Abstract
The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow's milk fermented with yogurt culture (CT), camel milk fermented with yogurt culture (CAT), camel milk fermented with Bif. longum BB536 (CAP), mixed cow's and camel milk fermented with yogurt culture (CCAT), or cow's milk and camel milk fermented with Bif. longum (CCAP). All fermented milk products significantly reduced HDL, albumin, and total protein. The percentage change in body weight gain was between −40% (CAP) and −24% (CT) and in serum triglycerides between −54% (CCAP) and −37% (CT); for the other parameters, changes caused by CCAP/CT were −40%/−22% (total cholesterol), +29%/+8% (HDL), −73%/−54% (LDL), −54%/−37% (VLDL), −52%/−14% (AST), −53%/−31% (ALT), +43%/+25% (albumin), +37%/+25% (total protein), −48%/−27% (urea), and −34%/−16% (creatinine). Camel or cow's milk fermented with yogurt culture or Bif. longum significantly improved negative effects of the HF diet on body weight, blood lipid profile, serum proteins, liver and kidney markers, and severity of the metabolic syndrome. Milk and fermentation culture acted synergistically with camel milk and Bif. longum generally showed stronger positive effects./
Highlights
Camel (Camelus dromedarius L.) milk only plays a minor role worldwide, but it is the most consumed milk in the Arab Gulf countries as a whole
Favorable uses of camel milk in the metabolic syndrome, which is the combination of abdominal obesity, dyslipoproteinemia, and hypertension with peripheral insulin resistance as the causal defect, have Journal of Nutrition and Metabolism often been postulated [7]
Possible mechanisms of the hypocholesterolemic effect of probiotics include (a) removing of intestinal cholesterol by bacterial cells [23], (b) increase in fecal excretion of bile salts after their deconjugation by bile salt hydrolase of bacterial cells [24], and (c) inhibition of intestinal cholesterol transport and absorption by downregulation of intestinal cholesterol transport proteins (e.g., NPC1L1) [25] or due to interactions between bioactive peptides derived from camel milk proteins and cholesterol [26]. e aim of the present study is to investigate synergistic health effects of camel milk and a probiotic fermentation culture in nondiabetic rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia
Summary
Camel (Camelus dromedarius L.) milk only plays a minor role worldwide, but it is the most consumed milk in the Arab Gulf countries as a whole. In terms of its composition and its low coagulability, it differs significantly from cow’s milk. The fat content is only slightly below that of cow’s milk, whereas the cholesterol concentration of camel milk fat (34.5 mg/100 g) is higher as compared to bovine milk fat (25.63 mg/100 g) [3]. Camel milk has up to 3.5 times higher vitamin C content (51 mg/L) than cow’s milk (15 mg/L), possibly to compensate for the lower vitamin E concentrations compared to cow’s milk. Camel milk contains no β-lactoglobulin [4] and a different β-casein [5] and can be consumed by people with cow’s milk allergies. Favorable uses of camel milk in the metabolic syndrome, which is the combination of abdominal obesity, dyslipoproteinemia, and hypertension with peripheral insulin resistance as the causal defect, have
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