Antimicrobial and probiotic properties were sought in Tunisian raw camel milk. One hundred and forty strains were isolated for this purpose. Initially, a screening based on growth kinetics under gastrointestinal tract (GIT) conditions allowed us to select only one strain that showed good resistance to pH 3 and 5% bovine bile. This isolate named LC38 was assayed for its autoaggregation capacity, surface hydrophobicity, antibiotic sensitivity, haemolytic and antimicrobial activities. The findings revealed strain LC38 sensitivity to several antibiotics, no haemolytic activity and antimicrobial activities against six pathogenic bacteria with an inhibition diameter that varies between 28 and 43 mm. Furthermore, this study revealed that this strain had good autoaggregation characteristics after 18 h of incubation and a high surface hydrophobicity that enhanced its adhesion ability to epithelial cells and for biofilm formation. Strain LC38 was submitted to classical identification with API50CH and to 16S rRNA gene sequencing, which revealed that the strain could be allocated to Lactiplantibacillus plantarum. Analysis of the structural composition of strain LC38 by high-performance liquid chromatography (HPLC) and Fourier transform-infrared (FTIR) spectroscopy analysis showed that probiotic suspension contains organic acids (lactic acid, succinic acid and citric acids). The application of Lactiplantibacillus plantarum LC38 on wound site in a diabetic rat model enhanced significantly wound healing activity and accelerated the wound closure after 14 days of wound induction. Altogether, these results demonstrated that LC38 isolate from camel milk has a number of promising properties that make it a prominent candidate with strong wound healing potential presumably achieved through its antimicrobial activities.

The increasing consumer demand for food products that offer health benefits has initiated several bakery product developments, containing bioactive ingredients. It is proven that the functional product formulation by substituting or adding certain ingredients promotes health effects, such as antidiabetic, anti-inflammatory, anticancerous, and antioxidant properties (Bhat et al., 2020).An essential aspect in the preparation of bakery products with enhanced nutritional quality is sensory properties such as acceptability of consumer. This criterion has the priority to determine the efficient formulation of the developed products (Škrbić & Cvejanov, 2011).The presence of fat could oxidize the bakery products during storage, leading to the deterioration of the sensory properties of the final product. However, adding antioxidant compounds can prevent the autooxidation of fats and prolong the shelf life of these products.

Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose. The effect of incorporating LWSP on the quality of beef sausages, stuffed into collagen casings after 15 days of storage at 4 °C, was evaluated for texture profile analysis, color, sensory analysis and oxidation attributes. The new sausages formulated with LWSP recorded good textural attributes via reduction of cohesiveness, hardness and chewiness and improved the sensory features, especially texture, color and general acceptability. In addition, substituting ascorbic acid, a synthetic antioxidant, via the biological ingredient LWSP, retarded lipid oxidation and improved the oxymyoglobin rate until 15 days of storage. LWSP was proved to be a good natural substituent to synthetic antioxidants that definitely improves the oxidation stability and quality of sausages.

The present study undertakes the extraction of a novel polysaccharide from Lepidium sativum (PLS) and the determination of its physicochemical composition and antioxidant properties, as well as its potential wound healing activity in alloxan-induced diabetic rats. This polysaccharide presented a lighter natural color, whose luminosity ( L ∗ ), red-green intensity ( a ∗ ), and blue-yellow intensity ( b ∗ ) were recorded at 63.26, 5.87, and 27.28, respectively. The PLS was structurally characterized by Fourier transform infrared (FT-IR) spectroscopy, UV spectrum, high performance liquid chromatography (HPLC), gas chromatography (GC), nuclear resonance magnetic (NMR), and high-pressure gel filtration chromatography. The FT-IR and UV spectra showed the characteristic band of polysaccharides. According to HPLC, the crude PLS is a heteropolysaccharide composed of glucose, xylose, and galactose. Results obtained by 1H NMR indicated that PLS consisted of three monosaccharide residues with α and β anomers. This novel polysaccharide had an average molecular weight of 98.51 kDa and displayed potential antioxidant activities determined through three different assays: scavenging activity against 2,2 ′ -azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, and reducing power. These results strongly support the beneficial effects of the PLS to accelerate wound healing in diabetic rats. Indeed, its application significantly increased wound contraction percentage ( 98 ± 1.11 % ) after 14 days of experiment. Furthermore, the histological assessment of the PLS-treated group demonstrated complete reepithelialized wounds by accelerating collagen synthesis. In general, the findings affirmed that PLS is efficient on wound closure in alloxan-induced diabetic rats.