Health-promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-07-13 DOI:10.1111/1471-0307.70035

Mohammad Javad Taghipour, Hamid Ezzatpanah, Mohammad Ghahderijani

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引用次数: 0

Abstract

Background

Milk proteins are a rich source of bioactive peptides with therapeutic properties, including antimicrobial, antioxidant and immunomodulatory effects. Hydrolysis enhances their bioavailability, thereby increasing their potential for treating conditions such as hypertension, inflammation and neurodegenerative diseases. Investigating bioactive peptides derived from milk proteins is essential for developing natural, functional therapeutics that offer fewer side effects than synthetic drugs and provide a sustainable approach to disease prevention and management.

Method

This study examined the composition and health-promoting properties of milk protein hydrolysates derived from camel, cow, and donkey milk using pancreatin alone, pancreatin followed by trypsin and pancreatin followed by pepsin. Casein and whey protein fractions were isolated from each milk type and enzymatically hydrolysed to assess their bioactive potential.

Results

Our results demonstrated a progressive increase in the degree of hydrolysis over time, confirming efficient enzymatic digestion, with the highest values after 12 h under pancreatin–pepsin treatment: 87.74% for camel casein, 80.81% for camel whey, 76.64% for cow whey and 72.81% for donkey casein. The biological findings revealed that donkey milk hydrolysates exhibited superior antimicrobial activity (inhibition zone of 2.1–4.2 cm), cytotoxicity activity against MCF-7 cell line (92.77–99.47% inhibition) and antioxidant activity (33.92–77.52% DPPH inhibition). Furthermore, camel milk hydrolysates showed higher α-amylase inhibitory activity (32.79–93.92%).

Conclusion

These results highlight the potential of donkey milk protein hydrolysates for their antimicrobial, cytotoxicity and antioxidant properties and suggest that camel milk protein hydrolysates may be beneficial for α-amylase inhibition. These hydrolysates hold promise for the development of functional foods and therapeutic agents, offering opportunities for innovation in the food and pharmaceutical industries.

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乳蛋白水解物促进健康的潜力：骆驼、牛和驴资源的比较分析

牛奶蛋白是生物活性肽的丰富来源，具有抗菌、抗氧化和免疫调节等治疗作用。水解提高了它们的生物利用度，从而增加了它们治疗高血压、炎症和神经退行性疾病等疾病的潜力。研究从牛奶蛋白中提取的生物活性肽对于开发天然的功能性疗法至关重要，这些疗法的副作用比合成药物少，并为疾病的预防和管理提供了一种可持续的方法。方法分别用胰酶、胰酶和胃蛋白酶分别对骆驼、牛和驴的乳蛋白水解产物的组成和促进健康的作用进行了研究。从每种牛奶中分离出酪蛋白和乳清蛋白，并进行酶解以评估其生物活性潜力。结果表明，随着时间的推移，酶解程度逐渐增加，证实了酶解的有效性，胰酶-胃蛋白酶处理12 h后的酶解水平最高：骆驼酪蛋白为87.74%，骆驼乳清为80.81%，奶牛乳清为76.64%，驴酪蛋白为72.81%。生物学结果表明，驴奶水解物具有较强的抑菌活性（抑制区为2.1 ~ 4.2 cm），对MCF-7细胞株的细胞毒活性（抑制率为92.77 ~ 99.47%）和抗氧化活性（DPPH抑制率为33.92 ~ 77.52%）。此外，骆驼乳水解物具有较高的α-淀粉酶抑制活性（32.79 ~ 93.92%）。结论驴奶蛋白水解物具有抗菌、细胞毒性和抗氧化作用，并提示骆驼奶蛋白水解物可能具有抑制α-淀粉酶作用。这些水解物有望用于功能性食品和治疗剂的开发，为食品和制药行业的创新提供机会。

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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.