Fermented camel milk: A Review on its bio-functional properties

被引:25
|
作者
Solanki, Divyang [1 ]
Hati, Subrota [1 ]
机构
[1] Anand Agr Univ, SMC Coll Dairy Sci, Dairy Microbiol Dept, Anand 388110, Gujarat, India
来源
EMIRATES JOURNAL OF FOOD AND AGRICULTURE | 2018年 / 30卷 / 04期
关键词
Camel milk; Camelus dromedarius; Fermented camel milk; Bio functional properties; Probiotics; LACTIC-ACID BACTERIA; RAW-MILK; IDENTIFICATION; PEPTIDES; STRAINS; MICROFLORA; PRODUCTS; COW;
D O I
10.9755/ejfa.2018.v30.i4.1661
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Camel milk is a healthy food used in many countries across the world for different health problems since long years. Fermented camel milk is proved to have some health benefits, proved or not, such as hypocholesterolaemic effect, antimicrobial activity, antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, activity against diarrhea, anticancer activity. Camel milk originated lactic cultures also tested for probiotic potential and showed exciting results through in vitro experiments. Nowadays, researchers analyzing these properties with an aim to identify the unknown health benefits and emphasizing on the in vitro, in vivo and in silico experiments to bring out novelty in the market for the public.
引用
收藏
页码:268 / 274
页数:7
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