Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Abstract

Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties. In the current study, camel milk was used for developing a new probiotic camel milk yoghurt with commercial prebiotic (inulin). The camel yoghurt samples were evaluated by monitoring the changes in some physicochemical properties (pH, total acidity and synerisis) and bacterial viability and survival of Limosilactobacillus fermentum CABA16 during storage. Besides, antibacterial, ⍺-amylase and ⍺-glucosidase inhibitions and antioxidant activities and the sensory evaluation of this novel product were assessed. The pH values of samples decreased whereas total acidity values increased throughout 21 days of storage and Limosilactobacillus fermentum CABA16 maintained good viability with counts higher than 107 CFU g-1 at the end of storage. α-Glucosidase and α- Amylase Inhibitions Water-Soluble Extracts were higher than 35 and 55% respectively in probiotic (PY), prebiotic (InY) and symbiotic (SY) camel yoghurts at the end of storage period. Moreover, the highest antioxidant activities of the WSEs from camel yoghurts were around 49 and 61% by DPPH and ABTS assays respectively. The fortified probiotic camel yoghurts exhibited comparable antibacterial activities with maximum diameter of 12±0.07 mm on Staphylococcus aureus and Listeria monocytogenes strains. Lastly, the addition of probiotic and inulin significantly improved the sensory characteristics, except the colour, of camel yoghurts.

Prevalence of Listeria monocytogenes in milk in Africa: a generalized logistic mixed-effects and meta-regression modelling

“…Milk is composed of essential nutrients for the growth of microorganisms and several studies have revealed microbiological contamination and abundance and/or unsafe quality level at a high prevalence with the major culprits including Listeria monocytogenes 1 , 2 . Milk, a primary animal-based protein source in consumer’s diet occurs in varieties such as raw, fermented, powdered, and/or pasteurized milks 3 , 4 with different degree of microbial exposure and contaminations. Following the dietary relevance of milk, composition and its associated preservation strategy, milk has become the major module for bacterial proliferation and contamination 5 .…”

Prevalence of mastitis in Algerian dromedary camels and antimicrobial resistance of the causative Staphylococci

“…Similar to cow's milk, camel's milk contains important nutrients as well as potentially therapeutic compounds with antihypertensive and antioxidant properties (Mahmoudi et al, 2022). Mastitis is one of the most problematic diseases in dairy animals around the world, caused by a wide range of microorganisms.…”

Impact of parity on the profile of fatty acids with potential importance for human health in camel (Camelus dromedarius) milk

“…Milk fat contains a large number of fatty acids, some of which are of great interest (Mahmoudi et al, 2022). Saturated fatty acids, especially C12:0, C14:0 and C16:0, are commonly attributed negative effects on human health, while other fatty acids such as linoleic and α-linolenic acids and oleic acid (c9-C18:1) are said to have beneficial effects and to prevent the onset and development of some chronic diseases.…”