TY  - JOUR
AU  - Rasković, Brankica
AU  - Lazić, Jelena
AU  - Polović, Natalija
PY  - 2016
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/972
AB  - BACKGROUNDThe physiological role of fig latex is to protect the plant from pathogens. Latex is a rich source of proteases, predominantly ficin. Fig latex also contains collagenolytic protease and chitinolytic enzymes. Our aim was to investigate changes in protein composition, enzyme and antifungal activities of fig latex during fruit ripening. RESULTSComparison of latex samples in different time periods showed a uniform increase of protein concentration in chronological order. The content of collagenolytic protease did not differ significantly in the latex samples, while the content of ficin decreased. Ficin-specific activity towards casein was the highest at the beginning of fruit development (about 80 U mg(-1)). Specific milk clotting activity increased as well as the abundance of casein band in the clots. Specific chitinolytic activity at the beginning of flowering was 6.5 times higher than the activity in the period when fruits are ripe. Antifungal activity is the most extensive in spring. CONCLUSIONFicin forms with different casein specificities are present in different proportions during fruit ripening, which is of importance for applications in the dairy industry. The protection mechanism against insects and fungi, which relies on chitinolytic activity, is the most important in the early phases of flowering and is replaced with other strategies over time.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening
EP  - 582
IS  - 2
SP  - 576
VL  - 96
DO  - 10.1002/jsfa.7126
ER  - 

@article{
author = "Rasković, Brankica and Lazić, Jelena and Polović, Natalija",
year = "2016",
abstract = "BACKGROUNDThe physiological role of fig latex is to protect the plant from pathogens. Latex is a rich source of proteases, predominantly ficin. Fig latex also contains collagenolytic protease and chitinolytic enzymes. Our aim was to investigate changes in protein composition, enzyme and antifungal activities of fig latex during fruit ripening. RESULTSComparison of latex samples in different time periods showed a uniform increase of protein concentration in chronological order. The content of collagenolytic protease did not differ significantly in the latex samples, while the content of ficin decreased. Ficin-specific activity towards casein was the highest at the beginning of fruit development (about 80 U mg(-1)). Specific milk clotting activity increased as well as the abundance of casein band in the clots. Specific chitinolytic activity at the beginning of flowering was 6.5 times higher than the activity in the period when fruits are ripe. Antifungal activity is the most extensive in spring. CONCLUSIONFicin forms with different casein specificities are present in different proportions during fruit ripening, which is of importance for applications in the dairy industry. The protection mechanism against insects and fungi, which relies on chitinolytic activity, is the most important in the early phases of flowering and is replaced with other strategies over time.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening",
pages = "582-576",
number = "2",
volume = "96",
doi = "10.1002/jsfa.7126"
}

Rasković, B., Lazić, J.,& Polović, N.. (2016). Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 96(2), 576-582.
https://doi.org/10.1002/jsfa.7126

Rasković B, Lazić J, Polović N. Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening. in Journal of the Science of Food and Agriculture. 2016;96(2):576-582.
doi:10.1002/jsfa.7126 .

Rasković, Brankica, Lazić, Jelena, Polović, Natalija, "Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening" in Journal of the Science of Food and Agriculture, 96, no. 2 (2016):576-582,
https://doi.org/10.1002/jsfa.7126 . .