Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)
Author
Alhaj, Omar
Metwalli, Ali
Ismail, Elsayed
Ali, Hatem
Al-Khalifa, Abdulrahman
Kanekanian, Ara
Date
2017-03-06Acceptance date
2017
Type
Article
Publisher
Wiley
ISSN
1471-0307
Metadata
Show full item recordAbstract
This study aimed to determine the angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk. Samples were prepared either using Lactobacillus acidophilus and Streptococcus thermophilus or Lactobacillus helveticus and Str. thermophilus and labelled as S1 and S2, respectively. The IC50 values of S1 and S2 samples ranged between 113–200 and 70–133 μg/mL, respectively. The antimicrobial effects of S1 and S2 samples against Bacillus cereus, Salmonella Typhimurium and Staphylococcus aureus were apparent after 12 h of incubation and continued until 15 days of storage, whereas unfermented camel milk exhibited no antimicrobial effects against any of the tested pathogens.
Journal/conference proceeding
International Journal of Dairy Technology;
Citation
Alhaj, O.A., Metwalli, A.A., Ismail, E.A., Ali, H.S., Al‐Khalifa, A.S. and Kanekanian, A.D. (2018) 'Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)', International Journal of Dairy Technology, 71(1), pp.27-35. DOI: 10.1111/1471-0307.12383.
Description
Article published in International Journal of Dairy Technology on 06 March 2017, available at: https://doi.org/10.1111/1471-0307.12383.
Sponsorship
Cardiff Metropolitan University (Grant ID: Cardiff Metropolian (Internal))
National Plan for Science, Technology and Innovation (MAARIFAH);
King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia. Grant Number: 11‐AGR1603‐02