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Biological activity of camel milk casein following enzymatic digestion

  • Maryam Salami (a1), Ali Akbar Moosavi-Movahedi (a1) (a2), Faezeh Moosavi-Movahedi (a1), Mohammad Reza Ehsani (a3), Reza Yousefi (a4), Mohammad Farhadi (a5), Amir Niasari-Naslaji (a6), Ali Akbar Saboury (a1) (a2), Jean-Marc Chobert (a7) and Thomas Haertlé (a7)...

The aim of this study was to investigate the effects of enzymatic hydrolysis with digestive enzymes of camel whole casein and beta-casein (β-CN) on their antioxidant and Angiotensin Converting Enzyme (ACE)-inhibitory properties. Peptides in each hydrolysate were fractionated with ultra-filtration membranes. The antioxidant activity was determined using a Trolox equivalent antioxidant capacity (TEAC) scale. After enzymatic hydrolysis, both antioxidant and ACE-inhibitory activities of camel whole casein and camel β-CN were enhanced. Camel whole casein and β-CN showed significant ACE-inhibitory activities after hydrolysis with pepsin alone and after pepsinolysis followed by trypsinolysis and chymotrypsinolysis. Camel β-CN showed high antioxidant activity after hydrolysis with chymotrypsin. The results of this study suggest that when camel milk is consumed and digested, the produced peptides start to act as natural antioxidants and ACE-inhibitors.

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
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