Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk

Dharmisthaben, Patel; Basaiawmoit, Bethsheba; Sakure, Amar; Das, S.; Maurya, Ruchika; Bishnoi, Mahendra; Kondepudi, Kanthi Kiran; Hati, Subrota

doi:10.1016/j.fbio.2021.101404

Cited by 24 publications

(12 citation statements)

References 34 publications

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“…Our results are in same line as previous study demonstrated that inulin enhanced the proteolytic activity of Lp B2, producing bioactive peptides (Balthazar et al, 2019). This could be explained by crucial role of bioactive compounds in foods, in elevating the effect of reactive oxygen species such as superoxide, hydroxyl, and peroxyl radicals formed by cells under oxidative stress (Dharmisthaben et al, 2021).…”

Section: Figure 2 α-Glucosidase (A) and α-Amylase (B) Inhibition Of C...supporting

confidence: 93%

“…Moreover, due to the high content of antioxidant and antimicrobial compounds, camel milk supports a vital, healthy functions of the body, such as the reduction of gastrointestinal disorders, antidiabetic, anti-inflammatory, anti-hepatic, and anticancer activities (Ayyash et al, 2018;Yang et al, 2018;Soleymanzadeh et al, 2016). In general, the therapeutic properties along with antimicrobial and antioxidant effects of this dairy product are mainly attributed to the presence of different bioactive peptides derived from camel milk proteins and antimicrobial components such as immunoglobulin, lactoferrin, and lysosyme (Dharmisthaben et al, 2021). Also, many studies highlighted that the bioactive peptides derived from proteins such as α s1 -, α s2 -, and β-caseins play the important role in the antioxidant potential of camel milk (Izadi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mahmoudi¹

2022

Mljekarstvo

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Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties. In the current study, camel milk was used for developing a new probiotic camel milk yoghurt with commercial prebiotic (inulin). The camel yoghurt samples were evaluated by monitoring the changes in some physicochemical properties (pH, total acidity and synerisis) and bacterial viability and survival of Limosilactobacillus fermentum CABA16 during storage. Besides, antibacterial, ⍺-amylase and ⍺-glucosidase inhibitions and antioxidant activities and the sensory evaluation of this novel product were assessed. The pH values of samples decreased whereas total acidity values increased throughout 21 days of storage and Limosilactobacillus fermentum CABA16 maintained good viability with counts higher than 107 CFU g-1 at the end of storage. α-Glucosidase and α- Amylase Inhibitions Water-Soluble Extracts were higher than 35 and 55% respectively in probiotic (PY), prebiotic (InY) and symbiotic (SY) camel yoghurts at the end of storage period. Moreover, the highest antioxidant activities of the WSEs from camel yoghurts were around 49 and 61% by DPPH and ABTS assays respectively. The fortified probiotic camel yoghurts exhibited comparable antibacterial activities with maximum diameter of 12±0.07 mm on Staphylococcus aureus and Listeria monocytogenes strains. Lastly, the addition of probiotic and inulin significantly improved the sensory characteristics, except the colour, of camel yoghurts.

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Section: Figure 2 α-Glucosidase (A) and α-Amylase (B) Inhibition Of C...supporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mahmoudi¹

2022

Mljekarstvo

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“…Traditional methods for evaluating antioxidant activity include the scavenging activity using 2,2 diphenyl 1, picrylhydrazyl (DPPH), superoxide and hydroxyl free radical assay (ABTS), Oxygen Radical Absorbance Capacity (ORAC) and Feric Reducing Antioxidant Power (FRAP), widely used in several studies on fermented foods. [1][2][3][4] Methods for evaluating antimicrobial activity generally include the determination of minimum inhibitory concentrations (MIC) in 96-well microplates containing different types of target microorganisms 5 or using agar spot test. 6 Studies focused on disclosing anti-inflammatory activity generally used in cell culture assays 7 or commercial kits which may vary according to the type of inflammatory markers to be evaluated, such as for example TNF-α, IL-6, and IL-1β.…”

Section: Methods For Research Of Compounds With Biological Activitiesmentioning

confidence: 99%

“…6 Studies focused on disclosing anti-inflammatory activity generally used in cell culture assays 7 or commercial kits which may vary according to the type of inflammatory markers to be evaluated, such as for example TNF-α, IL-6, and IL-1β. 8 Regarding animal model studies, these are generally used to evaluate the effects of consuming fermented foods on weight gain control, diabetes prevention, and immunomodulation, among others. The anti-obesity effect of kimchi added to citrus concentrate (jeju) was evaluated from the assessment of serum and liver lipid concentrations in mice with high-fat diet-induced obesity; 9 Body weight gain, feed efficiency rate and tissue weight were also evaluated by the researchers.…”

Section: Methods For Research Of Compounds With Biological Activitiesmentioning

confidence: 99%

Methods applied in studies about fermented foods

Martin¹

2022

JMEN

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Fermented foods have been produced for thousands of years. In recent decades, its production and consumption have increased due to potential beneficial health effects attributed to its intake. This has stimulated the development of scientific studies on food fermentation. In this context, the development of complex methods capable of characterizing the fermenting microbiota and relating it to the desired characteristics and quality has enabled a greater understanding of the role of different microbial groups in the fermentation process. In this article, the main methods used in research on fermented foods are briefly presented, highlighting the most widely used omics strategies, such as metagenomic, metaproteomic and metabolomic analysis.

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“…As a result, 14 and 8 antioxidant peptides were recorded from casein and whey protein digests, respectively, and their activity mechanisms were associated with superoxide anion radical and DPPH radical scavenging capacity. In another study, eleven novel peptides (LLILTC, AVALARPK, YPLR, LSSHPYLEQLYR, TQDK, LAVP, NEPTE, VSSTTEQK, LAVPIN, KPVAIR, and LLNEK), identified from a Lactobacillus plantarum fermented camel milk, were reported to be effective in the scavenging activity of ABTS radical, hydroxyl radical, and superoxide radicals [ 72 ]. Similarly, two peptide sequences from camel milk protein, NEDNHPGALGEPV and KVLPVPQQMVPYPRQ, showed antioxidant activities against DPPH • (IC 50 0.04 and 0.02 mg/mL), • OH (IC 50 0.05 and 0.05 mg/mL), ABTS •+ (IC 50 0.1 and 0.01 mg/mL) and O 2 •- (IC 50 0.045 and 0.3 mg/mL) [ 73 ].…”

Section: Sources Of Antioxidant Peptidesmentioning

confidence: 99%

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

et al. 2022

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The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.

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Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk

Cited by 24 publications

References 34 publications

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Methods applied in studies about fermented foods

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

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