Fig. 8.

Tolerance of yeast cells to H₂O₂-induced oxidative stress by RP-HPLC peptide peaks of (A) P-CMP, (B) P-CWP and (C) P-CCP. Cells were pre-cultured to the exponential growth phase in yeast extract peptone dextrose (YPD) broth. Cells treated with peptide peaks then H₂O₂ was added in YPD to a final concentration of 2 mmol/L and cultured for 48 h at 28 °C. Cultures were serially diluted in YPD containing the same concentration of H₂O₂, spotted onto YPD agar containing 2 mmol/L H₂O₂, and then incubated at 28 °C for 48 h before colony count. Data are represented in log cfu/mL. P-CMP = pepsin digested camel milk proteins; P-CWP = pepsin digested camel whey proteins; P-CCP = pepsin digested camel casein proteins.