Antifungal, Antibacterial, and Antioxidant Activities of Camel Whey Protein Hydrolysates

In the current study, camel whey protein (CWP) was hydrolyzed with alcalase for 12 h at an enzyme/substrate ratio of 1/200 (w/w). The antioxidant activity, antibacterial activity, and antifungal activity of the hydrolysates at different times (2, 4, 6, 8, 10, and 12 h) were evaluated. The highest DH is 47%, which was obtained after 12 h in comparison with those obtained after 2, 4, 6, 8, and 10 h (20, 26, 32, 39, and 47%, respectively). After 8 h, proteolysis presented the highest antioxidant activity against DPPH free radical (70% at a concentration of 200 mu g/mL). The bacteria S. typhimurium and E. coli were most affected, with MIC values of 78 and 625 mu g mL -1 , respectively. The fungal growth of B. cinerea was reduced by 44%, 56%, and 78%, respectively, when CWPH was administered at 250, 500, and 1000 mu g mL -1 . It can be concluded that camel whey protein hydrolysates have antibacterial, antioxidant, and antifungal activity against pathogenic bacteria and fungi.