In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

Ayyash, Mutamed; Dhaheri, Ayesha S. Al; Mahadin, Suheir Al; Kizhakkayil, Jaleel; Abushelaibi, Aisha

doi:10.3168/jds.2017-13400

Cited by 130 publications

(78 citation statements)

References 40 publications

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“…The ability of the prepared WSEs to inhibit ⍺-amylase and ⍺-glucosidase activities was determined as described by Ayyash et al (2018a). The following equations were employed to calculate the ⍺-amylase and ⍺-glucosidase inhibition:…”

Section: α-Amylase and α-Glucosidase Inhibition Assaysmentioning

confidence: 99%

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Ayyash¹,

Olaimat²,

Al‐Nabulsi³

et al. 2020

Food Sci Anim Resour

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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 ⍺-amylase and ⍺-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, ⍺-amylase, ⍺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.

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Section: α-Amylase and α-Glucosidase Inhibition Assaysmentioning

confidence: 99%

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Ayyash¹,

Olaimat²,

Al‐Nabulsi³

et al. 2020

Food Sci Anim Resour

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“…A total of 187 BPs derived from β-casein, αS1-casein, and αS2-casein were detected in cheeses by Pisanu et al [130]. Among these, nine displayed a strong antioxidant activity, originated from the degradation of β-casein, specifically from the fragment f (194)(195)(196)(197)(198)(199)(200)(201)(202)(203)(204)(205)(206)(207)(208), QEPVLGPVRGPFPIL. • means antioxidant peptide; means antimicrobial peptide; * means antioxidant and antimicrobial peptide.…”

Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 99%

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

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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“…α‐Amylase and α‐glucosidase are two enzymes which increase the level of blood sugar by breaking down starch to glucose. Thus, inhibition of the activity of these enzymes is an indirect indicator to assess the antidiabetic properties of fermented products (Ayyash et al , ).…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

Hashemi

Gholamhosseinpour

2020

Int J of Food Sci Tech

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In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, a-amylase and a-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, a-amylase inhibition, a-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18. 09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.

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In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

Cited by 130 publications

References 40 publications

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

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

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

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