Journal of Food, Nutrition and Population Health Open Access

Antioxidant, antihypertensive and cytotoxicity properties of fermented camel sausage by novel probiotic Lactococcus lactis

4^th Edition of International Conference on Agriculture & Food Chemistry

July 08-09, 2019 Vienna, Austria

Mutamed Ayyash, Amin Olaimat and Shao-Quan Liu

College of Food and Agriculture-United Arab Emirates University, UAE Faculty of Allied Health Sciences-Hashemite University, Jordan National University of Singapore, Singapore

Posters & Accepted Abstracts: J Food Nutr Popul Health

Abstract:

Fermented functional products including sausages provide several health benefits, particularly when probiotics are used in fermentation process. The objective of this study was to in-vitro investigate the antioxidant capacity, cytotoxicity against two cancer cell lines (Caco-2 and MCF-7), -amylase, -glucosidase and angiotensin-converting enzyme (ACE) inhibitory activities and degree of hydrolysis (DH) and lipid peroxidation of camel sausages fermented with a novel probiotic strain Lactococcus lactis KX881782 isolated from camel milk compared with fermented beef sausage. Camel and beef sausages fermented with commercial starter culture alone or combined with Lc. lactis were also investigated. Fermented camel sausages showed higher DH%, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, -amylase, -glucosidase and ACE inhibitory activities than beef sausages. On the other hand, camel sausages had lower water activity and lipid peroxidation compared to beef sausages. The probiotic strain enhanced the health benefits properties of fermented camel sausages. These results suggest that camel sausage fermented with the novel strain of probiotic Lc. lactis KX881782 could be a promising functional food that provides several health benefits to consumers.

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