Effects of whey on the colonization and sporulation of arbuscular mycorhizal fungus, Glomus intraradices, in lentil (Lens orientalis)

The aim of this study is to research the effect of 2 different doses of whey [50 ml kg-1(W50) and 100 ml kg-1(W100)], an important organic waste, on colonization and sporulation of arbuscular mycorhizalfungus (AMF) Glomus intraradices’(G.i.) inoculated to lentil plant and the effects of changing P ratio in the soil and plant as a result of whey application, changing salt, pH and CaCO3 values on AMF colonization and sporulation. It is found that macro and micro nutrient elements have increased significantly compared to control plants when G.i. and whey are used alone and together. In the studies on whey’s effect on the colonization and sporulation of fungal symbiont, it is found that low dose of whey (W50) increases G. i.‘s colonization and sporulation. Therefore regression analysis found that the effects of P contents in the plant and soil on AMF, especially on colonization are statistically significant and positive in some applications (G.i + W50, G.i + W100), but the effects of soil pH, saltiness and CaCO3 content on both the colonization and sporulation are statistically insignificant

Transglutaminase Protein Substrates of Food Interest

Transglutaminases (TGase, EC 2.3.2.13) are a widely distributed group of enzymes that crosslink proteins through an acyl transfer reaction resulting in a ε-(γ-glutamyl)lysine isopeptide bond. The number of proteins acting as TGase substrate is restricted, since both protein’s primary structure and conformation determine whether a glutamine or lysine residue can be reactive. The interest towards these enzymes is stimulated by their involvement in a growing number of human diseases such as celiac disease. Among the TGase isoforms, the microbial one (mTGase) has been object of special attention in the food sector, because of its calcium independency and its broad substrate specificity for the acyl donor. In fact, it was used to strengthen the texture of homogenized sausages made of pork, beef, or poultry meat, to increase the hardness of fishes, to improve the quality of different dairy products, as well as to enhance the elasticity of candies. In addition, the mTGase-catalysed modification of wheat flour proteins increases the elasticity and resilience of dough as well as the volume of bread. The purpose of this chapter is to present an overview of the literature focused on the ability of plant and animal proteins of food interest to act as mTGase substrates