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

Ayyash, Mutamed, Liu, Shao-Quan, Al Mheiri, Aysha, Aldhaheri, Mouza, Raeisi, Bakhita, Al-Nabulsi, Anas, Osaili, Tareq, Olaimat, Amin
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 346-354
Lactobacillus plantarum, antioxidant activity, batters, beef, camel meat, camel milk, camels, cytotoxicity, fermented foods, functional foods, health promotion, human cell lines, hydrolysis, lipid peroxidation, neoplasm cells, neoplasms, peptidyl-dipeptidase A, probiotics, sausages, storage time
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.