Journal of Food Safety
Early View (Online Version of Record published before inclusion in an issue)
This study evaluated the biological properties of milk fermented with Lactobacillus acidophilus with and without several amounts of royal jelly including: total viable count, pH, titratable acidity, antioxidant activity and inhibitory activities of angiotensin 1-converting enzyme (ACE), α-amylase, and growth of colorectal (SW480) and skin (MV3) cancer cell lines. The bound phenolic extract after acid hydrolysis had better biological properties. The antioxidant activities increased after 4 h of fermentation time in skimmed milk fortified with royal jelly. Contents of aromatic compounds decreased along fermentation time in skimmed milk with royal jelly. The in vitro inhibitory activities against skin and colorectal cancer growth of fermented skimmed milk were not dependent on fermentation time and concentration of royal jelly. Results revealed the accumulation of hydrolytic bioactive peptides with inhibitory activity of ACE at 24 h.
Inoculated skimmed milk with different ratios of royal jelly has potential application to manage chronic human diseases including hyperglycemia (type 2 diabetes), hypertension, and breast and skin cancers.