Cathepsin D and Its Effects on Myofibrillar Proteins: A Review

Zeece, Michael G.; Katoh, Keisuke

doi:10.1111/j.1745-4514.1989.tb00391.x

Cited by 69 publications

(50 citation statements)

References 58 publications

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“…Hydrolysis of this protein was not detected by Tricine-SDS-PAGE due to its large molecular size (222.99 kDa). Even when an intense hydrolysis of MHC by cathepsins L and D was observed, no identification of proteolytic products from MHC has been described in the scientific literature so far (Hughes et al, 1999;Zeece & Katoh, 1989). Consequently, the action of microbial enzymes by the technological microbiota of fermented sausages cannot be discarded.…”

Section: Contribution Of Muscle and Microbial Enzymes To Lmw Peptidesmentioning

confidence: 86%

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

López¹,

Bru²,

Vignolo³

et al. 2015

Meat Science

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Section: Contribution Of Muscle and Microbial Enzymes To Lmw Peptidesmentioning

confidence: 86%

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

López¹,

Bru²,

Vignolo³

et al. 2015

Meat Science

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“…Proteolytic enzymes are classified regarding their location: in lysosomes or in cytosol. Lysosomal and cytosol enzymes have been studied both in fresh meat and in various meat products [54][55][56][57][58][59][60].…”

Section: Proteolytic Enzymesmentioning

confidence: 99%

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Petrova

Aasen

Rustad

et al. 2015

Eur Food Res Technol

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various types of dry-cured ham are due to pig breed, feed of pigs, their weight and age, as well as differences in the production process. High-quality dry-cured hams, with a production length longer than 1 year, have distinct organoleptic characteristics: a rich, unique, and recognizable flavor and color in the range from rosy to maroon or brown red marbled with white fat. However, the sensorial, physical-chemical, aromatic, morphological, and textural characteristics of dry-cured ham vary significantly depending on the alterations in the technological process from producer to producer [1][2][3][4][5].The traditional technology for the production of dry-cured ham mainly consists of salting, postsalting (resting), and drying-ripening stages. In Northern Europe (Germany, Scandinavia), smoking is frequently applied. Salting and drying-ripening are the most important steps in the manufacture where the flavor of the final product is mainly formed.The duration of the postsalting and the drying-ripening stages varies depending on the type of dry-cured ham. The drying-ripening step lasts from 2-3 months to 2-3 years for the highest quality dry-cured hams. Increased time of ripening gives a higher degree of enzymatic degradation, contributing to taste and flavor of the final product and as a consequence of higher quality of dry-cured ham [6]. Shorter processing time allows faster production of drycured ham, but the quality characteristics will suffer. The technology for each particular kind of dry-cured ham is adjusted according to the desired priority: quality or high production capacity.During ripening, endogenous enzymes degrade proteins and lipids to amino and fatty acids correspondingly, which are mainly responsible for the flavor of dry-cured ham [7]. Free amino and fatty acids are further degraded and converted by enzymatic and chemical reactions, including oxidation, to volatile compounds. Free amino acids contribute Abstract Dry-cured ham is a traditional meat product highly appreciated by consumers. Production of dry-cured ham is a time-consuming process which varies between different ham types. There are many factors affecting the final characteristics of dry-cured ham. The quality of the raw material and the process conditions mainly influence the rate and the extent of biochemical reactions which are in turn responsible for the formation of specific flavor and texture. This review paper highlights the characteristics of the raw material, the enzymatic and chemical processes taking place during dry-cured ham manufacture and the compounds formed by these reactions. The rates of the enzymatic changes from fresh meat to the stage of final product are also described.

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“…In muscle it represents a major enzyme in the lysosomal pathway for degradation of myofibrillar proteins including myosin and titin [2]. Cathepsin D may be involved in the downregulation of hormones as it has been shown to catabolize peptides including bovine parathyroid hormone [3], substance P [4], somatostatin [5,6], and prolactin [6].…”

Section: Introductionmentioning

confidence: 99%

Capillary electrophoretic determination of cathepsin D activity using Oregon Green-labeled hemoglobin

Chu

Jones²,

Zeece

1999

Electrophoresis

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Cathepsin D and Its Effects on Myofibrillar Proteins: A Review

Cited by 69 publications

References 58 publications

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Capillary electrophoretic determination of cathepsin D activity using Oregon Green-labeled hemoglobin

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