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Giangrieco I, Ciardiello MA, Tamburrini M, Tuppo L, Rafaiani C, Mari A, Alessandri C. Comparative Analysis of the Immune Response and the Clinical Allergic Reaction to Papain-like Cysteine Proteases from Fig, Kiwifruit, Papaya, Pineapple and Mites in an Italian Population. Foods 2023; 12:2852. [PMID: 37569122 PMCID: PMC10417190 DOI: 10.3390/foods12152852] [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: 06/20/2023] [Revised: 07/09/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Several plant papain-like cysteine proteases are exploited by the food, cosmetic, pharmaceutical and textile industries. However, some of these enzymes can cause allergic reactions. In this context, we investigated the frequency of sensitization and allergic reactions to some fruit and/or latex cysteine proteases, which are used as additives by the food industry to improve and modify the quality of their products. The FABER test was used to analyse the patients' sensitization towards five plants and, for comparison, two homologous mite cysteine proteases. In an Italian population of 341 allergic patients, 133 (39%) had IgE specific for at least one of the seven cysteine proteases under investigation. Most of the patients were IgE positive for Der p 1 and/or Der f 1 (96.38%) reported a clinical history suggestive of respiratory allergy to mites, whereas none of the subjects sensitized to the homologs from papaya, pineapple and fig reported allergy symptoms following ingestion of these foods. Only one patient referred symptoms from ingesting kiwifruit. Therefore, the obtained results showed that sensitization to the fruit enzymes was only rarely concomitant with allergic reactions. These observations, together with the literature reports, suggest that the allergy to plant papain-like cysteine proteases might mainly be an occupational disease.
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Affiliation(s)
- Ivana Giangrieco
- Institute of Biosciences and BioResources (IBBR), National Research Council of Italy (CNR), 80131 Naples, Italy; (I.G.); (M.T.); (L.T.)
| | - Maria Antonietta Ciardiello
- Institute of Biosciences and BioResources (IBBR), National Research Council of Italy (CNR), 80131 Naples, Italy; (I.G.); (M.T.); (L.T.)
| | - Maurizio Tamburrini
- Institute of Biosciences and BioResources (IBBR), National Research Council of Italy (CNR), 80131 Naples, Italy; (I.G.); (M.T.); (L.T.)
| | - Lisa Tuppo
- Institute of Biosciences and BioResources (IBBR), National Research Council of Italy (CNR), 80131 Naples, Italy; (I.G.); (M.T.); (L.T.)
| | - Chiara Rafaiani
- Associated Centers for Molecular Allergology (CAAM), 00100 Rome, Italy; (C.R.); (A.M.); (C.A.)
| | - Adriano Mari
- Associated Centers for Molecular Allergology (CAAM), 00100 Rome, Italy; (C.R.); (A.M.); (C.A.)
- Allergy Data Laboratories (ADL), 04100 Latina, Italy
| | - Claudia Alessandri
- Associated Centers for Molecular Allergology (CAAM), 00100 Rome, Italy; (C.R.); (A.M.); (C.A.)
- Allergy Data Laboratories (ADL), 04100 Latina, Italy
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2
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Zeng Y, Chen E, Zhang X, Li D, Wang Q, Sun Y. Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy-A Review. Foods 2022; 11:3326. [PMID: 36359938 PMCID: PMC9654170 DOI: 10.3390/foods11213326] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 09/12/2023] Open
Abstract
In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.
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Affiliation(s)
- Yan Zeng
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Enhui Chen
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Xuewen Zhang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Demao Li
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Qinhong Wang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Yuanxia Sun
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
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3
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Ku SK, Kim J, Kim SM, Yong HI, Kim BK, Choi YS. Combined Effects of Pressure cooking and Enzyme Treatment to Enhance
The Digestibility and Physicochemical Properties of Spreadable Liver Sausage. Food Sci Anim Resour 2022; 42:441-454. [PMID: 35611079 PMCID: PMC9108956 DOI: 10.5851/kosfa.2022.e14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/24/2022] [Accepted: 03/30/2022] [Indexed: 11/06/2022] Open
Abstract
This study aimed to determine the effect of enzyme, guar gum, and pressure
processing on the digestibility and physicochemical properties of age-friendly
liver sausages. Liver sausages were manufactured by adding proteolytic enzyme
(Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following
treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2,
proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme
and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking.
The pH was high in the enzyme- and pressure-processed groups. The
pressure-processed groups had lower apparent viscosity than other cooking
groups, and it decreased during enzyme treatment. Hardness was lower in the
enzyme- and pressure-processed groups than in the control, and the T4 was the
lowest. Digestibility was the highest in T4 at 82.58%, and there was no
significant difference with that in T5. The general cooking group with enzyme
and guar gum also showed higher digestibility than the control (77.50%).
As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis,
the enzyme- and pressure-treated groups (T4, T5) were degraded more into
low-molecular-weight peptides (≤37 kDa) than the control and other
treatments. Viscoelasticity showed similar trends for viscous and elastic
moduli. Similarly, combined pressure processing and enzymatic treatment
decreased viscoelasticity, while guar gum increased elasticity but decreased
viscosity. Therefore, the tenderized physical properties and improved
digestibility by enzyme and pressurization treatment could be used to produce
age-friendly spreadable liver sausages.
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Affiliation(s)
- Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Jake Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Se-Myung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Bum-Keun
Kim, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9335, Fax: +82-63-219-9076, E-mail:
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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4
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Mehrabani A, Jebelli Javan A, Hesarinejad MA, Mahdavi A, Parsaeimehr M. The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Kim H, Chin KB. Effects of different drying methods on antioxidant activities of
Cudrania Tricuspidata
fruit powder and its effects on the product quality of marinated chicken breast. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Haeun Kim
- Department of Animal Science and Research Institute for Functional Halal Animal Products Chonnam National University Gwangju Korea
| | - Koo Bok Chin
- Department of Animal Science and Research Institute for Functional Halal Animal Products Chonnam National University Gwangju Korea
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6
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Rostamani M, Baghaei H, Bolandi M. Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations. Food Sci Nutr 2021; 9:5006-5015. [PMID: 34532012 PMCID: PMC8441426 DOI: 10.1002/fsn3.2454] [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: 06/07/2021] [Revised: 06/18/2021] [Accepted: 06/21/2021] [Indexed: 11/12/2022] Open
Abstract
This study investigates the influence of 24-hr marination (with different plant extracts and vinegar) at refrigerated conditions on commonly evaluated physicochemical and textural attributes, including pH, water-holding capacity (WHC), collagen solubility, moisture, drip loss, and shear force values of beef meat. The results reflected the appropriate correlation between each pair and indicated the efficiency of the household marination procedure to acquire more palatability and tender beef meat. Therefore, to predict beef meat tenderness by applying the Warner-Bratzler shear force (WBSF), a strong positive correlation with the drip loss (p < .01) and a notable negative correlation with the moisture content (p < .01) emphasized the importance of moisture improvement and shear force reduction in affecting tenderness of baked beef meat. The regression equations and R-squared values were revealed the favorable correlation between collagen solubility and WHC (y = 0.1035x-0.8431, R 2 = .98) as well as moisture and WBSF (y = -0.3297x + 102.58, R 2 = .99) in marinated beef meat. Electrophoresis patterns of isolated myofibrillar proteins disclosed remarkable degradation of myosin heavy chain (MHC), desmin, actin, and tropomyosin during the first day of aging. The noticeable ultrastructural destruction and connective tissue solubilization were observed by microscopy images. These outcomes were a good tenderness predictor be utilized in retailing and industrial scale.
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Affiliation(s)
- Mohammadreza Rostamani
- Department of Food Science and TechnologyDamghan BranchIslamic Azad UniversityDamghanIran
| | - Homa Baghaei
- Department of Food Science and TechnologyDamghan BranchIslamic Azad UniversityDamghanIran
| | - Marzieh Bolandi
- Department of Food Science and TechnologyDamghan BranchIslamic Azad UniversityDamghanIran
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7
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Madhusankha G, Thilakarathna R. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2020.102967] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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8
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Mazaheri Kalahrodi M, Baghaei H, Emadzadeh B, Bolandi M. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak. Journal of Food Science and Technology 2020; 58:3143-3153. [PMID: 34294976 DOI: 10.1007/s13197-020-04817-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
The adverse effects of chemical compounds have limited their usage despite their relative success in improving meat tenderness. Thus, natural tenderizers have attracted attention. The present study aimed to evaluate the tenderization effects of asparagus (Asparagus officinalis L.) juice and balsamic vinegar on beefsteak; marination at 4 °C for 48 h significantly increased the water-holding capacity, total protein solubility, myofibrillar fragmentation index and hydroxyproline content but significantly decreased the pH value, Warner-Bratzler shear force, and energy to the peak rates (P < 0.05). Scanning electron microscopy images and electrophoresis findings revealed extensive degradation of connective tissues and changes in protein band patterns, respectively. The tenderness of the beefsteak samples was optimum by applying 25% asparagus juice, and 25% asparagus juice + 10% balsamic vinegar. Therefore, marinade solutions containing asparagus juice and balsamic vinegar can be considered as natural tenderizing agents in formulation of seasonings and sauces to promote tenderness in tough beefsteak and possibly improve other quality-related properties.
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Affiliation(s)
| | - Homa Baghaei
- Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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9
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Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
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Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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10
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Lee SH, Choe J, Kim JC, Kim HY. Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System. Food Sci Anim Resour 2020; 40:377-387. [PMID: 32426717 PMCID: PMC7207091 DOI: 10.5851/kosfa.2020.e18] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 02/17/2020] [Accepted: 02/20/2020] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to compare the effect of seawater to that of
conventional salt (NaCl) on the technological properties of chicken emulsion
sausages in a model system. Chicken sausages were prepared with seawater at
three levels (10%, 15%, and 20%) in iced water (10%,
5%, and 0%, respectively) or with iced water (20%) and salt
(1.2%). There was no difference in pH values and fat loss from emulsion
stability between the two treatments. In general, with an increase in the amount
of seawater, the water holding capacity (cooking yield and water loss), protein
solubility (total and myofibrillar protein), and viscosity were increased. The
addition of 20% seawater induced greater (p<0.05) water holding
capacity, protein solubility, and viscosity compared to the control sample
treated with salt, which was accompanied by an increase in the level of myosin
heavy chain protein of samples with 10% and 20% seawater.
Furthermore, addition of at least 15% seawater increased all of the main
textural properties except for cohesiveness along with the moisture of sausage,
whereas the fat and protein contents were decreased. Based on these results, the
addition of ≥15% seawater to chicken breast sausage can induce
equivalent or enhanced technological properties to those induced with salt,
including water holding capacity, protein solubility, viscosity, and textural
properties.
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Affiliation(s)
- Sol Hee Lee
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
| | - Juhui Choe
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
| | - Jong-Chan Kim
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Hack Youn Kim
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
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11
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Fujii T, Matsuyama Y, Hirano K, Mimura A, Hara K, Mori H, Imura T. Characterization and Application of a Novel Elastase from Streptomyces sp. P-3. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Taiki Fujii
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Yusuke Matsuyama
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Keita Hirano
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Akinori Mimura
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Keishi Hara
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Hideo Mori
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
| | - Toshiaki Imura
- Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited
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12
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Miyazaki-Katamura S, Yoneta-Wada M, Kozuka M, Sakaue T, Yamane T, Suzuki J, Arakawa Y, Ohkubo I. Purification and Biochemical Characterization of Cysteine Protease from Baby Kiwi (Actinidia arguta). Open Biochem J 2019. [DOI: 10.2174/1874091x01913010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background:It has recently been reported that the fruit, stems and leaves ofActinidia argutahave various potential health effects including an antioxidant effect, anticancer effect, anti-allergic effect and α-glucosidase inhibitory effect. However, little is known about the biochemical properties of cysteine protease in the fruit juice ofA. arguta.Methods:Ion exchange chromatography to purify the cysteine protease from the fruit juice ofA. arguta, and some synthetic substrates to determinate the enzyme activity were used.Results:Cysteine protease was purified to homogeneity fromA. argutafruit juice by ion exchange chromatography. The molecular weight of the purified enzyme was calculated to be approximately 25,500 by SDS-PAGE in the presence of β-ME. The enzyme rapidly hydrolyzed the substrate Z-Leu-Arg-MCA and moderately hydrolyzed other substrates including Boc-Val-Leu-Lys-MCA, Z-Val-Val-Arg-MCA and Z-Phe-Arg-MCA. Kinetic parameters for these four substrates were determined. TheKm,Vmax,KcatandKcat/Kmvalues for Z-Leu-Arg-MCA, the most preferentially cleaved by the enzyme, were 100 μM, 63.8 μmoles/mg/min, 27.26 sec-1and 0.2726 sec-1μM-1, respectively. Furthermore, the activity of the enzyme was strongly inhibited by inhibitors including antipain, leupeptin, E-64, E-64c, kinin-free-LMW kininogen and cystatin C. Those biochemical data indicated that the enzyme was a cysteine protease. The amino acid sequence of the first 21 residues of cysteine protease purified fromActinidia argutawas Val1-Leu-Pro-Asp-Tyr5-Val-Asp-Trp-Arg-Ser10-Ala-Gly-Ala-Val-Val15-Asp-Ile-Lys-Ser-Qln20-Gly. This sequence showed high homology to the sequences of actinidin fromAcinidia deliciosa(95.0%) and actinidin fromActinidia eriantha(90%). These three cysteine proteases were thought to be common allied species.Conclusion:The biochemical properties of the enzyme purified fromA. argutafruit juice were determined. These basic data are expected to contribute to the maintenance and improvement of human health as well as to the promotion of protein digestion and absorption through its proteolytic functions.
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Lees A, Konarska M, Tarr G, Polkinghorne R, McGilchrist P. Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin ( M. longissimus lumborum) and Outside Flat ( M. biceps femoris) from Beef Carcasses. Foods 2019; 8:foods8080332. [PMID: 31398939 PMCID: PMC6723363 DOI: 10.3390/foods8080332] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/03/2019] [Accepted: 08/05/2019] [Indexed: 11/16/2022] Open
Abstract
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.
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Affiliation(s)
- Angela Lees
- School of Environmental and Rural Science, University of New England, Armidale 2350, Australia
| | - Małgorzata Konarska
- Division of Engineering in Nutrition, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | - Garth Tarr
- School of Mathematics and Statistics, The University of Sydney, Sydney 2006, Australia
| | | | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale 2350, Australia.
- School of Veterinary & Life Sciences, Murdoch University, Perth 6150, Australia.
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14
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Barekat S, Soltanizadeh N. Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:224-232. [PMID: 30728564 PMCID: PMC6342815 DOI: 10.1007/s13197-018-3479-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2018] [Accepted: 10/29/2018] [Indexed: 11/26/2022]
Abstract
The present study aims to develop a novel process for improving the functional properties of beef. For this purpose, the effect of high-intensity ultrasound, alone and in combination with papain was investigated on pH, water-holding capacity (WHC), emulsion capacity and stability, cooking loss, and gelling property of Longissimus lumborum muscle. Meat samples were subjected to sonication (20 kHz, 100 and 300 W) for 10, 20 and 30 min in the presence and absence of papain solution. Results indicated that the application of ultrasound individually or in combination with papain significantly influenced on the functional properties of beef. For all tested samples compared with the untreated meat, there was a significant increase in the WHC, emulsion capacity and stability and a significant decrease in cooking loss. Generally, our findings suggest that the combination of ultrasound and papain was more beneficial for improving functional properties of meat compared with the individual treatment.
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Affiliation(s)
- Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
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15
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Zhang S, Zhang L, Wang S, Zhou Y. Comparison of Plant-origin Proteases and Ginger Extract on Quality Properties of Beef Rump Steaks. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susu Zhang
- College of Food Science and Engineering, Jilin University
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University
| | - Shujie Wang
- College of Biological Agriculture and Engineering, Jilin University
| | - Yajun Zhou
- College of Food Science and Engineering, Jilin University
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16
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Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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18
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Yuk GM, Hwang SH, Lee JH. Enhanced stability of crude protease from kiwifruit (Actinidia deliciosa) by adding hydrocolloid for organic processed food uses. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2017.1331451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Gyeong-mi Yuk
- Department of Food Science and Biotechnology, CHA University, Seongnam, Gyeonggi-do, Republic of Korea
| | - Se-hee Hwang
- College of Pharmacy, Chungang University, Dongjak-gu, Seoul, Republic of Korea
| | - Jin-hee Lee
- Department of Food Science and Biotechnology, CHA University, Seongnam, Gyeonggi-do, Republic of Korea
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19
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Barbosa-Martín E, Chel-Guerrero L, González-Mondragón E, Betancur-Ancona D. Chemical and technological properties of avocado ( Persea americana Mill.) seed fibrous residues. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef. Meat Sci 2014; 96:1494-500. [DOI: 10.1016/j.meatsci.2013.12.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Revised: 12/10/2013] [Accepted: 12/15/2013] [Indexed: 11/20/2022]
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21
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Chalabi M, Khademi F, Yarani R, Mostafaie A. Proteolytic Activities of Kiwifruit Actinidin (Actinidia deliciosa cv. Hayward) on Different Fibrous and Globular Proteins: A Comparative Study of Actinidin with Papain. Appl Biochem Biotechnol 2014; 172:4025-37. [DOI: 10.1007/s12010-014-0812-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2013] [Accepted: 02/14/2014] [Indexed: 01/19/2023]
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22
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Saccani G, Fornelli G, Zanardi E. Characterization of Textural Properties and Changes of Myofibrillar and Sarcoplasmic Proteins inSalame FelinoDuring Ripening. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.595027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Boland M. Kiwifruit proteins and enzymes: actinidin and other significant proteins. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 68:59-80. [PMID: 23394982 DOI: 10.1016/b978-0-12-394294-4.00004-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Protein is a minor but significant component of kiwifruit. Crude protein is typically measured at about 1% of fresh weight; however, soluble protein is much less, around 0.3%. The difference can be accounted for by nonprotein nitrogen and insoluble protein, such as polypeptide chains forming part of the cell wall. Kiwifruit soluble protein is mostly accounted for by the proteolytic enzyme actinidin and its inactive forms, a so-called thaumatin-like protein and an unusual protein called kiwellin, which has no known function. Actinidin is the predominant enzyme in kiwifruit and can play a role in aiding the digestive process. There is also a wide range of enzymes involved in the ripening of kiwifruit, particularly enzymes involved in polysaccharide and oligosaccharide metabolism and in the development of flavor and aroma compounds. Whether the enzymatic actions of these have any effect during the consumption and digestion of kiwifruit is not known, although any noticeable effect is unlikely. Some enzymes are likely to have an effect on flavor, texture, and nutritional values, during storage, processing, and preparation of kiwifruit.
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Affiliation(s)
- Mike Boland
- Massey University, Palmerston North, New Zealand.
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25
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Liu C, Xiong Y, Rentfrow G. Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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27
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The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside). Meat Sci 2011; 88:468-71. [DOI: 10.1016/j.meatsci.2011.01.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Revised: 12/14/2010] [Accepted: 01/27/2011] [Indexed: 11/19/2022]
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28
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Pietrasik Z, Shand P. Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks. Meat Sci 2011; 88:8-13. [DOI: 10.1016/j.meatsci.2010.11.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2009] [Revised: 11/23/2010] [Accepted: 11/26/2010] [Indexed: 10/18/2022]
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29
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MAJDINASAB MARJAN, AMINLARI LADAN, AMINLARI MAHMOUD, NIAKOSARI MRHRDAD. EFFECT OF ACTINIDIN ON THE SOLUBILITY AND SDS-PAGE PATTERN OF SOYMILK PROTEINS. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00357.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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