Title : In vitro antibacterial activity of camel whey protein
Abstract:
Whey, a component of milk, is co-product of cheese-making and casein manufacture in the dairy industry.The present study aims to prepare camel whey proteins (CWP). CWP contains many components, such as lactoferrin (LF), lactalbumin, lactoglobulins, lactoperoxidase, and lysozyme, and is rich in immunoglobulins. However, in contrast to other WPs, CWP lacks β- lactoglobulin. Skim milk sample was inoculated with 5% of the starter. The growing number of starter and anti-bacterial activity were studied after 24 hours of incubation. Protein and peptide concentration were determined before and after fermentation, then biological active peptides were purified by gel filtration column of Sephadex G25. The bioactivity of all samples was tested against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli. Disk diffusion method was used to examine the antibacterial potential for all combinations. For further antibacterial investigation, minimum inhibitory concentration (MIC).
The results of this study showed that CWP inhibited the growth of pathogenic bacteria Listeria monocytogenes and Staphylococcus aureus on agar media. The same extract was also effective in inhibiting the growth of L. monocytogenes in a cheese type curd model. The efficacy of this extract against Gram-positive bacteria has been associated with its richness in peptides consisting of more than 10 amino acids and which may contain cysteine residues and/or disulfide bridge. This work therefore suggests that CWP could be used as a natural preservative to limit the growth of L. monocytogenes in food.
