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• W2555148718 abstract "Milk derived bioactive peptides are considered as prominent ingredients for various health promoting functional foods targeted at heart, bone and digestive system health as well as improving immune defense, mood and stress control. Fermentation of milk with lactic acid bacteria (LAB) is the most suitable approach to enrich the bioactive peptides in fermented milk products. In the present study, the survey of traditional lassi from nearby villages of Karnal city was conducted with respect to method of preparation of lassi and the collected samples were analyzed for their physicochemical and bio-functional properties. The method of preparation of lassi was optimized taking into consideration preheating temperature, incubation time, screening of lactobacillus strains and the bio-functional properties. Two NCDC cultures were selected namely, L. acidophilus (NCDC-15) with maximum antioxidative (0.65±0.074 μM TEAC / mg of protein), ACE inhibitory activity IC50 (26.62±0.06 μg of protein/ml) and L. paracasei spp. paracasei (NCDC-63) with maximum CPPs contents (2.61±0.05 mg/ml) as an adjunct culture for the preparation of lassi with standard dahi culture (NCDC167). The products so prepared were given the name Lassi1(L1) and Lassi-2 (L2) respectively. For L1 the preheat treatments was optimized at 78C for 10 hrs by response surface method (RSM), where as L2 was prepared by boiling the milk. The acidity, pH, total solids and protein content were 0.68%, 4.30, 5.26%, 2.69%, in control sample; 0.62%, 4.35, 5.15(%), 2.80 (%), in L1 and 0.52%, 4.58, 5.15(%), 2.81 (%), in L2 respectively. The ACE inhibition and antioxidant activity of optimized L1 were 34.24 μg protein/ml (IC50 value) and 0.65 μM TEAC / mg of protein respectively. The Caseinophosphopeptides content of L2 was 2.62 mg/ml. The antioxidant activity of lassi was investigated for in-vivo model. In in-vivo studies, the antioxidative enzymes (AOE) viz. catalase, superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities increased significantly and level of thiobarbituric acid reactive substances (TBARS) and protein carbonyl decreases significantly in blood and liver homogenate of mice group fed with L1 as compared to group fed with oxidized diet. The identification and sequencing of the peptides were done by LC/MS after purification by RP-HPLC and FP-HPLC on C18 Column. The total 54 peptides were found in L1 out of which 5, 19, 22 and 6 showing partial homology for amino acid sequencing for antioxidative, ACE inhibitory, opioid and multifunctional activity of peptides previously described by different researchers. The two new peptides which are fragments of κ casein (κ -CN66-74, κ-CN79-86) was identified in the L1 samples. The major fragments of casein in which the peptides sequencing match are κ -CN(56-86)-4, αS1-CN(1– 16)-3, αS1-CN(24-40)-3, β-CN(1-7)-1, β-CN(50-75)-15, β-CN(76-100)-8, β-CN(101-125)-2, β-CN(126-150)-5, β-CN(151-175)-1, β-CN(176-190)-4 and β-CN(190-209)-6 peptides. In control lassi prepared using NCDC-167, total 24 peptides were identified out of which 16, 3, 2, and 1 were partially matching amino acid sequences for ACE inhibitory, immunomodulatory, antioxidative, opioid activity with one new peptide sequence(κ-CN6686)." @default.
• W2555148718 created "2016-11-30" @default.
• W2555148718 creator A5046562954 @default.
• W2555148718 date "2012-01-01" @default.
• W2555148718 modified "2023-09-27" @default.
• W2555148718 title "Biofunctional Properties of Traditional Indian Lassi Prepared from Buffalo milk." @default.
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