Staff Members - Benha University
Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)
International Journal of Dairy Technology • 2017
Publication Information
Authors
OMAR A ALHAJ; ALI A METWALLI; ELSAYED A ISMAIL;
HATEM S ALI; ABDULRAHMAN S AL-KHALIFA; and ARA D KANEKANIAN
Keywords
Camel milk, Angiotensin converting enzyme, Antimicrobial effect, Bioactive peptides,
Lactobacillus
Journal
International Journal of Dairy Technology
Publisher
Wiley
Volume
70
Issue
-
Pages
-
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
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 lg/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.
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 lg/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.