Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk

Mutamed Ayyash, Basim Abu-Jdayil, Pariyaporn Itsaranuwat, Noora Almazrouei, Emmanuel Galiwango, Gennaro Esposito, Yamanappa Hunashal, Fathalla Hamed, Zein Najjar

Research output: Contribution to journalArticlepeer-review

Abstract

Fermented camel milk possesses a weak (liquid-like) gel structure. We aimed to 1) investigate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) produced by Lactococcus garvieae-C47 (exopolysaccharide-C47 product), a potential probiotic bacterium, on milk extracted from camels and 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47. Exopolysaccharide-C47 product (molecular weight: 7.3 × 106 Da) was composed of the following monosaccharides: glucose (82.51%), arabinose (5.32%) and xylose (12.17%). The antioxidant, antitumor and α-amylase inhibitory activities of exopolysaccharide-C47 product reached up to 67.52, 59.35 and 91.0%, respectively. The apparent viscosity of exopolysaccharide-C47 product decreased with the increase in shear rate and declined by increasing the temperature up to 50 °C. The rheological properties of exopolysaccharide-C47 product are influenced by the salt type and pH value. The exopolysaccharide product produced by L. garvieae C47 possesses valuable health benefits and has the ability to improve the weak structure of fermented camel milk.

Original languageEnglish (US)
Article number127418
JournalFood Chemistry
Volume333
DOIs
StatePublished - Dec 15 2020

Keywords

  • Antidiabetic
  • Antioxidant
  • Antitumor
  • Fermented milk
  • Lactic acid bacteria
  • Probiotic
  • Texture profile

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint Dive into the research topics of 'Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk'. Together they form a unique fingerprint.

Cite this