Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking

Silva, Maria Z.R.; Oliveira, João Almir; Ramos, Márcio V.; Farias, Davi Felipe; Sá, Chayenne A; Ribeiro, Juliana A.C.; Silva, Ayrles F.B.; Sousa, J. S. de; Zambelli, Rafael Audino; Silva, Ana C. da; Furtado, Gilvan Pessoa; Grangeiro, Thalles Barbosa; Vasconcelos, Mirele S.; Silveira, Sandro Rios; Freitas, Cléverson D.T.

doi:10.1016/j.foodchem.2019.125574

Cited by 16 publications

(7 citation statements)

References 36 publications

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“…As the skimming had no or very little effect on the rennet coagulation time in cow’s, ewe’s, and goat’s milk [ 22 ], we used partially skimmed milks to reduce foaming and better catch the beginning of flocculation. In most of the experimental studies, the clotting properties of vegetable extracts were studied on reconstituted milk prepared from commercial bovine skim milk powder [ 8 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ], while only a few authors used different substrates, namely whole and low-fat pasteurized milk [ 37 , 38 , 39 , 40 ], and thermized (55 °C for 15 s) milk [ 41 ]. To the authors’ knowledge, only Liburdi et al [ 41 ] compared the clotting performance of vegetable extracts in milk of different origin (bovine, buffalo, goat, and ewe).…”

Section: Resultsmentioning

confidence: 99%

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Mozzon

Foligni

Mannozzi

et al. 2020

Foods

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Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.

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Section: Resultsmentioning

confidence: 99%

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Mozzon

Foligni

Mannozzi

et al. 2020

Foods

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“…Meanwhile, proteases in biduri are exoproteases that work effectively at a temperature of 55 °C with a pH of 7 [18]. Biduri leaves powder contains L-cysteine protease which has the same activity as bromelain, however, requires a higher temperature to conduct catalytic process than bromelain [39]. More over the temperature range of preoteolytic activation of bromelain is wider than that protease in Calotropis [39].…”

Section: Resultsmentioning

confidence: 99%

Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

et al. 2022

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Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abundance protease that potential to be developed. This research aims to compare the effect chayote, pineapple peel and biduri leaves to tenderize mutton, beef and buff meat at various doses. The sample meats, mutton, beef and buff were obtained from upper leg (round) part. The chayote, pineapple peel powder and biduri leaves was processed into powder and used to smear meats surface with the concentration of 5, 10 and 15 % of natural tenderizers powder from total meat wight (w/w), for 60 min. After treatment the Barford protein analysis using Bio-Rad protein assay was conducted to measure protein concentration, continued with SDS-PAGE analysis using Laemlli method. The structural observation was performed using Scanning Electron Microscope (SEM). The result performs hydrolysis process using pineapple and biduri leaves on mutton and beef produce light protein bands below 26, 34 and between 55 to 43 kDa. The application of natural tenderizer, including pineapple peel, biduri leaf and chayote peel is effectively tenderize the mutton, beef and buff meat. Furthermore, the pineapple peel and biduri leaves powder are the most potential tenderizer for mutton and beef. However, buff is most least tenderized meat among other and it may need an extra dosage or incubation period to get appropriate result. HIGHLIGHTS Natural protease can be extracted from abundance and economical material that potential used for tenderizing mutton, buffalo and beef meat Chayote, pineapple peel and biduri leaf contain high protease for natural tenderizer The higher natural tenderizer, the higher short chain peptide released from the meat, but it might result in taste change of the meat High proteases found in chayote fruit, pineapple fruit skin, and biduri leaf The novelty in this research is waste-based protease sources and its application for tenderizing mutton, buffalo and beef, then microstructural analysis and protein profiles are used to determine the effectiveness of the tenderizing meat process

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“…Além de conter propriedades anticâncer, o látex exibiu potencial depilatório (Lopéz et al, 2017). Assim como, foi ativo na produção de lacticínios, uma vez que ao usarem uma protease de cisteína (CpCP3) do látex de C. procera, em substituição a quimosina bovina, para produção de queijos notou-se que a protease desempenhou um mecanismo parecido com a quimiosina, entretanto a CpCP3 proporcionou maior suavidade aos queijos produzidos (Silva et al, 2019). As proteínas do látex também podem exercer ação quimioterapêutica, ao testarem uma fração proteica do látex em hamsters, e induzirem mucosite nos animais, Freitas et al, (2012) observaram que os roedores que receberam a fração proteica exibiram redução do nível de infiltração de células inflamatórios, significando que o látex pôde ter inibido mediadores inflamatórios, tais como fator de necrose tumoral alfa (TNF-ɑ), interleucina-1ß (IL-1ß), ciclooxigenase-2 (COX-2) e síntese de óxido nítrico induzível (iNOS).…”

Section: Calotropis Procera (Aiton) W T Aitonunclassified

Látex de plantas da família Apocynaceae: Uma revisão

Melo

Bonilla

Lucena

2021

RSD

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O látex vegetal é excretado pelo sistema de defesa da planta, em resposta a estresses. Em certos casos, o látex pode apresentar toxicidade, mas sua utilização é viável, pois seus componentes podem possuir atividades biológicas variadas, como: antibacteriana; antitumoral; antioxidante; antifúngica, anti-inflamatório; larvicida, dentre outras. Diferentes famílias botânicas produzem látex, uma das principais e mais abrangente é a Apocynaceae. Diante dessa abrangência, torna-se necessário a realização de estudos sobre a aplicabilidade do látex. Deste modo, o presente estudo teve como objetivo promover a busca por trabalhos científicos que descrevessem sobre o uso do látex das espécies: Calotropis procera (Aiton) W.T. Aiton; Cryptostegia grandiflora R. Br; Cryptostegia madagascariensis Bojer; Hancornia speciosa Gomes; Himatanthus drasticus Mart.; Allamanda blanchetti A. DC. por meio de uma revisão bibliográfica. Os trabalhos científicos foram selecionados sob critérios de exclusão e inclusão, nas bases de dados: “Periódicos CAPES”, “Science Direct”, “Scielo”, “PubMed”,”Google Scholar” e “SciFinder” sob um intervalo de tempo de 37 anos (1984-2021), sendo utilizados trabalhos nos idiomas: inglês e português. Os resultados apontam que o látex das espécies, podem atuar como: antimicrobiano, anti-helmíntico, antitumoral, anticâncer, anti-inflamatório, quimioterapêutico, larvicida, inseticida, dentre outras atividades. Conclui-se que, o látex vegetal é uma fonte promissora para a síntese de fármacos, repelentes, cosméticos, e pode estimular pesquisas que visem a extração consciente de recursos naturais.

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Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking

Cited by 16 publications

References 36 publications

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

Látex de plantas da família Apocynaceae: Uma revisão

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