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.
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The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
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Reyes-Portillo K.A. received 928777 grant number from Consejo Nacional de Ciencia y Tecnología, Mexico.
A grant number 928777 was obtained from Consejo Nacional de Ciencia y Tecnología, Mexico.
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Reyes-Portillo, K.A., Quintero-Lira, A., Piloni-Martini, J. et al. Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum. J Food Sci Technol (2021). https://doi.org/10.1007/s13197-021-04990-0
- BAMLET complex
- Bovine colostrum
- Spreadable cheese