Ayyash Mutamed, Al-Nuaimi Amna K, Al-Mahadin Suheir, Liu Shao-Quan
Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.
Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.
Food Chem. 2018 Jan 15;239:588-597. doi: 10.1016/j.foodchem.2017.06.149. Epub 2017 Jun 29.
This study aimed to investigate in vitro the health-promoting benefits (anticancer activity, α-amylase and α-glucosidase inhibition, angiotensin-converting-enzyme (ACE)-inhibition, antioxidant and proteolytic activity) of camel milk fermented with indigenous probiotic strains of Lactobacillus spp., compared with fermented bovine milk. The three camel milk probiotic strains Lb. reuteri-KX881777, Lb. plantarum-KX881772, Lb. plantarum-KX881779 and a control strain Lb. plantarum DSM2468 were employed to ferment camel and bovine milks separately. The proteolytic and antioxidant activity of water soluble extracts (WSEs) from all fermented camel milks were higher than those of fermented bovine milk. α-Amylase inhibition of WSEs were >34% in both milk types fermented with all strains during storage periods, except the WSE of camel milk fermented by Lp.K772. The highest ACE-inhibition of the WSE from camel milk fermented by Lr.K777 was >80%. The proliferations of Caco-2, MCF-7 and HELA cells were more inhibited when treated with the WSE of fermented camel milk.
本研究旨在体外研究与发酵牛乳相比，用本土乳酸杆菌属益生菌菌株发酵的骆驼奶的健康促进益处（抗癌活性、α-淀粉酶和α-葡萄糖苷酶抑制、血管紧张素转换酶（ACE）抑制、抗氧化和蛋白水解活性）。使用三株骆驼奶益生菌菌株罗伊氏乳杆菌-KX881777、植物乳杆菌-KX881772、植物乳杆菌-KX881779和一株对照菌株植物乳杆菌DSM2468分别发酵骆驼奶和牛奶。所有发酵骆驼奶的水溶性提取物（WSEs）的蛋白水解和抗氧化活性均高于发酵牛奶。在储存期间，除了植物乳杆菌-KX881772发酵的骆驼奶的WSE外，所有菌株发酵的两种类型牛奶的WSE的α-淀粉酶抑制率均>34%。罗伊氏乳杆菌-KX881777发酵的骆驼奶的WSE的最高ACE抑制率>80%。用发酵骆驼奶的WSE处理时，Caco-2、MCF-7和HELA细胞的增殖受到更大抑制。
