Inhibitory properties of camel whey protein hydrolysates toward liver cancer cells, dipeptidyl peptidase-IV, and inflammation

Hina Kamal, Sabika Jafar, Priti Mudgil, Chandraprabha Murali, Amr Amin, Sajid Maqsood

Research output: Contribution to journalArticlepeer-review

57 Citations (Scopus)

Abstract

This report describes an investigation of camel whey protein hydrolysates (CWPH) produced by gastric and pancreatic enzymes for their in vitro antidiabetic, anticancer, and anti-inflammatory properties. Degree of hydrolysis (DH) ranged from 8.54 to 47.53%, with hydrolysates generated using chymotrypsin for 6 h displaying the highest DH. Reverse phase-HPLC analysis showed that α-lactalbumin underwent complete degradation, with no intact α-lactalbumin detected in CWPH. The CWPH displayed enhanced antidiabetic activity compared with intact whey proteins; with pepsin- and chymotrypsin-generated CWPH displaying greater inhibition of dipeptidyl peptidase IV (DPP-IV), α-glucosidase, and α-amylase compared with trypsin-generated CWPH. The highest antiproliferative effect was observed for CWPH generated by chymotrypsin for 3 h, with only 4.5 to 6.5% viable liver cancer cells (HepG2) remaining when tested at concentrations from 400 to 1,000 µg/mL. The highest anti-inflammatory activity was manifested by CWPH generated by pepsin at 6-h hydrolysis. We report enhanced antiproliferative, antidiabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.

Original languageEnglish
Pages (from-to)8711-8720
Number of pages10
JournalJournal of Dairy Science
Volume101
Issue number10
DOIs
Publication statusPublished - Oct 2018

Keywords

  • anti-inflammation
  • antidiabetic
  • antiproliferation
  • camel whey protein
  • functional food

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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