Camel Milk Research Articles

The improvement potential of camel milk whey as a natural remedy in comparison with Rivastigmine chitosan-loaded nanoparticles in aluminum chloride induced Alzheimer-like disease in rats

The improvement potential of camel milk whey as a natural remedy in comparison with Rivastigmine chitosan-loaded nanoparticles in aluminum chloride induced Alzheimer-like disease in rats

The Prevalence of Brucella Spp. in Dairy Products in Iran: A Systematic Review and Meta-Analysis.

Brucellosis, a significant zoonotic disease, threatens food safety substantially, particularly in developing nations such as the Middle East. This study aimed to comprehensively assess the prevalence of Brucella spp. in Iranian milk and dairy products through a systematic review and meta-analysis. A thorough search of international and domestic databases from January 2008 to October 2023 identified 38 relevant studies encompassing 11,130 samples for meta-analysis. The overall prevalence of Brucella spp. in Iranian dairy products was 22% (95% CI: 16-28%). The highest and lowest overall prevalence of Brucella spp. in milk were found in raw goat milk 27% (95% CI: 11-42%) and raw camel milk 15% (95% CI: -0.42 to 72%), respectively. The overall prevalence of traditional cheese, ice cream, and cream is estimated to be 9% (95% CI: -16 to 35%), 2% (95% CI: -2.78 to 2.82%), and 9% (95% CI: -0.94 to 1.12%). Geographical disparities were evident, with Zanjan province reporting the highest contamination rate, 53%, while Razavi Khorasan province had the lowest, 1%. However, the prevalence of Brucella spp. in Iranian dairy products has fluctuated over time, with a significant association between the study year and sample size. Comprehensive planning, robust policy implementation, and rigorous monitoring are imperative to mitigate and ultimately eliminate Brucella contamination in dairy products effectively. Further research is essential to refine prevalence estimates and develop targeted prevention strategies to safeguard public health.

Evaluating the Efficacy of Metformin and Camel Milk on Streptozotocin-nicotinamide Induced Diabetic Albino Rats

Background: This study was intended to evaluate the anti-diabetic activity of metformin and camel milk solely or in combination in streptozotocin- nicotinamide induced type II diabetic albino Wistar rats. Methods: Thirty albino Wistar rats were induced with type II diabetes through streptozotocin (60 mg/kg), followed by the administration of nicotinamide (120 mg/kg) after 15 min. The rats were randomly divided into control, diabetic control, metformin-treated (100 mg/kg), camel milk-treated (50 ml/rat/day) and metformin + camel milk-treated groups for 30 days. For this study, rats with blood glucose levels higher than 250 mg/dL were included. Blood glucose levels and body weight were measured at the beginning of the study and at regular intervals throughout the experiment.Furthermore, histopathological examination of liver, kidney and pancreatic tissue was conducted to determine the effects of metformin and camel milk on these organs. Result: The results showed that treatment with metformin, camel milk, or a combination of both significantly reduced fasting blood glucose levels and improved body weight compared to the diabetic control group. Morphological improvements were also observed in the histopathological examination of liver, kidney and pancreatic tissue. The results of this study are consistent with previous research showing the anti-diabetic effects of metformin and support the emerging role of alternative therapies such as camel milk. However, further research is needed to explore the potential mechanisms underlying the observed effects.

Assessment of Low-Fat Fermented Milk Beverage Produced by Combining Camel and Corn Milk

Assessment of Low-Fat Fermented Milk Beverage Produced by Combining Camel and Corn Milk

Quality Assessment of Reconstructed Cow, Camel and Mare Milk Powders by Near-Infrared Spectroscopy and Chemometrics.

Milk powders are becoming a major attraction for many industrial applications due to their nutritional and functional properties. Different types of powdered milk, each with their own distinct chemical compositions, can have different functionalities. Consequently, the development of rapid monitoring methods is becoming an urgent task to explore and expand their applicability. Lately, there is growing emphasis on the potential of near-infrared spectroscopy (NIRS) as a rapid technique for the quality assessment of dairy products. In the present work, we explored the potential of NIRS coupled with chemometrics for the prediction of the main functional and chemical properties of three types of milk powders, as well as their important processing parameters. Mare, camel and cow milk powders were prepared at different concentrations (5%, 10% and 12%) and temperatures (25 °C, 40 °C and 65 °C), and then their main physicochemical attributes and NIRS spectra were analyzed. Overall, high accuracy in both recognition and prediction based on type, concentration and temperature was achieved by NIRS-based models, and the quantification of quality attributes (pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content) also resulted in high accuracy in the models. R2CV and R2pr values ranging from 0.8 to 0.99 and 0.7 to 0.98, respectively, were obtained by using PLSR models. However, SVR models achieved higher R2CV and R2pr values, ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively.

Floral-core terahertz photonic crystal fiber bio-sensor: An exclusive approach to recognizing milk from various animal species

In this article, an advanced-level type of Photonic Crystal Fiber (PCF) sensor, having a flower shape core with a unique hexagonal cladding, is proposed. Performance for detecting is evaluated in various animal's milk, such as camel, cow, and buffalo milk, with the suggested PCF sensor. The maximum Relative Sensitivities (RS) of the PCF sensor are 88.2 %, 88.5 %, and 88.8 % for detecting camel milk, cow milk, and buffalo milk, respectively. Moreover, it has a negligible Confinement Loss (CL) of 2.04018402 × 10−14 dB/m and Total Loss (TL) of 2.1520000 × 10−01 dB/m and Effective Material Loss (EML) of 0.21520 cm−1. Since Milk is as great source of nutrients such as Calcium, Vitamin D, Vitamin B12, Phosphorus and Protein. The nutrient composition of different animals' milks and their respective quantities are determined by set values at the beginning and differ among the types of milk. As all of them hold the same tone, it becomes challenging to identify them. Our suggested PCF sensor comes with its remarkable detection capacity to identify them. Therefore, the use of suggested PCF sensor will be helpful for both the industry and consumers. For the industry, it aids in ensuring the quality and composition of animal milk. For consumers, it means they can trust that the milk they purchase has been accurately tested and verified for its nutrient content and safety. With the implementation of the PCF sensor, the industry can better ensure the quality and authenticity of animal milk, reducing the risk of fraud and helping consumers make more informed choices about the milk they consume. This contributes to better assurance of proper nutrient intake.

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

The objective of this study was to produce camel milk yoghurt with desired qualities using optimized processing conditions (fermentation time) and ingredients (stabilizer and calcium chloride). The conditions were obtained through Response Surface Methodology (RSM) by lactic acid fermentation by inoculating the milk with Lactobacillus delbrueckii subsp. Bulgaricus (YF-L903, CHR Hansen, Denmark. The study also determined the effects of fermentation time and ingredients on the quality of yoghurt. Fermentation time ranged from 2 to 22 h while stabilizer (corn starch) and calcium chloride (salt) ranges were 1.65–3.34 and 0.061–1.23 % respectively. The quality was monitored hourly for a fermentation period of 2–22 h by determining pH, total titritable acidity (TTA) and viscosity. Results indicated that viscosity was influenced by fermentation time, stabilizer and calcium chloride. The viscosity was increased from 0.01 to 0.4 and 0.01 to 0.3 by fermentation time, 0.01 to 0.2 and 0.01 to 0.3 by stabilizer and 0.01 to 0.5 and 0.01 to 0.6 Pa s by calcium chloride. Whereas the combined effects of calcium chloride and stabilizer increased the viscosity of yoghurt to 0.94 Pa s. Prolonged fermentation time, led to an increase in TTA and a decrease in pH. The finding from this study indicated that the optimal conditions required to produce camel milk yoghurt with desired qualities are a fermentation time of 10 h using 2.33 and 0.60 % corn starch and calcium chloride respectively. Under these conditions the produced camel milk yoghurt quality properties were a pH of 4.07, 0.32 % TTA and a viscosity of 0.35 Pa s.

The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer

This research was conducted to evaluate the nutritional content of camel milk and the difficulties that accompany them when taken with indomethacin. The results observed that camel milk is a rich source of nutritional values and antioxidants. The biological experimental was divided into six groups. The first group was control negative, and the groups G2, G3, G4, and G5 had orally one dose of indomethacin (30 mg/kg body weight) to induce ulcers. The G2 was considerably a positive control, and the groups G3, G4, and G5 had orally 5, 10, and 15 mL/kg body weight daily camel milk. The results observed that camel milk markedly raised concentrations of enzymatic antioxidants while concurrently lowering malondialdehyde levels in comparison to the positive group. However, rats taken orally 15 mL/kg camel milk showed significantly lower serum IL-6 and tumor necrosis factor-α concentration compared to 5 and 10 mL/kg camel milk. Rats given indomethacin showed a significant decrease in cyclooxygenase (COX-2) and prostaglandin E2 (PGE2) levels and also a significant increase in cytochrome P450 reductase activity. These results were based on the measurements of cyclooxygenase activity, PGE2 concentration, and cytochrome P450 reductase activity in the gastric tissues. The results from macroscopic examination and histopathological examination of gastric ulcers in normal and treated rats groups with camel milk confirmed the above results by serum and gastric tissue. Therefore, camel milk has a potent ulcer-healing impact on gastrointestinal injury caused by indomethacin. The potential cytoprotective mechanism and antioxidant characteristics of camel milk may be responsible for its antiulcer efficacy.

A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates

This meta‐analysis aimed to estimate the antihypertensive effects of camel milk (CM) hydrolysates, including the variation in camel milk hydrolysates among different hydrolysis types, incubation times, and experimental designs. The antihypertensive effect of CM hydrolysate is expressed as the percentage of angiotensin‐converting enzyme (ACE) activity or IC50 value provided in μg/ml, corresponding to the 50% maximum inhibitory concentration. The greatest random effect of antihypertensive agents (IC50 μg/mL) in vitro was 122.9 at incubation time of 144–216 h. Moreover, the greatest random effect of ACE % in vitro was 76.7 after 48 h of incubation. In vivo, the random effect of ACE % was 62.7, and the incubation time was 0.16–6 h. The antihypertensive effect of CM hydrolysate depends on several factors, including hydrolysis type, incubation time, and experimental design.

Exploring the dipeptidyl peptidase IV inhibitory potential of probiotic-fermented milk: An in vitro and in silico comprehensive investigation into peptides from milk of different farm animals.

Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, deficit of studies on fermentation as a mean to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results obtained suggested that goat milk consistently exhibited higher hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower DPP-IV-IC50 values 0.17, 0.12, and 0.25 µg/mL protein equivalent in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity with binding energies of -9.31, -9.18 and -8.9 Kcal·mol-1, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study, offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV.

Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk

Cheesemaking with camel milk (CM) presents unique challenges and additional health benefits. This study involved preparing low-fat Cheddar cheese (LFCC) by blending bovine milk (BM) with varying levels of CM. Control cheese was made exclusively with BM. After 180 days of ripening, LFCC samples underwent in vitro digestion to determine antioxidant capacities, α-amylase and α-glucosidase inhibition, and angiotensin-converting enzyme inhibition. The peptide profile of LFCC treatments was analyzed using liquid chromatography-quadrupole-time of flight-mass spectrometry. Antioxidant and biological activities were influenced by BM-CM blends and digestion. At days 120 and 180, the number of αs1-casein-derived peptides increased in all samples except for LFCC made with 15% CM. Generally, 88 peptides exhibited ACE inhibition activity after 120 days of ripening, increasing to 114 by day 180. These findings suggest that ripening time positively affects the health-promoting aspects of functional cheese products.

Preparation, characterization, and mechanism of DPP-IV inhibitory peptides derived from Bactrian camel milk

In this study, double enzyme hydrolysis significantly enhanced the DPP-IV inhibition rate compared to single enzyme. The α + K enzymes exhibited the highest inhibition rate. Ultrasonic pretreatment for 30 min improved the hydrolysis efficiency and DPP-IV inhibition rate, potentially due to the structural changes in hydrolysates, such as the increased surface hydrophobicity, and reduced particle size, α-helix and β-turn. Six peptides were screened and verified in vitro. QPY, WPEYL, and YPPQVM displayed competitive inhibition, while LPAAP and IPAPSFPRL displayed mixed competitive/non-competitive inhibition. The interactions between these six peptides and DPP-IV primarily occurred through hydrogen bonds, electrostatic and hydrophobic interactions. Network pharmacological analysis indicated that LPAAP might inhibit DPP-IV activity trough interactions with diabetes-related targets such as CASP3, HSP90AA1, MMP9, and MMP9. These results uncover the potential mechanism of regulating blood glucose by camel milk hydrolysates, establishing camel milk peptide as a source of DPP-IV inhibitory peptide.

Chitosan nanoparticles, camel milk exosomes and/or Sorafenib induce apoptosis, inhibit tumor cells migration and angiogenesis and ameliorate the associated liver damage in Ehrlich ascites carcinoma-bearing mice

BackgroundIt is crucial to improve cancer patients' quality of life by developing medications that can treat cancer with minimum adverse effects. This study aimed to evaluate the therapeutic effect of chitosan nanoparticles (CNPs) and camel milk exosomes (CMEs) alone or in combination with Sorafenib (SOR) on Ehrlich ascites carcinoma (EAC)-bearing mice and to assess whether EAC-associated liver injury would be ameliorated due to this combination. Liver function and oxidant/antioxidant status were determined spectrophotometrically, while the levels of inflammatory cytokines were estimated by enzyme-linked immunosorbent assay. Gene expression was detected using real-time polymerase chain reaction.ResultsThe tumor burden in EAC-bearing mice was reduced after treatment with CNPs ± CMEs ± SOR as indicated by (1) reduced ascetic fluid volume and tumor-cell viability; (2) induction of apoptosis [high p53, BCL2 associated X (Bax), caspase 3, low B-cell leukemia/lymphoma 2 protein (Bcl2)]; (3) increased intracellular reactive oxygen species; (4) decreased migration [high matrix metalloproteinase 9 (MMP9) and low TIMP metallopeptidase inhibitor 1 (TIMP1)]; (5) declined angiogenesis [low vascular endothelial growth factor (VEGF). These treatments also reduced liver injury induced by EAC as noticed by (1) restored liver function indices [alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), and albumin]; (2) restored redox balance [low malondialdehyde (MDA) levels and high superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) activities]; (3) increased antioxidant gene expression [high nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1)]; (4) declined inflammation [low interleukin-1β (IL1β) and tumor necrosis factor alpha (TNFα) levels), and (5) enhanced structure of liver. SOR + CNPs-treated mice showed the most improvement, followed by SOR + CMEs-treated animals.ConclusionsBased on these findings, we determined that CNPs and CMEs enhanced SOR's anticancer efficacy and had an ameliorative role against EAC-induced liver injuries.Graphic abstract

Comparative analysis of nutritional quality and microbial contamination in camel milk: Evaluating safety and public health risks between camel milk obtained from street vendors and farms in Saudi Arabia.

To evaluate the nutritional quality and microbial contamination of raw camel milk sourced from street vendors and compare it with milk obtained from farms, with a particular emphasis on pathogenic organisms. Twenty samples were systematically collected from street vendors and farms between July 2022 and February 2023 and analyzed at King Fahad Medical Research Centre and the Pharmacy College, King Abdulaziz University, Jeddah, Saudi Arabia. The microbial analysis employed culture-dependent techniques for colony-forming unit analysis and isolation of microbial colonies from milk samples. Microbial identification utilized advanced methods, including VITEK-MS equipment and the MALDI-TOF technique. The chemical composition was analysed through enzyme-linked immunosorbent assays. The findings revealed significant differences in microbial loads, with milk sourced from street vendors exhibiting considerably higher microbial counts than farm-sourced milk, including pathogenic species like Staphylococcus aureus and Escherichia coli. The results indicated that camel milk from street vendors possessed a higher level of microbial contamination, suggesting potential health risks associated with its purchase and consumption from these sources. This study highlights the urgent need for stringent food safety practices in handling, selling, and distributing camel milk to reduce microbial risks to safe levels, thereby mitigating potential health hazards.

Insights on the microbiology of Ethiopian fermented milk products: A review.

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back-slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf-life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non-controlled fermentation, and limited knowledge or awareness of small-holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended.

Metric-based meta-learning combined with hyperspectral imaging for rapid detection of adulteration in domain-shifted camel milk powder

Camel milk powder possesses high nutritional and economic value. The adulteration of camel milk powder with other varieties seriously compromises consumer rights. In the practical application of hyperspectral analysis for camel milk powder detection, the sample categories used for testing often differ from those used to construct the model. As a learning approach adept at domain-shifted and few shot scenarios, meta-learning is employed to tackle this issue. In this study, we used camel milk powder adulterated with cow milk powder as training samples and adulterated with goat milk powder as test samples. In the detection of eleven adulteration levels, the detection accuracy for pure camel milk powder reached 98.92%. Notably, the detection accuracy for the less conspicuous 70% adulteration level achieved 77.69%. The comprehensive detection accuracy of meta-learning reached 84.4%, showcasing notable improvements compared to SVM, BP, and CNN, which saw increases of 24.67%, 28.16%, and 18.4%, respectively. The detailed analysis of feature vectors and contributions substantiates the reliability and stability of the meta-learning-based qualitative analysis. The introduction of meta-learning methods is poised to make significant contributions to rapid detection by relevant testing agencies and the protection of consumer rights.

Usefulness of Moringa oleifera seed extract as Coagulant for the production of fresh camel cheese

The current study aimed to enhance the coagulation properties of camel milk using enzymatic extracts derived from Moringa oleifera seeds. Experiments were conducted to evaluate the clotting activities of Moringa extract on camel milk and compare them with cow milk. Our results regarding the characterisation of the enzymatic extract showed an extraction yield of 54.3±1.8%. The optimum coagulation conditions were determined to be pH 5 and a temperature of 55°C. In addition, the enzymes exhibited substantial clotting activity (2.54 RU) on both camel and cow milk. The cheese samples showed significant oxidative and antibacterial activity.

In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: enhancing sustainable foods

Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processed for the identification of LAB strains based on biochemical profiles followed by amplification and sequence analysis of the 16S rRNA gene. The probiotic characteristics, i.e., acids and bile salts tolerance, antimicrobial susceptibility profiles, hemolytic and antimicrobial activities, auto-aggregation assay, and adhesion to HT-29 epithelial cells were determined. Thirteen out of 20 milk samples were initially found positive for the growth of probiotics or LAB which were further confirmed as Lacticaseibacillus casei (5) and Pediococcus pentosaceus (3). The probiotics/LAB strains showed maximum survival (%) = 92.06 ± 1.82 and 81.35 ± 3.64 against acids and bile salts, respectively. The LAB strains were found sensitive to amoxicillin, ceftazidime, imipenem, linezolid, ofloxacin, tetracycline, tobramycin, and vancomycin. None of the LAB strains showed hemolytic activity. L. casei-04 strain showed a maximum zone of inhibition (15.33 ± 0.58) against multidrug-resistant E. coli AZ1 strain whereas, L. casei-05 showed a maximum zone of inhibition (16.33 ± 1.15) against methicillin-resistant S. aureus Saba-1 strain. L. casei-03 showed maximum percentage auto-aggregation (28.65 ± 1.96) at 4 h while L. casei-01 showed (41.10 ± 3.03) at 24 h of incubation. Maximum adhesion was shown by P. pentosaceus-01 (11.14%) followed by L. casei-02 (9.73%). Altogether, the current findings suggested that camel milk has significant potential of providing probiotics/LAB strains into human food chain and enabling camel milk as potential sustainable food.

Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds

Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic compounds (VOCs) in raw camel milk and shubat from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine. Conversely, the majority of volatile organic compounds in shubat samples belonged to esters, but the predominant compounds by concentration were ethanol, dimethylamine, propanoic acid, and octanoic acid. Seasonality emerged as the primary driver of variation in milk, with heptanal being the most discriminative compound. Fermented milk showcased regional diversity likely driven by distinct microbial communities. Findings demonstrate the dynamic nature of camel milk's aromatic properties, which are influenced by multiple factors that contribute to its distinctive sensory characteristics.