Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Ahmed, Samia A.; Helmy, Wafaa A.

doi:10.1590/s0104-66322012000100008

Cited by 23 publications

(15 citation statements)

References 22 publications

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“…rhizopodiformis. Ahmed and Helmy (2012) also observed the raise of activity in the presence of Zn 2+ ions (67.7%) in the study with Bacillus licheniformis 5A5. Cu 2+ and Mg 2+ ions stimulated milk-clotting enzymes from P. oxalicum in the report of Hashem (2000).…”

Section: Al (2015)mentioning

confidence: 58%

“…According to Dybowska and Fujio (1996) at high values of temperature, the process of coagulation is decreased. The increase in milk temperature affects the protein aggregation, increase the velocity of gel formation (McMahon et al, 1984) and cause the shortening of the protein matrix due the raise of hydrophobic interactions (Ahmed and Helmy, 2012). The main factor responsible for the increase of the heated milk coagulation time is the complex formed between κ-casein and β-lactoglobulin or α-lactalbumin although the equilibrium alterations of the salt are also involved (Balcones et al, 1996).…”

Section: Al (2015)mentioning

confidence: 99%

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Pleurotus albidus: A new source of milk-clotting proteases

Martim¹,

Silva²,

Souza³

et al. 2017

Afr. J. Microbiol. Res.

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Researches have been done to discover new sources of microbial proteases with milk-clotting activity to replace the traditional rennet from calves. The aim of this study was to select a species of edible mushroom as milk-clotting enzymes producer using the submerged fermentation technology. From the six species evaluated, Pleurotus albidus was the one that expressed the highest value of coagulant ratio (21.60). The milk-clotting enzymes showed maximum activity at 60°C and pH 6.0. Iodoacetic acid presented the highest inhibition in proteolytic activity suggesting the presence of cysteine proteases in the crude extract from P. albidus. The enzymes did not present toxic action against human fibroblasts (MRC5) in the analyzed conditions and, for that reason, can be suitable to applications in food industry. This is the first report of milk-clotting enzymes production by the edible mushroom P. albidus

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Section: Al (2015)mentioning

confidence: 58%

Section: Al (2015)mentioning

confidence: 99%

Pleurotus albidus: A new source of milk-clotting proteases

Martim¹,

Silva²,

Souza³

et al. 2017

Afr. J. Microbiol. Res.

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“…Martim et al (2017) showed that Zn 2+ increased the activity of P. albidus enzymes at 78%. Ahmed and Helmy (2012) also observed the influence of Zn 2+ at 67.7% with Bacillus licheniformis 5A5 enzymes. Couto and Sanromán (2006) showed that the interaction of metallic ions with fungi enzymes white rot is particularly important to the comprehension of biotechnology processes regulation of fungi degradation.…”

Section: Effect Of Protease Inhibitors and Metal Ions On Enzyme Activitymentioning

confidence: 73%

Production and characterization of proteases from edible mushrooms cultivated on amazonic tubers

Machado¹,

Martim²,

Alecrim³

et al. 2017

Afr. J. Biotechnol.

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Proteases are important commercial enzymes, and among their numerous sources are the Basidiomycetes. The use of proteases in many industrial areas promotes the search for enzymes with new properties. The aim of this study is to produce and characterize peptidases of a biocomposite from mycelial biomass grown in Amazonic tubers. Lentinus citrinus DPUA 1535 and Pleurotus ostreatoroseus DPUA 1720 were cultivated on Dioscorea trifida, Manihot esculenta and Dioscorea alata supplemented with rice bran or manioc flour residue in different proportions. The highest proteolytic activity was determined in the crude extract from P. ostreatoroseus grown in D. alata (DA) without supplementation (142.22 U/mL). The enzymes showed optimum activities at 40°C and pH 7.0; and stability at 50°C and pH 8.0. The proteases were classified as cysteine proteases based on the effect of inhibitors used.

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“…Rennet is a term applied to any crude enzyme preparation of animal, plant, or microbial origin which curdles milk. Plant enzymes are relatively safe, inexpensive, readily available and are generally acceptable for such applications [29]. Ficus carica and Solanum incanum are among the plant families whose crude and enzyme extracts can be applied to milk coagulation (Table 5).…”

Section: Milk-clotting Activitymentioning

confidence: 99%

Application of Ficus carica L. and Solanum incanum L. Extracts in Coagulation of Milk: The Case of Traditional Practice in Ab’ala Area, Afar Regional State, Ethiopia

Desta

Shumbahri

Gebrehiwot³

2020

Biochemistry Research International

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People living in and around Ab’ala area of the Afar Regional State, Ethiopia, have a traditional practice of applying Ficus carica leaf and Solanum incanum fruit extracts to milk in order to coagulate it as soon as possible. Thus, to investigate the role of the extracts in the coagulation of milk and their health threats, the milk-clotting activity, phytochemical screening tests, antimicrobial activities by the agar well diffusion method, and heavy metal content by ICP-OES technique were determined. Accordingly, both Ficus carica and Solanum incanum were found to possess phenolics, saponins, and tannins. Likewise, positive tests for flavonoid in Ficus carica and alkaloid in Solanum incanum were observed. However, no terpenoids, glycosides, and oxalates were detected in the plants. Moreover, the crude and concentrated enzyme extracts of the plants exhibited clotting activity. In this regard, the enzyme extracts of Ficus carica were superior with the highest clotting activity of 1.20 U. On the other hand, ethanol and chloroform extracts of the samples showed inhibition zones against all tested microorganisms except their chloroform extract which did not exhibit inhibition against Escherichia coli and Aspergillus niger. Likewise, the metals Cr, Cd, Mn, Cu, and Fe were detected in the plant samples, with the Mn content of 3.67±0.10 mg per kg of dry weight of the plant in Ficus carica being the highest. Indeed, the level of the heavy metal contents is considerably lower than those maximum permissible limits set by international standards. On the other hand, no Pb and Zn were detected in the plant samples. Therefore, the higher clotting activity of the enzyme extracts was an indicator that enzymes, rather than other phytochemicals, are the most probable agents responsible for the milk-clotting ability of the plants, resulting in the formation of cheese. Furthermore, the growth inhibition to most of the test microbes is a manifestation that bacterial fermentation is not a means of clotting the milk as bacteria introduced to the milk would be killed by the sample extracts. Moreover, the use of the plants in the coagulation process would not pose health threats as far as oxalate and metal toxicity is concerned.

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Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Cited by 23 publications

References 22 publications

Pleurotus albidus: A new source of milk-clotting proteases

Pleurotus albidus: A new source of milk-clotting proteases

Production and characterization of proteases from edible mushrooms cultivated on amazonic tubers

Application of Ficus carica L. and Solanum incanum L. Extracts in Coagulation of Milk: The Case of Traditional Practice in Ab’ala Area, Afar Regional State, Ethiopia

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