Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Abeer M. Abd Elhamid^1, and Mervet M. Elbayoumi²

¹Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt

²Researcher at Breeding of Animal and Poultry Department, Desert Research Center, Cairo, Egypt

Cite this paper:
Abeer M. Abd Elhamid and Mervet M. Elbayoumi. Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk. American Journal of Food Science and Technology. 2017; 5(3):109-116. doi: 10.12691/ajfst-5-3-6

Abstract

In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS–PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel’s milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

Keywords:
heat treatment bioactive antioxidant physicochemical and antimicrobial attributes camel milk and yoghurt

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Rahmawati I. S. and W. Suntornsuk,2016. Effects of fermentation and storage on bioactive activities in milks and yoghurts. Procedia Chemistry 18: 53-62.
[2]	Korhonen H. and A. Pihlanto, 2006. Bioactive peptides: production and functionality. Int. Dairy J. 16: 945-960.
[3]	Haque E., R. Chand, S. Kapila, 2009. Biofunctional properties of bioactive peptides of milk origin. Food Rev. Int. 25: 28-43.
[4]	Mao X.Y., X. Cheng, X. Wang and S.J. Wu, 2011. Free-radical-scavenging andanti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis. Food Chem. 126, 484-490.
[5]	Lopez-Exposito I., A.L. Amigo and I. Recio, 2007. Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptides. Lait 87: 241-249.
[6]	Umuhumuza L.C., N. Wei-min, and X. Sun, 2011.Effect of bovine lactoferrinandcasein peptide powder on microbial growth and glucose utilization bymicroorganisms in pork meat during refrigerated storage at 4◦C. Pak. J. Nutr.10: 208-213.
[7]	Fitzgerald R. J. and B. A. Murray, 2006.Bioactive peptides and lactic fermentations. Int. J. Dairy Technol., 59:118-125.
[8]	Sakanaka S. and Y. Tachibana, 2006.Active oxygen scavenging activity of egg-yolkproteinhydrolysates and their effect on lipid oxidation in beef and tunahomogenates. Food Chem. 95: 243-249.
[9]	Hwang J., Y. Shyu, Y. Wang and C. Hsu, 2010. Antioxidative properties of proteinhydrolysate from defatted peanut kernels treated with esterase. Food Sci. Technol. 43:285-290.
[10]	Kumar D., M.K. Chatli, R. Singh, N. Mehta and P. Kumar, 2016. Enzymatic hydrolysisof camel milk casein and its antioxidant properties. Dairy Sci. Technol. 9:, 391-404.
[11]	Mal G., D. S. Sena, V. K. Jain and M. S. Sahani, 2006. Therapeutic value of camel milk as a nutritional supplement for multiple drug resistant (MDR) tuberculosis patients. Israel Journal of Veterinary Medicine, 61: 88-91.
[12]	El-Agamy E. I. 2000. Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cow’s and buffalo milk proteins. Food Chemistry, 68: 227-232.
[13]	Farah Z. 1986.Effect of heat treatment on whey proteins of camel milk. Milchwissenschaft, 41: 763-765.
[14]	Felfoul I. J. Jardin , F. Gaucheron ,H. Attia, M.A. Ayadi, 2017. Proteomic profiling of camel and cow milk proteins under heat treatment. Food Chemistry 216:161-169.
[15]	Hattem H. E., A. N. Manal, S. S. Hanna and A. A. Elham, 2011. A study on the effect of thermal treatment on composition and some properties of camel milk. Slovak Journal of Animal Science, 44: 97-102.
[16]	McKinnon I. R., S. E. Yap, M. A. Augustin and Y. Hermar, 2009. Diffusing-wav spectroscopy investigation of heated reconstituted skim milks containing calcium chloride. Food Hydrocolloids, 23: 1127-1133.
[17]	Donato L. and H. F. Guyomarc 2009. Formation and properties of the whey protein/ kappa-casein complexes in heated skim milk – A review. Lait, 89:3-29.
[18]	Sakkas L., A. Moutafi, E. Moschopoulou and G. Moatsou, 2014. Assessment of heat treatment of various types of milk. Food Chemistry, 159: 293-330.
[19]	Singh H., and Fox, P. F. (1986). Heat-stability of milk: further studies on the pHdependent dissociation of micellar k-casein. Journal of Dairy Research, 53: 237-248.
[20]	Christensen J.E., E.G. Dudley, J.A. Pederson and J.L. Steele, 1999. Peptidases and amino acid catabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 76: 217-246.
[21]	Felfoul I., C. Lopez, F. Gaucheron, H. Attia, and M. A. Ayadi, 2015. Fouling behavior of camel and cow milks under different heat treatment. Food and Bioprocess Technology, 8: 1771-1778.
[22]	AOAC, 2000. Official Methods of Analysis, 17th edn. Washington, DC, USA: Association of Official Agricultural Chemists.
[23]	Marshal R. T. 1992. Standard Methods for the Examination of Dairy Products, 16th edn. Washington, DC: American Public Health Association.
[24]	Rangkadilok N., S. Somkid, W. Luksamee and M. Chulaborn, 2007. Evaluation of free radical scavenging and antityrosinase activities of standardized longan fruit extract. Food Chem. Toxicol.; 45:328-336.
[25]	Zhu C., D. Xiaoyan and S. Feng 2008. Evaluation of the antioxidant activity of Chinese Hickory (Caryacathayensis) kernel ethanol extraction. African Journal of Biotechnology, 7: 2169-2173.
[26]	Collins, C. H., P. M. Lyne, and J. M. Grange, 1995.Collins and Lyne’s microbiological methods. Butterworth –Heinemann, Oxford.
[27]	Laemmli U.K. 1970. Cleavage of structural proteins during assembly of the head bacteriophage T4. Nature, 277: 680-685.
[28]	Weber K. and M.C. Osborn, 1969. The reliability of molecular weight determinations by dodecyl sulfate polyacrylamide gel electrophoresis. Journal Biol. Chem. 244: 4405-4412.
[29]	SAS (2000). SAS User’s Guide. Version 4. SAS Institute: Cary, NC. URL http://www.jmp.com/support/books.shtml.
[30]	Jolliffe I. T. 2002. Graphical Representation of Data Using Principal Components. In Principal Component Analysis, pp: 78-110. 2nd ed.; Springer-Verlag Inc.: New York, NY, USA.
[31]	Beal C., J. Skokanova, E. Latrille, N. Martin, and G. Corrieu, 1999. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal Dairy Science, 82 (4): 673-681.
[32]	Dankow–Rjwoytows, Ki. J., maty ylla, Barillet. F.; Zeruas, N. P. (1999). Milking and Milk Production of Dairy Sheep and Goat Proceeding of the Sixth International Symposium the Milking Of Small Ruminats, Greece, puplication No 95.
[33]	Zeeshan Hafeez Z., C. Cakir-Kiefer, E. Roux, C. Perrin, L. Miclo, A. Dary-Mourot,2014. Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Research International, 63: 71-80.
[34]	Eissa E.A., E.E. Babiker, and E.A. Yagoub, 2011. Physicochemical, microbiuological and sensory properties of Sundanese yoghurt (zabadi) made from goat’s milk. Animal Production Science, 51: 53-59.
[35]	Kailasapathy K. 2006. Survival of free encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT- Food Science and Technology, 39: 1221-1227.
[36]	Chen H. Y. and G. C. Yen, 2007. Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chemistry, 101: 686-694.
[37]	Salih M. M. and O. I. Ahmed, 2013. Effect of Fortifying Camel’s Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt. Advance Journal of Food Science and Technology, 5(6): 765-770.
[38]	Price Weston A, Nutrition and Physical Degeneration. The Price-Pottenger Nutrition Foundation, La Mesa, CA, 2008.
[39]	Shuiep E.S., I.J. Giambra, I.E.M. El Zubeir and G. Erhardt, 2013. Biochemical and molecular characterization of polymorphisms at s1-casein in Sudanese camel (Camelus dromedaries) milk. Int. Dairy J. 28 (2): 88-93.
[40]	El Zubeir I.E.M., R. Babekir, E.S. Shuiep, 2012. Chemical properties and acceptability of yoghurt made from camel–sheep milk. Sultanate of Oman 29thJanuary–1st February In: The 3rd ISOCARD International Conference, 3: 220-221.
[41]	Stahl T., H.P. Sallmann, R. Duehlmeier and U. Wernery, 2006. Selected vitamins andfatty acid patterns in dromedary milk and colostrums. J. Camel Pract. Res. 13:53-57.
[42]	Attia H., N. Kerouatou and A. Dhouib, 2001. Dromedary milk lactic acid fermentation, microbiological and rheological characteristic. Journal Ind, Microbiol. Biotechnol.26, 263-270.
[43]	Mohanty D.P., P. Tripathy, S. Mohapatra, and D.P. Samantaray, 2014. Bioactive potential assessment of antibacterial peptide produced by Lactobacillus isolated from milk and milk products. Int. J. Curr. Microbiol. Appl. Sci. 3: 72-80.
[44]	Samaržija, D. (2015). Fermentirana mlijeka (1st ed.). Zagreb: Hrvatska mljekarska udruga (Chapter 4).
[45]	Guzel-Seydim, Z. B., Kok-Tas, T., Greene, A. K., & Seydim, A. C. (2011). Review: Functional properties of kefir. Critical Reviews in Food Science and Nutrition, 51, 261-268.
[46]	Quiros, A., Hernandez-Ledesma, B., Ramos, M., Amigo, L., & Recio, I. (2005). Angiotensinconverting enzyme inhibitory activity of peptides derived from caprine kefir. Journal of Dairy Science, 88, 3480-3487.
[47]	Galia W., C. Perrin, M. Genay and A. Dary, 2009.Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties. International Dairy Journal, 19: 89-95.
[48]	Miclo L., E. Roux, M. Genay, E. Brusseaux, C. Poirson, and N. Jameh, 2012. Variability of hydrolysis of β-, αs1-, and αs2-caseins by 10 strains of Streptococcus thermophilus and resulting bioactive peptides. Journal of Agricultural and Food Chemistry, 60: 554-565.
[49]	Van der Kraan M.I., K. Nazmi, A. Teeken, J. Groenink, W. vant Hof, E.C. Veerman, J.G. Bolscher and A.V. NieuwAmerongen, 2004. Lactoferrampin, an antimicrobial peptide of bovine lactoferrin, exerts its candidacidal activity by a cluster of positively charged residues at the C-terminus in combination with a helix-facilitating N-terminal part. Biol. Chem. 386: 137-142.
[50]	Halliwell B. 2000. Lipid peroxidation, antioxidants and cardiovascular disease: how should we move forward? Cardiovasc. Res. 47: 410-418.
[51]	Abuja P. and R. Albertini, 2001.Methods for monitoring oxidative stress, lipid per-oxidation and oxidation resistance of lipoproteins. Clin. Chim. Acta, 306: 1-17.
[52]	Halliwell B. and M. Whiteman, 2004. Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? Br. J. Pharmacol. 142: 231-255.
[53]	Nicoli M.C., M. Anese, and M.T. Parpinel, 1997. Loss and or formation of antioxidants during food processing and storage. Cancer Letters; 114: (1-2) 71-74.
[54]	Suetsuna K., H. Ukeda, and H. Ochi, 2000. Isolation and characterization of free radical scavenging activities peptides derived from casein. J. Nutr. Biochem. 11:128-131.
[55]	Rival S.G., C.G. Boeriu and H.J. Wichers, 2001. Caseins and casein hydrolysates. 2. Antioxidative properties Peroral calcium dosage of infants. Acta Med. Scand. 55: 247-255.
[56]	Chen H. M., K. Muramoto, and F. Yamauchi, 1995.Structural analysis of antioxidant peptides from soybean b-conglycinin. Journal of Agricultural and Food Chemistry, 43:574-578.
[57]	Uchida K. and S. Kawakishi, 1992.Sequence-dependent reactivity of histidinecontaining peptides with copper (II)/ascorbate. Journal of Food Biochemistry, 40: 13-16.
[58]	Hernandez-Ledesma B., B. Miralles, L. Amigo, M. Ramos and I. Recio, 2005.Identification of antioxidant and ACE-inhibitory peptides in fermented milk. Journal of the Science of Food and Agriculture, 85: 1041-1048.
[59]	Cumby N., Y.Zhong, M. Naczk and F. Shahidi, 2008. Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chemistry, 109:144-148.
[60]	Hogan S., L. Zhang, J. Li, H. Wang and K. Zhou, 2009. Development of antioxidant richpeptides from milk protein by microbial proteases and analysis of their effectson lipid peroxidation in cooked beef. Food Chem. 117: 438-443.
[61]	Mession J L., S. Roustel and R. Saurel 2017. Interactions in casein micelle e Pea protein system (part I): Heat-induced denaturation and aggregation. Food Hydrocolloids, 67: 229-242.