Open Access
Research
(Published
online: 28-10-2016)
19.
Effect of boiling on the antidiabetic
property of enzyme treated sheep milk casein -
Farhath Jan, Santosh Kumar and Richa Jha
Veterinary World, 9(10): 1152-1156
doi:
10.14202/vetworld.2016.1152-1156
Farhath Jan:
Department of Biochemistry, Dolphin PG Institute of Biomedical &
Natural Sciences, Dehradun, Uttarakhand, India; farhathjan@gmail.com
Santosh Kumar:
Department of Biotechnology, Uttranchal University, Dehradun,
Uttarakhand, India; drsantoshdeo@gmail.com
Richa Jha:
Department of Biotechnology, Uttranchal University, Dehradun,
Uttarakhand, India; richajha2009@gmail.com
Received: 30-05-2016, Accepted: 10-09-2016, Published online:
28-10-2016
Corresponding author:
Santosh Kumar, e-mail: drsantoshdeo@gmail.com
Citation:
Jan F, Kumar S, Jha R (2016) Effect of boiling on the
antidiabetic property of enzyme treated sheep milk casein,
Veterinary World, 9(10):
1152-1156.
Abstract
Aim:
Sheep milk-born bioactive peptides have been found to exhibit
various physiological activities. The present work was designed
with the aim to evaluate the effect of boiling on antidiabetic
property of peptides derived from sheep milk caseinate on
hydrolysis with three different proteases.
Materials and Methods:
In this investigation, casein prepared from raw and boiled sheep
milk was hydrolyzed by three commercially available proteases (trypsin,
pepsin, and chymotrypsin). These hydrolysates collected at
different hydrolysis times (60, 120, 160, and 240 min) were
assayed for their antidiabetic activity.
Results:
Among the three different enzyme hydrolysates, casein treated
with chymotrypsin shows the highest antidiabetic activity among
other enzymes. While the antidiabetic effect of raw milk-derived
casein hydrolysates always exceeds than effect shown by boiled
milk casein hydrolysates.
Conclusion:
The result obtained hence shows that the effect of boiling on
the properties of bioactive peptides released during different
enzyme digestion depends largely on the enzymatic formulation
used and treatment conditions. Chymotrypsin treatment of raw
casein yields peptides with maximum antidiabetic activity as
compared to pepsin and trypsin. Moreover, the peptides produced
after enzymatic treatment of boiled casein show reduced
antidiabetic properties. Therefore, enzymatically treated raw
milk casein hydrolysates may be used as effective nutritional
supplements for diabetic patients, as it causes a significant
inhibition of α-amylase activity.
Keywords:
α-amylase,
antidiabetic, bioactive peptides, casein, hydrolysates,
proteases.
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