In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

Mutamed Ayyash, Shao Quan Liu, Aysha Al Mheiri, Mouza Aldhaheri, Bakhita Raeisi, Anas Al-Nabulsi, Tareq Osaili, Amin Olaimat

    Research output: Contribution to journalArticlepeer-review

    39 Citations (Scopus)

    Abstract

    This study aimed to in-vitro investigate the health-promoting benefits, namely cytotoxicity against two cancer cell lines, ⍺-amylase and ⍺-glucosidase inhibitions, angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity and degree of hydrolysis (DH) and lipid peroxidation of semi-dry fermented camel sausages using new probiotic isolated from camel milk (Lactobacillus plantarum KX881772) compared with fermented beef sausage. DH% of fermented camel sausages were greater than beef sausage. DH in fermented camel sausages increased significantly during storage and was higher than fermented beef sausages. The ACE-inhibitions in fermented camel sausages were higher than beef sausages (up to 50%) except batters fermented by the starter control (SC) only). After 7 days of storage, cytotoxicity activity against Caco-2 cell line was elevated by up to 70% in all fermented camel sausages except the control (SC only). These findings suggest that probiotics-fermented camel sausages could be a novel functional food.

    Original languageEnglish
    Pages (from-to)346-354
    Number of pages9
    JournalLWT
    Volume99
    DOIs
    Publication statusPublished - Jan 2019

    Keywords

    • ACE-Inhibition
    • Camel meat
    • Cytotoxicity
    • Fermented sausage
    • Probiotic

    ASJC Scopus subject areas

    • Food Science

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