Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk

文献类型： 外文期刊

第一作者： Ayyash, Mutamed

作者： Ayyash, Mutamed;Alameri, Mouza;Baig, Mohd Affan;Kamal-Eldin, Afaf;Abdalla, Abdelmoneim;Kizhakkayil, Jaleel;Chen, Gang;Huppertz, Thom;Huppertz, Thom

作者机构：

关键词： camel milk cheese; bioaccessibility; antiproliferative; antidiabetic

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.034； 五年影响因子：4.354 ）

ISSN： 0022-0302

年卷期： 2021 年 104 卷 9 期

页码：

收录情况： SCI

摘要： The objective of this study was to assess protein degradation and biological activities of the watersoluble extract (WSE) and the 10 kDa permeable and nonpermeable fractions of in vitro digesta of low-fat Akawi cheese made from blends (100:0, 85:15, or 70:30) of bovine milk and camel milk and ripened for 28 d. Biological activities, such as antioxidant activities, amylase and glucosidase inhibition, angiotensin-converting enzyme inhibition, and antiproliferative of the WSE, and the 10 kDa permeable and nonpermeable fraction of the digesta were assessed. To identify the nature of the bioaccessible compounds, untargeted metabolomic analysis was carried out by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Higher o-phthaldialdehyde absorbances were observed in cheeses made of bovine-camel milk blends compared with cheese from bovine milk only. The WSE from these blends also exhibited higher angiotensin-converting enzyme inhibitory effects and higher antiproliferative effects than from bovine milk. The results from this study suggest that the use of blends of camel milk and bovine milk can modulate biological activities of low-fat Akawi cheese.

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