Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts

Kanik,; Singh, Birbal; Dhar, Jyoti; Jairath, Gauri; Sharma, Rinku; Gopinath, D. M.; Mal, Gorakh

doi:10.26855/ijfsa.2021.12.025

Cited by 2 publications

(2 citation statements)

References 39 publications

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“…The reduction of the Fe3+ to the ferrous form may be due to pervasive antioxidant in hydrolysates with diverse nature. Antioxidant activity in various types of milk may be due to occurrence of aromatic amino acids, casein, lactoferrin in whey, and the microorganisms and their associated activities in milk [43,44].…”

Section: Opa Activity Inmentioning

confidence: 99%

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Mal,

Singh,

Jairath

et al. 2024

Act Sci VetSci

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Gaddi goat milk whey protein fractions were hydrolysed using proteolytic enzyme-papain, and further subjected to in vitro digestion with gastric and intestinal digestion enzymes-pepsin, trypsin and pancreatin. Bioactive peptides obtained subsequently enzymatic hydrolysis and in vitro digested hydrolysates were centrifuged and supernatants exploited for characterization by SDS-PAGE, antioxidant, antihypertensive and antimicrobial activities. SDS-PAGE exhibited that Gaddi goat whey proteins degraded subsequently in vitro digestion of hydrolysates prepared with papain. OPA activity was noted highest (29.51 ± 0.18 mg/ml) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with papain P1 (1:100) as compare to Gaddi goat whey protein digested hydrolysates prepared with papain P2 (0.01:100) and P3 (0.005:100). FRAP antioxidant values were noted higher (38.26 ± 0.06 mg/100ml) in Gaddi goat whey hydrolysates prepared with P1. DPPH antioxidant activity increases with time during enzymatic hydrolysis. DPPH antioxidant activity was observed higher (27.59 ± 0.53 %) after 4 h of enzymatic hydrolysis of Gaddi goat whey with P1. Dry dot TLC showed that DPPH activity remains stable afterwards overnight of spray in Gaddi goat whey hydrolysates prepared with varied concentration of papain. Antihypertensive activity was noted highest (72.70 ± 0.76 %) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with P1. Antimicrobial activity was observed in digested samples of Gaddi goat whey protein hydrolysates generated with papain against Rhodococcus equi. Among the three concentrations of papain (P1, P2 and P3) used for the present study, antioxidant and antihypertensive activities were found highest in Gaddi goat whey protein hydrolysates prepared with enzyme-papain (P1), indicating likely application as bioactive and functional components in various food preparations.

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Section: Opa Activity Inmentioning

confidence: 99%

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Mal,

Singh,

Jairath

et al. 2024

Act Sci VetSci

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“…Antioxidant, antimicrobial, and antihypertensive activities have been reported in herbal supplemented milk of Himachali Pahari cattle, Jersey cross-bred cattle, Gaddi goat and local non-Gaddi goat milk [23][24][25][26][27]. Herbal supplements, botanicals and nutraceuticals as alternative therapeutics are affluent resources of antioxidants and superior to synthetic antioxidants [28][29][30].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids Profile of Himacahli Pahari Cattle and Gaddi Goat Milk

Sharma¹,

Singh²,

Agnihotri³

et al. 2022

Act Sci VetSci

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Fat is a most important constituents in milk and enhance the nutritional value of milk. The fatty acids profile of milk is associated with many factors such as animal origin, lactation stage, ruminal fermentation, feed-related factors, seasonal and regional effects.The fatty acids composition in Himacahli Pahari cow, Jersey cross-bred cattle, Gaddi goat and local non-Gaddi goat milk was analyzed by gas chromatography-mass spectrometry (GC-MS). Maximum levels of saturated fatty acids (SFAs) were present in local non-Gaddi goat (78.80%) followed by Himacahli Pahari cattle (72.58%), and Jersey cross-bred cattle (59.12%) milk. Extremely low levels of polyunsaturated fatty acids (PUFAs) were present in Himacahli Pahari cattle, Jersey cross-bred, and local non-Gaddi goat milk. In Himacahli Pahari cattle milk, saturated palmitic acid (22.57%), stearic acid (15.92%) and monounsaturated oleic acid (26.17%) were present. In Jersey cross-bred cattle, higher amount of saturated myristic acid (18.42%), stearic acid (29.04%) and monounsaturated oleic acid (31.26%) were detected. The fat present in goat milk was found to be a rich source of medium chain fatty acids. The occurrence of palmitic acid in higher amount might be responsible for intense flavour in local non-Gaddi and Gaddi goat milk but needs further research. Among all the breeds the saturated fatty acid (SFA's) content was higher whereas the polyunsaturated fatty acid (PUFA's) present in lower amount.

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Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts

Cited by 2 publications

References 39 publications

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Fatty Acids Profile of Himacahli Pahari Cattle and Gaddi Goat Milk

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