Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions

Kumar, Devendra; Chatli, Manish Kumar; Singh, R. B.; Mehta, Nitin; Kumar, Pavan

doi:10.1016/j.smallrumres.2016.05.002

Cited by 90 publications

(84 citation statements)

References 35 publications

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“…Kumar et al . (; ) reported that camel milk casein was more susceptible to chymotrypsin hydrolysis than with alcalase and papain.…”

Section: Resultsmentioning

confidence: 99%

“…The AA of camel casein has been recently studied (Kumar et al . ; ). Enzymatic hydrolysis with chymotrypsin was found to give hydrolysates of higher AA than hydrolysates prepared with the use of alcalase or papain (Kumar et al .…”

Section: Introductionmentioning

confidence: 99%

“…The antioxidant peptides of cow milk proteins have been studied extensively (Power et al 2013), while those from the milk of other ruminants have received less attention. The AA of camel casein has been recently studied (Kumar et al 2016a;2016b). Enzymatic hydrolysis with chymotrypsin was found to give hydrolysates of higher AA than hydrolysates prepared with the use of alcalase or papain (Kumar et al 2016a).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins

Assem

El-Gawad

Kassem

et al. 2017

Int J of Dairy Tech

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Caseins of cow, buffalo, goat and camel milks were hydrolysed using pepsin, trypsin and chymotrypsin. The rate and degree of casein hydrolysis and the antioxidant activity (AA) of the casein hydrolysates (CH) were followed. Camel casein showed the highest rate and degree of hydrolysis with pepsin and trypsin, while cow casein was more rapidly hydrolysed with chymotrypsin than other caseins studied. The AA of all CH increased to a maximum after 24 h of hydrolysis. The AA of tryptic hydrolysates was higher (P < 0.002) than that of peptic hydrolysates. Camel CH exhibited higher AA than hydrolysates of other caseins.

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“…Kumar et al . (; ) reported that camel milk casein was more susceptible to chymotrypsin hydrolysis than with alcalase and papain.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins

Assem

El-Gawad

Kassem

et al. 2017

Int J of Dairy Tech

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show abstract

“…There are reports that camel milk acts as an adjuvant and has medicinal properties, suggesting it contains protective proteins, which may have possible role for enhancing immune defense mechanism [120]. These potential health benefits are obtained through a number of bioactive components in camel milk [63,65]. These components either exist naturally in camel milk or are derived from camel milk protein hydrolysates using proteolytic enzymes and/or fermentation with lactic acid bacteria (LAB) [64,66].…”

Section: Functional Properties and Medicinal Applications Of Camel Milkmentioning

confidence: 99%

“…Camel milk is reported to inhibit both gram-positive and gram-negative bacteria, including Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella typhimurium [26,63,64]. The inhibitory action of camel milk against L. monocytogenes, S. aureus and E. coli has been attributed to the presence of lactoperoxidase, hydrogen peroxide and lysozyme, respectively.…”

Section: Antibacterial Activitymentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

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One humped camel (Camelus dromedarius) breeds, indigenous to India, have been shown to have good genetic potential to produce milk. Camel milk not only is cost-effective in terms of feed conversion but also has additional advantage of longer lactation period and unique adaptation mechanisms for warm arid and semiarid regions. The key features of camel milk in comparison with other milk are low fat with high content of unsaturated and long-chain fatty acid. The proteins are rich in lactoferrin and lysozymes, but deficient in b-lactoglobulin. It has higher percentage of total salts, free calcium, protective proteins and vitamin C, and some of the microminerals, viz iron, copper and zinc. Physicochemical properties of camel milk are also unique and useful for food processing. The shelf life of raw camel milk is 8-9 h, which can be extended up to 18-20 h through activation of camel lactoperoxidase system. Heat stability of camel milk is shown to be highest at pH 6.8, and it ferments relatively slowly compared to the cattle milk. The camel milk is successfully processed for producing a variety of products, such as fermented milk ('lassi'), soft cheese, flavored milk and 'kulfee' (a kind of ice cream). Camel milk has been traditionally used in different regions of the world as natural adjuvant for managing a variety of human diseases.

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An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

Ansari,

Pourjafar,

Samakkhah

et al. 2024

Food Science & Nutrition

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There are challenges such as standardization for commercialization and guaranteeing sensory characteristics in camel milk processing. This review gathers a general view of the probiotic camel milk, its contents, its health aspects, and its industrial production. One of the potential candidates of a healthy food product is “probiotic camel milk” which contains several nutritional elements including Lactic acid bacteria and Bifidobacteria and postbiotics such as endopolysaccharides, exopolysaccharides, numerous beneficial enzymes, short‐chain fatty acids, teichoic acids, peptides, peptidoglycan‐derived neuropeptides, cell surface proteins, different vitamins, plasmalogens, and different kinds of organic acids. It should also be considered that camel milk generally has some advantages over cow milk like its health‐beneficial antidiabetic, hypoallergenic, and anticancer properties. As a result, it is gaining much attention from both consumers and manufacturers, and the global probiotic market trend is growing. Although there are obstacles in standardizing processing techniques and maintaining sensory excellence, the health benefits, economic prospects, and adaptability of camel milk and its probiotic variations create a promising avenue for continued research and advancement. Therefore, developing standardized processing techniques and sensory evaluation methods for probiotic camel milk can unlock its full potential as a nutritious beverage, offering a promising solution for consumers seeking healthy and functional food products.

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Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions

Cited by 90 publications

References 35 publications

Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins

Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins

Camel Milk: An Important Natural Adjuvant

An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

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