TY - JOUR
T1 - Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages
T2 - Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
AU - Ayyash, Mutamed
AU - Olaimat, Amin
AU - Al-Nabulsi, Anas
AU - Liu, Shao Quan
N1 - Funding Information:
The authors would like to thank Aysha Al Mheiri, Mouza Aldhaheri, Bakhita Raeisi, Dr. Jaleel, and Mr. Suheir Al-Mahadin for technical support. Authors acknowledge the financial support by United Arab Emirates University (UAEU) via summer undergraduate research (SURE) project G00002451 (31F104).
Publisher Copyright:
© Korean Society for Food Science of Animal Resources. This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
PY - 2020/3
Y1 - 2020/3
N2 - Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α- glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.
AB - Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α- glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.
KW - Antioxidants
KW - Camel meat
KW - Cytotoxicity
KW - Fermented sausage
KW - Lactococcus lactis
UR - http://www.scopus.com/inward/record.url?scp=85083513500&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85083513500&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2020.e1
DO - 10.5851/kosfa.2020.e1
M3 - Article
AN - SCOPUS:85083513500
SN - 2636-0772
VL - 40
SP - 155
EP - 171
JO - Food Science of Animal Resources
JF - Food Science of Animal Resources
IS - 2
ER -