Production of functional fermented camel milk with Anti-Helicobacter pylori activity
The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter pylori activity. During a 35-day storage period, chemical (pH and acidity contents), sensory characteristics, an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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University of Tehran
2021-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_84419.html |
| _version_ | 1811248919194107904 |
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| author | Yasaman Sadat Mostafavi Maryam Salami Massoud Amanlou Maryam Moslehishad Saeed Mirdamadi Sepideh Moradi Marnilo |
| author_facet | Yasaman Sadat Mostafavi Maryam Salami Massoud Amanlou Maryam Moslehishad Saeed Mirdamadi Sepideh Moradi Marnilo |
| author_sort | Yasaman Sadat Mostafavi |
| collection | DOAJ |
| description | The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter pylori activity. During a 35-day storage period, chemical (pH and acidity contents), sensory characteristics, and Helicobacter pylori inhibitory activity of fermented camel milk samples have been investigated; Helicobacter pylori activity was examined using the Berthelot Method. At the end of the cold storage period, the lactic acid bacteria count was acceptable for probiotic products. Camel skim milk and fermented milk samples showed promising Helicobacter pylori inhibitory activity. The IC50 results from this study were IC50 = 24.58 and IC50 = 55/73 M).Specific inhibition or reduction of urease enzyme activity would result in an increased sensitivity of the bacteria in an acidic medium, and therefore, it can be considered a new functional food for stomach problems. |
| first_indexed | 2024-04-12T15:36:18Z |
| format | Article |
| id | doaj.art-0ffd1028503d4f58b808131cbb1e401a |
| institution | Directory Open Access Journal |
| issn | 2676-3494 |
| language | English |
| last_indexed | 2024-04-12T15:36:18Z |
| publishDate | 2021-12-01 |
| publisher | University of Tehran |
| record_format | Article |
| series | Journal of Food and Bioprocess Engineering |
| spelling | doaj.art-0ffd1028503d4f58b808131cbb1e401a2022-12-22T03:26:56ZengUniversity of TehranJournal of Food and Bioprocess Engineering2676-34942021-12-014215315910.22059/jfabe.2021.326136.1095Production of functional fermented camel milk with Anti-Helicobacter pylori activityYasaman Sadat Mostafavi0Maryam Salami1Massoud Amanlou2Maryam Moslehishad3Saeed Mirdamadi4Sepideh Moradi Marnilo5Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj campus, Karaj, Iran Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj campus, Karaj, Iran Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranDepartment of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, IranDepartment of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj campus, Karaj, Iran The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter pylori activity. During a 35-day storage period, chemical (pH and acidity contents), sensory characteristics, and Helicobacter pylori inhibitory activity of fermented camel milk samples have been investigated; Helicobacter pylori activity was examined using the Berthelot Method. At the end of the cold storage period, the lactic acid bacteria count was acceptable for probiotic products. Camel skim milk and fermented milk samples showed promising Helicobacter pylori inhibitory activity. The IC50 results from this study were IC50 = 24.58 and IC50 = 55/73 M).Specific inhibition or reduction of urease enzyme activity would result in an increased sensitivity of the bacteria in an acidic medium, and therefore, it can be considered a new functional food for stomach problems.https://jfabe.ut.ac.ir/article_84419.htmlfermentationcamel milkprobiotichelicobacter pyloriinhibitory activitysensory evaluation |
| spellingShingle | Yasaman Sadat Mostafavi Maryam Salami Massoud Amanlou Maryam Moslehishad Saeed Mirdamadi Sepideh Moradi Marnilo Production of functional fermented camel milk with Anti-Helicobacter pylori activity Journal of Food and Bioprocess Engineering fermentation camel milk probiotic helicobacter pylori inhibitory activity sensory evaluation |
| title | Production of functional fermented camel milk with Anti-Helicobacter pylori activity |
| title_full | Production of functional fermented camel milk with Anti-Helicobacter pylori activity |
| title_fullStr | Production of functional fermented camel milk with Anti-Helicobacter pylori activity |
| title_full_unstemmed | Production of functional fermented camel milk with Anti-Helicobacter pylori activity |
| title_short | Production of functional fermented camel milk with Anti-Helicobacter pylori activity |
| title_sort | production of functional fermented camel milk with anti helicobacter pylori activity |
| topic | fermentation camel milk probiotic helicobacter pylori inhibitory activity sensory evaluation |
| url | https://jfabe.ut.ac.ir/article_84419.html |
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