PDF(Pubmed)
Abstract：
UNASSIGNED: This work presents proteins, amino acids profiles and antioxidant and properties of camel and cow milk fractions produced using an integrated coagulation-centrifugation process.
UNASSIGNED: Antioxidant activity using DPPH radical scavenging assay; and antidiabetic activity antidiabetic activity using in vitro α-amylase inhibitory activity were assessed on defatted milk fractions and their extracts using water/ethanol or HCl/ethanol solvents. Protein profiles and amino acids composition were analyzed by high-performance liquid chromatography.
UNASSIGNED: The predominant protein found in cow and camel milk was β-casein in sodium caseinate, β-lactoglobulin was found in the whey of cow milk, whereas α-lactalbumin was detected in the whey fractions of camel. The primary amino acids (comprising 1% to 5.2%) in skim milk and sweet whey milk were leucine, proline, and lysine. However, acid whey, casein fractions (sodium caseinate, and β-casein) from both camel and cow milk exhibited elevated concentrations of histidine, leucine, lysine and proline (1.12 - 6.62%). Camel milk and its different protein fractions showed an interesting in vitro α-amylase inhibitory activity varying, according to different milk fractions and extraction methods, from 19.10 ± 1.40 to 97.40 ± 1.50%. Whatever the used method, the whey fractions from camel milk, both acid and sweet, displayed ed the highest antioxidant activity. Principal components analysis showed a positive correlation between the total phenols content, antioxidant (DPPH assay) and antidiabetic (α amylase inhibition test) activities within the milk fractions. Sweet and acid cow milk fractions seem to be the most promising for deeper exploration of in vivo biological activities and are promising milk derivatives for specific nutritional diet and/or functional food formulation.
UNASSIGNED: Antioxidant activity using DPPH radical scavenging assay; and antidiabetic activity antidiabetic activity using in vitro α-amylase inhibitory activity were assessed on defatted milk fractions and their extracts using water/ethanol or HCl/ethanol solvents. Protein profiles and amino acids composition were analyzed by high-performance liquid chromatography.
UNASSIGNED: The predominant protein found in cow and camel milk was β-casein in sodium caseinate, β-lactoglobulin was found in the whey of cow milk, whereas α-lactalbumin was detected in the whey fractions of camel. The primary amino acids (comprising 1% to 5.2%) in skim milk and sweet whey milk were leucine, proline, and lysine. However, acid whey, casein fractions (sodium caseinate, and β-casein) from both camel and cow milk exhibited elevated concentrations of histidine, leucine, lysine and proline (1.12 - 6.62%). Camel milk and its different protein fractions showed an interesting in vitro α-amylase inhibitory activity varying, according to different milk fractions and extraction methods, from 19.10 ± 1.40 to 97.40 ± 1.50%. Whatever the used method, the whey fractions from camel milk, both acid and sweet, displayed ed the highest antioxidant activity. Principal components analysis showed a positive correlation between the total phenols content, antioxidant (DPPH assay) and antidiabetic (α amylase inhibition test) activities within the milk fractions. Sweet and acid cow milk fractions seem to be the most promising for deeper exploration of in vivo biological activities and are promising milk derivatives for specific nutritional diet and/or functional food formulation.
摘要：
■这项工作提出了蛋白质，使用集成的凝固离心工艺生产的骆驼和牛奶馏分的氨基酸谱和抗氧化剂以及特性。
■使用DPPH自由基清除测定的抗氧化活性;和使用体外α-淀粉酶抑制活性的抗糖尿病活性使用水/乙醇或HCl/乙醇溶剂对脱脂乳级分及其提取物评估。通过高效液相色谱法分析蛋白质谱和氨基酸组成。
■在牛和骆驼乳中发现的主要蛋白质是酪蛋白酸钠中的β-酪蛋白，在牛奶的乳清中发现了β-乳球蛋白，而在骆驼的乳清级分中检测到α-乳白蛋白。脱脂乳和甜乳清乳中的主要氨基酸（占1％至5.2％）为亮氨酸，脯氨酸,还有赖氨酸.然而,酸乳清,酪蛋白馏分（酪蛋白酸钠，和β-酪蛋白）来自骆驼和牛奶的组氨酸浓度升高，亮氨酸,赖氨酸和脯氨酸（1.12-6.62%）。骆驼乳及其不同的蛋白质组分显示出有趣的体外α-淀粉酶抑制活性变化，根据不同的牛奶组分和提取方法，从19.10±1.40到97.40±1.50%。不管用什么方法,骆驼奶的乳清部分，既酸又甜，显示出最高的抗氧化活性。主成分分析显示总酚含量呈正相关,牛奶部分中的抗氧化剂（DPPH测定）和抗糖尿病（α淀粉酶抑制试验）活性。甜和酸性牛乳部分似乎是最有希望更深入地探索体内生物活性，并且是有希望用于特定营养饮食和/或功能性食品配方的乳衍生物。
■使用DPPH自由基清除测定的抗氧化活性;和使用体外α-淀粉酶抑制活性的抗糖尿病活性使用水/乙醇或HCl/乙醇溶剂对脱脂乳级分及其提取物评估。通过高效液相色谱法分析蛋白质谱和氨基酸组成。
■在牛和骆驼乳中发现的主要蛋白质是酪蛋白酸钠中的β-酪蛋白，在牛奶的乳清中发现了β-乳球蛋白，而在骆驼的乳清级分中检测到α-乳白蛋白。脱脂乳和甜乳清乳中的主要氨基酸（占1％至5.2％）为亮氨酸，脯氨酸,还有赖氨酸.然而,酸乳清,酪蛋白馏分（酪蛋白酸钠，和β-酪蛋白）来自骆驼和牛奶的组氨酸浓度升高，亮氨酸,赖氨酸和脯氨酸（1.12-6.62%）。骆驼乳及其不同的蛋白质组分显示出有趣的体外α-淀粉酶抑制活性变化，根据不同的牛奶组分和提取方法，从19.10±1.40到97.40±1.50%。不管用什么方法,骆驼奶的乳清部分，既酸又甜，显示出最高的抗氧化活性。主成分分析显示总酚含量呈正相关,牛奶部分中的抗氧化剂（DPPH测定）和抗糖尿病（α淀粉酶抑制试验）活性。甜和酸性牛乳部分似乎是最有希望更深入地探索体内生物活性，并且是有希望用于特定营养饮食和/或功能性食品配方的乳衍生物。
