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An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins
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An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins
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An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins
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Journal Article
An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins
2021
Overview
In this study, some biological activities including antioxidant activity (DPPH radical scavenging activity, ABTS radical scavenging activity, and CUPRAC assay), DPP-IV enzyme inhibitory activity, and α-glucosidase enzyme inhibitory activity of peptides released from in vitro gastrointestinal digested casein and the whey proteins of camel and donkey milk were evaluated. While the highest antioxidant activity was determined to be in the digested camel casein fraction using the ABTS and CUPRAC methods, the digested donkey casein fraction was determined to have the highest radical scavenging activity using the DPPH method. The highest DPP-IV inhibitory activity was detected in digested camel and donkey milk casein fractions. Digested whey fractions of camel and donkey milk had a lower DPP-IV inhibitory activity compared to the digested casein fractions. However, digested whey fractions of camel and donkey milk did not show α-glucosidase inhibitory activity, and digested donkey casein fraction showed the highest α-glucosidase inhibitory activity with a 12.5 µg/mL IC50 value. It was concluded that peptides released from digested casein fraction of camel and donkey milk have potent antioxidant and particularly antidiabetic properties.
