Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Elhamid, Abeer M. Abd; Elbayoumi, Mervet M.

doi:10.12691/ajfst-5-3-6

Cited by 11 publications

(6 citation statements)

References 45 publications

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“…Yogurt starter culture (YO‐MIX495 LYO 250 DCU) fermented camel milk was analysed for post 3, 7, 15 and 21 days storage by Abd Elhamid and Elbayoumi (2017). Post fermentation, ɑ‐lactalbumin (ɑ‐la) and β‐lactoglobulin (β‐lg) were not prominently observed.…”

Section: Resultsmentioning

confidence: 99%

Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

Shukla

Sakure

Maurya

et al. 2022

Int J of Dairy Tech

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This study was to separate and purify antidiabetic and angiotensin-converting enzyme (ACE) inhibitory peptides from Lactiplantibacillus plantarum KGL3A fermented camel milk. After 48 h of fermentation at 37°C, ɑ-amylase inhibition, ɑ-glucosidase inhibition, lipase inhibition and ACE inhibitory activities were 80.94%, 64.45%, 63.93%, and 77.53%, respectively in fermented camel milk. Optimisation of growth condition for the evaluation of maximum peptide production was evaluated by measuring proteolytic activity (O-phthalaldehyde, OPA method) with different inoculation rates and incubation times and highest proteolytic activity (9.21 mg/mL) was observed after 48 h of fermentation at 2.5% rate of inoculation. The antidiabetic and ACE inhibitory activity of 3 kDa permeate fraction were higher as compared with other fractions. Purification of antidiabetic and ACE inhibitory peptides from fermented camel milks was performed through sodium dodecyl-sulphate polyacrylamide gel electrophoresis, and 2-dimensional polyacrylamide gel electrophoresis and maximum number of protein bands were present in between 25 and 10 kDa. The generated peptide sequences were matched with antihypertensive peptide database (AHTPDB) and BIOPEP databases for confirming the antidiabetic and ACE inhibitory activity. Peptides, that is. TDVMPQWW and MMSLVSLLLVGILFPTIQAK were having highest peptide ranker score among the all sequences. Furthermore, anti-inflammatory activity (TNF-α, IL-6 and IL-1β) of fermented camel milk was evaluated in macrophage cell line RAW 264.7 (Ralph and William's cell line). Furthermore, peptides were predicted to have improved binding affinity against Human Angiotensin converting enzyme (hACE) through molecular docking.

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Section: Resultsmentioning

confidence: 99%

Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

Shukla

Sakure

Maurya

et al. 2022

Int J of Dairy Tech

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“…Concerning the storage time, the flow behavior index reduced in all treatments with the increasing of storage time. The high proteolytic activity can increase total solids during yogurt storage, contributing to the higher susceptibility to shear thinning (reduction of n; Abd Elhamid and Elbayoumi, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Costa¹,

Rosario²,

Silva³

et al. 2022

Food Sci Anim Resour

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“…However, reducing power of PBMF was significantly less than the initial value. Reducing power activity of yogurt prepared from camel milk was less than parent milk in storage period of 21 days [62].…”

Section: Resultsmentioning

confidence: 99%

Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat

et al. 2019

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Background Among the dietary lipids, milk fat is most complicated as it contains more than one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and fatty composition makes it possible to convert milk fat into various fractions on the basis of melting characteristics. Functional properties of milk fat can be increased by converting it into different fractions. After cow milk, buffalo milk is the second largest source of milk and chemical characteristics of buffalo milk fat has been studied in a limited fashion. The main mandate was determination of triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat for increased industrial applications. Methods Buffalo milk fat (cream) was fractionated at three different temperatures i.e. 25, 15 and 10 °C by dry fractionation technique and packaged in 250 ml amber glass bottles and stored at ambient temperature for 90 days. The fraction of milk fat harvested at 25, 15 and 10 °C were declared as LMPF-25, LMPF-15 and LMPF-10. Unmodified milk fat was used as control (PBMF). Low melting point fractions were analyzed for triglyceride composition, fatty acid profile, total phenolic contents, DPPH free radicals scavenging activity, reducing power, free fatty acids, peroxide value, iodine value and conjugated dienes at 0, 45 and 90 days of storage. Results In LMPF-10, concentrations of C 36 , C 38 , C 40 , and C 42 were 2.58, 3.68, 6.49 and 3.85% lower than PBMF. In LMPF-25, concentrations of C 44 , C 46 , C 48 , C 50 , C 52 and C 54 were 0.71, 1.15, 2.53, 4.8, 0.39 and 2.39% higher than PBMF. In LMPF-15, concentrations of C 44 , C 46 , C 48 , C 50 , C 52 and C 54 were 2.45, 4.2, 3.47, 5.92, 2.38 and 3.16% higher than PBMF. In LMPF-10, concentrations of C 44 , C 46 , C 48 , C 50 , C 52 and C 54 were 2.8, 5.6, 5.37, 7.81, 3.81 and 4.45% higher than PBMF. LMPF-25, LMPF-15 and LMPF-10 had higher concentration of unsaturated fatty acids as compared PBMF. Total phenolic contents of buffalo milk fat and its fractions were in the order of LMPF-10 > LMPF-15, LMPF-25 > PBMF. Storage period of 45 days had a non-significant effect on total flavonoid content. 2, 2-Diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) free radical scavenging activity of LMP-25, LMPF-15 and LMPF-10 were 4.8, 13.11 and 25.79% higher than PBMF. Red...

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Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Cited by 11 publications

References 45 publications

Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat

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