Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

Gammoh, Sana; Alu’datt, Muhammad H.; Tranchant, Carole C.; Al-U’datt, Doa’a G.F.; Alhamad, Mohammad N.; Rababah, Taha; Kubow, Stan; Haddadin, Malik S.Y.; Ammari, Zaid; Maghaydah, Sofyan; Banat, Haya

doi:10.1016/j.lwt.2020.109501

Cited by 51 publications

(34 citation statements)

References 59 publications

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“…They reported the generation of peptides with antioxidant activity capable of inhibiting the ABTS and DPPH radicals by 95% and 80%, respectively. Finally, Gammoh et al [28] reported an increase in antioxidant activity after fermenting camel milk whey with Lactobacillus delbrueckii subsp. lactis.…”

Section: Antioxidantsmentioning

confidence: 99%

“…Antioxidant peptides [27] Camel milk whey Lactobacillus delbrueckii subsp. lactis SmF Antioxidant peptides [28] Porcine liver proteins Monascus purpureus SmF Antioxidant peptides [29] Chicken eggshell membrane Lactiplantibacillus plantarum SmF Antioxidant peptides [30] Sea bass by-products L. plantarum SmF Antioxidant compounds [31] Turbot skin A. oryzae SmF Antioxidant peptides [32] Carp heads Pediococcus acidilactici and Enterococcus faecium SmF Antioxidant and antifungal peptides [33] Fermented fish sauce by-product -SmF Antioxidant peptides [34] Shrimp waste (cephalothoraxes and carapaces)…”

Section: Smfmentioning

confidence: 99%

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Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

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Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.

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Section: Antioxidantsmentioning

confidence: 99%

Section: Smfmentioning

confidence: 99%

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

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show abstract

“…Although most correlations did not reach statistical significance, it was noted that several correlations had a positive direction, which suggests that some peptide fractions produced under certain processing conditions (e.g., FdUs) tended to exhibit multiple activities simultaneously. Multiple biological properties of bioactive peptides have been reported in some studies of fermented milk (Aguilar‐Toala et al., 2017; Gammoh et al., 2020) and could be due to several factors such as the AA sequence, hydrophobicity, molecular weight, molecular conformation as well as flexible molecular behavior (Gammoh et al., 2020; Martinez‐Sanchez et al., 2020). In the present work, the fact that peptides were tested as fractions (i.e., mixtures of several peptides) may also have played a role as different molecules may exert diverse and possibly synergistic effects.…”

Section: Resultsmentioning

confidence: 99%

Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties

Alu’datt

Al-U’datt

Alhamad

et al. 2021

Journal of Food Science

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This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze‐drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I‐converting enzyme (ACE) and α‐amylase. Sd samples showed more numerous peptide peaks in RP‐HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α‐amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti‐α‐amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti‐ACE, and anti‐α‐amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. Practical Application This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP‐HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.

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“…Previous studies on US treatment of fermented camel whey and casein proteins (Gammoh et al, 2020) and fermented whole milk (Gholamhosseinpour et al, 2020) revealed increased antioxidant and angiotensin I-converting enzyme inhibitory activities. In general, CM possesses higher potent antioxidant activity than BM.…”

Section: Effects Of Us Treatment On Bioactive Propertiesmentioning

confidence: 88%

“…Soleymanzadeh et al (2016) also observed similar differences in antioxidant activities among CM and BM proteins, with CM proteins being more potent. The increase or decrease in antioxidant values after US treatment could be due to the changes in protein conformations and structures (Gammoh et al, 2020). Ultrasonication may also promote the release of peptides with variable sequences, compositions, and antioxidant properties in both milk types.…”

Section: Effects Of Us Treatment On Bioactive Propertiesmentioning

confidence: 99%

Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties

Mudgil

Alkaabi

Maqsood

2022

Journal of Dairy Science

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Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1-US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk.

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Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

Cited by 51 publications

References 59 publications

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties

Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties

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