Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Abstract

Chal is a traditional fermented product produced from spontaneously fermented camel milk which contains several bacterial species with potential usage in producing traditional dairy products and functional foods. The aims of this study were to isolate and identify predominant lactic acid bacteria (LAB) from Chal and investigate antioxidant activity of camel and bovine milk fermented by these isolates. Chal samples were collected from Turkman Sahra, Golestan Province, Iran. The protein hydrolysis was determined by o-phthaldialdehyde (OPA) method, and antioxidant activities of whey fractions were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals scavenging methods. Nine catalase-negative bacteria including Lactobacillus (L.) plantarum, L. paraplantarum, L. kefiri, L. gasseri, L. paracasei, Leuconostoc (Leu.) lactis, Weissella (W.) cibaria, and Enterococcus (E.) faecium were isolated and identified by conventional and molecular methods. Both camel and bovine milk were fermented by the strains for 24 h. Fermented camel milk showed significantly (P < 0.05) higher antioxidant activity than bovine milk. Camel milk fermented by Leu. lactis showed significantly (P < 0.05) higher DPPH (57.90 ± 4.59 μM) and ABTS (1484.35 ± 128.20 μM; P < 0.05) radical scavenging activity compared to samples fermented by other strains. According to sensory evaluation of fermented camel and bovine milks, camel milk fermented by Leu. lactis SM10 had the highest overall acceptance values. Our findings suggest that camel and bovine milk fermented by LAB isolated from Chal could potentially be used for producing novel functional foods.

Effects of fermented cottonseed meal on growth performance, serum biochemical parameters, immune functions, antioxidative abilities, and cecal microflora in broilers

“…The current study showed the broilers fed FCSM-1 diets had higher serum and liver antioxidative abilities compared with bird fed CSM diet. Previous studies have shown that fermented soy products and fermented camel milk had high levels of antioxidant activity along with the ability to scavenge free radicals in vitro (Soleymanzadeh, Mirdamadi, & Kianirad, 2016;Xu, Du, & Xu, 2015). So fermented feed might alleviate the tissue lipid peroxidation, enhance antioxidant capacity and decrease oxidative damage (Hu et al, 2015).…”

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

“…Despite their transient occurrence in the GI tract, dairy LAB can nonetheless influence the resident microbiome and exert host-specific health benefits [14]. In addition to human GIT, potential probiotic candidates have been recently isolated from different kinds of fermented milks [172][173][174][175][176], cheeses [177][178][179][180][181][182], and kefir. Even if rigorous guidelines define when a single microbe or microbial consortia can be properly qualified as probiotic [183], these studies provided the basis for the development of new functional foods and defined a cohort of strains which will be in future employed as therapeutic adjuvants for in vivo studies.…”

Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia

“…The health-promoting effects of LAB have received much attention. Milk fermented by Leuconostoc mesenteroides shows high antioxidant activity; that is, 1,1-diphenyl-2-picrylhydrazyl (and 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, as well as high overall acceptance values compared with samples fermented by other strains (Soleymanzadeh et al, 2016). Lactic acid bacteria isolated from camel milk can also be used to produce other fermented dairy products because of their high acidifying and proteolytic activities (Fguiri et al, 2016).…”