TY - JOUR
T1 - Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum
AU - Reyes-Portillo, Karen Argelia
AU - Quintero-Lira, Aurora
AU - Piloni-Martini, Javier
AU - Fajardo-Espinoza, Fernanda Sarahí
AU - Hernández-Sánchez, Humberto
AU - Soto-Simental, Sergio
N1 - Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).
PY - 2021/9
Y1 - 2021/9
N2 - BAMLET is a bioactive complex formed by the interaction between α-Lactoalbumin (α-LA) and oleic acid which exhibits cytotoxic activity against cancer cells. BAMLET is selectively cytotoxic to malignant cells while sparing the healthy ones. There are, however, no reports about its application in a food matrix. The objective of this work was to synthetize the BAMLET complex from oleic acid and bovine colostrum from the second and third milkings which naturally contain α-LA to prepare two functional spreadable cheeses. The complex was successfully formed and retained in the cheeses as verified through SDS-PAGE applied to the whey obtained. The spreadable cheese from the second milking had a higher protein content (13.56 ± 0.02%) and a higher yield (40%) than the product obtained from the third milking. Even though the cheeses did not show any significant differences (p > 0.05) in the inhibition of the angiotensin-converting enzyme 1, their inhibitory activities were good, as a 0.5 g portion of the cheese from the second milking was sufficient to inhibit 57.52 ± 9.17%, while the cheese from the third milking inhibited 51.48 ± 1.07% of the enzyme. The sensory analysis showed a good acceptance for both spreadable cheeses.
AB - BAMLET is a bioactive complex formed by the interaction between α-Lactoalbumin (α-LA) and oleic acid which exhibits cytotoxic activity against cancer cells. BAMLET is selectively cytotoxic to malignant cells while sparing the healthy ones. There are, however, no reports about its application in a food matrix. The objective of this work was to synthetize the BAMLET complex from oleic acid and bovine colostrum from the second and third milkings which naturally contain α-LA to prepare two functional spreadable cheeses. The complex was successfully formed and retained in the cheeses as verified through SDS-PAGE applied to the whey obtained. The spreadable cheese from the second milking had a higher protein content (13.56 ± 0.02%) and a higher yield (40%) than the product obtained from the third milking. Even though the cheeses did not show any significant differences (p > 0.05) in the inhibition of the angiotensin-converting enzyme 1, their inhibitory activities were good, as a 0.5 g portion of the cheese from the second milking was sufficient to inhibit 57.52 ± 9.17%, while the cheese from the third milking inhibited 51.48 ± 1.07% of the enzyme. The sensory analysis showed a good acceptance for both spreadable cheeses.
KW - BAMLET complex
KW - Bovine colostrum
KW - Formation
KW - Spreadable cheese
UR - http://www.scopus.com/inward/record.url?scp=85100598842&partnerID=8YFLogxK
U2 - 10.1007/s13197-021-04990-0
DO - 10.1007/s13197-021-04990-0
M3 - Artículo
C2 - 34366463
AN - SCOPUS:85100598842
SN - 0022-1155
VL - 58
SP - 3465
EP - 3472
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 9
ER -