amino acids; antioxidant activity; camel milk; cow milk; protein fraction; α-amylase inhibition; Food Science; Endocrinology, Diabetes and Metabolism; Nutrition and Dietetics
Abstract :
[en] [en] INTRODUCTION: This work presents proteins, amino acids profiles and antioxidant and properties of camel and cow milk fractions produced using an integrated coagulation-centrifugation process.
METHODS: Antioxidant activity using DPPH radical scavenging assay; and antidiabetic activity antidiabetic activity using in vitro α-amylase inhibitory activity were assessed on defatted milk fractions and their extracts using water/ethanol or HCl/ethanol solvents. Protein profiles and amino acids composition were analyzed by high-performance liquid chromatography.
RESULTS AND DISCUSSIONS: The predominant protein found in cow and camel milk was β-casein in sodium caseinate, β-lactoglobulin was found in the whey of cow milk, whereas α-lactalbumin was detected in the whey fractions of camel. The primary amino acids (comprising 1% to 5.2%) in skim milk and sweet whey milk were leucine, proline, and lysine. However, acid whey, casein fractions (sodium caseinate, and β-casein) from both camel and cow milk exhibited elevated concentrations of histidine, leucine, lysine and proline (1.12 - 6.62%). Camel milk and its different protein fractions showed an interesting in vitro α-amylase inhibitory activity varying, according to different milk fractions and extraction methods, from 19.10 ± 1.40 to 97.40 ± 1.50%. Whatever the used method, the whey fractions from camel milk, both acid and sweet, displayed ed the highest antioxidant activity. Principal components analysis showed a positive correlation between the total phenols content, antioxidant (DPPH assay) and antidiabetic (α amylase inhibition test) activities within the milk fractions. Sweet and acid cow milk fractions seem to be the most promising for deeper exploration of in vivo biological activities and are promising milk derivatives for specific nutritional diet and/or functional food formulation.
Disciplines :
Food science
Author, co-author :
Harizi, Nouha; Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, Higher Institute of Biotechnology of Sidi Thabet, University of Manouba, Ariana, Tunisia
Zouari, Ahmed; Laboratory of Analyses, Valorization and Food Safety, Food Engineering School of Sfax, University of Sfax, Sfax, Tunisia ; Biological Engineering Department, University Institute of Technology of Saint-Brieuc (IUT Saint-Brieuc), University of Rennes, Saint-Brieuc, France
Rokbeni, Nesrine; Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, Higher Institute of Biotechnology of Sidi Thabet, University of Manouba, Ariana, Tunisia
Ben Zid, Malek; Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, Higher Institute of Biotechnology of Sidi Thabet, University of Manouba, Ariana, Tunisia
M'hiri, Nouha; Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, Higher Institute of Biotechnology of Sidi Thabet, University of Manouba, Ariana, Tunisia
Salem, Ali; Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia ; High Institute of Applied Biology of Medenine, University of Gabes, Medinine, Tunisia
Ayadi, Mohamed ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Laboratory of Analyses, Valorization and Food Safety, Food Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Boudhrioua, Nourhene; Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, Higher Institute of Biotechnology of Sidi Thabet, University of Manouba, Ariana, Tunisia
Language :
English
Title :
Amino acids and protein profiles of defatted camel and cow milk fractions: correlation with their in vitro antioxidant and antidiabetic activities.
We are grateful to the Ministry of Higher Education and Scientific Research, Tunisia, for contributing to funding this work in the framework of EU program, Partnership on Research and Innovation in the Mediterranean Area, PRIMA (PAS-AGRO-PAS project: PRIMA-S2-2023-2026. The Making of Fragile Agro-ecosystems Productive, Adaptive and Sustainable: Multifunctional Agro-pastoralism).
El-Hatmi H Jrad Z Salhi I Aguibi A Nadri A Khorchani T. Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow’s milk. Mljekarstvo. (2015) 65:159–67. 10.15567/mljekarstvo.2015.0302
Nagy PP Skidmore JA Juhasz J. Intensification of camel farming and milk production with special emphasis on animal health, welfare, and the biotechnology of reproduction. Anim Front. (2022) 12:35–45. 10.1093/af/vfac043 35974793
FAOstat Crops and livestock products. (2023). Available online at: https://www.fao.org/faostat/en/#data/QCL (accessed December 9, 2023).
Zouari A Marchesseau S Chevalier-Lucia D Raffard G Ayadi MA Picart-Palmade L. Acid gelation of raw and reconstituted spray-dried dromedary milk: a dynamic approach of gel structuring. Int Dairy J. (2018) 81:95–103. 10.1016/j.idairyj.2018.01.009
Zouari A Lajnaf R Christelle L Schuck P Attia H Ayadi MA. Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders. Food Eng Mater Sci Nanotechnol. (2020) 86:103–11. 10.1111/1750-3841.15550 33295013
Lajnaf R Picart-Palmade L Cases E Attia H Marchesseau S Ayadi MA. The foaming properties of camel and bovine whey: the impact of pH and heat treatment. Food Chem. (2018) 240:295–303. 10.1016/j.foodchem.2017.07.064 28946275
Schaafsma G. The protein digestibility-corrected amino acid score. J Nutr. (2000) 130:1865–7. 10.1093/jn/130.7.1865S 10867064
Eyassu S. Recent advances on camel milk: nutritional and health benefits and processing implications—A review. Agric Food. (2022) 7:777–804. 10.3934/agrfood.2022048
Faye B Konuspayeva G Bengoum M. Vitamins of camel milk: a comprehensive review. J Camelid Sci. (2019) 12:17–32.
Usta B Yılmaz-Ersan L. Antioxidant enzymes of milk and their biological effects. Ziraat Fak Derg. (2013) 27:123–30.
Mustonen EA Tuori M Saastamoinen I Taponen J Wahala K Saloniemi H et al. Equol in milk of dairy cows is derived from forage legumes such as red clover. Br J Nutr. (2009) 102:1552–6. 10.1017/S0007114509990857 19622190
Agrawal RP Swami SC Beniwal R Kochar DK Kothari RP. Effect of camel milk on glycemic control, risk factors and diabetes quality of life in type-1 diabetes: a randomized prospective controlled study. Int J Diab Dev Countries. (2002) 22:70–4.
Ayoub MA Palakkott AR Ashraf A Iratni R. The molecular basis of the anti-diabetic properties of camel milk. Diabetes Res Clin Pract. (2018) 146:305–12. 10.1016/j.diabres.2018.11.006
Kumar D Verma KA Chatli MK Singh R Kumar P Mehta N et al. Camel’s milk: alternative milk for human consumption and its health benefits. Nutr Food Sci. (2016) 46:217–27. 10.1108/NFS-07-2015-0085
Ayyash M Ayesha S Al-Dhaheri SA Kizhakkayil J Abushelaibi A. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: a comparative study with fermented bovine milk. J. Dairy Sci. (2017) 101:900–11. 10.3168/jds.2017-13400 29224862
Ecem A. An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins. J Food Sci Technol. (2021) 58:3743–51. 10.1007/s13197-020-04832-5 34471298
Lajnaf R Gharsallah H Attia H Ayadi MA. Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purifid bovine and camel β-casein. LWT. (2021) 140:110842. 10.1016/j.lwt.2020.110842
Yüksel Z Erdem YK. Detection of the milk proteins by RP-HPLC. GIDA J Food. (2010) 35:5e11.
Jafar S Kamal H Mudgil P Hassan HM Maqsood S. Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties. LWT Food Sci Technol. (2018) 98:212–8. 10.1016/j.lwt.2018.08.024
Maria PB Federico M. Validation of a reversed-phase HPLC method for quantitative amino acid analysis. J Biomol Tech. (2006) 17:131–7.
Li W Hosseinian FS Tsopmo A Friel JK Beta T. Evaluation of antioxidant capacity and aroma quality of breast milk. Nutrition. (2009) 25:105–14. 10.1016/j.nut.2008.07.017 18947973
Singleton V Rudolf O Rosa M Lamuela R. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. (1999) 299:152–78. 10.1016/S0076-6879(99)99017-1
Ba K Tine E Destain J Cissé N Thonart P. Étude comparative des composés phénoliques, du pouvoir antioxydant de différentes variétés de sorgho sénégalais et des enzymes amylolytiques de leur malt. Biotechnol Agron Soc Environ. (2009) 14:134.
Chen Z Chaomin Y Xiuzhi F Kun M Yao F Ranran Z et al. Characterization of physicochemical and biological properties of schizophyllum commune polysaccharide extracted with different methods. Int J Biol Macromol. (2020) 156:1425–34. 10.1016/j.ijbiomac.2019.11.183 31759998
Lajnaf R Zouari A Trigui I Attia H Ayadi MA. Effect of different heating temperatures on foaming properties of camel milk proteins: a comparison with bovine milk proteins. Int Dairy J. (2020) 104:104643. 10.1016/j.idairyj.2020.104643
Rafiq S Huma N Pasha I Sameen A Mukhtar O Khan MI. Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian Australas. J Anim Sci. (2016) 29:1022–8. 10.5713/ajas.15.0452 26954163
Salmen SH Abu-Tarboush HM Al-Saleh AA Metwalli A. Amino acids content and electrophoretic profile of camel milk casein from different camel breeds in Saudi Arabia. Saudi J Biol Sci. (2012) 19:177–83. 10.1016/j.sjbs.2011.12.002 23961177
Suryawan A Teresa AD. Regulation of protein synthesis by amino acids in muscle of neonates. Front Biosci. (2012) 16:1445–60. 10.2741/3798 21196241
Ji-Han K Hyun-Joo J Won-Young C Yeon S-J Lee C-H. In vitro antioxidant actions of sulfur-containing amino acids. Arab J Chem. (2020) 13:1678–84.
Abd El-Fattah A Azzam M Elkashef H Elhadydy A. Antioxidant properties of milk: effect of milk species, milk fractions and heat treatments. Int J Dairy Sci. (2020) 15:1–9. 10.3923/ijds.2020.1.9
Oussaief O Jrad Z Adt I Khorchani T El-Hatmi H. Dromedary milk protein hydrolysates show enhanced antioxidant and functional properties. Food Technol Biotechnol. (2020) 58:147–58.
Bertucci JI Liggieri CS Colombo ML Cavalli SE Bruno MA. Application of peptidases from Maclura pomifera fruit for the production of active biopeptides from whey protein. LWT Food Sci Technol. (2015) 64:157–63.
Huerta E Maqueda DM de la Hoz L da Silva VS Pacheco MT Amigo L et al. Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatographyand reversed phase-HPLC-tandem mass spectrometry. J. Dairy Sci. (2016) 99:77–82.
Clouatre D. The whey to health. Total Health. (1999) 2:65–6.
Khan IT Bule M Ullah R Nadeem M Asif S Niaz K. The antioxidant components of milk and their role in processing, ripening, and storage: functional food. Veterinary World. (2019) 12:12–33. 10.14202/vetworld.2019.12-33 30936650
Chung JE Kim SY Jo HH Hwang SJ Chae B Kwon DJ et al. Antioxidant effects of equol on bovine aortic endothelial cells. Biochem Biophys Res Comm. (2008) 375:420–4. 10.1016/j.bbrc.2008.08.027 18708029
Salami M Moosavi-Movahedi AA Moosavi-Movahedi F Ehsani MR Yousefi R Farhadi M. Biological activity of camel milk casein following enzymatic digestion. J Dairy Res. (2011) 78:471–8. 10.1017/S0022029911000628 21910944
Ferri M Gianotti A Tassoni A. Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components. J. Food Compos Anal. (2013) 30:94–101.
Huang D Ou B Prior RL. The chemistry behind antioxidant capacity assays. J Agric Food Chem. (2005) 53:1841–56.
Lacroix IM Li-Chan EC. Inhibition of dipeptidyl peptidase (DPP)-IV and α-glucosidase activities by pepsin-treated whey proteins. J Agric Food Chem. (2013) 61:7500–6. 10.1021/jf401000s 23837435
Anwar I Khan FB Maqsood S Ayoub MA. Camel milk targeting insulin receptor—Toward understanding the antidiabetic effects of camel milk. Front Nutr. (2022) 8:819278. 10.3389/fnut.2021.819278 35223937
Mudgil P Kamal H Chee Yuen G Maqsood S. Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chem. (2018) 259:46–54. 10.1016/j.foodchem.2018.03.082 29680061
