Biological activity of camel milk casein following enzymatic digestion

Salami, Maryam; Moosavi‐Movahedi, Ali Akbar; Moosavi-Movahedi, Faezeh; Ehsani, Mohammad Reza; Yousefi, Reza; Farhadi, Mohammad; Niasari-Naslaji, Amir; Saboury, Ali Akbar; Chobert, Jean‐Marc; Haertlé, Thomas

doi:10.1017/s0022029911000628

Cited by 133 publications

(89 citation statements)

References 44 publications

(48 reference statements)

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“…Camel b-CN showed high antioxidant activity after hydrolysis with chymotrypsin. The results of this study suggest that when camel milk is consumed and digested, the produced peptides start to act as natural antioxidants [65,66,101].…”

Section: Antioxidant Activitymentioning

confidence: 95%

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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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Section: Antioxidant Activitymentioning

confidence: 95%

“…Camel whole casein and b-CN showed significant ACE-inhibitory activities after hydrolysis with pepsin alone and after pepsinolysis followed by trypsinolysis and chymotrypsinolysis [101].…”

Section: Protection Against Lead Contaminationmentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

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“…Camel whole casein was prepared according to the method described earlier (Salami et al 2011). Briefly, camel milk was skimmed by centrifugation (5000 × g, 15 min at 4°C).…”

Section: Preparation Of Protein and Protein Hydrolysatesmentioning

confidence: 99%

“…Although the bioactivity of the milk-derived peptides from different sources has been extensively studied, only few attempts have been made to investigate the peptides from camel milk proteins (Jrad et al 2014;Moslehishad et al 2013;Salami et al 2011). Jrad et al (2014) hydrolyzed the camel milk protein by pepsin and pancreatin and evaluated the antioxidant and ACE-inhibitory activities of resulting peptides.…”

Section: Introductionmentioning

confidence: 99%

“…Moslehishad et al (2013), in their study, compared ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented bovine and camel milk. Salami et al (2011) studied the effects of digestive enzymes on releasing the ACE-inhibitory and antioxidant peptides from camel milk caseins. Nevertheless, there is no available data concerning the biological functions of camel casein-derived peptides produced by a microbial enzyme, e.g., proteinase K (PK).…”

Section: Introductionmentioning

confidence: 99%

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ACE- inhibitory and radical scavenging activities of bioactive peptides obtained from camel milk casein hydrolysis with proteinase K

Rahimi

Ghaffari

Salami

et al. 2016

Dairy Sci. & Technol.

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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.

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The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I‐converting enzyme inhibitory activity of yogurt

Shori

Ming

Baba

2020

Biotech and App Biochem

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Plain and Lycium barbarum yogurt were made in the presence and absence of fish collagen. Yogurt samples were analyzed for acidification, milk protein proteolysis, angiotensin I‐converting enzyme (ACE) inhibitory activity, and sensory evaluation during refrigerated storage for up to 21 days. The o‐phthaldialdehyde peptides amount of L. barbarum yogurt both in the presence and absence of fish collagen were significantly increased during 14 days of storage. SDS‐PAGE showed improvement in whey proteins degradation of L. barbarum yogurt with/without fish collagen after 3 weeks of storage. L. barbarum yogurt in absence of fish collagen was acting as a great ACE inhibitor reached up to 85% on day 7 of storage. The incorporation of L. barbarum and/or fish collagen affected to a small extent the overall sensory characteristics of yogurt. Yogurt supplemented with L. barbarum and/or fish collagen may lead to the improvement in the production and formulation of yogurt differing in their anti‐ACE activity.

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Biological activity of camel milk casein following enzymatic digestion

Cited by 133 publications

References 44 publications

Camel Milk: An Important Natural Adjuvant

Camel Milk: An Important Natural Adjuvant

ACE- inhibitory and radical scavenging activities of bioactive peptides obtained from camel milk casein hydrolysis with proteinase K

The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I‐converting enzyme inhibitory activity of yogurt

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