rennet substitutes are discussed, in which microbial MCEs have the advantages of less expensive production, greater biochemical diversity, easier genetic modification, etc. In particular, some of these MCEs have suitable characteristics for cheese production and are considered to be the most potential calf rennet substitutes. Moreover, challenges and future perspectives are presented to provide inspiration for the development of excellent calf rennet substitutes.
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Affiliation(s)
- Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China; Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yuanfeng Wu
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China
| | - Guochao Jia
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Henan, Zhengzhou 450044, China
| | - YuChen Ma
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yao Zhang
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China.
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29
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Pawlos M, Znamirowska A, Szajnar K. Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels. Molecules 2021; 26:5563. [PMID: 34577033 PMCID: PMC8470688 DOI: 10.3390/molecules26185563] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine the effect of adding calcium compounds to processed goat's milk, and on the properties of acid rennet goat's milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat's milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat's milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat's milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g-1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel's hardness. The addition of 20 mg Ca 100 g-1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel's springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel's color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland; (A.Z.); (K.S.)
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30
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Abdeen ESM, Ibrahim OA, Kholif AM. Utility of Moringa oleifera waste as a coagulant in goat soft cheese production. Heliyon 2021; 7:e07536. [PMID: 34355078 PMCID: PMC8321947 DOI: 10.1016/j.heliyon.2021.e07536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/13/2020] [Accepted: 07/06/2021] [Indexed: 11/18/2022] Open
Abstract
Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period. Milk clotting enzyme was purified from moringa waste resulted during oil extraction. Purified milk clotting enzyme from moringa waste could be used as calf substitute. Moringa milk clotting enzyme could be used as a coagulant for different milk types. No bitterness appeared in goat cheese coagulated with moringa milk clotting enzyme.
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Affiliation(s)
| | - Osama A. Ibrahim
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza P.O. 12622, Egypt
- Corresponding author.
| | - Adel M.M. Kholif
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza P.O. 12622, Egypt
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31
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Wang X, He L, Zhao Q, Shi Y, Chen Y, Huang A. Structural Analysis of a Novel Aspartic-Type Endopeptidase from Moringa oleifera Seeds and Its Milk-Clotting Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7377-7387. [PMID: 34180221 DOI: 10.1021/acs.jafc.1c02591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A novel aspartic-type endopeptidase was previously obtained from Moringa oleifera seeds; however, its specific milk-clotting properties have remained unclear. Here, we used various biophysical and molecular simulation approaches for characterizing the structure and function of the aspartic-type endopeptidase. The endopeptidase was preferentially active toward κ-casein (CN) and hydrolyzed it more than calf rennet; however, its ability to hydrolyze α-CN and β-CN was weaker than that of calf rennet. The endopeptidase cleaved κ-CN at Gln135-Asp136 and generated a 15 588.18 Da peptide with 135 amino acids. We further simulated the docking complex of the endopeptidase and κ-CN and found out that they possibly combined with each other via hydrogen bonds. The flocculation reaction between the endopeptidase and κ-CN indicated that milk coagulation occurred within 60 min. Overall, our observations suggest that the aspartic-type endopeptidase can be a potential rennet alternative for cheese making.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Li He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yue Chen
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
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32
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Zhang X, Tong Y, Wang J, Lyu X, Yang R. Screening of a Bacillus subtilis strain producing both nattokinase and milk-clotting enzyme and its application in fermented milk with thrombolytic activity. J Dairy Sci 2021; 104:9437-9449. [PMID: 34218912 DOI: 10.3168/jds.2020-19756] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 01/20/2021] [Indexed: 11/19/2022]
Abstract
Bacillus subtilis is a generally recognized as safe probiotic, which is used as a starter for natto fermentation. Natto is a functional food with antithrombus function due to nattokinase. Compared with natto, fermented milk is a more popular fermented food, which is commonly fermented by Lactobacillus bulgaricus and Streptococcus. However, there is no report on B. subtilis-fermented milk. In this study, to produce a functional fermented milk with antithrombus function, a B. subtilis strain (B. subtilis JNFE0126) that produced both nattokinase and milk-clotting enzyme was isolated from traditionally fermented natto and used as the starter for the functional fermented milk. In liquid fermentation culture, the peak values of thrombolytic activity and milk-clotting activity were 3,511 U/mL at 96 h and 874.5 Soxhlet unit/mL at 60 h, respectively. The optimal pH and temperature were pH 7.0 at 40°C for nattokinase and pH 6.5 and 55°C for milk-clotting enzyme, respectively. The thrombolytic activity in the fermented milk reached 215.1 U/mL after 8 h of fermentation. Sensory evaluation showed that the acceptance of the milk fermented by B. subtilis JNFE0126 was similar to the traditional milk fermented by L. bulgaricus and S. thermophilus. More importantly, oral intake of the fermented milk by the thrombosis-model mice prevented the development of thrombosis. Our results suggest that B. subtilis JNFE0126-fermented milk has potential as a novel, functional food in the prevention of thrombosis-related cardiovascular diseases.
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Affiliation(s)
- Xuan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yanjun Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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33
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USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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Hachana Y, Aloui O, Fortina R. Use of caprifig tree extract as a substitute for calf rennet in goat’s fresh cheese production. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Zhao Q, Zhao C, Shi Y, Wei G, Yang K, Wang X, Huang A. Proteomics analysis of the bio-functions of Dregea sinensis stems provides insights regarding milk-clotting enzyme. Food Res Int 2021; 144:110340. [PMID: 34053536 DOI: 10.1016/j.foodres.2021.110340] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/18/2021] [Accepted: 03/18/2021] [Indexed: 10/21/2022]
Abstract
Dregea sinensis (D. sinensis) stems have traditionally been used as milk coagulant in Dali of Yunnan Province, China. In this study, proteomics was used to investigate the bio-functions of D. sinensis stem proteins, leading to the purification and identification of the milk-clotting enzyme. A total of 205 proteins mainly involved in the catalytic and metabolic processes were identified, of which 28 proteins exhibited hydrolase activity. Among the 28 proteins, we focused on two enzymes (M9QMC9 and B7VF65). Based on proteomics, a cysteine protease (M9QMC9) with a molecular weight of 25.8 kDa and milk-clotting activity was purified from D. sinensis stems using double ammonium sulfate precipitation and was confirmed using liquid chromatography-mass spectrometry (LC-MS/MS). The milk-clotting temperature using the purified enzyme was around 80 °C (specific activity at 314.38 U/mg), and it was found to be stable in the pH range of 6-9 in NaCl concentration of <0.8 mol/L. These findings indicated that the enzyme isolated from D. sinensis stems has potential in the dairy and food sectors, especially in the cheese-making industry.
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Affiliation(s)
- Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Cunchao Zhao
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Guangqiang Wei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Kun Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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36
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Figueiredo PR, Santos SFG, Almeida BC, Simões I, Carvalho ATP. Introduction of a Glycine Linker Connecting the Heavy and Light Chains in Synthetic Cardosin B-Derived Rennet Changes the Specificity of Subpocket S3'. J Phys Chem B 2021; 125:4368-4374. [PMID: 33905253 DOI: 10.1021/acs.jpcb.1c01826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The development of plant-based synthetic rennets is of high commercial interest, due to the current great consumer demand for animal product alternatives. A previously developed recombinant form of the aspartic protease cardosin B with a three-glycine linker showed great potential due to its good performance in milk coagulation. This enzyme was found to be more specific and less proteolytically active than the native form for milk clotting, but the underlying structural causes for these activity changes were not completely clear. Here, we have performed molecular dynamics simulations with the recombinant enzyme with and without the linker. Our results showed that the introduction of the linker changes the subpocket S3', which is located more than 4 nm away. These results showcase how small modifications in proteins can have significant effects in distant regions in the protein structure that affect their biotechnological applications.
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Affiliation(s)
- Pedro R Figueiredo
- CNC-Center for Neuroscience and Cell Biology, Institute for Interdisciplinary Research (IIIUC), University of Coimbra, 3004-504 Coimbra, Portugal
| | - Sónia F G Santos
- CNC-Center for Neuroscience and Cell Biology, Institute for Interdisciplinary Research (IIIUC), University of Coimbra, 3004-504 Coimbra, Portugal
| | - Beatriz C Almeida
- CNC-Center for Neuroscience and Cell Biology, Institute for Interdisciplinary Research (IIIUC), University of Coimbra, 3004-504 Coimbra, Portugal
| | - Isaura Simões
- CNC-Center for Neuroscience and Cell Biology, Institute for Interdisciplinary Research (IIIUC), University of Coimbra, 3004-504 Coimbra, Portugal
| | - Alexandra T P Carvalho
- CNC-Center for Neuroscience and Cell Biology, Institute for Interdisciplinary Research (IIIUC), University of Coimbra, 3004-504 Coimbra, Portugal
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37
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Meng F, Zhao H, Lu F, Bie X, Lu Z, Lu Y. Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2784-2792. [PMID: 33629854 DOI: 10.1021/acs.jafc.0c08120] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Although rennet is one of the best choices for cheese manufacturing, its production cannot meet the growing demands of the cheese industry. Thus, new milk-clotting enzymes (MCEs) with similar or better properties as/than those of calf chymosin are needed urgently. Here, three MCEs, BY-2, BY-3, and BY-4, were mined by bioinformatic analysis and then expressed in and isolated from Escherichia coli. BY-4 had the highest milk-clotting activity/proteolytic activity (238.76) with enzyme properties similar to those of calf chymosin. BY-4 cheese had a composition, appearance, consistency/texture, and overall acceptability proximate to calf chymosin cheese. The EC50 values of peptides extracted from BY-4 cheese for 2,2-diphenyl-1-picrylhydrazyl inhibition (antioxidant property), angiotensin-converting enzyme inhibition (antihypertensivity), and growth inhibition of liver cancer cells (antitumor property) were found to be 81, 49, and 238 μg/mL, respectively, which were 2.35, 2.59, and 2.12 folds higher than those of calf chymosin cheese. These results indicated the potential of BY-4 as a supplement to calf chymosin in cheese manufacturing, especially for functional and health care purposes.
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Affiliation(s)
- Fanqiang Meng
- College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
| | - Yingjian Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 21003, China
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38
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Abstract
The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
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39
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Hosseini S, Varidi M. Optimization of Microbial Rennet Encapsulation in Alginate - Chitosan Nanoparticles. Food Chem 2021; 352:129325. [PMID: 33691212 DOI: 10.1016/j.foodchem.2021.129325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 01/15/2021] [Accepted: 02/05/2021] [Indexed: 01/24/2023]
Abstract
The milk-coagulating enzyme, rennet, is widely used in cheese making. Recently stabilization of rennet, especially in accelerated cheese ripening, has received considerable interest. As we know encapsulation is one of the enzyme immobilization methods, which could increase enzyme stability. In this study, the effects of alginate, chitosan and, CaCl2 on rennet encapsulation were evaluated and optimized using RSM. Under the optimal conditions alginate, chitosan, and CaCl2 were 0.04%, 0.1%, and 0.1% respectively. At the optimum point, encapsulation efficiency, particle size, and zeta potential were evaluated to be 61.8%, 323 nm, and 25 mV, respectively. The effect of temperature and pH on the enzyme activity was evaluated, and the results showed that encapsulated enzyme had higher activity at various pH and temperature in comparison with the free enzyme. Also, the enzyme release data in all pH values were fitted to Korsmeyer-Peppas model and the n exponent indicated that the release mechanism was Fickian. The electrostatic interactions between enzyme, alginate, and chitosan were confirmed by infrared spectroscopy. No statistical difference was found between the Km and Vmax of encapsulated and free enzymes.
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Affiliation(s)
- Saeedeh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
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40
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Belenkaya SV, Bondar AA, Kurgina TA, Elchaninov VV, Bakulina AY, Rukhlova EA, Lavrik OI, Ilyichev AA, Shcherbakov DN. Characterization of the Altai Maral Chymosin Gene, Production of a Chymosin Recombinant Analog in the Prokaryotic Expression System, and Analysis of Its Several Biochemical Properties. BIOCHEMISTRY (MOSCOW) 2021; 85:781-791. [PMID: 33040722 DOI: 10.1134/s0006297920070068] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
For the first time, the chymosin gene (CYM) of a maral was characterized. Its exon/intron organization was established using comparative analysis of the nucleotide sequence. The CYM mRNA sequence encoding a maral preprochymosin was reconstructed. Nucleotide sequence of the CYM maral mRNA allowed developing an expression vector to ensure production of a recombinant enzyme. Recombinant maral prochymosin was obtained in the expression system of Escherichia coli [strain BL21 (DE3)]. Total milk-coagulation activity (MCA) of the recombinant maral chymosin was 2330 AU/ml. The recombinant maral prochymosin relative activity was 52955 AU/mg. The recombinant maral chymosin showed 100-81% MCA in the temperature range 30-50°C, thermal stability (TS) threshold was 50°C, and the enzyme was completely inactivated at 70°C. Preparations of the recombinant chymosin of a single-humped camel and recombinant bovine chymosin were used as reference samples. Michaelis-Menten constant (Km), turnover number (kcat), and catalytic efficiency (kcat/Km) of the recombinant maral chymosin, were 1.18 ± 0.1 µM, 2.68 ± 0.08 s-1 and 2.27± 0.10 µm M-1·s-1, respectively.
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Affiliation(s)
- S V Belenkaya
- State Research Center of Virology and Biotechnology "Vector", Koltsovo, Novosibirsk Region, 630559, Russia. .,Novosibirsk State University, Novosibirsk, 630090, Russia
| | - A A Bondar
- Institute of Chemical Biology and Fundamental Medicine, Siberian Branch of the Russian Academy of Sciences, Novosibirsk, 630090, Russia
| | - T A Kurgina
- Novosibirsk State University, Novosibirsk, 630090, Russia.,Institute of Chemical Biology and Fundamental Medicine, Siberian Branch of the Russian Academy of Sciences, Novosibirsk, 630090, Russia
| | - V V Elchaninov
- Federal Altai Scientific Center of Agrobiotechnologies, Siberian Research Institute of Cheese Making, Barnaul, 656910, Russia
| | - A Yu Bakulina
- State Research Center of Virology and Biotechnology "Vector", Koltsovo, Novosibirsk Region, 630559, Russia.,Novosibirsk State University, Novosibirsk, 630090, Russia
| | - E A Rukhlova
- Novosibirsk State University, Novosibirsk, 630090, Russia
| | - O I Lavrik
- Institute of Chemical Biology and Fundamental Medicine, Siberian Branch of the Russian Academy of Sciences, Novosibirsk, 630090, Russia
| | - A A Ilyichev
- State Research Center of Virology and Biotechnology "Vector", Koltsovo, Novosibirsk Region, 630559, Russia
| | - D N Shcherbakov
- State Research Center of Virology and Biotechnology "Vector", Koltsovo, Novosibirsk Region, 630559, Russia.,Altai State University, Barnaul, 656049, Russia
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41
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Pellegrino L, Hogenboom JA, Rosi V, D’Incecco P. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods 2021; 10:foods10020350. [PMID: 33562236 PMCID: PMC7915116 DOI: 10.3390/foods10020350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 01/28/2021] [Accepted: 02/04/2021] [Indexed: 01/29/2023] Open
Abstract
The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.
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42
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Wang X, He L, Zhao Q, Chen H, Shi Y, Fan J, Chen Y, Huang A. Protein function analysis of germinated Moringa oleifera seeds, and purification and characterization of their milk-clotting peptidase. Int J Biol Macromol 2021; 171:539-549. [PMID: 33434550 DOI: 10.1016/j.ijbiomac.2021.01.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/05/2021] [Accepted: 01/05/2021] [Indexed: 10/22/2022]
Abstract
The present study aimed to investigate the biological functions of germinated M. oleifera seed proteins and to identify the identity of milk-clotting proteases. A total of 963 proteins were identified, and those with molecular weights between 10 and 30 kDa were most abundant. The identified proteins were mainly involved in energy-associated catalytic activity and metabolic processes, and carbohydrate and protein metabolisms. The numbers of proteins associated with the hydrolytic and catalytic activities were higher than the matured dry M. oleifera seeds reported previously. Of the identified proteins, proteases were mainly involved in the milk-clotting activity. Especially, a cysteine peptidase with a molecular mass of 17.727 kDa exhibiting hydrolase and peptidase activities was purified and identified. The identified cysteine peptidase was hydrophilic, and its secondary structure consisted of 27.60% alpha helix, 9.20% beta fold, and 63.20% irregular curl; its tertiary structure was also constructed using M. oleifera seed 2S protein as the protein template. The optimal pH and temperature of the purified protease were pH 4.0 and 60 °C, respectively. The protease had high acidic stability and good thermostability, thus could potentially be applied in the dairy industry.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Li He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Haoran Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yue Chen
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China.
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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43
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Beltrán‐Espinoza JA, Domínguez‐Lujan B, Gutiérrez‐Méndez N, Chávez‐Garay DR, Nájera‐Domínguez C, Leal‐Ramos MY. The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12760] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Aldalur A, Bustamante MÁ, Salmerón J, Barron LJR. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach. J Dairy Sci 2020; 104:253-269. [PMID: 33131812 DOI: 10.3168/jds.2020-18926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
Abstract
Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate- and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.
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Affiliation(s)
- Ane Aldalur
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - María Ángeles Bustamante
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Jesús Salmerón
- Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
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45
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Ficin: A protease extract with relevance in biotechnology and biocatalysis. Int J Biol Macromol 2020; 162:394-404. [DOI: 10.1016/j.ijbiomac.2020.06.144] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/20/2022]
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46
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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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47
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Putranto WS, Suhartono MT, Kusumaningrum HD, Giriwono PE, Mustopa AZ. A novel rennin like protease from Lactobacillus plantarum 1.13 isolated from Indonesian fermented meat (Bakasam). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Kumar A, Sasmal S. Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105866] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Abebe B, Emire S. Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant. Food Sci Nutr 2020; 8:4831-4842. [PMID: 32994945 PMCID: PMC7500763 DOI: 10.1002/fsn3.1765] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 11/26/2022] Open
Abstract
The present work was aimed to develop fresh cheese using the crude extract from calotropis procera leaves and thereby performed evaluating milk-clotting activity and acute toxicity of crude extract. The extraction of coagulant was performed at 30, 45, and 60℃ using 2, 6, and 10 g of dried calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
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Affiliation(s)
- Bethelhem Abebe
- Addis Ababa Institute of TechnologySchool of Chemical and Bio‐EngineeringFood Process Engineering ProgramAddis Ababa UniversityAddis AbabaEthiopia
| | - Shimelis Emire
- Addis Ababa Institute of TechnologySchool of Chemical and Bio‐EngineeringFood Process Engineering ProgramAddis Ababa UniversityAddis AbabaEthiopia
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50
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Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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