Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity

Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao Quan Liu

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)155-171
Number of pages17
JournalFood Science of Animal Resources
Volume40
Issue number2
DOIs
Publication statusPublished - Mar 2020

Keywords

  • Antioxidants
  • Camel meat
  • Cytotoxicity
  • Fermented sausage
  • Lactococcus lactis

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science

Fingerprint

Dive into the research topics of 'Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity'. Together they form a unique fingerprint.

Cite this