Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Mutamed Ayyash; Abdelmoneim Abdalla; Ahlam Alhammadi; C. Senaka Ranadheera; Mohd Affan Baig; Basel Al-Ramadi; Gang Chen; Afaf Kamal-Eldin; Thom Huppertz

doi:10.1016/j.foodchem.2021.130243

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Mutamed Ayyash^*, Abdelmoneim Abdalla, Ahlam Alhammadi, C. Senaka Ranadheera, Mohd Affan Baig, Basel Al-Ramadi, Gang Chen, Afaf Kamal-Eldin, Thom Huppertz

^*Corresponding author for this work

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

25 Citations (Scopus)

Abstract

This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion. The antioxidant activities of the bioaccessible fractions differed slightly between culture types, whereas the antiproliferative activity of SC was highest, followed by SC + Pro. Antiproliferative activity of the bioaccessible fractions of FCM was greater than for FBM. Untargeted metabolomics of FCM demonstrated discrimination between cultures and from FBM. FCM produced with SC + Pro and Pro had closer clustering than with SC. The bioaccessible fraction of FCM exhibited higher biological functionality compared to FBM.

Original language	English
Article number	130243
Journal	Food Chemistry
Volume	363
DOIs	https://doi.org/10.1016/j.foodchem.2021.130243
Publication status	Published - 30 Nov 2021

Keywords

Antioxidant
Antiproliferative
Functional foods
Metabolomics
Probiotic

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Ayyash, M., Abdalla, A., Alhammadi, A., Senaka Ranadheera, C., Affan Baig, M., Al-Ramadi, B., Chen, G., Kamal-Eldin, A., & Huppertz, T. (2021). Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion. Food Chemistry, 363, Article 130243. https://doi.org/10.1016/j.foodchem.2021.130243

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title = "Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion",

abstract = "This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion. The antioxidant activities of the bioaccessible fractions differed slightly between culture types, whereas the antiproliferative activity of SC was highest, followed by SC + Pro. Antiproliferative activity of the bioaccessible fractions of FCM was greater than for FBM. Untargeted metabolomics of FCM demonstrated discrimination between cultures and from FBM. FCM produced with SC + Pro and Pro had closer clustering than with SC. The bioaccessible fraction of FCM exhibited higher biological functionality compared to FBM.",

keywords = "Antioxidant, Antiproliferative, Functional foods, Metabolomics, Probiotic",

author = "Mutamed Ayyash and Abdelmoneim Abdalla and Ahlam Alhammadi and {Senaka Ranadheera}, C. and {Affan Baig}, Mohd and Basel Al-Ramadi and Gang Chen and Afaf Kamal-Eldin and Thom Huppertz",

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Ayyash, M, Abdalla, A, Alhammadi, A, Senaka Ranadheera, C, Affan Baig, M, Al-Ramadi, B, Chen, G, Kamal-Eldin, A & Huppertz, T 2021, 'Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion', Food Chemistry, vol. 363, 130243. https://doi.org/10.1016/j.foodchem.2021.130243

TY - JOUR

T1 - Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

AU - Ayyash, Mutamed

AU - Abdalla, Abdelmoneim

AU - Alhammadi, Ahlam

AU - Senaka Ranadheera, C.

AU - Affan Baig, Mohd

AU - Al-Ramadi, Basel

AU - Chen, Gang

AU - Kamal-Eldin, Afaf

AU - Huppertz, Thom

PY - 2021/11/30

Y1 - 2021/11/30

N2 - This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion. The antioxidant activities of the bioaccessible fractions differed slightly between culture types, whereas the antiproliferative activity of SC was highest, followed by SC + Pro. Antiproliferative activity of the bioaccessible fractions of FCM was greater than for FBM. Untargeted metabolomics of FCM demonstrated discrimination between cultures and from FBM. FCM produced with SC + Pro and Pro had closer clustering than with SC. The bioaccessible fraction of FCM exhibited higher biological functionality compared to FBM.

AB - This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion. The antioxidant activities of the bioaccessible fractions differed slightly between culture types, whereas the antiproliferative activity of SC was highest, followed by SC + Pro. Antiproliferative activity of the bioaccessible fractions of FCM was greater than for FBM. Untargeted metabolomics of FCM demonstrated discrimination between cultures and from FBM. FCM produced with SC + Pro and Pro had closer clustering than with SC. The bioaccessible fraction of FCM exhibited higher biological functionality compared to FBM.

KW - Antioxidant

KW - Antiproliferative

KW - Functional foods

KW - Metabolomics

KW - Probiotic

U2 - 10.1016/j.foodchem.2021.130243

DO - 10.1016/j.foodchem.2021.130243

M3 - Article

AN - SCOPUS:85107782716

SN - 0308-8146

VL - 363

JO - Food Chemistry

JF - Food Chemistry

M1 - 130243

ER -

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Abstract

Keywords

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