Author/Authors :
Mostafavi, Yasaman Sadat Department of Food Science and Engineering - College of Agriculture and Natural Resources - University of Tehran, Karaj campus, Karaj, Iran , Salami, Maryam Department of Food Science and Engineering - College of Agriculture and Natural Resources - University of Tehran, Karaj campus, Karaj, Iran , Amanlou, Massoud Department of Medicinal Chemistry - Faculty of Pharmacy - Tehran University of Medical Sciences, Tehran, Iran , Moslehishad, Maryam Department of Food Science and Technology - Safadasht Branch - Islamic Azad University, Tehran, Iran , Mirdamadi, Saeed Department of Biotechnology - Iranian Research Organization for Science and Technology, Tehran, Iran , Moradi Marnilo, Sepideh Department of Food Science and Engineering - College of Agriculture and Natural Resources - University of Tehran, Karaj campus, Karaj, Iran
Abstract :
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 μM and IC50 = 55/73 μM).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.
Keywords :
Fermentation , Camel milk , Probiotic , Helicobacter pylori , Inhibitory activity , Sensory evaluation
