Characterisation of general proteolytic, milk clotting and antifungal activity of Ficus carica latex during fruit ripening
Abstract
The 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. C...ONCLUSIONFicin 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. (c) 2015 Society of Chemical Industry
Keywords:
Ficus carica latex / ficin / ripening / chitinolytic activity / antifungal activity / milk clotting activitySource:
Journal of the Science of Food and Agriculture, 2016, 96, 2, 576-582Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- Allergens, antibodies, enzymes and small physiologically important molecules: design, structure, function and relevance (RS-MESTD-Basic Research (BR or ON)-172049)
Note:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/3397
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3398
DOI: 10.1002/jsfa.7126
ISSN: 0022-5142
PubMed: 25664689
WoS: 000367223100027
Scopus: 2-s2.0-84952629558
Collections
Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Rašković, Brankica AU - Lazić, Jelena O. AU - Polović, Natalija PY - 2016 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2017 AB - The 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. (c) 2015 Society of Chemical Industry PB - Wiley-Blackwell, 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 VL - 96 IS - 2 SP - 576 EP - 582 DO - 10.1002/jsfa.7126 ER -
@article{ author = "Rašković, Brankica and Lazić, Jelena O. and Polović, Natalija", year = "2016", abstract = "The 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. (c) 2015 Society of Chemical Industry", publisher = "Wiley-Blackwell, 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", volume = "96", number = "2", pages = "576-582", doi = "10.1002/jsfa.7126" }
Rašković, B., Lazić, J. O.,& 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-Blackwell, Hoboken., 96(2), 576-582. https://doi.org/10.1002/jsfa.7126
Rašković B, Lazić JO, 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 .
Rašković, Brankica, Lazić, Jelena O., 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 . .