TY - JOUR
T1 - Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk
AU - Ayyash, Mutamed
AU - Abdalla, Abdelmoneim
AU - Alameri, Mouza
AU - Baig, Mohd Affan
AU - Kizhakkayil, Jaleel
AU - Chen, Gang
AU - Huppertz, Thom
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
We are grateful for United Arab Emirates University for funding this project. We thank Arachchige Ranasinghe for support with the SDS-PAGE. We are grateful to United Arab Emirates University (UAEU) for funding this project. The author contributions include M. Ayyash: conceptualization, formal analysis, writing of the original draft, and supervision; A. Abdalla: writing of original draft; M. Alameri, M. Affan Baig, and J. Kizhakkayil: investigation; T. Huppertz, A. Kamal-Eldin, and G. Chen: writing review and editing. The authors have not stated any conflicts of interest.
Funding Information:
We are grateful to United Arab Emirates University for funding this project. We thank Arachchige Ranasinghe for support with the SDS-PAGE. We are grateful to United Arab Emirates University (UAEU) for funding this project. The author contributions include M. Ayyash: conceptualization, formal analysis, writing of the original draft, and supervision; A. Abdalla: writing of original draft; M. Alameri, M. Affan Baig, and J. Kizhakkayil: investigation; T. Huppertz, A. Kamal-Eldin, and G. Chen: writing review and editing. The authors have not stated any conflicts of interest.
Publisher Copyright:
© 2021 American Dairy Science Association
PY - 2021/9
Y1 - 2021/9
N2 - The objective of this study was to assess protein degradation and biological activities of the water-soluble 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.
AB - The objective of this study was to assess protein degradation and biological activities of the water-soluble 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.
KW - antidiabetic
KW - antiproliferative
KW - bioaccessibility
KW - camel milk cheese
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U2 - 10.3168/jds.2021-20438
DO - 10.3168/jds.2021-20438
M3 - Article
C2 - 34147215
AN - SCOPUS:85108576124
SN - 0022-0302
VL - 104
SP - 9450
EP - 9464
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 9
ER -