Plant proteases and anti-bacterial substances in Allium sativum L. varieties
Allium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extract...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2024-02-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/22111/22123/ |
| _version_ | 1797346131264405504 |
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| author | Budianto Budianto Muh Jaenal Arifin Naryani Naryani Endah Sukmawati Suwaji Suwaji Tri Handoko Moedji Wibowo Syahilla Vanda Luviana Lia Dekryt Vergiana Putri |
| author_facet | Budianto Budianto Muh Jaenal Arifin Naryani Naryani Endah Sukmawati Suwaji Suwaji Tri Handoko Moedji Wibowo Syahilla Vanda Luviana Lia Dekryt Vergiana Putri |
| author_sort | Budianto Budianto |
| collection | DOAJ |
| description | Allium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extracts of four varieties of A. sativum: kating, lanang, black garlic, and sin-chung. The degradation kinetics was defined based on the Lineweaver-Burk equation. The degradation zones were measured using sodium dodecyl sulphate poly acrylamide gel electrophoresis (SDS-PAGE). Scan electron microscopy served to test the changes in meat connective tissue. Lanang demonstrated the largest inhibition zones against Escherichia coli (9.75 ± 0.15 mm) and Staphylococcus aureus (1.04 mm). Sin-chung protease degraded beef protein with the highest Vmax of 0.1818 µg/µL/min at 10–22 KDa (small peptide, troponin C, and troponin I), 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin), and 100–140 KDa (protein C). The same garlic variety degraded mutton meat protein at 10–17 KDa (small peptide) and 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin) with Vmax of 0.1135 µg/µL/min. All four A. sativum proteases proved to be quite effective meat tenderizers. |
| first_indexed | 2024-03-08T11:28:31Z |
| format | Article |
| id | doaj.art-f8e3edd7ead743cdbe3e18d83ed6d58d |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-03-08T11:28:31Z |
| publishDate | 2024-02-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-f8e3edd7ead743cdbe3e18d83ed6d58d2024-01-26T04:49:31ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992024-02-0112224024810.21603/2308-4057-2024-2-606Plant proteases and anti-bacterial substances in Allium sativum L. varietiesBudianto Budianto0https://orcid.org/0000-0002-8277-6202Muh Jaenal Arifin1https://orcid.org/0000-0002-8147-3349Naryani Naryani2Endah Sukmawati3Suwaji Suwaji4Tri Handoko Moedji Wibowo5Syahilla Vanda Luviana6Lia Dekryt Vergiana Putri7SMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaSMK Negeri 3 Madiun, Madiun City, IndonesiaAllium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extracts of four varieties of A. sativum: kating, lanang, black garlic, and sin-chung. The degradation kinetics was defined based on the Lineweaver-Burk equation. The degradation zones were measured using sodium dodecyl sulphate poly acrylamide gel electrophoresis (SDS-PAGE). Scan electron microscopy served to test the changes in meat connective tissue. Lanang demonstrated the largest inhibition zones against Escherichia coli (9.75 ± 0.15 mm) and Staphylococcus aureus (1.04 mm). Sin-chung protease degraded beef protein with the highest Vmax of 0.1818 µg/µL/min at 10–22 KDa (small peptide, troponin C, and troponin I), 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin), and 100–140 KDa (protein C). The same garlic variety degraded mutton meat protein at 10–17 KDa (small peptide) and 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin) with Vmax of 0.1135 µg/µL/min. All four A. sativum proteases proved to be quite effective meat tenderizers. https://jfrm.ru/en/issues/22111/22123/allium sativum proteaselanang garlickating garlicblack garlicsin-chung garlic |
| spellingShingle | Budianto Budianto Muh Jaenal Arifin Naryani Naryani Endah Sukmawati Suwaji Suwaji Tri Handoko Moedji Wibowo Syahilla Vanda Luviana Lia Dekryt Vergiana Putri Plant proteases and anti-bacterial substances in Allium sativum L. varieties Foods and Raw Materials allium sativum protease lanang garlic kating garlic black garlic sin-chung garlic |
| title | Plant proteases and anti-bacterial substances in Allium sativum L. varieties |
| title_full | Plant proteases and anti-bacterial substances in Allium sativum L. varieties |
| title_fullStr | Plant proteases and anti-bacterial substances in Allium sativum L. varieties |
| title_full_unstemmed | Plant proteases and anti-bacterial substances in Allium sativum L. varieties |
| title_short | Plant proteases and anti-bacterial substances in Allium sativum L. varieties |
| title_sort | plant proteases and anti bacterial substances in allium sativum l varieties |
| topic | allium sativum protease lanang garlic kating garlic black garlic sin-chung garlic |
| url | https://jfrm.ru/en/issues/22111/22123/ |
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