Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening
Само за регистроване кориснике
2016
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
ripening / milk clotting activity / Ficus carica latex / ficin / chitinolytic activity / antifungal activityИзвор:
Journal of the Science of Food and Agriculture, 2016, 96, 2, 576-582Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Алергени, антитела, ензими и мали физиолошки значајни молекули: дизајн, структура, функција и значај (RS-MESTD-Basic Research (BR or ON)-172049)
DOI: 10.1002/jsfa.7126
ISSN: 0022-5142
PubMed: 25664689
WoS: 000367223100027
Scopus: 2-s2.0-84952629558
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - 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 . .