Antioxidative peptide derived from enzymatic digestion of buffalo casein

Identification of buffalo casein-derived bioactive peptides with osteoblast proliferation activity

“…The 11th peak obtained in RP-HPLC was selected based on the antioxidative activity shown by the 11th fraction as published earlier [25]. Peptides in the peak 11 were custom-sequenced by LC-MS/MS from Bioservices, Bioconcept pvt ltd., New Delhi.…”

“…Peptides in the peak 11 were custom-sequenced by LC-MS/MS from Bioservices, Bioconcept pvt ltd., New Delhi. The peptides below 1 kDa-EDVPSER, NAVPITPTL, VLPVPQK, and HPHPHLSF derived from αS1-casein, αS2-casein, β-casein, and κ-casein, respectively-were custom-synthesized [25] for analyzing their effect on calvarial osteoblast cells.…”

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

“…; Bensmira and Jiang ; Najgebauer‐Lejko and Sady ; Shanmugam et al . ; Sabokbar and Khodaiyan ). The major factors affecting the antioxidative properties of kefir are the chemical composition of the milk, its heat treatment, the ratio and type of starter culture, fermentation, cooling and storage conditions (e.g.…”

“…The kefir starter cultures themselves and metabolites of the microorganisms formed during fermentation of kefir lead to the formation, not only of lactic acid, acetic acid, ethanol and carbon dioxide, but also the release of new milk-associated antioxidant micronutrients such as organic acids, amino acids, vitamins (E, B 3 , B 6 , B 12 ), minerals (Se, Fe, Zu, Mn) and enzymes (glutathione peroxidase, catalase and superoxide dismutase). These components show antioxidative effects by scavenging-free oxygen/nitrogen radicals, chelating pro-oxidative metal ions, inhibiting lipid peroxidation and ascorbate autoxidation (Nezhad et al 2013;Unal et al 2013;Bensmira and Jiang 2015;Najgebauer-Lejko and Sady 2015;Shanmugam et al 2015;Sabokbar and Khodaiyan 2016). The major factors affecting the antioxidative properties of kefir are the chemical composition of the milk, its heat treatment, the ratio and type of starter culture, fermentation, cooling and storage conditions (e.g.…”

Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

“…The denaturation of proteins by heat and chemical modifications affects the digestion of the peptide bond by pepsin (Singh & Ye, 2013). However, in other studies it has been reported that the digestion of milk casein was different depending on the method used such as batch or a dynamic digestion (Guri, Haratifar, & Corredig, 2014), enzyme used (Shanmugam, Kapila, Sonfack, & Kapila, 2015) and the types of milk casein (Inglingstad et al, 2010). In present study, the observed amount of digested casein, about 30%, means the casein clusters would not largely be digested in stomach, and delivered to the subsequent intestinal tract.…”