Utilisation of <i>Lacticaseibacillus casei</i> ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties-Reference-Cited by-同舟云学术

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

Published:2024-03-03 Issue:3 Volume:77 Page:792-803
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Ali Mona S.¹,Darwish Aliaa A.¹,Hassan Mostafa A.²,Hekal Sahar A.³,E. Abdel‐Mobdy Ahmed⁴,Bakry Amr M.⁵^ORCID

Affiliation:

1. Dairy Technology Research Department, Food Technology Research Institute Agricultural Research Center Cairo 12619 Egypt

2. Dairy Science and Technology, Food Science Department, Faculty of Agriculture Ain Shams University Cairo 11241 Egypt

3. Natural Resources Department, Faculty of African Post‐Graduate study Cairo University Cairo 12613 Egypt

4. Dairy Science Department, Faculty of Agricultural Cairo University Giza 12613 Egypt

5. Dairy Science Department, Faculty of Agriculture New Valley University New Valley El‐Kharga 72511 Egypt

Abstract

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.

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13072

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