1
|
Hong R, Xie A, Jiang C, Guo Y, Zhang Y, Chen J, Shen X, Li M, Yue X. A review of the biological activities of lactoferrin: mechanisms and potential applications. Food Funct 2024; 15:8182-8199. [PMID: 39027924 DOI: 10.1039/d4fo02083a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Lactoferrin, a multifunctional iron-binding protein found in milk and other body fluids, possesses numerous biological activities. The functional activity of lactoferrin lies not only in its iron-binding capacity but also in the molecular mechanisms by which it can affect important chemical components in the host. However, the molecular mechanisms underlying these activities remain unelucidated. In this paper, we review the structure, properties, and contents of different lactoferrin milk sources. The different biological activities, namely antibacterial, antiviral, immunomodulatory, anti-inflammatory, bone regeneration, and improved metabolic disorder bioactivities, and the associated potential mechanisms of lactoferrin are summarized with the aim of providing a reference for the development of lactoferrin-related products.
Collapse
Affiliation(s)
- Ruiyao Hong
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Chengxi Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Yangze Guo
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Yumeng Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Jiali Chen
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Xinyu Shen
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| |
Collapse
|
2
|
Taghipour MJ, Ezzatpanah H, Ghahderijani M. In vitro and in silico studies for the identification of anti-cancer and antibacterial peptides from camel milk protein hydrolysates. PLoS One 2023; 18:e0288260. [PMID: 37437001 DOI: 10.1371/journal.pone.0288260] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 06/22/2023] [Indexed: 07/14/2023] Open
Abstract
Today, breast cancer and infectious diseases are very worrying that led to a widespread effort by researchers to discover natural remedies with no side effects to fight them. In the present study, we isolated camel milk protein fractions, casein and whey proteins, and hydrolyzed them using pepsin, trypsin, and both enzymes. Screening of peptides with anti-breast cancer and antibacterial activity against pathogens was performed. Peptides derived from whey protein fraction with the use of both enzymes showed very good activity against MCF-7 breast cancer with cell viability of 7.13%. The separate use of trypsin and pepsin to digest whey protein fraction yielded peptides with high antibacterial activity against S. aureus (inhibition zone of 4.17 ± 0.30 and 4.23 ± 0.32 cm, respectively) and E. coli (inhibition zone of 4.03 ± 0.15 and 4.03 ± 0.05 cm, respectively). Notably, in order to identify the effective peptides in camel milk, its protein sequences were retrieved and enzymatically digested in silico. Peptides that showed both anticancer and antibacterial properties and the highest stability in intestinal conditions were selected for the next step. Molecular interaction analysis was performed on specific receptors associated with breast cancer and/or antibacterial activity using molecular docking. The results showed that P3 (WNHIKRYF) and P5 (WSVGH) peptides had low binding energy and inhibition constant so that they specifically occupied active sites of protein targets. Our results introduced two peptide-drug candidates and new natural food additive that can be delivered to further animal and clinical trials.
Collapse
Affiliation(s)
- Mohammad Javad Taghipour
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Ghahderijani
- Department of Agricultural Systems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
3
|
Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogens and Staphylococcus aureus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
4
|
Oussaief O, Jrad Z, Adt I, Kaddes K, Khorchani T, Degraeve P, El Hatmi H. Antioxidant, lipase and
ACE
‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Olfa Oussaief
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Zeineb Jrad
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Khaoula Kaddes
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Touhami Khorchani
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Pascal Degraeve
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Halima El Hatmi
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
- Department of Food, High Institute of Applied Biology of Medenine University of Gabes Medenine 4119 Tunisia
| |
Collapse
|
5
|
Production and fermentation characteristics of antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenii in supplemented whey protein formulations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
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: 25] [Impact Index Per Article: 8.3] [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.
Collapse
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.
| |
Collapse
|
7
|
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.
Collapse
|
8
|
Jrad Z, Oussaief O, Khorchani T, El-Hatmi H. Microbial and enzymatic hydrolysis of dromedary whey proteins and caseins: techno-functional, radical scavenging, antimicrobial properties and incorporation in beverage formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00261-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|