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June 11, 2026Amino AcidsOpen Access

Assessment of molecular interactions and anti-inflammatory activity of fermented camel milk-derived peptides in RAW macrophages

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Authors

PPPrashantkumar Natubhai PadhiyarBBBethsheba BasaiawmoitPMPooja M. Mankad

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Overview

Randomized trial assesses the anti-inflammatory effects of fermented camel milk peptides in macrophages, indicating their potential health benefits.

Key Points

  • This study evaluates the bioactive peptides generated from fermented camel milk and their health-related properties.
  • In vitro fermentation of camel milk using Lacticaseibacillus rhamnosus M9 and Saccharomyces cerevisiae WBS2A
  • Assessed antidiabetic activity through α-amylase and α-glucosidase inhibition assays
  • Peptide characterization using RP-HPLC, SDS-PAGE, and FTIR.
  • Fermented camel milk showed α-amylase inhibition of 70.68% (p<0.05) and α-glucosidase inhibition of 59.18% (p<0.05).
  • Maximum antioxidant activity reached 54.97% after 48 hours of fermentation.
  • Reduced intracellular ROS and pro-inflammatory cytokines in RAW 264.7 macrophages stimulated with LPS.

Cite This Study

Padhiyar et al. (2026) studied this question.

synapsesocial.com/papers/6a2a523480c8f91e7f39e46fhttps://doi.org/10.1007/s00726-026-03530-4
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