In vitro antidiabetic and antihypercholesterolemic activities of camel milk protein hydrolysates derived upon simulated gastrointestinal digestion of milk from different camel breeds

This is the final version. Available on open access from Elsevier via the DOI in this recordMilk protein hydrolysates derived from 4 camel breeds (Pakistani, Saheli, Hozami, and Omani) were evaluated for in vitro inhibition of antidiabetic enzymatic markers (dipeptidyl peptidase IV and α-amylase) and antihypercholesterolemic enzymatic markers (pancreatic lipase and cholesterol esterase). Milk samples were subjected to in vitro simulated gastric (SGD) and gastrointestinal digestion (SGID) conditions. In comparison with intact milk proteins, the SGD-derived milk protein hydrolysates showed enhanced inhibition of α-amylase, dipeptidyl peptidase IV, pancreatic lipase, and cholesterol esterase as reflected by lower half-maximal inhibitory concentration values. Overall, milk protein hydrolysates derived from the milk of Hozami and Omani camel breeds displayed higher inhibition of different enzymatic markers compared with milk protein hydrolysates from Pakistani and Saheli breeds. In vitro SGD and SGID processes significantly increased the bioactive properties of milk from all camel breeds. Milk protein hydrolysates from different camel breeds showed significant variations for inhibition of antidiabetic and antihypercholesterolemic enzymatic markers, suggesting the importance of breed selection for production of bioactive peptides. However, further studies on identifying the peptides generated upon SGD and SGID of milk from different camel breeds are needed.United Arab Emirates UniversityZCHS (Zayed Center of Health Science

Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review

This is the author accepted manuscript. The final version is available from Elsevier via the DOI in this recordFunctional foods derived from milk are essential for human health, including fermented milk, dairy beverages, cheeses, and dairy sweets. The nutritional composition of different milk sources varies, impacting the qualities of resultant functional foods. Goat milk has health-promoting compounds, including calcium, medium-chain fatty acids, and α-casein. Sheep milk has significant amounts of vitamins A, C, thiamine, and folic acid. Buffalo milk is regarded as a nearly complete food item in the human diet and provides greater levels of α-and κ-casein relative to bovine milk. Mare and donkey milk is rich in carbohydrates and proteins, with low-fat contents, making it a suitable dietary option. Camel milk is rich in calcium, potassium, vitamin A, and the absence of β-lactoglobulin, a major allergy compared with bovine milk. This review highlights the nutritional properties of non-bovine milk sources, which could be potentially used in the dairy industry similar to that of bovine milk