Bioactive peptides derived from camel milk proteins

Priti Mudgil, Sajid Maqsood

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Bioactive peptides from foods specially milk have seen keen interest from global scientific community over the past two decades. Specific attention has been given toward their exploration from non-bovine milk resources. In this direction, camel milk owing to its inherent therapeutic properties has garnered special attention from many researchers over the past few years. Various scientific methodologies have been taken by researcher for generation of camel milk–derived bioactive peptides (CMBP) via microbial fermentation, enzymatic hydrolysis, simulated gastrointestinal digestion, etc. Reports suggest considerable improvements in the techno-functional and bioactive properties of CMBPs in comparison to parent proteins. The current chapter discusses the status of research on the in vitro, in vivo, and clinical evidence of CMBPs.

Original languageEnglish
Title of host publicationEnzymes Beyond Traditional Applications in Dairy Science and Technology
PublisherElsevier
Pages233-288
Number of pages56
ISBN (Electronic)9780323960106
DOIs
Publication statusPublished - Jan 1 2023

Keywords

  • DPP-IV inhibitory peptides from camel milk proteins
  • Food chemistry
  • biological substances
  • biomolecules
  • camel milk–derived antidiabetic peptides
  • drug development
  • enzymology
  • food products
  • interventions
  • α-amylase (AM) inhibitory peptides from camel milk proteins

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences

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