A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-08-09 DOI:10.1111/1471-0307.13119

Omar A. Alhaj, Ghaida Abodoleh, Seham Abu Jadayil, Nagham Irshaid, Bhavbhuti M. Mehta, Bernard Faye, Haitham A. Jahrami

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Abstract

This meta‐analysis aimed to estimate the antihypertensive effects of camel milk (CM) hydrolysates, including the variation in camel milk hydrolysates among different hydrolysis types, incubation times, and experimental designs. The antihypertensive effect of CM hydrolysate is expressed as the percentage of angiotensin‐converting enzyme (ACE) activity or IC50 value provided in μg/ml, corresponding to the 50% maximum inhibitory concentration. The greatest random effect of antihypertensive agents (IC50 μg/mL) in vitro was 122.9 at incubation time of 144–216 h. Moreover, the greatest random effect of ACE % in vitro was 76.7 after 48 h of incubation. In vivo, the random effect of ACE % was 62.7, and the incubation time was 0.16–6 h. The antihypertensive effect of CM hydrolysate depends on several factors, including hydrolysis type, incubation time, and experimental design.

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骆驼奶水解物抗高血压作用的系统回顾和荟萃分析

本荟萃分析旨在估算骆驼奶（CM）水解物的降压效果，包括不同水解类型、培养时间和实验设计的骆驼奶水解物之间的差异。驼奶水解物的降压效果以血管紧张素转换酶（ACE）活性的百分比或 IC50 值表示，单位为微克/毫升，相当于 50%的最大抑制浓度。体外抗高血压药物的最大随机效应（IC50 μg/ml）在培养时间为 144-216 小时时为 122.9。中药水解物的降压效果取决于多种因素，包括水解类型、培养时间和实验设计。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.