The effect of 20552 ATCC (T2) or CH 5 (T3) in combination with yoghurt starter (1:1) on the antioxidant and antibacterial activities of the bioactive peptides present in buffalo's yoghurt was studied. The SDS-PAGE results indicate that all caseins were completely hydrolyzed by both strains, whereas whey protein fractions were still present. All starter cultures have the ability to produce low-molecular-weight bioactive peptides, most of which were originated from β-casein and fewer from αs casein. The antioxidant activity (%) of the water-soluble peptide extract from yoghurt samples increased in all samples during storage. Samples containing CH 5 showed the highest values. All yoghurt treatments displayed antibacterial activity against. Control yoghurt and T3 showed higher antibacterial activity on , and as compared to T2.

No abstract

This study aimed to through light on the functionality of water‐soluble peptide extract (WSPE) of Domiati cheese as affected by Neutrase (2.5 and 5 mg/L milk) in addition to rennin to accelerate cheese ripening. Antioxidant, angiotensin‐converting enzyme (ACE) inhibitory, and anticancer activities of WSPE during ripening were assessed. All parameters under study showed a significant increase during ripening in a dose‐dependent manner. WSPE from fresh or ripened cheese exhibited antioxidant, ACE inhibitory, and anticancer activities as a consequence of many bioactive peptides present. These bioactive peptides were mainly originated from α‐, β‐, and κ ‐ casein. The activities of WSPE were directly proportional to the dose of the Neutrase used for cheese ripening. Practical applications Domiati cheese is the most popular and most consumable Egyptian soft cheese whether it is fresh or ripened. Cheese ripening acquires the desirable sensory properties as a result of the enzymatic degradation of its components, that is, fat and protein and as a result the release of bioactive peptides which exhibit special functions may influence consumer health. There is a wide variety of physiological activities induced by bioactive peptides. The functions of those peptides differ according to the enzyme used in manufacturing and for accelerating the ripening process. Due to the lack of information about the bioactive peptides in Domiati cheese, Neutrase was used in the manufacture of Domiati cheese to accelerate its ripening and produce a new type of Domiati cheese with high biological and functional properties and thus increasing the consumer health awareness.

Objective: To evaluate H. pylori infection and virulent strain in diabetic children. Patients:In this study 53 type 1 diabetics and 53 of normal volunteers were included.

Industrialized production demanded higher production volumes and the traditional by -products were replaced by commercial products of low cost and high efficiency. The new production methods, along with the increase in the number of food industry facto-ries and the increase in production volume, resulted in an exponential increase in waste. As legal, environmental and economic issues have been reconsidered in the past two decades, it has become more and more obvious that disposal and landfilling of those wastes present environmental and social drawbacks. At the same time, advances in mod-ern chemistry and biotechnology, academic awareness and industrial interest are helping the study of these wastes. The objective of this article is to present the utilisation of some food industry by-products that have a high environmental load and cause disposal problems for food factories when producing high-addedvalue foods from these wastes with high nutritional values and economic impact.