Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

被引：0
作者：
Ali, Mona S. [1 ]
Darwish, Aliaa A. [1 ]
Hassan, Mostafa A. [2 ]
Hekal, Sahar A. [3 ]
E. Abdel-Mobdy, Ahmed [4 ]
Bakry, Amr M. [5 ]
机构：
[1] Agr Res Ctr, Food Technol Res Inst, Dairy Technol Res Dept, Cairo 12619, Egypt
[2] Ain Shams Univ, Fac Agr, Food Sci Dept, Dairy Sci & Technol, Cairo 11241, Egypt
[3] Cairo Univ, Fac African Postgrad study, Nat Resources Dept, Cairo 12613, Egypt
[4] Cairo Univ, Fac Agr, Dairy Sci Dept, Giza 12613, Egypt
[5] New Valley Univ, Fac Agr, Dairy Sci Dept, El Kharga 72511, New Valley, Egypt
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2024年 / 77卷 / 03期
关键词：
Exopolysaccharide; Camel milk; Anticancer; Probiotic; RHEOLOGICAL PROPERTIES; BACTERIAL EXOPOLYSACCHARIDES; ANTIOXIDANT ACTIVITY; ANTITUMOR-ACTIVITY; CANCER-CELLS; LACTOBACILLUS; STRAINS; IMPROVEMENT; INHIBITION; EPSS;
D O I：
10.1111/1471-0307.13072
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacillus casei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L. casei ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS-producing L. casei ATCC 393 and its derived EPS in the development of functional foods.
引用
收藏
页码：792 / 803
页数：12
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