Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin

Rayanatou, Issa Ado; Mahamadou, Elhadji Gounga; Garric, Gilles; Harel-Oger, Marielle; Leduc, Arlette; Jardin, Julien; Briard‐Bion, Valérie; Cauty, Chantal; Adakal, Hassane; Grongnet, Jean‐François; Gaucheron, Frédéric

doi:10.1016/j.foodchem.2017.04.039

Cited by 8 publications

(7 citation statements)

References 20 publications

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“…This could be explained by the fact that no lactic bacteria were added during the manufacturing process; in addition, it could be due to the initial pH of milk used. A similar result was reported by Rayanatou et al [ 21 ] who estimated a pH of 6.52 in curd produced with C. procera leaves.…”

Section: Resultssupporting

confidence: 90%

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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

Leulmi,

Zidoune,

Hafid

et al. 2023

Foods

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The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl2 concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%).

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Section: Resultssupporting

confidence: 90%

“…The preparation of curds by the leaf extract was performed according to the manufacturing diagram of the wagashi cheese produced with the leaf extract of Calotropis procera as described by Rayanatou et al [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

Leulmi,

Zidoune,

Hafid

et al. 2023

Foods

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“…Milk coagulation is an important stage in cheddar making, and its success is a significant boundary for obtaining high-quality cheese [12]. Various coagulants are utilized in cheese-making, but the most commonly used coagulant is chymosin [13]. In the process of making cheese, chymosin coagulates milk proteins enzymatically, and casein micelles are enzymatically destabilized during this process.…”

Section: Introductionmentioning

confidence: 99%

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Chen

et al. 2021

Nanomaterials

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The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation period at 30 °C. SDS–PAGE investigation showed that β-CN, κ-CN, αs-CN, and a portion of β-lactoglobulin (β-LG) in the milk supernatant fraction (MSF) were precipitated into the milk pellet fraction (MPF). The mean particle size of the MSF with chymosin decreased from 254.4 nm to 179.2 nm after a 3 h incubation period. Mass spectrometry and SDS–PAGE analysis suggested that chymosin hydrolyzed individual β-CN, κ-CN, and αs-CN, but not β-LG. Chymosin hydrolysis led to a decrease in the molecular weights of the hydrolyzed β-CN, κ-CN, and αs-CN. Particle size analysis indicated that there was no difference in the particle size distribution of hydrolyzed β-CN and αs-CN. Moreover, our outcomes demonstrated that the hydrolysis of κ-CN by chymosin occurs before that of β-CN and αs-CN.

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“…C. procera latex has been described as rich in proteolytic enzymes and with a higher potency than chymosin and that j-casein, which are already widely used in the food industry (Rayanatou et al, 2017). The latex fractions of C. procera exhibited dosedependent milk-clotting activity up to 50-60 μg to 2 ml of milk, similar to Carica papaya latex fraction and papain (cysteine peptidases used as controls).…”

Section: Potential Application In the Food Industrymentioning

confidence: 86%

“…In addition to its application for curd production (Issa Ado et al, 2018;Rayanatou et al, 2017), C. procera latex proteins have also shown potential as meat tenderizing (Rawdkuen et al, 2013). Finally, the use of C. procera latex peptidases in food industry seems to be a safe alternative because of their low immunogenicity as demonstrated in in vitro and in vivo studies (Oliveira et al, 2019).…”

Section: Potential Application In the Food Industrymentioning

confidence: 99%

>b<Evaluation of the antitumor effect of >i<Calotropis procera>/i< (Aiton) Dryand (Apocynaceae) >i<in vitro>/i< and >i<in vivo>/i<>/b<

Rabêlo¹

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O câncer é o principal problema de saúde pública no mundo e embora avanços terapêuticos tenham sido feitos, ainda existem muitas lacunas. Nesse sentido, o objetivo do trabalho foi avaliar o efeito antitumoral de Calotropis procera, uma planta popularmente utilizada para tratar diversas doenças, especialmente relacionadas às desordens gástricas e inflamatórias. Para tal, dividimos a tese em três capítulos, sendo o primeiro uma revisão geral dos principais fitoquímicos e efeitos biológicos descritos para essa espécie vegetal. No segundo capítulo, realizamos a caracterização do extrato etanólico bruto das folhas de C. procera (CE), onde foram encontrados principalmente flavonoides, glicosídeos e cardenolídeos. Também avaliamos o potencial antitumoral de CE e das frações metanólica (MF) e acetato de etila (EAF) em células de tumor canino mamário (CMT) e osteossarcoma canino (OST). Como controle positivo foi utilizado o quimioterápico doxorrubicina. Os resultados demonstraram que o tratamento com os extratos de C. procera reduziram a viabilidade celular e proliferação de CMT e OST, refletindo no aprisionamento das células na fase G0/G1. C. procera também alterou a morfologia das células tumorais, deixando-as mais arredondadas e menores, o que é sugestivo de apoptose. De fato, mediante a análise por citometria de fluxo, foi comprovado que C. procera aumentou caspase-3, reduziu angiogênese, o processo de transição epitélio mesenquimal, e aumentou p53 nas células OST; além de reduzir PCNA nas células CMT. Por fim, no terceiro capítulo avaliamos o potencial antimetastático do extrato fenólico bruto de C. procera (CphE) em células de câncer de mama 4T1 e em tumores mamários de camundongos num modelo xenográfico. A quercetina, um dos flavonoides presentes na C. procera, foi utilizada como controle positivo. Os resultados in vitro demonstraram que CphE reduziu a viabilidade das células 4T1; os níveis de ROS; induziu apoptose; modulou as vias de crescimento celular Akt/mTOR e MAPK; reduziu migração celular; e amenizou a transição epitélio-mesenquimal. In vivo, C. procera reduziu ERK1/2 nos tumores mamários, e reduziu metástase hepática e pulmonar, através da redução de Cenpf e Twist. Todos esses resultados analisados em conjunto sugerem fortemente que C. procera apresenta um grande potencial como agente antitumoral.

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Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin

Cited by 8 publications

References 20 publications

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

>b<Evaluation of the antitumor effect of >i<Calotropis procera>/i< (Aiton) Dryand (Apocynaceae) >i<in vitro>/i< and >i<in vivo>/i<>/b<

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