Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
Chemistry Department, School of Science, Loughborough University, Loughborough LE11 3TU, United Kingdom.
J Dairy Sci. 2022 Mar;105(3):1878-1888. doi: 10.3168/jds.2021-20944. Epub 2021 Dec 23.
Bioactive peptides derived from milk proteins are widely known to possess antibacterial activities. Even though the antibacterial effects of milk-derived peptides are widely characterized, not much focus is given to their antifungal characterization. Therefore, in this study, we investigated the antifungal properties of camel and cow whey and casein hydrolysates against various species of pathogenic Candida. The hydrolysates were produced using 2 enzymes (alcalase and protease) at differing hydrolysis durations (2, 4, and 6 h) and tested for their antifungal properties. The results showed that intact cow whey and casein proteins did not display any anti-Candida albicans properties, whereas the alcalase-derived 2 h camel casein hydrolysate (CA-C-A2) displayed a higher percentage of inhibition against Candida albicans (93.69 ± 0.26%) followed by the cow casein hydrolysate generated by protease-6 h (Co-C-P6; 81.66 ± 0.99%), which were significantly higher than that of fluconazole, a conventional antifungal agent (76.92 ± 4.72%). Interestingly, when tested again Candida krusei, camel casein alcalase 2 and 4 h (CA-C-A2 and CA-C-A4), and cow whey alcalase-6 h (CO-W-A6) hydrolysates showed higher antifungal potency than fluconazole. However, for Candida parapsilosis only camel casein alcalase-4 h (Ca-C-A4) and cow casein protease-6 h (Co-C-P6) hydrolysates were able to inhibit the growth of C. parapsilosis by 19.31 ± 0.84% and 23.82 ± 4.14%, respectively, which was lower than that shown by fluconazole (29.86 ± 1.11%). Overall, hydrolysis of milk proteins from both cow and camel enhanced their antifungal properties. Camel milk protein hydrolysates were more potent in inhibiting pathogenic Candida species as compared with cow milk protein hydrolysates. This is the first study that highlights the antifungal properties of camel milk protein hydrolysates.
从牛奶蛋白中衍生的生物活性肽已被广泛证实具有抗菌活性。尽管牛奶衍生肽的抗菌作用已被广泛描述，但人们对其抗真菌特性的关注却相对较少。因此，在本研究中，我们研究了骆驼和牛乳清及酪蛋白水解物对各种致病性念珠菌的抗真菌特性。使用 2 种酶（碱性蛋白酶和蛋白酶）在不同水解时间（2、4 和 6 h）下制备水解物，并测试其抗真菌特性。结果表明，完整的牛乳清和酪蛋白蛋白均未显示出任何抗白色念珠菌的特性，而来源于骆驼酪蛋白的碱性蛋白酶 2 h 水解物（CA-C-A2）对白色念珠菌的抑制率更高（93.69 ± 0.26%），其次是蛋白酶 6 h 生成的牛乳清水解物（Co-C-P6；81.66 ± 0.99%），均显著高于传统抗真菌药物氟康唑（76.92 ± 4.72%）。有趣的是，当再次测试克柔念珠菌时，骆驼酪蛋白碱性蛋白酶 2 和 4 h（CA-C-A2 和 CA-C-A4）和牛乳清碱性蛋白酶 6 h（CO-W-A6）水解物显示出比氟康唑更高的抗真菌效力。然而，对于近平滑念珠菌，只有骆驼酪蛋白碱性蛋白酶 4 h（Ca-C-A4）和牛乳清蛋白酶 6 h（Co-C-P6）水解物能够抑制 C. parapsilosis 的生长，抑制率分别为 19.31 ± 0.84%和 23.82 ± 4.14%，低于氟康唑（29.86 ± 1.11%）。总体而言，来自牛和骆驼的牛奶蛋白水解增强了其抗真菌特性。与牛乳清蛋白水解物相比，骆驼乳蛋白水解物在抑制致病性念珠菌方面更为有效。这是首次强调骆驼乳蛋白水解物抗真菌特性的研究。
