IN VITRO ANTIOXIDANT AND ANTIVIRAL ACTIVITY OF CAMEL MILK CASEIN HYDROLYSATES
Camel milk casein and its hydrolysates obtained by pepsin enzyme action for 5 to 180 min, were assessed for antioxidant activities using 2, 2- diphenyl picryl-1- hydrazyl (DPPH), ferric reducing power, total antioxidant capacity (TAC) and b-carotene/linoleic acid bleaching tests. The antiviral effect against Coxsackie virus (Cox B6) was conducted in vitro by using A 549 and Vero cell lines. Coxsackie virus (Cox B6) was first interacted with casein and its hydrolysates at different concentrations, and then mixed with the different cell types. The viable cells were revealed by colorimetric method using neutral red. Results obtained suggest that pepsin camel milk casein hydrolysates can be exploited as a source of antioxidant compounds, and inhibit Coxsackie infection in both cell lines.