1. Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin.
- Author
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Lajnaf R, Gharsallah H, Jridi M, Attia H, and Ayadi MA
- Subjects
- Animals, Anti-Bacterial Agents pharmacology, Antioxidants isolation & purification, Antioxidants pharmacology, Apoenzymes chemistry, Apoenzymes isolation & purification, Aspergillus drug effects, Camelus, Cattle, Emulsions chemistry, Emulsions pharmacology, Holoenzymes chemistry, Holoenzymes isolation & purification, Hydrophobic and Hydrophilic Interactions drug effects, Lactalbumin isolation & purification, Lactalbumin pharmacology, Penicillium drug effects, Anti-Bacterial Agents chemistry, Antioxidants chemistry, Lactalbumin chemistry
- Abstract
The antioxidant and antibacterial activities of camel and bovine α-lactalbumin (α-La) in both calcium-loaded (holo) and calcium-depleted (apo) forms were investigated and compared. Antioxidant assay showed that camel and bovine α-La exhibited significant Ferric-reducing antioxidant power (FRAP), ferrous iron-chelating activity (FCA) and antiradical activities especially in their apo form. Camel apo α-La also exhibited attractive antibacterial activities against Gram-negative bacteria (Pseudomonas aeruginosa) and against fungal pathogens species (Penicillium bilaiae, Aspergillus tamari and Aspergillus sclerotiorum). Likewise, emulsifying properties (emulsification ability (EAI) and stability (ESI) indexes) and the surface characteristics (surface hydrophobicity, ζ-potential and interfacial tension) of the α-La were assessed. Maximum EAI were found at pH 7.0, with higher EAI values for the camel apo α-La (EAI ~19.5 m
2 /g). This behavior was explained by its relative high surface hydrophobicity and its greater efficiency to reduce the surface tension at the oil-water interface. Furthermore, emulsions were found to be more stable at pH 7.0 compared to pH 5.0 (ESI ~50%) due to the higher electrostatic repulsive forces between oil droplets at pH 7.0 in consistence with the ζ-potential results. This study concluded that the camel apo α-La has antibacterial, antioxidant, and emulsifying properties in agricultural and food industries., (Copyright © 2020 Elsevier B.V. All rights reserved.)- Published
- 2020
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