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

Research output: Contribution to journalArticleAcademicpeer-review

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 languageEnglish
Article number130243
JournalFood Chemistry
Volume363
DOIs
Publication statusPublished - 30 Nov 2021

Keywords

  • Antioxidant
  • Antiproliferative
  • Functional foods
  • Metabolomics
  • Probiotic

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