Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases

Corrons, María Alicia; Bertucci, Juan Ignacio; Liggieri, Constanza Silvina; López, L. Madero; Bruno, Mariela Anahí

doi:10.1016/j.lwt.2011.12.028

Cited by 28 publications

(20 citation statements)

References 35 publications

(33 reference statements)

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“…In previous studies from our laboratory, crude extracts obtained by the same protocol evidenced a higher caseinolytic activity-i. e., 14.1 ± 0.8 Ucas/mL (Corrons et al, 2012), 8.04 ± 0.21 Ucas/ml (Bertucci et al, 2015). The proteolytic activity of plant extracts often exhibits variability since the total enzymatic activity from a given plant would depend on the fruit size, the amount of latex recovered, and the quantity of protease present in the latter along with variations according to both the plant's physiology and developmental stage in addition to the prevailing environmental conditions (Schaller, 2004).…”

Section: Enzymatic Extracts and The Soybean-protein Isolatementioning

confidence: 98%

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Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

Jara

Liggieri²,

Bruno³

2018

Food Chemistry

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A partially purified proteolytic extract prepared from Maclura pomifera latex was employed in hydrolyzing a soybean-protein isolate (4.2 mg/mL). The hydrolysis-product formation, monitored by tricine-sodium-dodecyl-sulfate-polyacrylamyde-gel electrophoresis and reverse-phase high-performance liquid chromatography, indicated that after 10 min of reaction the main soybean proteins disappeared. The maximum degree of hydrolysis was 36.2% after a 180-min digestion. The 90-min hydrolysate presented an IC of 31.6 ± 0.2 µg/mL, and a trolox equivalent antioxidant capacity of 157.6 and 176.9 µmoles TE per g of peptide determined by two different methods. Analysis by matrix-assisted-laser-desorption-ionization-time-of-flight mass spectrometry (MALDI-TOF MS), followed by the application of bioinformatics tools, enabled the deduction of fourteen theoretical peptide sequences containing antioxidant amino acids at >60%, none of which sequences had been previously reported as antioxidants. Finally, we consider that this 90-min hydrolysate would constitute a promising ingredient in the manufacture of functional foods.

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Section: Enzymatic Extracts and The Soybean-protein Isolatementioning

confidence: 98%

“…The degradation of proteins was visualized by a tricine-SDS-PAGE system (Corrons, Bertucci, Liggieri, López, & Bruno, 2012). The hydrolysate samples and the corresponding blanks (100 µl) were suspended in 100 µl of sample buffer, heated at 100°C for 5 min, and centrifuged at 16,000g for 15 min.…”

Section: Determination Of the Degree Of Hydrolysismentioning

confidence: 99%

Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

Jara

Liggieri²,

Bruno³

2018

Food Chemistry

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“…Milk-clotting agents belonging to these three classes of enzymes have been reported. Corrons, Bertucci, Liggieri, López, and Bruno (2012) reported the presence of serine proteases with caseinolytic and milk-clotting activities in latex of Maclura pomifera fruits. Also, it has been shown that religiosin B is a serine protease (Kumari et al, 2012).…”

Section: Effect Of Heating Ph and Protease Inhibitors On Caseinolytimentioning

confidence: 99%

Caseinolytic and milk-clotting activities from Moringa oleifera flowers

et al. 2012

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“…Bioactive peptides have a wide spectrum of bioactivities, such as, antioxidant, antimicrobial, inti-inflammatory activity and enzyme inhibition, which could be used in cosmetic and pharmacological industries (Aguilar-Toalá, Hernández-Mendoza, González-Córdova, Vallejo-Cordoba, & Liceaga, 2019). Several researchers employed Cynara cardunculus and Maclura pomifera proteases to produce bioactive peptides from bovine whey, such peptides exhibited antioxidant and ACE-inhibitory activity (Corrons, Bertucci, Liggieri, López, & Bruno, 2012;Tavares et al, 2011). Therefore, melon by-products coupled with biological precipitation can deliver different proteolytic fractions to be tested for their ability to produce value-added molecules.…”

Section: Melon By-products As Sources Of Proteolytic Enzymesmentioning

confidence: 99%

Biological protein precipitation: A green process for the extraction of cucumisin from melon (Cucumis melo L. inodorus) by-products

et al. 2021

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Cucumisin (CUC) from industrial melon by-products was separated for the first time through biological precipitation using carrageenan (CRG). This approach could represent a cost-effective and environmentally friendly process for the industries, avoiding the use of expensive equipment and toxic salts or solvents, such as butanol and ethanol. In this study, biological precipitation of proteins from melon by-products using CRG was studied and compared with conventional precipitation with ammonium sulphate. Different methods were applied for the identification and characterization of isolated proteins, including SDS-PAGE gel, FPLC and proteolytic activity assays. The isolated CUC confirmed a molecular weight of 68 kDa and showed highly stable proteolytic (PA) and milk-clotting (MCA) activities in a wide range of CaCl 2 (20-60 mM), pH (5-7) and temperatures (30-85 • C). Melon peel extract demonstrated to possess significant PA (4.24 U/mg protein) and MCA (191.50 MCU/mg protein), but such values were increased by ammonium sulphate precipitation (1.60 and 2.06-folds, respectively), and specially a noticeable increment was observed by biological precipitation with 2.11 and 17.65-folds, respectively, demonstrating the capability to be an effective strategy to isolate and purify CUC, allowing a yield of 0.17 g CUC/100 g of by-products and keeping its biological properties.

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Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases

Cited by 28 publications

References 35 publications

Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

Caseinolytic and milk-clotting activities from Moringa oleifera flowers

Biological protein precipitation: A green process for the extraction of cucumisin from melon (Cucumis melo L. inodorus) by-products

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