In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk
Paper Details
In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk
Abstract
The fermented camel milk is a processed food little studied and poorly evaluated. The present study aims to assess the effects of spontaneous fermentation on improving the quality of camel milk. Moreover, this was ensured by the in vitro study of the antioxidant and anti-inflammatory activity of whey proteins. Samples of the milk were analyzed in the raw state and after a fermentation time (96 hours) at 25 °C. The anti-oxidant activity was performed by 1,1-Diphenyl 2-picrylhydrazyl (DPPH) and β-carotene/linoleic acid (βCLA) assay. While the anti-inflammatory activity was performed by the method of inhibition of albumin denaturation and by the method of membrane stabilization. Follow-up of the fermentation showed that the pH value undergoes a decrease and the lowering of the total and whey proteins levels. Fermented whey proteins (FWP) showed significantly higher DPPH (IC50 = 4.29 ± 0.8 mg/ml) and βCLA (IC50 = 1.36 ± 0.05 mg/ml) radical scavenging activity than raw whey proteins (RWP) (IC50 = 5.36 ± 0.6 and 1.61 ± 0.07 mg/ml) respectively for the two tests. Both methods tested of anti-inflammatory activity showed a good protection against denaturation of proteins, and good stabilization of cell membrane. These results suggest that the spontaneous fermentation of camel milk induced by the development of lactic acid bacteria (LAB) could potentially be used to evaluate a functional food. This may be, by the isolation and selection of potent lactic acid strains for the purpose of their use in food preparations.
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Saïd Mosbah, Mohamed Harrat, Safia Mekkaoui, Zakaria Boual, Mohamed Yousfi, Saliha Boudjenah-Haroun (2021), In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk; IJB, V19, N4, October, P84-94
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