Camel Milk Research Articles

An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

AbstractThere are challenges such as standardization for commercialization and guaranteeing sensory characteristics in camel milk processing. This review gathers a general view of the probiotic camel milk, its contents, its health aspects, and its industrial production. One of the potential candidates of a healthy food product is “probiotic camel milk” which contains several nutritional elements including Lactic acid bacteria and Bifidobacteria and postbiotics such as endopolysaccharides, exopolysaccharides, numerous beneficial enzymes, short‐chain fatty acids, teichoic acids, peptides, peptidoglycan‐derived neuropeptides, cell surface proteins, different vitamins, plasmalogens, and different kinds of organic acids. It should also be considered that camel milk generally has some advantages over cow milk like its health‐beneficial antidiabetic, hypoallergenic, and anticancer properties. As a result, it is gaining much attention from both consumers and manufacturers, and the global probiotic market trend is growing. Although there are obstacles in standardizing processing techniques and maintaining sensory excellence, the health benefits, economic prospects, and adaptability of camel milk and its probiotic variations create a promising avenue for continued research and advancement. Therefore, developing standardized processing techniques and sensory evaluation methods for probiotic camel milk can unlock its full potential as a nutritious beverage, offering a promising solution for consumers seeking healthy and functional food products.

The Main Features and Microbiota Diversity of Fermented Camel Milk.

Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mg L-1, and 1.03 and 1.88 g L-1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.

Lactase persistence in the Jordanian population: Potential effects of the Arabian Peninsula and Sahara's aridification

The single nucleotide polymorphism (SNP) −13910 C > T has proved a good predictor of the incidence of lactase persistence in Europe and South Asia. Yet, this is not the case in the Near East, although this region is a passageway between the two continents. Lactase persistence is associated with cattle breeding, which originated in the Fertile Crescent of the Near East and spread later during the Middle Neolithic throughout Europe. Here we analyzed five SNPs (−13915 T > G (rs41380347), −13910 C > T (rs4988235), −13907 C > G (rs41525747), −14009 T > G (rs869051967), and −14010 G > C (rs145946881)) in three Jordanian human groups, namely the Bedouins, Jordan valley farmers, and Jordanian urban people. The SNPs −14009 T > G and −14010 G > C were not detected in the sample, −13907 C > G was virtually non-existent, −13910 C > T showed low frequencies, and −13915 T > G exhibited salient frequencies. The estimated incidence of lactase persistence was lower in the urban population (16 %), intermediate in the Jordan Valley's farmer population (30 %), and higher among the Bedouins (62 %). In explaining our findings, we postulated climatic change brought about by the aridification episode of the Arabian Peninsula and the Sahara 4200 years ago. This climatic milestone caused the collapse of the Akkadian Empire and the Old Kingdom in Egypt. Also, it could have led to a drastic decline of cattle in the region, being replaced by the domestication of camels. Loss of traditional crops and increasing dependence on camel milk might have triggered local selective pressures, mainly associated with −13915 T > G and differentiated from the ones in Europe, associated with −13910 C > T.

Review on Subclinical Mastitis in Dairy Camels

Review on Subclinical Mastitis in Dairy Camels

Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis

SummaryCamel milk and its products are gaining higher demand due to their attractive nutritional and therapeutic profile. However, manufacturing of camel milk cheese (CMC) is a challenging task. This study aimed to compare the quality of camel milk cheese made using different starter cultures. Four groups CM (camel milk + mesophilic cultures), CT (camel milk + thermophilic cultures), CBM (camel milk + 10% buffalo milk using mesophilic cultures), and CBT (camel milk + 10% buffalo milk using thermophilic cultures) were created. The cheeses were stored for 60 days at 4 °C to assess their physicochemical, sensory, and proteolytic properties. Results indicated highest moisture content in CM (70.19%) as opposed to the lowest moisture in CBT (55.19%). In addition, CM and CBM revealed lower acidity (0.63% and 0.66%) in contrast with CT and CBT (0.78% and 0.83%, respectively). On the other hand, CBM and CBT exhibited higher contents of protein (21.04, 21.57%) and fat (17.65, 17.70%) during storage. All quality indices of cheese samples significantly declined (P < 0.01) during storage excluding acidity. Sensory analyses revealed that panellists highly preferred CBT treatment followed by CBM and CT. Furthermore, urea‐PAGE and RP‐HPLC were performed for the proteolytic study of cheese samples. The study revealed that the presence of buffalo milk and thermophilic cultures in cheese resulted in a decrease concentration of intact caseins (αs1, β‐, and κ‐caseins) as storage days passed. The degree of proteolysis was found to be higher in CBT compared to CBM, CT, and CM. Based on the results, it was concluded that the use of pasteurisation at 65 °C for 30 min, pH of 5.5, 0.06% CaCl2, and the incorporation of 10% buffalo milk using thermophilic cultures (Lactobaccilus bulgaricus and Streptococcus thermophilus) resulted in desirable quality characteristics.

Spray-drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties

The production of whey protein concentrates (WPC) from camel milk whey represents an effective approach to valorize this processing byproduct. These concentrates harbor active ingredients with significant bioactive properties. Camel WPC were spray-dried at inlet temperature of 170, 185 and 200°C, or ultrasonicated (US) for 5, 10, and 15 min, then freeze-dried to obtain fine powder. The effect of both treatments on protein degradation was studied by sodium dodecyl sulfate-PAGE and reverse-phase ultraperformance liquid chromatography techniques. Significantly Substantially enhanced protein degradation was observed after US treatment when compared with spray-drying (SPD). Both SPD and US treatments slightly enhanced the WPC samples' antioxidant activities. The US exposure for 15 min exhibited the highest 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (12.12 mmol Trolox equivalent per gram). Moreover, US treatment for 10 min exhibited the highest in vitro antidiabetic properties (α-amylase and α-glucosidase inhibition), and dipeptidyl peptidase-IV inhibitory activity among all samples. In addition, the US for 10 min and SPD at 170°C showed the lowest median inhibitory concentration (IC50) values for in vitro antihypercholesterolemic activities in terms of pancreatic lipase and cholesteryl esterase inhibition. Conclusively, these green techniques can be adapted in the preservation and processing of camel milk whey into active ingredients with high bioactive properties.

Development of technology for functional pectin containing shubat and studying its detoxification properties

The article describes a method for obtaining a traditional shubat from camel milk of the Kazakh Bactrian breed using an active industrial starter culture from a mixture of lactic acid bacteria and provides a scheme for preparing pectincontaining shubat. It was found that due to the addition of liquid apple pectin, there is a significant improvement in physico-chemical, microbiological parameters, and biochemical composition; a significant decrease in the fermentation time and an increase in the shelf life of pectin-containing shubat compared with its traditional counterpart. In experiments on rats with cadmium intoxication, the introduction of 50 g/kg of pectin-containing shubat into the daily diet had a positive effect on hematological and biochemical blood parameters and contributed to improving the general condition of the studied animals, which indicates an increase in the detoxification properties of the resulting type of shubat and allows it to be used as a functional therapeutic and prophylactic product.

Camel Milk Supplemented with Fenugreek Seeds Improve Lipid Profile, Atherogenic Index and Antioxidative Status in Animal Model of Cardiovascular Disorders

Camel Milk Supplemented with Fenugreek Seeds Improve Lipid Profile, Atherogenic Index and Antioxidative Status in Animal Model of Cardiovascular Disorders

Impact of Long-Term Camel Milk Consumption on Hepatic and Renal Biomarkers of Camel Nomads—An Observational Cross-Sectional Study from Southern Punjab, Pakistan

Abstract Objectives Camel milk is gaining popularity worldwide owing to its unique biochemical composition and therapeutic benefits. In persona to available data on camel milk's potential health attributes against noncommunicable diseases, this study examined camel milk's effect on hepatic and renal biomarkers of milk consumers. Materials and Methods An observational cross-sectional study was conducted on 51 camel nomads in the periurban areas of South Punjab, Pakistan. Structured questionnaire based on sociodemographic, dietary assessment, and blood sampling was done following simple random sampling technique to evaluate hematological, hepatic, and renal biomarkers. Results The results indicate hematological parameters including mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), and mean corpuscular volume (MCV) to vary significantly between camel and cow milk consumers. Comparatively higher mean values of MCH, MCHC, and MCV, that is, 29.55 pg, 32.76 g/dL, and 89.61 fL, respectively, in male camel milk consumers than in females of the same group were observed. Camel milk consumption for the extended duration was found to anticipate significantly (p < 0.05) higher total serum protein contents, 17.38 g/dL in males and 15.23 g/dL in females than observed in cow milk consumers. Conclusion The study validates that camel milk chronic consumption impacts some hematological changes to a significant level while indicating nonsignificant changes in renal and hepatic markers. Our study entertained sample population from one camel rearing region of the country. To better understand preventive and therapeutic properties of camel milk consumption against hepatic or renal disorders, sample populations from different regions may be enrolled and monitored for camel milk consumption, dietary patterns, and disease prevalence.

Camel milk composition and future market potential

Abstract Many “reviews of reviews” were published almost every month to vent the health claims of camel milk, attributing to it, many “therapeutic virtues” without critical look. However, camel milk cannot be considered as a medicine because it is first and foremost a food even if some health effects and undeniable dietetic properties can be attributed to some of its components. However, these health claims are undeniable commercial arguments contributing to the current development of the sector on a global scale (around 5.5% annual growth), despite the many constraints linked to the desert environment in which most of the camel farms are living. This publication therefore briefly reviews the main components of milk with a potential health effect and/or dietary interest and which constitute a springboard for a rapid development of the camel milk economy worldwide.

The Importance of Camel Milk and Its Health Benefits

The Importance of Camel Milk and Its Health Benefits

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.

The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency.

Assessment of the Anti-cancer Effects of Camel Milk Exosomes (CMEXOs) on Murine Colorectal Cancer Cell Line (CT-26).

Today, camel milk consumption in the Middle East is trendy because it is believed that it reduces the risk of cancer. Recently, studies have discovered that most of milk's beneficial effects are because of its nanoparticles, especially exosomes. The objective of the present research was to investigate the anti-cancer effects of camel milk exosomes (CMEXOs) in the murine colorectal cancer cell line (CT-26). Our findings verified the existence of exosomes measuring approximately 114.1±3.4 nm in diameter. Through MTT and migration assays, we established that CMEXOs exhibit dose-dependent anti-proliferative and anti-migration effects on the CT-26 cell line. Furthermore, our study showed that treatment with CMEXOs led to a reduction in TNF-α and IL-6 gene expression in CT-26 cells. While additional in vivo studies are required, our data demonstrate that CMEXOs have anti-proliferative and anti-migration effects on CT-26, possibly by influencing crucial genes within the inflammation pathway.

Biological Activities of Fermented Camel Milk Peptides: a Review

Biological Activities of Fermented Camel Milk Peptides: a Review

Determining the Effectiveness of Lactobacillus Casei in Camel Milk on Lipid and Sugar Parameters in Type 1 Diabetic Rats

Introduction: Nutritional interventions are one of the most effective methods of diabetes prevention and control. Along with usual treatments, camel milk has had positive effects on the blood sugar of diabetic patients. The present study was conducted with the aim of investigating the effect of lactobacillus casei present in camel milk on the sugar and lipid profile of type 1 diabetic rats. Methods: This was of an intervention study and carried out by an experimental trial method. 32 mice were randomly divided into four groups of eight. After making diabetic, the rats were gavage with 2cc of the product prepared for each group every other day. Evaluations (weight, serum concentrations of glucose, FBS, urea, creatinine, uric acid, LDL, HDL, TG, cholesterol, as well as liver enzymes AST, ALT, and ALP) were performed after 30 days of receiving gavage. In order to analyze the data, SPSS16 software was used. Results: The mean weight and serum concentration of LDL in the treatment group with standard and native Lactobacillus casei probiotics was significantly lower than the diabetic control group (P<0.05) and the mean HDL in the treatment group with standard and native Lactobacillus casei probiotics was higher than the diabetic control group (P<0.05), but there was no significant difference between the native Lactobacillus casei probiotic group and the standard. Urea, uric acid, FBS, Cr, TG, cholesterol, AST, ALT and ALP was not significantly different between the standard and native Lactobacillus casei probiotic group and the diabetic control one (P>0.05). Conclusion: It seems that lactobacillus casei probiotics from camel milk may be able to improve weight loss and improve lipid profile (increase in HDL, decrease in LDL and LDL/HDL ratio) in type 1 diabetic rats, which requires more extensive studies in this field.

Anti-obesity effects of potential probiotic Lactobacillus strains isolated from Mongolian fermented dairy products in high-fat diet-induced obese rodent model.

This study aims to investigate the anti-obesity properties of lactic acid bacteria (LAB) isolated from fermented dairy products such as "Airag" and "Khoormog" in Mongolia. These traditional dairy products are widely used in Mongolia and believe in having potential probiotic, anti-diabetes, anti-cancer, and anti-tuberculosis properties and are made from unheated two-humped camel milk and mare milk, respectively. We chose three LAB strains based on their probiotic characteristics, including tolerance of gastric and bile acids. Then we checked the anti-obesity activity of probiotic strains in vivo. An animal model was evaluated in twenty male C57BL/6J mice by inducing obesity with a high-fat diet (HFD), which was divided into five groups: regular diet group (Negative control), HFD group (Positive control), HFD with Lacticaseibacillus paracasei X-1 (X-1), Lacticaseibacillus paracasei X-17 (X-17), and Limosilactobacillus fermentum BM-325 (BM-325). For six weeks, 5 × 109 colony-forming units (CFU) of bacteria were given orally to the LAB-fed groups. Fasting blood glucose (FBG), lipid profiles, organ index, and organ morphology were all measured. The probiotic strains suppressed growth in adipose cell volume, stabilized FBG, reduced liver cell degeneration, and slowed HFD-induced body weight gain. The results suggest that some strains increase general metabolism while lowering body weight.

Impact of processing on the sensitising capacity and cross-reactivity of cow's and camel milk proteins in a Brown Norway rat study

Infant formulas based on hydrolysed cow's milk proteins are used when breastfeeding is not feasible in cow's milk allergic infants. Camel milk has been shown to be well-tolerated by the majority of children with cow's milk allergy (CMA) and may be a substitute in management of CMA. Here we aimed to evaluate the impact of processing on immunogenicity, sensitising, antibody-binding and cross-reactive capacity of cow's and camel milk.Cow's and camel milk were processed by means of enzyme hydrolysis or heat treatment. Brown Norway rats were immunised with PBS, non-processed, enzyme hydrolysed or heat-treated cow's or camel milk. In vivo tests were performed for evaluation of clinical signs. Blood and faecal samples were analysed for levels and specificity of antibody responses.Cow's and camel milk showed similar sensitising capacity. Processing decreased the sensitising capacity of cow's milk, yet only enzyme hydrolysis but not heat treatment decreased the sensitising capacity of camel milk. Processing affected the specificity of antibodies raised in the rats, though the effect differed between cow's and camel milk. The study showed a low cross-reactivity between cow's and camel milk, which was decreased with processing, suggesting that processing of camel milk may improve its usefulness in CMA management.

Determination of prevalence of subclinical mastitis, characterization of intra-mammary infection-causing bacteria, and antibiotic susceptibility in dairy camels in Jigjiga City, Somali region, Ethiopia

BackgroundSubclinical mastitis in camels, an inflammation of the udder without visible signs, can reduce milk quality and raise bacteria levels. Regular monitoring of camel milk is crucial for consumer safety.MethodsA cross sectional study was conducted in Jigjiga city, Ethiopia to investigate the prevalence and characteristics of subclinical mastitis in she-camels. The study included 244 lactating she-camels from three privately-owned camel dairy farms, and a questionnaire survey was conducted with 60 camel owners.ResultsThe overall prevalence of subclinical mastitis in she-camels was 10.6% (26/244), with no significant difference among the studied dairy farms. Risk factors that influenced the result of California Mastitis Test (CMT) included age and udder and leg hygiene. The study revealed that S. aureus was the most prevalent bacterium among the isolated bacteria, with a prevalence rate of 34.5%. This was followed by S. agalactiae, S. dysgalactiae, and Pasteurella multocida, with prevalence rates of 29.8, 19.4, and 16.2%, respectively. Among the isolated bacteria, 84.5% were sensitive to Erythromycin, 60% to Streptomycin, 44.7% to Oxytetracycline, and 36.7% to Tetracycline. Interviews with camel owners revealed that 66.7% used mixed herd grazing methods and reported feed shortage. Treatment practices for sick camels included modern veterinary drugs, traditional medicines, or a combination of both. The owners of camel dairy farms did not maintain proper hygiene practices during milking, such as not using soap when washing hands.ConclusionAddressing camel mastitis necessitates access to alternative drugs, comprehensive herder training, and enhanced management practices.

Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods

Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI-QQQ MS. The phospholipid profiles of five mammals' milk show that camel milk contains the most abundant phosphatidylethanolamine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains abundant phosphatidylinositol. Fewer plasmalogens but more lyso-glycerolphospholipids were found in ultra-high-temperature (UHT) sterilized milk than in pasteurized milk, and higher proportions of lyso-glycerolphospholipid/total phospholipid were observed in both cream and skimmed/semi-skimmed milk than whole milk, indicating that UHT and skimming processes improve glycerolphospholipid degradation and phospholipid nutrition loss. Meanwhile, more diacyl-glycerolphospholipids and less of their degradation products make yogurt a better phospholipid resource than whole milk.

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.