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Summary: Foodomics is an emerging probing method of phenotype investigation of the different milk proteins and their subtypes. The polymorphic nature of the β‐casein (β‐Cn) protein has shown fourteen different protein variants to date in bovines. The analysis of the β‐Cn genetic polymorphism from the milk of the crossbred dairy animals is crucial for the quality assurance of the consumers from the various health concerns, especially those linked with the A1 phenotype which yields β‐casomorphin‐7 on in vivo digestion. Jersey‐crossed Indian cattle have been widely utilised in dairy because of their better milk production and survival performance trait. In this investigation, an SDS‐PAGE coupled with a high‐resolution accurate mass spectrometry‐based proteomics approach has been applied to identify the presence of specific phenotype of the β‐Cn protein in the milk of the 24 Indian crossbred (Jersey crossed) animals. Amino acid sequential analysis has been done using different search modules, as MS Amanda and Sequest HT showed 17 cows are producing A2 β‐Cn (Pro~67) while only seven animals yielded the A1 variant (His~67). The maximum number of Indian Jersey‐crossed animals are lactating milk having A2 β‐Cn. The A2 milk from the crossbred animals is free from the negative impact on health caused by β‐casomorphin‐7 (BCM‐7) released during digestion of the A1 phenotype. Among the molecular biology techniques, top‐down proteomics has been an intriguing technique for the identification of protein genetic polymorphic products. [ABSTRACT FROM AUTHOR]

The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut. [ABSTRACT FROM AUTHOR]