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Biological activity of camel milk casein following enzymatic digestion

Published online by Cambridge University Press:  13 September 2011

Maryam Salami ,
Ali Akbar Moosavi-Movahedi ,
Faezeh Moosavi-Movahedi ,
Mohammad Reza Ehsani ,
Reza Yousefi ,
Mohammad Farhadi ,
Amir Niasari-Naslaji ,
Ali Akbar Saboury ,
Jean-Marc Chobert  and
Thomas Haertlé
Maryam Salami
Affiliation:
Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran
Ali Akbar Moosavi-Movahedi*
Affiliation:
Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran Center of Excellence in Biothermodynamics, IBB, University of Tehran, Tehran, Iran
Faezeh Moosavi-Movahedi
Affiliation:
Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran
Mohammad Reza Ehsani
Affiliation:
Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Reza Yousefi
Affiliation:
Protein Chemistry Laboratory (PCL), Department of Biology, College of Sciences, Shiraz University, Shiraz, Iran
Mohammad Farhadi
Affiliation:
ENT-HNS Research Center and Department, Tehran University of Medical Science, Tehran, Iran
Amir Niasari-Naslaji
Affiliation:
Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Ali Akbar Saboury
Affiliation:
Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran Center of Excellence in Biothermodynamics, IBB, University of Tehran, Tehran, Iran
Jean-Marc Chobert
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, équipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes, Cedex 3, France
Thomas Haertlé
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, équipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes, Cedex 3, France
*
*For correspondence; e-mail: moosavi@ibb.ut.ac.ir
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Abstract

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.

Keywords

Camel milkcaseinproteolysisACEantioxidant
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 4 , November 2011 , pp. 471 - 478
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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