Invited review: Camel milk–derived bioactive peptides and diabetes—Molecular view and perspectives

Ayoub, Mohammed Akli; Yap, Pei-Gee; Mudgil, Priti; Khan, Farheen Badrealam; Anwar, Irfa; Muhammad, Khalid; Gan, Chee-Yuen; Maqsood, Sajid

doi:10.3168/jds.2023-23733

Cited by 10 publications

(3 citation statements)

References 98 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main targeted enzymes are major carbohydrate digestive enzymes, i.e., the pancreatic α-amylase and the intestinal α-glucosidase responsible for the digestion of almost 90% of dietary carbohydrates, in turn releasing an abundance of glucose, causing postprandial hyperglycemia. Another enzyme that has been targeted for its inhibition by BAPs is the DPP-IV enzyme, which degrades major incretin hormones involved in the release of insulin in response to glucose [207].…”

Section: Bioactive Peptides From Milk Proteins: Overview Of Health Be...mentioning

confidence: 99%

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Quintieri,

Fanelli,

Monaci

et al. 2024

Foods

View full text Add to dashboard Cite

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.

show abstract

Section: Bioactive Peptides From Milk Proteins: Overview Of Health Be...mentioning

confidence: 99%

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Quintieri,

Fanelli,

Monaci

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The main targeted enzymes for their inhibition by camel milk proteins/peptides are carbohydrate digestive enzymes, specifically intestinal α-glucosidase and pancreatic α-amylase, and the dipeptidyl peptidase IV (DPP-IV), an enzyme that breaks down major incretin hormones that stimulate the release of insulin in response to glucose [3,74]. It is now obvious that identified antidiabetic peptides that target the key molecular pathways involved in overall glucose homeostasis liberated from both camel milk whey and casein [75]. Moreover, camel cheese exhibited α-amylase and α-glucosidase inhibition activity [73].…”

Section: • Ace-inhibitory Peptidesmentioning

confidence: 99%

Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value

Jrad,

Oussaeif,

El-Hatmi

2024

Recent Trends on Cheese as Functional Food With Great Nutritive and Health Benefits

View full text Add to dashboard Cite

The capacity of dairy components to prevent chronic diseases has piqued researchers’ interest in the role they play in the creation of functional meals. In this regard, the demand for camel milk has increased dramatically due to its outstanding therapeutic properties and health-promoting effects. Ever since ancient times, camel milk has only ever used unprocessed for the consumption of the nomads and their own families. The limited use of camel milk is due to its manufacturing difficulties. For a long time, cheese-making from camel milk was considered a challenge, due to its unique composition. However, due to the development of processes, and enzymatic and microbial technologies, the dairy sector is now able to offer consumers camel cheese with improved functionality and nutritional advantages. The current chapter highlights the recent processing opportunities regarding the cheese-making from camel milk and summarizes existing knowledge on the nutritional value of camel milk cheese.

show abstract

“…CM is a captivating dairy product believed to offer various health advantages and potentially combat human diseases such as diabetes, cancer, hypertension, and autism (Ayoub et al 2024; Kumar et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Advancements in CM Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

Rakhmatulina,

Dikhanbayeva,

Тлевлесова

et al. 2024

Preprint

View full text Add to dashboard Cite

With the increasing interest in CM as a potential source of nutrients and bioactive compounds, there arises a necessity to delve into methods for its processing and drying. Over recent decades, a significant amount of research has been conducted on the chemical composition of CM and its potential health benefits. Consequently, this study is directed towards examining CM drying technology, including an analysis of the influence of different drying methods on its chemical composition and nutri-tional properties. The objective of this review is to systematically summarize the available literature on CM drying processes and their impact on its chemical composition. Special attention is devoted to comparing various drying methods such as freeze-drying, spray drying, and freeze-drying, as well as investigating factors affecting the quality of dried CM. To achieve this goal, we scrutinize a series of studies published between 2003 and 2022 to identify optimal drying methods that promote the maximum preservation of CM's nutritional components and bioactive compounds. Additionally, we explore possibilities for reducing drying time to enhance production efficiency. This research is grounded in the analysis of data from diverse scientific research databases, including Scopus and Google Scholar, encompassing a systematic review of scientific literature and a comparative analysis of the obtained results.

show abstract

Invited review: Camel milk–derived bioactive peptides and diabetes—Molecular view and perspectives

Cited by 10 publications

References 98 publications

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value

Advancements in CM Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

Contact Info

Product

Resources

About