Bioactive properties of novel probiotic Lactococcus lactis fermented camel sausages: cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity

Mutamed Ayyash1,*, Amin Olaimat2, Anas Al-Nabulsi3, Shao-Quan Liu4
Author Information & Copyright
1Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, UAE
2Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, P.O. Box 150459, Zarqa 13115, Jordan
3Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
4Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2 117542, Singapore
*Corresponding Author : Mutamed Ayyash. Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, UAE. Tel: +971-3-713-4552, Fax: +971-3-767-5336, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 16, 2019 ; Revised: Dec 12, 2019 ; Accepted: Dec 23, 2019

Published Online: Jan 17, 2020


Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via ⍺-amylase and ⍺-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis (DH%), antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, ⍺-amylase, ⍺-glucosidase, and ACE inhibitory activities were higher (p < 0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p < 0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

Keywords: Cytotoxicity; antioxidants; camel meat; fermented sausage; Lactococcus lactis

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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