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Du C, Gong H, Zhao H, Wang P. Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes. Food Chem 2024; 453:139587. [PMID: 38781909 DOI: 10.1016/j.foodchem.2024.139587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024]
Abstract
Bioactive peptides (BAPs) represent a unique class of peptides known for their extensive physiological functions and their role in enhancing human health. In recent decades, owing to their notable biological attributes such as antioxidant, antihypertensive, antidiabetic, and anti-inflammatory activities, BAPs have received considerable attention. Simulated gastrointestinal digestion (SGD) is a technique designed to mimic physiological conditions by adjusting factors such as digestive enzymes and their concentrations, pH levels, digestion duration, and salt content. Initially established for analyzing the gastrointestinal processing of foods or their constituents, SGD has recently become a preferred method for generating BAPs. The BAPs produced via SGD often exhibit superior biological activity and stability compared with those of BAPs prepared via other methods. This review offers a comprehensive examination of the recent advancements in BAP production from foods via SGD, addressing the challenges of the method and outlining prospective directions for further investigation.
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Affiliation(s)
- Chao Du
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Huawei Zhao
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China.
| | - Ping Wang
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St Paul, MN 55108, USA.
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2
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Baba WN, Mudgil P, Mac Regenstein J, Maqsood S. Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates. Food Res Int 2024; 190:114562. [PMID: 38945563 DOI: 10.1016/j.foodres.2024.114562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/20/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
The structural and functional properties of whey-quercetin and whey hydrolysate-quercetin conjugates synthesized using alkaline and free radical-mediated methods (AM and FRM) coupled with sonication were studied. FTIR showed new peaks at 3000-3500 cm-1 (N-H stretching regions) and the 1000-1100 cm-1 region with the conjugates. Conjugation increased the random coils and α-helix content while decreasing the β-sheets and turns. It also increased the particle size and surface hydrophobicity which was significantly (p < 0.05) higher in AM than FRM conjugates. AM conjugates had higher radical scavenging activity but lower quercetin content than FRM conjugates. Overall, the functional properties of whey-quercetin conjugates were better than whey hydrolysate-quercetin conjugates. However, hydrolysate conjugates had significantly higher denaturation temperatures irrespective of the method of production. Sonication improved the radical scavenging activity and quercetin content of FRM conjugates while it decreased both for AM conjugates. This study suggested that whey-quercetin conjugates generally had better quality than whey hydrolysate conjugates and sonication tended to further improve these properties. This study highlights the potential for using camel whey or whey hydrolysate-quercetin conjugates to enhance the functional properties of food products in the food industry.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 1551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 1551, United Arab Emirates
| | - Joe Mac Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 1551, United Arab Emirates; International Research Center for Food, Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China.
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Zhang X, Xiong Z, Zhang S, Li K, Bu Y, Zheng N, Zhao S, Wang J. Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health. Food Chem 2024; 446:138764. [PMID: 38408399 DOI: 10.1016/j.foodchem.2024.138764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/24/2024] [Accepted: 02/13/2024] [Indexed: 02/28/2024]
Abstract
Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.
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Affiliation(s)
- Xiaoyin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhanbo Xiong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shiqi Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Kexin Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Ying Bu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Al-Thaibani A, Mostafa H, Alshamsi O, Moin A, Bansal N, Mudgil P, Maqsood S. Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties. J Dairy Sci 2024:S0022-0302(24)00951-2. [PMID: 38908705 DOI: 10.3168/jds.2024-24900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 05/30/2024] [Indexed: 06/24/2024]
Abstract
The production of whey protein concentrates (WPCs) from camel milk whey represents an effective approach to valorize this processing by-product. These concentrates harbor active ingredients with significant bioactive properties. Camel WPCs were spray-dried (SD) at inlet temperature of 170, 185 and 200°C, or Ultrasonicated (US) for 5, 10 and 15 min, then freeze-dried to obtain fine powder. The impact of both treatments on protein degradation was studied by sodium dodecyl sulfate-PAGE and reverse-phase ultraperformance liquid chromatography (RP-UPLC) techniques. Significantly enhanced protein degradation was observed after US treatment when compared with SD. Both SD and US treatments slightly enhanced the WPCs samples' antioxidant activities. The US exposure for 15 min exhibited highest 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (12.12 mmol TE/g). Moreover, US treatment for 10 min exhibited the highest in vitro anti-diabetic properties (α-amylase and α-glucosidase inhibition), and dipeptidyl-peptidase-IV inhibitory activity among all samples. In addition, the ultrasonication for 10 min and SD at 170°C showed the lowest IC50 values for in vitro anti-hypercholesterolemic activities in terms of pancreatic lipase and cholesteryl esterase inhibition. Conclusively, these green techniques can be adapted in the preservation and processing of camel milk whey into active ingredients with high bioactive properties.
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Affiliation(s)
- Alanoud Al-Thaibani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Ohood Alshamsi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Abeera Moin
- Department of Food Science and Technology, University of Karachi, 75270, Pakistan
| | - Nidhi Bansal
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, 4072, QLD, Australia
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Center for Health, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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5
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Kamal H, Jafar S, Mudgil P, Hamdi M, Ayoub MA, Maqsood S. Camel whey protein with enhanced antioxidative and antimicrobial properties upon simulated gastro-intestinal digestion. Nutr Health 2024; 30:371-379. [PMID: 36065597 DOI: 10.1177/02601060221122213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Background: Whey proteins and their peptide derivatives have attracted a great attention of researchers in the pharmaceutical and nutritional fields, due to their numerous bio-functionalities. Aim: In the present research study, enzymatic protein hydrolysates (CWPHs) from camel whey proteins (CWPs) were produced and investigated for their antioxidant and antimicrobial potentials. Methods: Herein, Pepsin (gastric), and Trypsin and Chymotrypsin (pancreatic) enzymes were used to produce CWPHs. The obtained hydrolysates were characterize to ascertain the level of protein degradation and studies on their antimicrobial and antioxidant potential were conducted. Results: Among all CWPHs, a complete degradation of all different protein bands was perceived with Chymotrypsin-derived CWPHs, whereas, light bands of serum albumin and α-lactalbumin were observed with Trypsin and Pepsin-derived CWPHs. After enzymatic degradation, both CWPHs antioxidant and antimicrobial activities were improved. Chymotrypsin-derived CWPHs demonstrated higher DPPH and ABTS radical scavenging activities, anent the increase in proteolysis time. Compared to unhydrolyzed CWPs, higher metal chelating activities were displayed by Trypsin-derived CWPHs. No significant increase in the FRAP activities was noticed after CWPs hydrolysis using Trypsin and Chymotrypsin, while Pepsin-derived CWPHs showed higher reducing power. In terms of antimicrobial activity, significantly higher bacterial growth inhibition rates were exhibited by CWPHs compared to the unhydrolyzed CWP. Conclusion: Overall, CWPHs displayed enhanced antioxidative and antimicrobial properties.
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Affiliation(s)
- Hina Kamal
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sabika Jafar
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Marwa Hamdi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
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Ali AH, Li S, Liu SQ, Gan RY, Li HB, Kamal-Eldin A, Ayyash M. Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiota. J Dairy Sci 2024; 107:2573-2585. [PMID: 37977446 DOI: 10.3168/jds.2023-23995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 10/31/2023] [Indexed: 11/19/2023]
Abstract
Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels of β-casein and diverse secreted antibodies, exhibiting superior antibacterial and antiviral activities compared with bovine milk. β-casein is less allergic and more digestible because it is more susceptible to digestive hydrolysis in the gut; therefore, higher levels of β-casein make CM advantageous for human health. Furthermore, antibodies help the digestive system by destroying the antigens, which are then overwhelmed and digested by macrophages. The connection between the gut microbiota and human health has gained substantial research attention, as it offers potential benefits and supports disease treatment. The gut microbiota has a vital role in regulating the host's health because it helps in several biological functions, such as protection against pathogens, immune function regulation, energy harvesting from digested foods, and reinforcement of digestive tract biochemical barriers. These functions could be affected by the changes in the gut microbiota profile, and gut microbiota differences are associated with several diseases, such as inflammatory bowel disease, colon cancer, irritable bowel disorder, mental illness, allergy, and obesity. This review focuses on the digestibility of CM components, particularly protein and fat, and their influence on gut microbiota modulation. Notably, the hypoallergenic properties and small fat globules of CM contribute to its enhanced digestibility. Considering the rapid digestion of its proteins under conditions simulating infant gastrointestinal digestion, CM exhibits promise as a potential alternative for infant formula preparation due to the high β-/αs-casein ratio and protective proteins, in addition to the absence of β-lactoglobulin.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Siqi Li
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates.
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Hou K, Fu X, Chen H, Niu H. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydr Polym 2024; 329:121790. [PMID: 38286557 DOI: 10.1016/j.carbpol.2024.121790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/22/2023] [Accepted: 01/04/2024] [Indexed: 01/31/2024]
Abstract
Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.
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Affiliation(s)
- Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
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Hassaneen NH, Hemeda SA, El Nahas AF, Fadl SE, El-Diasty EM. Camel milk or silymarin could improve the negative effects that experimentally produced by aflatoxin B1 on rat's male reproductive system. BMC Vet Res 2024; 20:108. [PMID: 38500117 PMCID: PMC10946164 DOI: 10.1186/s12917-024-03965-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Accepted: 03/03/2024] [Indexed: 03/20/2024] Open
Abstract
BACKGROUND Camel milk and silymarin have many different beneficial effects on several animal species. Meanwhile, Aflatoxins are mycotoxins with extraordinary potency that pose major health risks to several animal species. Additionally, it has been documented that aflatoxins harm the reproductive systems of a variety of domestic animals. The present design aimed to investigate the impact of aflatoxin B1 (AFB1) on rat body weight and reproductive organs and the ameliorative effects of camel milk and silymarin through measured serum testosterone, testes pathology, and gene expression of tumor necrosis factor (TNF-α), luteinizing hormone receptor (LHR), and steroidogenic acute regulatory protein (StAR) in the testes. A total of sixty mature male Wister white rats, each weighing an average of 83.67 ± 0.21 g, were used. There were six groups created from the rats. Each division had ten rats. The groups were the control (without any treatment), CM (1 ml of camel milk/kg body weight orally), S (20 mg silymarin/kg b. wt. suspension, orally), A (1.4 mg aflatoxin/kg diet), ACM (aflatoxin plus camel milk), and AS (aflatoxin plus silymarin). RESULTS The results indicated the positive effects of camel milk and silymarin on growth, reproductive organs, and gene expression of TNF-α, LHR, and StAR with normal testicular architecture. Also, the negative effect of AFB1 on the rat's body weight and reproductive organs, as indicated by low body weight and testosterone concentration, was confirmed by the results of histopathology and gene expression. However, these negative effects were ameliorated by the ingestion of camel milk and silymarin. CONCLUSION In conclusion, camel milk and silymarin could mitigate the negative effect of AFB1 on rat body weight and reproductive organs.
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Affiliation(s)
- Nahla H Hassaneen
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Matrouh University, Matrouh, Egypt.
| | - Shabaan A Hemeda
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Abeer F El Nahas
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Sabreen E Fadl
- Biochemistry Department, Faculty of Veterinary Medicine, Matrouh University, Matrouh, Egypt
| | - Eman M El-Diasty
- Mycology Department, Animal Health Research Institute Dokki, Giza (ARC), Egypt
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Yan M, Wang Y, Wang C, Feng S, Zhang T. Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability. Food Chem 2024; 434:137519. [PMID: 37748290 DOI: 10.1016/j.foodchem.2023.137519] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 08/27/2023] [Accepted: 09/15/2023] [Indexed: 09/27/2023]
Abstract
Functional foaming food ingredients play a vital role in preparing healthcare foods, however, the weak foamability and low photostability of ingredients severely limit their further development. Herein, whey protein isolate-resveratrol complexes (WPI-RES) were fabricated to address these challenges. Multi-spectral analysis and molecular simulation results revealed the key driving forces of hydrogen bonding and hydrophobic interactions to promote the formation of WPI-RES complexes, leading to the enhanced foamability and emulsifying properties of WPI after binding with RES. Importantly, the robust radical scavenging activity of RES within WPI was maintained under UV light irradiation compared to that of free RES as identified by DPPH assay, which was presumably due to inhibited photoisomerization of RES after binding to WPI. This work provides a promising foaming ingredient with increased ultraviolet stability and radical scavenging activity, paves the way to develop stable health-promoting foaming food products.
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Affiliation(s)
- Mi Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Yingyi Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Cuina Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Sitong Feng
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
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10
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Jiang H, Xu Y, Chen G, Liu T, Yang Y, Mao X. Digestive properties and peptide profiles exhibited significant differences between skim camel milk and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. Food Res Int 2024; 178:113860. [PMID: 38309893 DOI: 10.1016/j.foodres.2023.113860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/09/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
This study aims to analyze the differences in digestion properties and peptide profiles between the skim camel and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. The hydrolysis degree of camel milk proteins exceeded by 13.18% that of bovine milk. The concentration and release rate of free amino groups in the camel milk digesta was higher than that of bovine milk powder, which was likely due to the higher β-/αs-casein ratio and larger casein micelle size in camel milk. Camel milk powder presented higher β-CN coverage and comparatively shorter bioactive peptides compared to bovine milk powder. The anti-inflammatory peptide KVLPVPQ displayed the highest abundance in camel milk powder. Outcomes of this study showed that camel milk proteins possessed superior digestibility and unique peptides, which outlined the potential nutritional implications of camel milk for infants.
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Affiliation(s)
- Hui Jiang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunxuan Xu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Gangliang Chen
- Xinjiang Wangyuan Camel Milk Industrial Co., Ltd., Altay 836400, China
| | - Tianchong Liu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yitong Yang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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11
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Arain MA, Khaskheli GB, Shah AH, Marghazani IB, Barham GS, Shah QA, Khand FM, Buzdar JA, Soomro F, Fazlani SA. Nutritional significance and promising therapeutic/medicinal application of camel milk as a functional food in human and animals: a comprehensive review. Anim Biotechnol 2023; 34:1988-2005. [PMID: 35389299 DOI: 10.1080/10495398.2022.2059490] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Camel milk (CM) is the key component of human diet specially for the population belongs to the arid and semi-arid regions of the world. CM possess unique composition as compare to the cow milk with abundant amount of medium chain fatty acids in fat low lactose and higher concentration of whey protein and vitamin C. Besides the nutritional significance of CM, it also contains higher concentration of bioactive compounds including bioactive peptides, lactic acid bacteria (LAB), lactoferrin (LF), lactoperoxidase, lysozyme casein and immunoglobulin. Recently, CM and their bioactive compounds gaining more attention toward scientific community owing to their multiple health benefits, especially in the current era of emerging drug resistance and untold side effects of synthetic medicines. Consumption of fresh or fermented CM and its products presumed exceptional nutraceutical and medicinal properties, including antimicrobial, anti-inflammatory, antioxidant, anti-diabetic, hepatoprotective, nephroprotective, anticancer and immunomodulatory activities. Moreover, CM isolated LAB exhibit antioxidant and probiotic effects leading to enhance the innate and adaptive immune response against both gram-negative and gram-positive pathogenic bacteria. The main objective of this review is to highlight the nutritional significance, pharmaceutical potential, medicinal value and salient beneficial health aspect of CM for human and animals.
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Affiliation(s)
- Muhammad Asif Arain
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Gul Bahar Khaskheli
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Atta Hussain Shah
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Illahi Bakhash Marghazani
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Ghulam Shabir Barham
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Qurban Ali Shah
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Faiz Muhammad Khand
- Department of Veterinary Surgery, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Pakistan
| | - Jameel Ahmed Buzdar
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Feroza Soomro
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Sarfraz Ali Fazlani
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
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12
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Marcia JA, Aleman RS, Kazemzadeh S, Manrique Fernández V, Martín Vertedor D, Kayanush A, Montero Fernández I. Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao ( Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells. Pharmaceuticals (Basel) 2023; 16:1032. [PMID: 37513943 PMCID: PMC10383137 DOI: 10.3390/ph16071032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, Streptococcus thermophilus counts and Lactobacillus bulgaricus counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.
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Affiliation(s)
- Jhunior Abrahan Marcia
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras
- Doctorate Program in Food Science, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
| | - Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Shirin Kazemzadeh
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Víctor Manrique Fernández
- Nutrition and Bromatology Area, Department of Animal Production and Food Science, University of Extremadura, Avda. Adolfo Suárez, s/n, 06004 Badajoz, Spain
| | - Daniel Martín Vertedor
- Department of Nature Conservation and Protected Areas, Government of Extremadura, 06800 Mérida, Spain
| | - Aryana Kayanush
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Ismael Montero Fernández
- Department of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
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13
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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14
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Mudgil P, Redha A, Nirmal NP, Maqsood S. In vitro antidiabetic and antihypercholesterolemic activities of camel milk protein hydrolysates derived upon simulated gastrointestinal digestion of milk from different camel breeds. J Dairy Sci 2023; 106:3098-3108. [PMID: 36935238 DOI: 10.3168/jds.2022-22701] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 11/11/2022] [Indexed: 03/19/2023]
Abstract
Milk protein hydrolysates derived from 4 camel breeds (Pakistani, Saheli, Hozami, and Omani) were evaluated for in vitro inhibition of antidiabetic enzymatic markers (dipeptidyl peptidase IV and α-amylase) and antihypercholesterolemic enzymatic markers (pancreatic lipase and cholesterol esterase). Milk samples were subjected to in vitro simulated gastric (SGD) and gastrointestinal digestion (SGID) conditions. In comparison with intact milk proteins, the SGD-derived milk protein hydrolysates showed enhanced inhibition of α-amylase, dipeptidyl peptidase IV, pancreatic lipase, and cholesterol esterase as reflected by lower half-maximal inhibitory concentration values. Overall, milk protein hydrolysates derived from the milk of Hozami and Omani camel breeds displayed higher inhibition of different enzymatic markers compared with milk protein hydrolysates from Pakistani and Saheli breeds. In vitro SGD and SGID processes significantly increased the bioactive properties of milk from all camel breeds. Milk protein hydrolysates from different camel breeds showed significant variations for inhibition of antidiabetic and antihypercholesterolemic enzymatic markers, suggesting the importance of breed selection for production of bioactive peptides. However, further studies on identifying the peptides generated upon SGD and SGID of milk from different camel breeds are needed.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Ali Redha
- The Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter, EX1 2LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia
| | - Nilesh P Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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15
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Yield and Composition Variations of the Milk from Different Camel Breeds in Saudi Arabia. SCI 2023. [DOI: 10.3390/sci5010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
With the increasing interest in the identification of differences between camel breeds over the last decade, this study was conducted to estimate the variability of milk production and composition of four Saudi camel breeds during different seasons. Milk records were taken two days per week from females of Majahem, Safra, Wadha, and Hamra breeds distributed over Saudi Arabia. The milk yield during winter indicated that the weekly average of the Wadha breed was significantly lower (27.13 kg/week) than Majahem and Hamra breeds. The Safra breed had the lowest milk yield (30.7 kg/week) during summer. During winter, the Hamra breed had a lower content of all analyzed milk components except proteins and was characterized by a lower pH than the milk of the other breeds. However, the Hamra breed had significantly higher contents of milk fat and lactose than the other breeds during summer, with the corresponding values of 3.87 and 4.86%, respectively. Milk collected during winter from Majahem, Safra, and Wadha breeds was characterized by a significant increase in all milk components and milk pH. Finally, the isoelectric focusing analysis revealed noticeable variability of casein purified from camel milk within the different Saudi breeds, with the highest significant value of 2.29 g per 100 mL recorded for the Wadha breed.
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16
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Lajnaf R, Attia H, Ayadi MA. Technological properties and biological activities of camel α-lactalbumin - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Algaithi M, Mudgil P, Hamdi M, Redha AA, Ramachandran T, Hamed F, Maqsood S. Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula. J Dairy Sci 2022; 105:8621-8637. [DOI: 10.3168/jds.2022-22008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 06/24/2022] [Indexed: 11/19/2022]
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18
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Green Solvent Processing: Effect of type of solvent on extraction and quality of protein from dairy and non-dairy expired milk products. Food Chem 2022; 400:133988. [DOI: 10.1016/j.foodchem.2022.133988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
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19
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Khan FB, Ansari MA, Uddin S, Palakott AR, Anwar I, Almatroudi A, Alomary MN, Alrumaihi F, Aba Alkhayl FF, Alghamdi S, Muhammad K, Huang CY, Daddam JR, Khan H, Maqsood S, Ayoub MA. Prospective Role of Bioactive Molecules and Exosomes in the Therapeutic Potential of Camel Milk against Human Diseases: An Updated Perspective. Life (Basel) 2022; 12:life12070990. [PMID: 35888080 PMCID: PMC9318805 DOI: 10.3390/life12070990] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 05/28/2023] Open
Abstract
Camel milk (CM) constitutes an important dietary source in the hot and arid regions of the world. CM is a colloidal mixture of nutritional components (proteins, carbohydrates, lipids, vitamins, and minerals) and non-nutritional components (hormones, growth factors, cytokines, immunoglobulins, and exosomes). Although the majority of previous research has been focused on the nutritional components of CM; there has been immense interest in the non-nutritional components in the recent past. Reckoning with these, in this review, we have provided a glimpse of the recent trends in CM research endeavors and attempted to provide our perspective on the therapeutic efficacy of the nutritional and non-nutritional components of CM. Interestingly, with concerted efforts from the research fraternities, convincing evidence for the better understanding of the claimed traditional health benefits of CM can be foreseen with great enthusiasm and is indeed eagerly anticipated.
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Affiliation(s)
- Farheen Badrealam Khan
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain 15551, United Arab Emirates; (A.R.P.); (I.A.); (K.M.)
| | - Mohammad Azam Ansari
- Department of Epidemic Disease Research, Institutes for Research and Medical Consultations, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Shahab Uddin
- Translational Research Institute, Academic Health System, Hamad Medical Corporation, Doha 3050, Qatar;
- Dermatology Institute, Academic Health System, Hamad Medical Corporation, Doha 3050, Qatar
- Laboratory of Animal Center, Qatar University, Doha 2731, Qatar
| | - Abdul Rasheed Palakott
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain 15551, United Arab Emirates; (A.R.P.); (I.A.); (K.M.)
| | - Irfa Anwar
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain 15551, United Arab Emirates; (A.R.P.); (I.A.); (K.M.)
| | - Ahmad Almatroudi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Qassim 51431, Saudi Arabia; (A.A.); (F.A.); (F.F.A.A.)
| | - Mohammad N. Alomary
- National Centre for Biotechnology, King Abdulaziz City for Science and Technology (KACST), Riyadh 11442, Saudi Arabia;
| | - Faris Alrumaihi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Qassim 51431, Saudi Arabia; (A.A.); (F.A.); (F.F.A.A.)
| | - Faris F. Aba Alkhayl
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Qassim 51431, Saudi Arabia; (A.A.); (F.A.); (F.F.A.A.)
- Department of Pharmaceutical Chemistry and Pharmacognosy, College of Dentistry and Pharmacy, Buraydah Colleges, Buraydah 52571, Saudi Arabia
| | - Saad Alghamdi
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia;
| | - Khalid Muhammad
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain 15551, United Arab Emirates; (A.R.P.); (I.A.); (K.M.)
| | - Chih-Yang Huang
- Department of Biotechnology, Asia University, Taichung 404, Taiwan;
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 404, Taiwan
- Cardiovascular and Mitochondrial Related Disease Research Center, Hualien Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Hualien 970, Taiwan
- Centre of General Education, Buddhist Tzu Chi Medical Foundation, Tzu Chi University of Science and Technology, Hualien 970, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan
| | - Jayasimha Rayalu Daddam
- Department of Ruminant Science, Institute of Animal Sciences, Agriculture Research Organization, Volcani Center, Rishon Lezion 7505101, Israel;
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain 15551, United Arab Emirates; (A.R.P.); (I.A.); (K.M.)
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab Emirates
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20
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Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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21
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Mudgil P, Alkaabi A, Maqsood S. Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties. J Dairy Sci 2022; 105:6548-6562. [PMID: 35691745 DOI: 10.3168/jds.2021-20979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 04/05/2022] [Indexed: 01/24/2023]
Abstract
Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1-US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2'-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Amani Alkaabi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Centre of Health Sciences, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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22
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Anwar I, Khan FB, Maqsood S, Ayoub MA. Camel Milk Targeting Insulin Receptor—Toward Understanding the Antidiabetic Effects of Camel Milk. Front Nutr 2022; 8:819278. [PMID: 35223937 PMCID: PMC8864127 DOI: 10.3389/fnut.2021.819278] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Accepted: 12/22/2021] [Indexed: 01/11/2023] Open
Abstract
Camel milk (CM) is known for its beneficial virtues in the human diet and health. This includes its antidiabetic properties demonstrated in many in vitro and in vivo studies. Nevertheless, the scientific rationale behind the molecular and cellular basis of such beneficial effects and the exact antidiabetic agent(s)/mechanism(s) are still elusive. In this review, we focused on the recent advances supporting the targeting of insulin receptor (IR) by CM components. Indeed, our recent work reported that CM proteins and derived peptides pharmacologically target IR in vitro leading to its activation and potentiation of insulin-mediated responses. The review describes the experimental approaches used to investigate the effects of CM on IR in vitro based on the fractionation of CM whey proteins to purify functional proteins and their hydrolysis by gastric proteases to generate bioactive peptides. In addition, we illustrated our cellular and molecular model consisting of studying the functional activity of CM fractions on IR and its downstream signaling pathways in the hepatocarcinoma (HepG2) and the human embryonic kidney (HEK293) cells using the bioluminescence resonance energy transfer (BRET), phosphorylation, and glucose uptake assays. Overall, our work demonstrated for the first time that CM lactoferrin and CM-derived bioactive peptides positively modulate IR and its related signaling pathways in HepG2 and HEK293 cells. As a conclusion, the pharmacological targeting of IR by CM sheds more light on the antidiabetic properties of CM by providing its molecular basis that may constitute a solid rationale for the development of new generation of antidiabetic tools from CM-derived proteins and peptides and the utilization of CM in the management of diabetes. The sequencing and the synthesis of the potent bioactive CM peptides may open promising perspectives for their application as antidiabetic agents.
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Affiliation(s)
- Irfa Anwar
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain, United Arab Emirates
| | - Farheen Badrealam Khan
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, The United Arab Emirates University, Al Ain, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, The United Arab Emirates University, Al Ain, United Arab Emirates
- Zayed Center for Health Sciences, The United Arab Emirates University, Al Ain, United Arab Emirates
- *Correspondence: Mohammed Akli Ayoub
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23
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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24
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KARAMAN AD, YILDIZ AKGÜL F, ÖĞÜT S, SEÇİLMİŞ CANBAY H, ALVAREZ V. Gross composition of raw camel’s milk produced in Turkey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.59820] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Ayse Demet KARAMAN
- Aydin Adnan Menderes University, Turkey; The Ohio State University, United States of America
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25
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KARAMAN AD, YILDIZ AKGÜL F, ÖĞÜT S, SEÇİLMİŞ CANBAY H, ALVAREZ V. Gross composition of raw camel’s milk produced in Turkey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.59820 10.1590/fst.59820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Ayse Demet KARAMAN
- Aydin Adnan Menderes University, Turkey; The Ohio State University, United States of America
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26
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Mudgil P, Baba WN, Alneyadi M, Ali Redha A, Maqsood S. Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Goswami B, Majumdar S, Dutta R, Bhowal J. Optimization of enzymatic hydrolysis of Pleurotus ostreatus derived proteins through RSM and evaluation of nutritional and functional qualities of mushroom protein hydrolysates. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.18620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Pleurotus ostreatus (Jacq.) P. Kumm., the second most widely cultivated oyster mushroom was grown on paddy straw, which is cheap and readily available waste material. After harvesting and drying, nutritional, and antinutritional composition of P. ostreatus were estimated using the standard assay methods. Tannin and phytic acid were present in very negligible amount (0.095 ± 0.027 mg/g and 0.150 ± 0.083 mg/g, respectively), whereas oxalate and cyanide were absent in whole mushroom. In fact, P. ostreatus was hydrolysed with commercially available proteinase K, pepsin and trypsin with different concentrations of the enzymes (0.05%, 0.10% and 0.15%), at different temperatures (30 °C, 40 °C and 50 °C) for different time periods (60, 90 and 120 min) to get the mushroom protein hydrolysates. Degree of hydrolysis and protein content varied from 4.29 ± 1.12% to 99.42 ± 0.02% and from 0.25 ± 0.07 mg/mL to 3.22 ± 0.12 mg/mL, respectively. Maximum degree of hydrolysis and the highest protein content of protein hydrolysate was obtained when using 0.15% proteinase K, at 50 °C for 120 minutes. Mushroom protein hydrolysates thus obtained exhibited improved functional characteristics such as foaming capacity, foaming stability and emulsifying property than the unhydrolysed mushroom. Based on the result of the present study, the mushroom protein hydrolysates could be served as useful ingredient for food and nutraceutical applications.
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Affiliation(s)
| | - Sayari Majumdar
- Indian Institute of Engineering Science and Technology, India
| | - Ruma Dutta
- Indian Institute of Engineering Science and Technology, India
| | - Jayati Bhowal
- Indian Institute of Engineering Science and Technology, India
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28
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Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112250] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Koorts P, Shaw PN, Bansal N. Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chem 2021; 374:131704. [PMID: 34883428 DOI: 10.1016/j.foodchem.2021.131704] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/20/2021] [Accepted: 11/25/2021] [Indexed: 02/05/2023]
Abstract
The absence of β-lactoglobulin, high β-/αs-casein ratio and protective proteins make camel milk a promising alternative protein base for making human infant formulae. In this study, protein digestibility of camel milk was compared with that of bovine and human milk using an in vitro infant gastrointestinal digestion system. A low degree of gastric proteolysis was observed in all three kinds of milk, and a single clot was formed in camel milk. The soluble milk proteins remaining in the gastric digesta were digested rapidly and extensively in the intestinal phase, while the proteins in the camel milk clot were hydrolysed gradually. Despite several similarities, bioactive peptides unique to individual milk were identified in the three intestinal milk digesta. The results suggest that camel milk proteins are equally digestible as bovine and human milk proteins under infant gastrointestinal digestion conditions, and it may be a prospective substitute for infant formula base.
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Affiliation(s)
- Zhengzheng Zou
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
| | - John A Duley
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Sarah Reed
- Centre for Clinical Research, The University of Queensland, Herston, QLD, Australia
| | | | - Pieter Koorts
- Department of Neonatology, Royal Brisbane and Women's Hospital, Herston, QLD, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia.
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30
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Deshwal GK, Singh R, Singh AK, Kumar D, Sharma H. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Richa Singh
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal 132001India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Devendra Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Bareilly 243122 India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
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31
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Baba WN, Abdelrahman R, Maqsood S. Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates. ULTRASONICS SONOCHEMISTRY 2021; 79:105784. [PMID: 34638048 PMCID: PMC8515292 DOI: 10.1016/j.ultsonch.2021.105784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/16/2021] [Accepted: 08/26/2021] [Indexed: 05/12/2023]
Abstract
Ultrasonication, redox-pair generated free radical method and their combination (Ultrasonication/redox-pair method) was used for production of camel whey-quercetin conjugates. FTIR and SDS-PAGE confirmed successful production of whey-quercetin conjugates using ultrasonication and ultrasonication/redox-pair method. FTIR suggested existence of covalent (appearance of new peak at 3399 cm-1) and non-covalent linkages (shifting of peak at 3271 cm-1, 1655 cm-1 (amide I), 1534 cm-1 and 1422 cm-1 (Amide II)) in the whey-quercetin conjugates. Moreover, SDS-PAGE of conjugates produced by ultrasonication as well redox-pair method indicated shifting of protein bands slightly towards high molecular weight due to increase in the mass of proteins due to the binding of polyphenols. All conjugates showed improved techno-functional and bioactive properties in comparison to whey proteins. Conjugates produced through ultrasonication showed smaller particle size, improved solubility, emulsifying and foaming properties while conjugates produced through ultrasonication/redox-pair method depicted superior antioxidant properties in comparison to whey. Furthermore, conjugated samples showed higher inhibition of enzymatic markers involved in diabetes and obesity with highest potential recorded in conjugates produced using ultrasonication. Therefore, ultrasonication can be successfully used individually as well as in combination with redox-pair for production of whey-quercetin conjugates with enhanced bioactive and techno-functional properties.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Raghad Abdelrahman
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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32
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Ali Redha A, Valizadenia H, Siddiqui SA, Maqsood S. A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties. Food Chem 2021; 373:131444. [PMID: 34717085 DOI: 10.1016/j.foodchem.2021.131444] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 09/24/2021] [Accepted: 10/18/2021] [Indexed: 02/07/2023]
Abstract
The generation of camel milk derived bioactive peptides (CM-BAPs) have started to grab keen interest of many researchers during the past decade. CM-BAPs have shown more significant bioactive properties in comparison to camel milk intact proteins. CM-BAPs can be obtained using enzyme hydrolysis to form hydrolysates, or by the fermentation process. In this systematic review, 46 research articles exploring the health-related bioactive properties of CM-BAPs through in-vitro and in-vivo studies have been included. CM-BAPs have been reported for their antioxidant, anti-diabetic, anti-obesity, antihypertensive, antibacterial, antibiofilm, anticancer, anti-inflammatory, anti-haemolytic, and anti-hyperpigmentation activities. The effects of factors such as molecular weight of peptides, type of enzyme, enzyme to substrate ratio, hydrolysis temperature and duration have been analysed. The in-vitro studies have provided enough evidence on certain aspects of the pharmacological actives of camel milk bioactive peptides. Nevertheless, the in-vivo studies are very limited, and no clinical studies on CM-BAPs have been reported.
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Affiliation(s)
- Ali Ali Redha
- Chemistry Department, School of Science, Loughborough University, Loughborough LE11 3TU, United Kingdom.
| | - Hamidreza Valizadenia
- School of Medicine, Shahroud University of Medical Sciences, Shahroud, Semnan Province, Iran
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; DIL e.V. - German Institute of Food Technologies, D-Quakenbrück, Germany
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; Zayed Centre of Health Science, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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33
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He L, Gao Y, Wang X, Han L, Yu Q, Shi H, Song R. Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure. ULTRASONICS SONOCHEMISTRY 2021; 78:105738. [PMID: 34509958 PMCID: PMC8441194 DOI: 10.1016/j.ultsonch.2021.105738] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 08/10/2021] [Accepted: 08/23/2021] [Indexed: 05/09/2023]
Abstract
This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results showed that ultrasonication increased not only the degree of hydrolysis (DH) and protein recovery rate of the oxhide gelatin but also the ABTS radical scavenging, DPPH radical scavenging, ferrous chelating, and ferric reducing activities of its hydrolysate. The oxhide gelatin hydrolysate treated with 300-W ultrasonication had the maximum antioxidant activities. Ultrasonication inhibited hydrogen bond formation, reduced the crosslinking between collagen molecules, transformed part of the folded structure into a helical structure, and lowered the thermal stability of collagen molecules. The micromorphological analysis revealed that ultrasonication caused the gelatin surface to become loose and develop cracks, and as the power of the ultrasonication increased, the repetition interval distance (dÅ) also increased. Moreover, ultrasonication improved the solubilization, surface hydrophobicity, and interface characteristics and increased the content of basic and aromatic amino acids in the hydrolysate. In conclusion, ultrasonication modifies the protein structure, which increases the enzyme's accessibility to the peptide bonds and further enhances antioxidant peptide release. These findings provide new insights into the application of ultrasonication in the release of antioxidant peptides.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Hongmei Shi
- The Institute of Animal Science and Veterinary, Hezuo 747000, China
| | - Rende Song
- The Qinghai Work Station of Animal and Veterinary Sciences, Yushu 815000, China
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34
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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35
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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36
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Masci M, Zoani C, Nevigato T, Turrini A, Jasionowska R, Caproni R, Ratini P. Authenticity assessment of dairy products by capillary electrophoresis. Electrophoresis 2021; 43:340-354. [PMID: 34407231 DOI: 10.1002/elps.202100154] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 12/13/2022]
Abstract
Milk and derivatives are a very important part in the diet of the world population. Products from goat, buffalo, and sheep species have a greater economic value than the cow ones, therefore, authenticity frauds by improperly adding cow's milk occur frequently: dairy products are among the seven more attractive foods for adulteration. Milk from each of the above-cited animal species has its own definite profile of whey proteins (variants of α-lactalbumin and β-lactoglobulin) and its definite profile of caseins (variants of αS1 -, αS2 -, β-, and κ-casein). Such proteins can be usefully exploited as markers of authenticity by using capillary electrophoresis which is the technique of choice for the analysis of proteins. Due to the multiple adjustable parameters that are unknown to other analytical techniques, capillary electrophoresis is able to detect frauds in milk mixtures and cheese with little use of solvents, fast analysis time, and ease of operation. This makes it attractive and competitive for routine checks that are very important to fight the adulteration market. Advantages and limitations are discussed.
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Affiliation(s)
- Maurizio Masci
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Claudia Zoani
- Department for Sustainability-Biotechnology and Agroindustry Division (ENEA-SSPT-BIOAG), Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Teresina Nevigato
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Aida Turrini
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | | | - Roberto Caproni
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Patrizia Ratini
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
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37
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Mudgil P, Baba WN, Kamal H, FitzGerald RJ, Hassan HM, Ayoub MA, Gan CY, Maqsood S. A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion. Food Chem 2021; 367:130661. [PMID: 34348197 DOI: 10.1016/j.foodchem.2021.130661] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 02/07/2023]
Abstract
Cow (CwC) and camel casein (CaC) hydrolysates were generated using Alcalase™ (CwCA and CaCA) and Pronase-E (CwCP and CaCP) each for 3 and 6 h, and investigated for their potential to inhibit key lipid digesting enzymes i.e., pancreatic lipase (PL) and cholesteryl esterase (CE). Results revealed stronger PL and CE inhibition by CaC hydrolysates compared to CwC. Potent hydrolysates (CwCP-3 h and CaCA-6 h) upon simulated gastrointestinal digestion (SGID) showed significant improvement in inhibition of both PL and CE. However, both the SGID hydrolysates showed similar extent of PL and CE inhibition and were further sequenced for peptide identification. Peptides MMML, FDML, HLPGRG from CwC and AAGF, MSNYF, FLWPEYGAL from CaC hydrolysates were predicted to be most active PL inhibitory peptides. Peptide LP found in both CwC and CaC hydrolysates was predicted as active CE inhibitor. Thus, CwC and CaC could be potential source of peptides with promising CE and PL inhibitory properties.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Hina Kamal
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | | | - Hassan M Hassan
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
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38
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Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem 2021; 365:130455. [PMID: 34237568 DOI: 10.1016/j.foodchem.2021.130455] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 02/04/2023]
Abstract
Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein-polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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39
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Ellouze M, Vial C, Attia H, Ayadi MA. Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein. Food Chem 2021; 365:130421. [PMID: 34216912 DOI: 10.1016/j.foodchem.2021.130421] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/17/2021] [Indexed: 10/21/2022]
Abstract
Oil-in-water emulsions (20%/80%, w/w) were stabilised by two types of β-caseins (1 g/L, w/w) extracted by rennet coagulation from camel and cow's milk, respectively. Both extracts were treated under different ranges of pH (3.0, 6.0 and 9.0) and temperature (25, 65 and 95 °C for 15 min) before emulsification. The emulsifying properties of the proteins were studied by surface and interfacial measurements. Results show that the emulsifying activity (EAI) of camel β-casein is higher than the bovine protein. Yet, both proteins exhibited heat stability and nonsignificant effect of temperature was reported. Conversely, a significant effect of pH on camel β-casein was recorded: at pH 6.0, the lowest values of EAI were measured and explained by the formation of micellar protein structure. Under such conditions, camel β-casein is therefore a novel emulsifying protein with high potential to stabilise oil-in-water interfaces which provides numerous applications for the food chemistry field.
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Affiliation(s)
- Maroua Ellouze
- Université Clermont Auvergne, CNRS, Sigma Clermont, Institut Pascal. F-63000, Clermont- Ferrand, France; Université de Sfax, Laboratoire d'Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, BP1007, Sfax 3038, Tunisia.
| | - Christophe Vial
- Université Clermont Auvergne, CNRS, Sigma Clermont, Institut Pascal. F-63000, Clermont- Ferrand, France
| | - Hamdi Attia
- Université de Sfax, Laboratoire d'Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, BP1007, Sfax 3038, Tunisia
| | - Mohamed Ali Ayadi
- Université de Sfax, Laboratoire d'Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, BP1007, Sfax 3038, Tunisia
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40
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Research Development on Anti-Microbial and Antioxidant Properties of Camel Milk and Its Role as an Anti-Cancer and Anti-Hepatitis Agent. Antioxidants (Basel) 2021; 10:antiox10050788. [PMID: 34067516 PMCID: PMC8156492 DOI: 10.3390/antiox10050788] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/09/2021] [Accepted: 05/13/2021] [Indexed: 01/01/2023] Open
Abstract
Camel milk is a rich source of vitamin C, lactic acid bacteria (LAB), beta-caseins and milk whey proteins, including lactoferrin, lysozyme, lactoperoxidase, alpha-lactalbumin and immunoglobulin. The lactoferrin plays a key role in several physiological functions, such as conferring antioxidant, anti-microbial and anti-inflammatory functions in cells. Similarly, the camel milk alpha-lactalbumin has shown greater antioxidative activity because of its higher antioxidant amino acid residues. The antioxidant properties of camel milk have also been ascribed to the structural conformation of its beta-caseins. Upon hydrolysis, the beta-caseins lead to some bioactive peptides having antioxidant activities. Consequently, the vitamin C in camel milk has a significant antioxidant effect and can be used as a source of vitamin C when the climate is harsh. Furthermore, the lysozyme and immunoglobulins in camel milk have anti-microbial and immune regulatory properties. The LAB isolated from camel milk have a protective role against both Gram-positive and -negative bacteria. Moreover, the LAB can be used as a probiotic and may restore the oxidative status caused by various pathogenic bacterial infections. Various diseases such as cancer and hepatitis have been associated with oxidative stress. Camel milk could increase antiproliferative effects and regulate antioxidant genes during cancer and hepatitis, hence ameliorating oxidative stress. In the current review, we have illustrated the anti-microbial and antioxidant properties of camel milk in detail. In addition, the anti-cancer and anti-hepatitis properties of camel milk have also been discussed.
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Perusko M, Ghnimi S, Simovic A, Stevanovic N, Radomirovic M, Gharsallaoui A, Smiljanic K, Van Haute S, Stanic-Vucinic D, Cirkovic Velickovic T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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42
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Baba WN, Mudgil P, Baby B, Vijayan R, Gan CY, Maqsood S. New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction. J Dairy Sci 2021; 104:7393-7405. [PMID: 33934858 DOI: 10.3168/jds.2020-19868] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 02/21/2021] [Indexed: 12/17/2022]
Abstract
Novel antihypercholesterolemic bioactive peptides (BAP) from peptic camel whey protein hydrolysates (CWPH) were generated at different time, temperature, and enzyme concentration (%). Hydrolysates showed higher pancreatic lipase- (PL; except 3 CWPH) and cholesterol esterase (CE)-inhibiting potential, as depicted by lower half-maximal inhibitory concentration values (IC50 values) compared with nonhydrolyzed camel whey proteins (CWP). Peptide sequencing and in silico data depicted that most BAP from CWPH could bind active site of PL, whereas as only 3 peptides could bind the active site of CE. Based on higher number of reactive residues in the BAP and greater number of substrate binding sites, FCCLGPVPP was identified as a potential CE-inhibitory peptide, and PAGNFLPPVAAAPVM, MLPLMLPFTMGY, and LRFPL were identified as PL inhibitors. Molecular docking of selected peptides showed hydrophilic and hydrophobic interactions between peptides and target enzymes. Thus, peptides derived from CWPH warrant further investigation as potential candidates for adjunct therapy for hypercholesterolemia.
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Affiliation(s)
- Waqas N Baba
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Bincy Baby
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Ranjit Vijayan
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates.
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Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
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Mudgil P, Kamal H, Priya Kilari B, Mohd Salim MAS, Gan CY, Maqsood S. Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptides. Food Chem 2021; 353:129374. [PMID: 33740505 DOI: 10.1016/j.foodchem.2021.129374] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 01/07/2023]
Abstract
Camel milk proteins are an important substrate for bioactive peptides generation. This study investigates in-vitro antidiabetic effect (via inhibition of α-amylase (AA), α-glucosidase (AG) and dipeptidyl peptidase IV (DPP-IV)) of bovine (BC) and camel casein (CC) hydrolysates. Further, effect of simulated gastrointestinal digestion (SGID) on inhibitory potential of generated hydrolysates was also explored. Both BC and CC hydrolysates displayed potent inhibitory properties against AA (IC50 value- 0.58 & 0.59 mg/mL), AG (IC50 value- 1.04 & 0.59 mg/mL) and DPP-IV (IC50 value- 0.62 & 0.66 mg/mL), respectively. Among different peptides identified in BC and CC hydrolysates, it was observed that FLWPEYGAL was predicted to be most potent inhibitory peptide against AA. While LPTGWLM, MFE and GPAHCLL as most active inhibitor of AG and HLPGRG, QNVLPLH and PLMLP were predicted to be active against DPP-IV. Overall, BC and CC hydrolysates can be proposed to be used in different food formulations as functional antidiabetic agents.
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Affiliation(s)
- Priti Mudgil
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Hina Kamal
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Bhanu Priya Kilari
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | | | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM Penang, Malaysia.
| | - Sajid Maqsood
- Food, Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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Baba WN, Mudgil P, Kamal H, Kilari BP, Gan CY, Maqsood S. Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins. J Dairy Sci 2020; 104:1364-1377. [PMID: 33309363 DOI: 10.3168/jds.2020-19271] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/13/2020] [Indexed: 01/01/2023]
Abstract
This study explores the inhibitory properties of camel whey protein hydrolysates (CWPH) toward α-amylase (AAM) and α-glucosidase (AG). A general full factorial design (3 × 3) was applied to study the effect of temperature (30, 37, and 45°C), time (120, 240, and 360 min), and enzyme (pepsin) concentration (E%; 0.5, 1, and 2%). The results showed that maximum degree of hydrolysis was obtained when hydrolysis was carried out at higher temperature (45°C; P < 0.05), compared with lower temperatures of 30 and 37°C. Electrophoretic pattern displays degradation of all protein bands upon hydrolysis by pepsin at various hydrolysis conditions applied. All the 27 CWPH generated showed significant AAM and AG inhibitory potential as indicated by their lower IC50 values (mg/mL) compared with intact whey proteins. In total 196 peptides were identified from selected hydrolysates and 15 potential peptides (PepSite score > 0.8; http://pepsite2.russelllab.org/) were explored via in silico approach. Novel peptides PAGNFLMNGLMHR, PAVACCLPPLPCHM, MLPLMLPFTMGY, and PAGNFLPPVAAAPVM were identified as potential inhibitors for both AAM and AG due to their high number of binding sites and highest binding probability toward the target enzymes. CCGM and MFE, as well as FCCLGPVPP were identified as AG and AAM inhibitory peptides, respectively. This is the first study that reports novel AG and AAM inhibitory peptides from camel whey proteins. The future direction for this research involves synthesis of these potential AG and AAM inhibitory peptides in a pure form and investigate their antidiabetic properties in the in vitro, as well as in vivo models. Thus, CWPH can be considered for potential applications in glycaemic regulation.
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Affiliation(s)
- Waqas N Baba
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Hina Kamal
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Bhanu Priya Kilari
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia.
| | - Sajid Maqsood
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
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Ashraf A, Mudgil P, Palakkott A, Iratni R, Gan CY, Maqsood S, Ayoub MA. Molecular basis of the anti-diabetic properties of camel milk through profiling of its bioactive peptides on dipeptidyl peptidase IV (DPP-IV) and insulin receptor activity. J Dairy Sci 2020; 104:61-77. [PMID: 33162074 DOI: 10.3168/jds.2020-18627] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 08/18/2020] [Indexed: 12/22/2022]
Abstract
The molecular basis of the anti-diabetic properties of camel milk reported in many studies and the exact active agent are still elusive. Recent studies have reported effects of camel whey proteins (CWP) and their hydrolysates (CWPH) on the activities of dipeptidyl peptidase IV (DPP-IV) and the human insulin receptor (hIR). In this study, CWPH were generated, screened for DPP-IV binding in silico and inhibitory activity in vitro, and processed for peptide identification. Furthermore, pharmacological action of intact CWP and their selected hydrolysates on hIR activity and signaling and on glucose uptake were investigated in cell lines. Results showed inhibition of DPP-IV by CWP and CWPH and their positive action on hIR activation and glucose uptake. Interestingly, the combination of CWP or CWPH with insulin revealed a positive allosteric modulation of hIR that was drastically reduced by the competitive hIR antagonist. Our data reveal for the first time the profiling and pharmacological actions of CWP and their derived peptides fractions on hIR and their pathways involved in glucose homeostasis. This sheds more light on the anti-diabetic properties of camel milk by providing the molecular basis for the potential use of camel milk in the management of diabetes.
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Affiliation(s)
- Arshida Ashraf
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Abdulrasheed Palakkott
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Rabah Iratni
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), University of Science, Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
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Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100156] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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48
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Processed velvet antler: nutritional profile, in vitro antioxidant capacities, and alleviating symptoms of kidney-yang deficiency in mice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00463-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Bakry IA, Ali AH, Abdeen ESM, Ghazal AF, Wei W, Wang X. Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104691] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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50
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Lajnaf R, Zouari A, Trigui I, Attia H, Ayadi M. Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104643] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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