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

• Published in: International journal of dairy technology Vol. 77; no. 3; pp. 792 - 803
• Main Authors: Ali, Mona S., Darwish, Aliaa A., Hassan, Mostafa A., Hekal, Sahar A., E. Abdel‐Mobdy, Ahmed, Bakry, Amr M.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01-08-2024
• Subjects: Anticancer; Bacteria; Camel milk; Camel's milk; Cytotoxicity; Exopolysaccharide; Exopolysaccharides; Functional foods & nutraceuticals; Lactic acid; Lactic acid bacteria; Lacticaseibacillus casei; Lactulose; Probiotic; Probiotics; Yeasts; Yogurt
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.13072

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.
Manufacture of camel yoghurt samples with 4% traditional yoghurt starter culture (SL), A 2% concentration of isolated EPS‐producing Lacticaseibacillus casei ATCC 393 was added to half of the percentage of the traditional yoghurt starter culture (SLL). 0.5% EPS powder (SLLP) and 0.5% of lactulose (SLLL) were separately incorporated into the previous treatment.