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The aim of this study was to evaluate the effects of enzymatic hydrolysis of camel whole casein on their antioxidant and angiotensin-converting enzyme (ACE)-inhibitory properties. Whole camel casein was hydrolyzed by proteinase K (PK), and the hydrolysates were fractionized by ultrafiltration membranes into three fractions. Semi-preparative reversed-phase high-performance liquid chromatography (RP-HPLC) was used to differentiate the mixture of peptides in the 3 kDa permeate fractions. A fraction (F4) with potentials of ACE-inhibitory activity (IC50 = 73 μg.mL −1 ) and radical scavenging activity (IC50 = 6.8 μg.mL −1 ) was selected for further purification and fractionation. The fraction F4C obtained from a second step purification of F4 showed strong ACE-inhibitory activity (IC 50 = 36 μg.mL −1 ) as well as radical scavenging activity (IC 50 = 3.3 μg.mL −1 ). The results of this study suggest that whole camel casein can be considered as a promising source for the production of peptides with potential of ACE-inhibitory and antioxidant activities.

Background Everyday, nursing students interact with culturally diverse clients. Nursing education recognizes that cultural competence is a necessary outcome of nursing programs. Nurse educators expect all nursing students to provide culturally congruent care to multicultural clients. Therefore, nurse educators must be culturally competent in order to prepare culturally competent nursing students for clinical practice. This study aimed to evaluate the effect of virtual training program on the cultural competence of academic nurse educators. Methods This randomized controlled study included nurse educators working in six nursing schools affiliated with medical universities of Kerman province in southeastern Iran. Sixty-nine nurse educators were randomly assigned to the intervention (n = 35) and control (n = 34) groups. The training program consisted of three 2-hour sessions for a month. Cultural Diversity Questionnaire for Nurse Educators Revised (CDQNE-R) was used to evaluate the cultural competence of educators before and one month after the virtual training program. Results Both the intervention (3.29 ± 0.58) and control (3.24 ± 0.58) groups demonstrated a similar level of cultural competence before the training program (t = 0.05, p = 0.95). After the training, the intervention group showed a significant increase in cultural competence (3.80 ± 0.7) compared to the control group (3.23 ± 0.67). This improvement resulted in culturally competent participants becoming culturally proficient, as evidenced by a large effect size (t = -4.76, p = 0.001). Conclusion The virtual training program had a positive impact on the cultural competence of nurse educators. Given the importance of cultural competence in nursing education, continuing education programs that focus on strengthening the cultural competence of nurse educators should be prioritized. The experiences gained from implementing virtual training programs can serve as a valuable resource for nurse educators seeking to enhance their cultural competence.

A variety of fruit beverage formulations using demineralized milk permeates hydrolyzed with β-galactosidase and mixed with concentrated grapefruit juice, sugar and pectin were evaluated for sensory criteria (appearance, aroma, mouthfeel, taste and after taste) and measured physiochemical (PC) parameters. The total sensory scores (TSS) and PC parameters of accepted beverages were comparable for most grapefruit drinks. The newly formulated beverages had very low lactose and sodium (<1%) without any astringency and salty taste. A regression model relating the TSS of the beverages and six effective PC parameters (Brix, lightness, color value of a, viscosity, sedimentation and pH) was formulated. The resulting regression model provides consistent predictions of TSS for the new beverages without having to impanel a new set of tasters to reassess the TSS properties of the new formulations. The model of TSS had an R 2 value of 94% and provided the trend in TSS for the increases in the formulation parameters. PRACTICAL APPLICATIONSMilk permeate (a low-cost by-product of the ultrafiltration) is a rich source of growth factors such as essential amino acids. Demineralized and dried milk permeate (DDMP) is a salt-free additive with numerous nutrients and a long shelf life. Varying amounts of DDMP (hydrolyzed with β-galactosidase), concentrated grapefruit juice (full of antioxidants, vitamins and minerals), sugar and high methoxyl pectin were mixed to determine appealing physiochemical (PC) parameters and to evaluate sensory criteria (appearance, odor, mouthfeel, taste and aftertaste) after refining and pasteurization. The optimal combinations of raw materials resulted in pleasant beverages (free of lactose) that had total sensory scores (TSS) and PC parameters completely comparable with the scores and parameters of fresh grapefruit drink. A regression model relating TSS to important PC parameters yielded predicted TSS of the beverage with a high degree of accuracy. This model has a potential to predict TSS of a formulated beverage without performing the tedious and time-consuming taste panel process.