{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:08:21Z","timestamp":1792789701640,"version":"4.5.0"},"reference-count":52,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2021,6,19]],"date-time":"2021-06-19T00:00:00Z","timestamp":1624060800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed\u2010phase high\u2010performance liquid chromatography (RP\u2010HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze\u2010drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I\u2010converting enzyme (ACE) and \u03b1\u2010amylase. Sd samples showed more numerous peptide peaks in RP\u2010HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of \u03b1\u2010amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti\u2010\u03b1\u2010amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti\u2010ACE, and anti\u2010\u03b1\u2010amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP\u2010HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15794","type":"journal-article","created":{"date-parts":[[2021,6,19]],"date-time":"2021-06-19T15:00:26Z","timestamp":1624114826000},"page":"3046-3060","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP\u2010HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8976-5004","authenticated-orcid":false,"given":"Muhammad H.","family":"Alu'datt","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4948-2181","authenticated-orcid":false,"given":"Doa'a G. F.","family":"Al\u2010u'datt","sequence":"additional","affiliation":[{"name":"Department of Physiology and Biochemistry, Faculty of Medicine Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2861-0866","authenticated-orcid":false,"given":"Mohammad N.","family":"Alhamad","sequence":"additional","affiliation":[{"name":"Department of Natural Resources and Environment, Faculty of Agriculture Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2026-819X","authenticated-orcid":false,"given":"Carole C.","family":"Tranchant","sequence":"additional","affiliation":[{"name":"School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services Universit\u00e9 de Moncton  Moncton New Brunswick Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3215-6419","authenticated-orcid":false,"given":"Taha","family":"Rababah","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7876-3759","authenticated-orcid":false,"given":"Sana","family":"Gammoh","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rami M.","family":"Althnaibat","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad G.","family":"Daradkeh","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology  Irbid Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5831-9880","authenticated-orcid":false,"given":"Stan","family":"Kubow","sequence":"additional","affiliation":[{"name":"School of Human Nutrition McGill University  Montreal Qu\u00e9bec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,19]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2016-11846"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2008.726.729"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12231"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1653-7"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.05.118"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.04.018"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf404641v"},{"key":"e_1_2_8_9_1","first-page":"32","article-title":"Microbial profile of sun dried fermented mud fish (Claria s. anguiliaris) locally known as Abil Aliersold in local markets in South Sudan","volume":"2","author":"Andrew A. 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