Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates: A review on versatile biofunctional properties

Abstract

• Nutritional and health effects of camel milk proteins and their peptides are reviewed. • Bio-functionalities of camel milk as a dietary supplement in children is summarized. • Fermented camel milk: a promising biosource with antiallergic and anti-autism effects. • Available challenges and attractive solutions were introduced for future studiess. This updated review summarizes the available literature on major bio-functionalities of Ca-M and its protein hydrolysates such as antimicrobial, antioxidant, antiradical, antidiabetic, angiotensin-converting enzyme inhibitory, anticancer, anti-inflammatory, hepatoprotective, antiallergic, and anti-autism activities. The most important bioactive compounds affecting health functions are some minerals (Zn and Mg), vitamins (C and E), protective proteins (lactoferrin, lysozyme, and immunoglobulins), and antioxidant enzymes (glutathione peroxidase and superoxide dismutase). Bioactive peptides derived from Ca-M proteins during fermentation processes and hydrolysis reactions by proteolytic enzymes play protective roles for body cells through the release of amino acids such as proline. In contrast with bovine milk, Ca-M has lower antiallergic effects due to the presence of immunoglobins and its protein (free of β-lactoglobulin) profile. The short- and long-term regular consumption of Ca-M because of the suppression of oxidative/inflammation stresses significantly improves diabetes and hypertension in adults and the behavioral of children with autism spectrum disorder.