期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 99, 期 -, 页码 346-354出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.09.084
关键词
Camel meat; Fermented sausage; Probiotic; ACE-Inhibition; Cytotoxicity
资金
- United Arab Emirates University (UAEU) [G00002451 (31F104)]
This study aimed to in-vitro investigate the health-promoting benefits, namely cytotoxicity against two cancer cell lines, alpha-amylase and alpha-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.
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