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Production of functional fermented camel milk with Anti-Helicobacter pylori activity | ||
| Journal of Food and Bioprocess Engineering | ||
| دوره 4، شماره 2، اسفند 2021، صفحه 153-159 اصل مقاله (849.85 K) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2021.326136.1095 | ||
| نویسندگان | ||
| Yasaman Sadat Mostafavi1؛ Maryam Salami* 1؛ Massoud Amanlou2؛ Maryam Moslehishad3؛ Saeed Mirdamadi4؛ Sepideh Moradi Marnilo1 | ||
| 1Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj campus, Karaj, Iran | ||
| 2Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran | ||
| 3Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran | ||
| 4Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran | ||
| چکیده | ||
| 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. | ||
| کلیدواژهها | ||
| Fermentation؛ Camel milk؛ Probiotic؛ Helicobacter pylori؛ Inhibitory activity؛ Sensory evaluation | ||
| مراجع | ||
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