Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum

Area of Science:

• Biochemistry
• Food Science
• Oncology

Background:

• The BAMLET complex, a bioactive compound formed from alpha-lactalbumin (α-LA) and oleic acid, demonstrates selective cytotoxicity against cancer cells.
• BAMLET's potential application within a food matrix remains unexplored.

Purpose of the Study:

• To synthesize the BAMLET complex using bovine colostrum (rich in α-LA) and oleic acid.
• To develop functional spreadable cheeses incorporating the BAMLET complex.
• To evaluate the stability and bioactivity of BAMLET within the cheese matrix.

Main Methods:

• Synthesis of the BAMLET complex from bovine colostrum (second and third milkings) and oleic acid.
• Incorporation of the complex into spreadable cheese formulations.
• Verification of BAMLET complex retention using SDS-PAGE.
• Assessment of protein content, yield, angiotensin-converting enzyme (ACE) inhibition, and sensory properties.

Main Results:

• The BAMLET complex was successfully synthesized and retained in both spreadable cheese products.
• Cheese from second milking exhibited higher protein content (13.56%) and yield (40%).
• Both cheeses demonstrated significant angiotensin-converting enzyme 1 inhibitory activity, with the second milking cheese showing slightly higher inhibition (57.52%).
• Sensory analysis indicated good acceptance for both functional cheese products.

Conclusions:

• Functional spreadable cheeses incorporating the BAMLET complex can be successfully produced.
• The developed cheeses retain the bioactive properties of BAMLET, including cytotoxic potential and ACE inhibition.
• These findings suggest a novel approach for delivering bioactive compounds with potential anti-cancer and cardiovascular benefits through functional foods.