Anti-acetylcholinesterase and antidiabetic activities of raw and heated camel milk
| Autor: | Maha Hamouda, Amel Sboui, Jalloul Bouajila, Abir Omrani, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Cogent Food & Agriculture, Vol 10, Iss 1 (2024) |
| Druh dokumentu: | article |
| ISSN: | 23311932 2331-1932 |
| DOI: | 10.1080/23311932.2024.2434641 |
| Popis: | This study aimed to investigate the effect of different heat treatments on camel milk’s in vitro anti-Alzheimer and anti-diabetic potential. Camel milk was subjected to three heat treatments: low and high-heat pasteurization and boiling. Unheated camel milk was used as a control. Camel milk caseins were identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) after separation by fast ion exchange liquid chromatography (FPLC). The concentration of insulin-like substances was measured using an ELISA kit. The in vitro anti-Alzheimer activity was evaluated using acetylcholinesterase (AChE) inhibitory assay and the in vitro antidiabetic activity was evaluated using alpha-amylase and alpha-glycosidase inhibitory assay. The unheated camel milk and caseins exhibited significantly higher anti-AChE activity than the heated ones (p |
| Databáze: | Directory of Open Access Journals |
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