Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk

Mutamed Ayyash, Abdelmoneim Abdalla, Mouza Alameri, Mohd Affan Baig, Jaleel Kizhakkayil, Gang Chen, Thom Huppertz, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

The objective of this study was to assess protein degradation and biological activities of the water-soluble extract (WSE) and the 10 kDa permeable and nonpermeable fractions of in vitro digesta of low-fat Akawi cheese made from blends (100:0, 85:15, or 70:30) of bovine milk and camel milk and ripened for 28 d. Biological activities, such as antioxidant activities, amylase and glucosidase inhibition, angiotensin-converting enzyme inhibition, and antiproliferative of the WSE, and the 10 kDa permeable and nonpermeable fraction of the digesta were assessed. To identify the nature of the bioaccessible compounds, untargeted metabolomic analysis was carried out by ultra-high performance liquid chromatography–quadrupole time-of-flight mass spectrometry. Higher o-phthaldialdehyde absorbances were observed in cheeses made of bovine-camel milk blends compared with cheese from bovine milk only. The WSE from these blends also exhibited higher angiotensin-converting enzyme inhibitory effects and higher antiproliferative effects than from bovine milk. The results from this study suggest that the use of blends of camel milk and bovine milk can modulate biological activities of low-fat Akawi cheese.

Original languageEnglish
Pages (from-to)9450-9464
Number of pages15
JournalJournal of Dairy Science
Volume104
Issue number9
DOIs
Publication statusPublished - Sep 2021

Keywords

  • antidiabetic
  • antiproliferative
  • bioaccessibility
  • camel milk cheese

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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