Honey is a food that possesses several antiseptic, antibacterial, anti-inflammatory and immunomodulatory properties. In this study, the immunomodulatory effect of honey was evaluated by Enzyme Linked Immunosorbent Assay (ELISA) using ovalbumin as an allergen model. To compare the honey quality, we conducted a range of physicochemical analyses on four different samples from the Tiaret region (Algeria) using the immunosuppressive or immunomodulatory effect in Balb/c mice. Our results show that the injection of 100 μL of honey before 6 hours, 6 hours after and at the same time as the injection of antigen (ovalbumin) causes a significant suppressive activity on production of the IgG isotype by Balb/c mice. This result corroborates this therapeutic virtue ascribed to honey which has resulted in a suppressive demonstration of honey on the humoral immune response. This opens an interesting perspective in the clinical area, as immunosuppressive agents play an important role in the transfer of various organs and immune system diseases.

Beta-casein (β-CN) is a major dairy protein subject to preferential degradation during storage. Our study aimed to isolate β-casein from bovine milk under dissociative conditions by the electrophoretic technique using Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and optimize an immunochemical technique such as Mancini radial immunodiffusion in order to monitor the evolution of this milk protein during storage. For this purpose, a series of physicochemical and bacteriological analyses revealed conformity with international standards. This allowed us to use quality milk for more detailed studies of proteins, in particular β-casein, which was selected as a marker of milk protein quality. The total casein of mixed milk samples was isolated and then submitted to electrophoretic separation. Various combinations of acrylamide and bisacrylamide were used and the one corresponding to the ratio 8 g / 230 mg was retained. A total casein deposit of 833 µg provided an adequate b-casein concentration (300 µg) for consistent animal immunization. Thirty Wistar rats were subjected to an immunization protocol for 35 days. The obtained antisera were used to optimize the Mancini technique and to assay b-casein in our samples at different storage times ranging from 3 h to 69 h/+4°C. A decrease in b-casein content from 0.85 mg ml-1 to 0.32 mg ml-1 was detected. These results demonstrate the vulnerability of b-casein at low temperatures and provide information on the origin of milk and its application for dairy or cheese production. In addition, our study confirms the usefulness of immunochemical techniques such as the Mancini test in the determination of β-casein.

The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colo- cynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and avonoids of the methanolic and ethanolic seed extracts were quan ta vely greater than in the pupa. However, the an radical ac vi es were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidi ca on in the milk supplemented with seed powder (PGCco). The enumera on of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory anal- ysis of yogurt-type fermented milk using classi ca on and triangular tests showed that the bi erness of the PGCco-based product was no ceable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The associa- on probio c-an oxidants was compa ble and argues in favor of the design of a functional food with healing properties.