Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties
Mona S. Ali
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Cairo, 12619 Egypt
Contribution: Writing - original draft, Methodology, Data curation, Resources, Validation, Visualization
Search for more papers by this authorAliaa A. Darwish
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Cairo, 12619 Egypt
Contribution: Software, Conceptualization
Search for more papers by this authorMostafa A. Hassan
Dairy Science and Technology, Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, 11241 Egypt
Contribution: Funding acquisition
Search for more papers by this authorSahar A. Hekal
Natural Resources Department, Faculty of African Post-Graduate study, Cairo University, Cairo, 12613 Egypt
Contribution: Funding acquisition
Search for more papers by this authorAhmed E. Abdel-Mobdy
Dairy Science Department, Faculty of Agricultural, Cairo University, Giza, 12613 Egypt
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Amr M. Bakry
Dairy Science Department, Faculty of Agriculture, New Valley University, New Valley, El-Kharga, 72511 Egypt
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Writing - review & editing, Supervision, Funding acquisition
Search for more papers by this authorMona S. Ali
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Cairo, 12619 Egypt
Contribution: Writing - original draft, Methodology, Data curation, Resources, Validation, Visualization
Search for more papers by this authorAliaa A. Darwish
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Cairo, 12619 Egypt
Contribution: Software, Conceptualization
Search for more papers by this authorMostafa A. Hassan
Dairy Science and Technology, Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, 11241 Egypt
Contribution: Funding acquisition
Search for more papers by this authorSahar A. Hekal
Natural Resources Department, Faculty of African Post-Graduate study, Cairo University, Cairo, 12613 Egypt
Contribution: Funding acquisition
Search for more papers by this authorAhmed E. Abdel-Mobdy
Dairy Science Department, Faculty of Agricultural, Cairo University, Giza, 12613 Egypt
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Amr M. Bakry
Dairy Science Department, Faculty of Agriculture, New Valley University, New Valley, El-Kharga, 72511 Egypt
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Writing - review & editing, Supervision, Funding acquisition
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST STATEMENT
There are no conflicts of interest declared by the Authors.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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