The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by...

The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal digestion. Hydrolysis of camel...

The aim of this study was to evaluate the antimicrobial activity of camel caseins and their hydrolysates by gastrointestinal proteolytic enzymes against 3 Gram-positive and 2 Gram-negative bacterial strains. Camel caseins (CN) were hydrolysed by successive action of pepsin and pancreatin. Hydrolysis of CN was checked by electrophoresis and gel filtration chromatography (GFC). Both techniques showed that CN was hydrolysed into peptides. Among the tested bacteria, a decrease of 19.3%±0.02 of E. coli XL1 blue cells growth was observed in the presence of undigested camel casein at a concentration of 20 mg ml⁻¹. After successive hydrolyses by pepsin and pancreatin, camel milk casein hydrolysates still exhibited anti-bacterial activity against E. coli XL1 blue strain (19.73±0.01% growth inhibition under the same conditions). Gram-positive strain growth was not affected by intact camel CN, while, at the same concentration (20 mg ml^–1), their hydrolysates slightly inhibited the growth of these bacteria. This suggests that antibacterial peptidic fragments of caseins were generated by pepsin and pancreatin.