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Dairy
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Like the alcohol ethanol (C2H5OH), cheese is a microbial product. Whereas yeast fungi (Saccharomyces cerevisiae) make ethanol, bacteria produce cheese. These microorganisms, known as lactic-acid bacteria, convert lactose into lactic acid (C3H6O3). Cheesemakers may add yeast or other microbes for flavor and color. For example, Penicillium—the mold genus that yielded the antibiotic penicillin—is used to create several types, including blue cheese from Penicillium roqueforti and brie and camembert from Penicillium camemberti. Rennet enzymes congeal the milk protein casein, making cheese solid rather than liquid. The primary enzyme in this process, chymosin, forms curds. Preferences govern the addition of salt, pepper (Piper nigrum), garlic (Allium sativum), chives (Allium schoenoprasum), or other ingredients. As implied earlier, cheese has few carbohydrates relative to fat and protein, though the use of skim milk reduces fat.
Pregastric Esterase
Published in Margit Hamosh, Lingual and Gastric Lipases: Their Role in Fat Digestion, 2020
Pregastric esterase is an enzyme of oral and pharyngeal origin that was described in ruminants. Its function is the hydrolysis of fat, mainly of milk fat in the abomasum (stomach) of the preruminant (suckling) animal. Although this enzyme activity was described first by Wise et al. in 1940,1 it has been used commercially much earlier by cheese makers in Italy.2, 4 Thus, the use of “rennet paste” was known to promote the development of a specific flavor and taste in cheeses such as Provolone and Romano. Indeed, contrary to rennet (used to cause the curdling of milk protein), the commercial animal rennets extracted from empty, washed stomachs (abomasa) which do not cause the development of flavors, rennet pastes are prepared from the abomasum of young calves, kid goats, or lambs, which are slaughtered immediately after suckling.2 Thus, rennet paste contains not only stomach tissue, but also the pregastric esterase which is released from the oral tissue during suckling15 and accumulates in the stomach.5 It is the activity of this enzyme (and not the proteolytic activity of the gastric mucosa) which hydrolyzes milk triglycerides, the result being the release of short- and medium-chain volatile fatty acids that confer a special flavor to certain cheeses.2 Several patents were granted in the U.S. for the commercial preparation of pregastric esterase for use in the dairy industry.6, 7
Potential Significance of Proteases
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt, Phytochemicals from Medicinal Plants, 2019
Marwa Waheed, Muhammad Bilal Hussain, Sadia Hassan, Mohammad Ali Shariati, Oluwafemi Adeleke Ojo
Fungus protease elaborates a wide range of enzymes as compared to bacteria. Aspergillus oryzae produces neutral, alkaline, and acid proteases. Fungal proteases are vigorous above large pH variety and exhibit broad substrate specificity. Proteases from fungi have the best possible pH involving 4 and 4.5, and are constant from pH 2.5 to 6.0. They are also used in the modification of food protein. Thermophilic bacteria are good source of thermostable industrialized enzymes and moreover, they show an advanced grade of confrontation to protein denaturing factors for example, pH, detergents, and organic solvents when compared with corresponding mesophilic enzymes.83 Proteases have been utilized in food processing for centuries and any proof of the discovery of their activities had been misplaced in the mist of time. Rennet obtained from the stomach of unweaned calves had been used conventionally in the production of cheese.64
Fermented whey modulated AFB1 and OTA-induced hepatotoxicity and nephrotoxicity in vivo. A relative and absolute quantification about sex differences
Published in Toxicology Mechanisms and Methods, 2023
Massimo Frangiamone, Alexander Yemelin, Alessandra Cimbalo, Guillermina Font, Eckhard Thines, Lara Manyes
Natural ingredients for feed preparation: wheat flour, mineral water, salt (NaCl), and sugar (sucrose) were acquired from a commercial supermarket (Valencia, Spain). Aspergillus steynii 20510 was obtained from Spanish Type Culture Collection, CECT, Science Park of the University of Valencia (Paterna, Valencia, Spain) while Aspergillus flavus ITEM 8111 was acquired from the Agro-Food Microbial Culture Collection of the Institute of Sciences and Food Production (ISPA, Bari, Italy). Goat milk whey coagulated by commercial rennet (starter culture R-604) was purchased from the ALCLIPOR society, S.A.L. (Benassal, Spain) while LAB used in this study (Lactobacillus Plantarum CECT 220) was obtained from CECT (Paterna, Valencia, Spain). For RNA extraction, TRIzol™ reagent was purchased from Invitrogen™ (Carlsbad, CA, USA), whereas ReliaPrep™ RNA Miniprep System kit from Promega (Madison, WI, USA) was employed for RNA purification. Deionized water (<18 MΩcm resistivity) was obtained using a Milli-Q water purification system (Millipore, Bedford, MA, USA). iScript™ Advanced cDNA Synthesis Kit, iTAQ Universal SYBR® Green Supermix, QX200™ Droplet Generation Oil for EvaGreen, QX200™ Buffer Control for EvaGreen, and QX200™ ddPCR™ EvaGreen Supermix were acquired from Bio-Rad (Irvine, CA, USA).
The behavior of aflatoxin M1 during lactic cheese production and storage
Published in Toxin Reviews, 2022
Mahtab Einolghozati, Ali Heshmati, Freshteh Mehri
However, Cattaneo et al. (2013) reported that the whey of non-rennet cheeses such as Ricotta contained higher levels of AFM1 (approximately 94%) (Cattaneo et al.2013). Cavallarin et al. (2014) also observed that 30–82% of the initial amount of AFM1 of milk was transferred into the whey of Robiola, Primosale, and Maccagno cheeses (Cavallarin et al.2014).