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Zhang X, Xiong Z, Zhang S, Li K, Bu Y, Zheng N, Zhao S, Wang J. Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health. Food Chem 2024; 446:138764. [PMID: 38408399 DOI: 10.1016/j.foodchem.2024.138764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/24/2024] [Accepted: 02/13/2024] [Indexed: 02/28/2024]
Abstract
Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.
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Affiliation(s)
- Xiaoyin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhanbo Xiong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shiqi Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Kexin Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Ying Bu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Arain MA, Salman HM, Ali M, Khaskheli GB, Barham GS, Marghazani IB, Ahmed S. A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints. Food Sci Anim Resour 2024; 44:739-757. [PMID: 38974725 PMCID: PMC11222694 DOI: 10.5851/kosfa.2023.e18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 07/09/2024] Open
Abstract
Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.
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Affiliation(s)
- Muhammad Asif Arain
- Faculty of Animal Husbandry &
Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan
- Faculty of Veterinary and Animal Sciences,
Lasbela University of Agriculture, Water and Marine Sciences,
Uthal 90150, Pakistan
| | | | - Mehboob Ali
- Rural Health Center
Akhtarabad, Okara 56100, Pakistan
| | - Gul Bahar Khaskheli
- Faculty of Animal Husbandry &
Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan
| | - Ghulam Shabir Barham
- Faculty of Animal Husbandry &
Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan
| | - Illahi Bakhash Marghazani
- Faculty of Veterinary and Animal Sciences,
Lasbela University of Agriculture, Water and Marine Sciences,
Uthal 90150, Pakistan
| | - Shabbir Ahmed
- Faculty of Animal Husbandry &
Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan
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3
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Khalid N, Abdelrahim DN, Hanach N, AlKurd R, Khan M, Mahrous L, Radwan H, Naja F, Madkour M, Obaideen K, Khraiwesh H, Faris M. Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials. BMC Complement Med Ther 2023; 23:438. [PMID: 38049802 PMCID: PMC10696884 DOI: 10.1186/s12906-023-04257-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 11/14/2023] [Indexed: 12/06/2023] Open
Abstract
The effects of camel milk (CM) intake on lipid profile among patients with diabetes remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) aimed to calculate the effect size of CM intake on blood lipids among patients with type 1 (T1D) and type 2 (T2D) diabetes. We searched nine databases from inception until December 31, 2022, to identify relevant RCTs. Effect sizes for total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), very low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) were calculated and expressed using mean differences (MD) and confidence intervals (CI). Of 4,054 retrieved articles, 10 RCTs (a total of 347 participants aged 8-70 years, 60.5% male) were eligible for inclusion. The pooled results from a random-effects model showed statistically significant decreases in TC (MD - 21.69, 95% CI: 41.05, - 2.33; p = 0.03; I2=99%), TG (MD - 19.79, 95% CI: -36.16, - 3.42; p=0.02, I2=99%), and LDL (MD -11.92, CI: -20.57, -3.26; p = 0.007, I2=88%), and a significant increase in HDL (MD 10.37, 95% CI, 1.90, 18.84; p=0.02, I2=95%) in patients with diabetes supplemented with CM compared with usual care alone. Subgroup analysis revealed that only long-term interventions (> 6 months) elicited a significant reduction in TC levels and TG levels. Consumption of fresh CM by patients with diabetes resulted in significant reductions in TC, TG, and LDL levels, while showing a significant increase in HDL levels. Patients with T1D elicited a more beneficial effect in lowering TC, LDL, and TG levels and in increasing HDL levels than their corresponding partners with T2D. In conclusion, long-term consumption of CM for patients with diabetes, especially those with T1D, could be a useful adjuvant therapy to improve lipid profile alongside prescribed medications. However, the high heterogeneity in the included studies suggests that more RCTs with larger sample sizes and longer intervention durations are required to improve the robustness of the available evidence.
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Affiliation(s)
- Narmin Khalid
- Department of Nutrition and Dietetics, Bahrain Defense Force Royal Medical Services Hospital, Riffa, Bahrain
| | - Dana N Abdelrahim
- Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Nivine Hanach
- Care and Public Health Research Institute (CAPHRI), Maastricht University, Maastricht, 6211 LM, The Netherlands
| | - Refat AlKurd
- Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan
| | - Moien Khan
- Nutrition Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain, UAE
- Primary Care, NHS Northwest London, TW3 3EB, London, UK
| | - Lana Mahrous
- Department of Health Sciences / Track of Clinical Nutrition, College of Health and Rehabilitation, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Hadia Radwan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Farah Naja
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Mohamed Madkour
- Department of Medical Laboratory Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE
| | - Khaled Obaideen
- Center for Advanced Materials Research, University of Sharjah, Sharjah, UAE
| | - Husam Khraiwesh
- Department of Nutrition and Food Processing, College of Agricultural Technology, Al-Balqa University, Salt, Jordan
| | - MoezAlIslam Faris
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE.
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Arain MA, Khaskheli GB, Shah AH, Marghazani IB, Barham GS, Shah QA, Khand FM, Buzdar JA, Soomro F, Fazlani SA. Nutritional significance and promising therapeutic/medicinal application of camel milk as a functional food in human and animals: a comprehensive review. Anim Biotechnol 2023; 34:1988-2005. [PMID: 35389299 DOI: 10.1080/10495398.2022.2059490] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Camel milk (CM) is the key component of human diet specially for the population belongs to the arid and semi-arid regions of the world. CM possess unique composition as compare to the cow milk with abundant amount of medium chain fatty acids in fat low lactose and higher concentration of whey protein and vitamin C. Besides the nutritional significance of CM, it also contains higher concentration of bioactive compounds including bioactive peptides, lactic acid bacteria (LAB), lactoferrin (LF), lactoperoxidase, lysozyme casein and immunoglobulin. Recently, CM and their bioactive compounds gaining more attention toward scientific community owing to their multiple health benefits, especially in the current era of emerging drug resistance and untold side effects of synthetic medicines. Consumption of fresh or fermented CM and its products presumed exceptional nutraceutical and medicinal properties, including antimicrobial, anti-inflammatory, antioxidant, anti-diabetic, hepatoprotective, nephroprotective, anticancer and immunomodulatory activities. Moreover, CM isolated LAB exhibit antioxidant and probiotic effects leading to enhance the innate and adaptive immune response against both gram-negative and gram-positive pathogenic bacteria. The main objective of this review is to highlight the nutritional significance, pharmaceutical potential, medicinal value and salient beneficial health aspect of CM for human and animals.
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Affiliation(s)
- Muhammad Asif Arain
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Gul Bahar Khaskheli
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Atta Hussain Shah
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Illahi Bakhash Marghazani
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Ghulam Shabir Barham
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Qurban Ali Shah
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Faiz Muhammad Khand
- Department of Veterinary Surgery, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Pakistan
| | - Jameel Ahmed Buzdar
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Feroza Soomro
- Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University Tandojam, Tandojam, Pakistan
| | - Sarfraz Ali Fazlani
- Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
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Shahein MR, El-Sayed MI, Raya-Álvarez E, Elmeligy AA, Hussein MAM, Mubaraki MA, Agil A, Elmahallawy EK. Fortification of Fermented Camel Milk with Salvia officinalis L. or Mentha piperita Leaves Powder and Its Biological Effects on Diabetic Rats. Molecules 2023; 28:5749. [PMID: 37570720 PMCID: PMC10420823 DOI: 10.3390/molecules28155749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves powder (1 and 1.5%, respectively) on glucose and insulin levels, lipid profile, and liver and kidney functions in alloxan-induced diabetic rats. The gross chemical composition of sage and peppermint leaves powder was studied. The chemical composition of sage and mint extracts was performed using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-MS) of sage and mint extracts. Furthermore, a total of forty-two adult normal male albino rats were included in this study, whereas one group was kept as the healthy control group (n = 6 rats) and diabetes was induced in the remaining animals (n = 36 rats) using alloxan injection (150 mg/kg of body weight). Among diabetic rats groups, a control group (n = 6 rats) was kept as the diabetic control group whereas the other 5 groups (6 rats per group) of diabetic rats were fed fermented camel milk (FCM) or fermented camel milk fortified with 1 and 1.5% of sage or mint leaves powder. Interestingly, the oral administration of fermented camel milk fortified with sage or mint leaves powder, at both concentrations, caused a significant decrease in blood glucose level and lipid profile, and an increase in insulin level compared to the diabetic control and FCM groups. Among others, the best results were observed in the group of animals that received fermented camel milk fortified with 1.5% sage powder. In addition, the results revealed that the fermented camel milk fortified with sage or mint leaves powder improved the liver and kidney functions of diabetic rats. Our study concluded that the use of sage and mint leaves powder (at a ratio of 1.5%) with fermented camel milk produces functional food products with anti-diabetic activity.
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Affiliation(s)
- Magdy Ramadan Shahein
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt;
| | - Mahmoud Ibrahim El-Sayed
- Department of Dairy Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza 12622, Egypt;
| | - Enrique Raya-Álvarez
- Rheumatology Department, Hospital Universitario San Cecilio, Av. de la Investigación, s/n, 18016 Granada, Spain;
| | | | - Mohamed A. Mohamady Hussein
- Department of Pharmacology, Medical Research and Clinical Studies Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt;
| | - Murad A. Mubaraki
- Clinical Laboratory Sciences Department, College of Applied Medical Sciences, King Saud University, Riyadh 12372, Saudi Arabia;
| | - Ahmad Agil
- Department of Pharmacology, Biohealth Institute Granada (IBs Granada) and Neuroscience Institute, School of Medicine, University of Granada, 18016 Granada, Spain;
| | - Ehab Kotb Elmahallawy
- Departamento de Sanidad Animal, Grupo de Investigación en Sanidad Animal y Zoonosis (GISAZ), Facultad de Veterinaria, Universidad de Córdoba, 14004 Córdoba, Spain
- Department of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, Egypt
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Miao J, Xiao S, Wang J. Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China. Food Sci Anim Resour 2023; 43:674-684. [PMID: 37484000 PMCID: PMC10359842 DOI: 10.5851/kosfa.2023.e27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 07/25/2023] Open
Abstract
Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 μg/mL), and lysozyme (8.70-22.80 μg/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.
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Affiliation(s)
- Jing Miao
- Institute of Medicine of Xinjiang
University, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological
Resources and Genetic Engineering, College of Life Science and Technology,
Xinjiang University, Urumqi 830017, China
| | - Shuang Xiao
- Xinjiang Key Laboratory of Biological
Resources and Genetic Engineering, College of Life Science and Technology,
Xinjiang University, Urumqi 830017, China
| | - Jun Wang
- Xinjiang Key Laboratory of Biological
Resources and Genetic Engineering, College of Life Science and Technology,
Xinjiang University, Urumqi 830017, China
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Yang X, Karrar E, Cong F, Lu H, Jin Q, Xu X, Huppertz T, Wei W, Wang X. Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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8
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Lajnaf R, Attia H, Ayadi MA. Technological properties and biological activities of camel α-lactalbumin - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Salvo ED, Conte F, Casciaro M, Gangemi S, Cicero N. Bioactive natural products in donkey and camel milk: a perspective review. Nat Prod Res 2022; 37:2098-2112. [PMID: 36048020 DOI: 10.1080/14786419.2022.2116706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Mammalian milk has numerous components that exhibit chemical and functional activities. They support human homeostasis. Immunoglobulins, peptides with antibacterial and antimicrobial activities, carbohydrates, lipids, and minor molecules have positive effects on health. Beyond the nutritional values of milk, milk-borne biologically active compounds such as proteins and other minor constituents exhibit essential physiological and biochemical functions. Human milk guarantees a healthy development and improves immunity. It is hypoallergenic. Sometimes, it is necessary to substitute this food with other milk for different reasons. Cow, sheep, goat, camel and donkey milk are natural alternatives. We evaluated the different compounds within donkey and camel milk analysing their biomolecular characteristics and potential benefits for human health. Camel and donkey milk bioactive products could be good candidates for controlling several diseases and excellent substitutes in the case of milk protein allergies in infants. However, more research should be conducted to further evaluate their nutraceutical potential.
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Affiliation(s)
- Eleonora Di Salvo
- Department of Veterinary Sciences, University of Messina, Messina, Italy
| | - Francesca Conte
- Department of Veterinary Sciences, University of Messina, Messina, Italy
| | - Marco Casciaro
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Sebastiano Gangemi
- School and Operative Unit of Allergy and Clinical Immunology, Department of Clinical and Experimental Medicine, University of Messina, Messina, Italy
| | - Nicola Cicero
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy.,Science4Life srl Spin off Company, University of Messina, Messina, Italy
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10
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Mudgil P, Alkaabi A, Maqsood S. Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties. J Dairy Sci 2022; 105:6548-6562. [PMID: 35691745 DOI: 10.3168/jds.2021-20979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 04/05/2022] [Indexed: 01/24/2023]
Abstract
Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1-US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2'-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Amani Alkaabi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Centre of Health Sciences, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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11
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Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107470] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Ho TM, Zou Z, Bansal N. Camel milk: A review of its nutritional value, heat stability, and potential food products. Food Res Int 2022; 153:110870. [DOI: 10.1016/j.foodres.2021.110870] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/23/2021] [Accepted: 12/02/2021] [Indexed: 02/02/2023]
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13
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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KARAMAN AD, YILDIZ AKGÜL F, ÖĞÜT S, SEÇİLMİŞ CANBAY H, ALVAREZ V. Gross composition of raw camel’s milk produced in Turkey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.59820] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Ayse Demet KARAMAN
- Aydin Adnan Menderes University, Turkey; The Ohio State University, United States of America
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15
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KARAMAN AD, YILDIZ AKGÜL F, ÖĞÜT S, SEÇİLMİŞ CANBAY H, ALVAREZ V. Gross composition of raw camel’s milk produced in Turkey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.59820 10.1590/fst.59820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Ayse Demet KARAMAN
- Aydin Adnan Menderes University, Turkey; The Ohio State University, United States of America
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16
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Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112250] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Deshwal GK, Singh R, Singh AK, Kumar D, Sharma H. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Richa Singh
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal 132001India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Devendra Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Bareilly 243122 India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
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18
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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Swelum AA, El-Saadony MT, Abdo M, Ombarak RA, Hussein EO, Suliman G, Alhimaidi AR, Ammari AA, Ba-Awadh H, Taha AE, El-Tarabily KA, Abd El-Hack ME. Nutritional, antimicrobial and medicinal properties of Camel's milk: A review. Saudi J Biol Sci 2021; 28:3126-3136. [PMID: 34025186 PMCID: PMC8117040 DOI: 10.1016/j.sjbs.2021.02.057] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/03/2021] [Accepted: 02/15/2021] [Indexed: 01/20/2023] Open
Abstract
Camel's milk is an important part of staple diet in several parts of the world, particularly in the arid and semi-arid zones. Camel's milk is rich in health-beneficial substances, such as bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. These substances could help in the treatment of some important human diseases like tuberculosis, asthma, gastrointestinal diseases, and jaundice. Camel's milk composition is more variable compared to cow's milk. The effects of feed, breed, age, and lactation stage on milk composition are more significant in camel. Region and season significantly change the ratio of compounds in camel's milk. Camel's whey protein is not only composed of numerous soluble proteins, but also has indigenous proteases such as chymotrypsin A and cathepsin D. In addition to their high nutritional value, these whey proteins have unique characteristics, including physical, chemical, physiological, functional, and technological features that are useful in the food application. The hydrolysis of camel's milk proteins leads to the formation of bioactive peptides, which affect major organ systems of the body and impart physiological functions to these systems. The camel's milk has antioxidant, antimicrobial, angiotensin-I-converting enzyme (ACE)-inhibitory peptides, antidiabetic as well as anticholesterol activities.
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Affiliation(s)
- Ayman A. Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed Abdo
- Department of Animal Histology and Anatomy, School of Veterinary Medicine, Badr University in Cairo (BUC), Egypt
- Department of Anatomy and Embryology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32897, Egypt
| | - Rabee A. Ombarak
- Department Food Hygiene & Control, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt
| | - Elsayed O.S. Hussein
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ahmed R. Alhimaidi
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Aiman A. Ammari
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hani Ba-Awadh
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al-Ain, United Arab Emirates
- Harry Butler Institute, Murdoch University, Murdoch 6150, Western Australia, Australia
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20
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Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110842] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Lajnaf R, Gharsallah H, Jridi M, Attia H, Ayadi MA. Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin. Int J Biol Macromol 2020; 165:205-213. [PMID: 32991904 DOI: 10.1016/j.ijbiomac.2020.09.201] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 01/23/2023]
Abstract
The antioxidant and antibacterial activities of camel and bovine α-lactalbumin (α-La) in both calcium-loaded (holo) and calcium-depleted (apo) forms were investigated and compared. Antioxidant assay showed that camel and bovine α-La exhibited significant Ferric-reducing antioxidant power (FRAP), ferrous iron-chelating activity (FCA) and antiradical activities especially in their apo form. Camel apo α-La also exhibited attractive antibacterial activities against Gram-negative bacteria (Pseudomonas aeruginosa) and against fungal pathogens species (Penicillium bilaiae, Aspergillus tamari and Aspergillus sclerotiorum). Likewise, emulsifying properties (emulsification ability (EAI) and stability (ESI) indexes) and the surface characteristics (surface hydrophobicity, ζ-potential and interfacial tension) of the α-La were assessed. Maximum EAI were found at pH 7.0, with higher EAI values for the camel apo α-La (EAI ~19.5 m2/g). This behavior was explained by its relative high surface hydrophobicity and its greater efficiency to reduce the surface tension at the oil-water interface. Furthermore, emulsions were found to be more stable at pH 7.0 compared to pH 5.0 (ESI ~50%) due to the higher electrostatic repulsive forces between oil droplets at pH 7.0 in consistence with the ζ-potential results. This study concluded that the camel apo α-La has antibacterial, antioxidant, and emulsifying properties in agricultural and food industries.
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Affiliation(s)
- Roua Lajnaf
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
| | - Houda Gharsallah
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia; Tunisian Olive Institute, University of Sfax, Tunisia
| | - Mourad Jridi
- National School of Engineering of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, P.O. Box 1173, Sfax 3038, Tunisia; Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Hamadi Attia
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia
| | - M A Ayadi
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia
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22
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Zouari A, Lajnaf R, Lopez C, Schuck P, Attia H, Ayadi MA. Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders. J Food Sci 2020; 86:103-111. [PMID: 33295013 DOI: 10.1111/1750-3841.15550] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 10/25/2020] [Accepted: 11/08/2020] [Indexed: 11/30/2022]
Abstract
In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d50 ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS-PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat-sensitive β-lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole-fat camel milk powder and in their anhydrous form as compared to those of bovine milk. PRACTICAL APPLICATION: Camel milk powder is an emerging non-bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high-quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers.
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Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia.,INRAE, STLO, Rennes, F-35000, France
| | - Roua Lajnaf
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia
| | | | | | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia
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Roy D, Ye A, Moughan PJ, Singh H. Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review. Front Nutr 2020; 7:577759. [PMID: 33123547 PMCID: PMC7573072 DOI: 10.3389/fnut.2020.577759] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022] Open
Abstract
Background: The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. Scope and Approach: The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Key findings and Conclusions: Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.
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Affiliation(s)
| | | | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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24
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Yousof SSM, El Zubeir IEM. Chemical composition and detection of Aflatoxin M1 in camels and cows milk in Sudan. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:298-304. [PMID: 32723025 DOI: 10.1080/19393210.2020.1796826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A hundred samples of milk from camels and cows were analysed for chemical composition and M1 contamination. The results indicated that camel milk from traditional nomadic systems revealed significantly (P ≤ 0.05) higher values for protein, fat, lactose, solids-not-fat and density than that obtained from camel and cows kept in semi-intensive systems. Aflatoxin (AF) M1 was found in 33% of the milk samples with the highest occurrence (82.4%) in cow milk (35.3% ranged between 0.05 and 0.1 µ/kg and 47.1% ranged between 0.1 and 0.15 µ/kg) compared to milk samples from camel in semi-intensive systems (15.6% ranged between 0.05 and 0.1 µg/kg). All samples of milk from traditional nomadic systems revealed the absence of AFM1. These results revealed increasing of AF with increased fat content in milk, a decrease with decreasing other milk components, while the density of milk showed no relation.
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Affiliation(s)
- S S M Yousof
- Department of Animal Production, Faculty of Veterinary Sciences, University of Gadarif , Gadarif, Sudan
| | - I E M El Zubeir
- Department of Dairy Production, Faculty of Animal Production, University of Khartoum , Khartoum, Sudan
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25
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Bakry IA, Ali AH, Abdeen ESM, Ghazal AF, Wei W, Wang X. Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104691] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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26
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Lajnaf R, Zouari A, Trigui I, Attia H, Ayadi M. Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104643] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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27
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Lajnaf R, Trigui I, Samet-Bali O, Attia H, Ayadi M. Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109741] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Burger PA, Ciani E, Faye B. Old World camels in a modern world - a balancing act between conservation and genetic improvement. Anim Genet 2019; 50:598-612. [PMID: 31532019 PMCID: PMC6899786 DOI: 10.1111/age.12858] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/22/2019] [Indexed: 12/23/2022]
Abstract
Old World camels have served humans in cross‐continental caravans, transporting people and goods, connecting different cultures and providing milk, meat, wool and draught since their domestication around 3000–6000 years ago. In a world of modern transport and fast connectivity, these beasts of burden seem to be out‐dated. However, a growing demand for sustainable milk and meat production, especially in countries affected by climate change and increasing desertification, brings dromedaries (Camelus dromedarius) and Bactrian camels (Camelus bactrianus) back onstage and into the focus of animal breeders and scientists. In this review on the molecular genetics of these economically important species we give an overview about the evolutionary history, domestication and dispersal of Old World camels, whereas highlighting the need for conservation of wild two‐humped camels (Camelus ferus) as an evolutionarily unique and highly endangered species. We provide cutting‐edge information on the current molecular resources and on‐going sequencing projects. We cannot emphasise enough the importance of balancing the need for improving camel production traits with maintaining the genetic diversity in two domestic species with specific physiological adaptation to a desert environment.
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Affiliation(s)
- P A Burger
- Research Institute of Wildlife Ecology, Vetmeduni Vienna, Vienna, 1160, Austria
| | - E Ciani
- Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari 'Aldo Moro', Via Orabona, 4, 70125, Bari, Italy
| | - B Faye
- CIRAD-ES, UMR SELMET TAC/112A, Campus international de Baillarguet, 34398, Montpellier cedex, France
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29
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Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates: A review on versatile biofunctional properties. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103441] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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30
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Maqsood S, Al-Dowaila A, Mudgil P, Kamal H, Jobe B, Hassan HM. Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion. Food Chem 2019; 279:328-338. [DOI: 10.1016/j.foodchem.2018.12.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 11/28/2018] [Accepted: 12/03/2018] [Indexed: 01/12/2023]
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31
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Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream. Int J Biol Macromol 2018; 117:858-862. [DOI: 10.1016/j.ijbiomac.2018.05.135] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/19/2018] [Accepted: 05/20/2018] [Indexed: 11/20/2022]
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32
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Immune reactivity against a variety of mammalian milks and plant-based milk substitutes. J DAIRY RES 2018; 85:358-365. [DOI: 10.1017/s0022029918000523] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The research reported here seeks to evaluate the allergenicity and antigenicity of different mammalian and plant-based milks/milk substitutes in healthy subjects. We used ELISA to measure IgE and IgG antibodies against cow, goat, sheep, camel, human milks, and soy, almond, and coconut plant-based milk substitutes, as well as IgA antibodies against all these apart from human milk, in 500 individuals in order to find the percentage of antibody elevation. IgG and IgE positivity showed that human milk was the least antigenic and allergenic, followed by camel milk. Cow's milk showed the highest percentage of elevation or reactivity. Among plant-based milk substitutes, the almond-based substitute was the most allergenic with the highest IgE reactivity, while the coconut milk substitute was lowest. For IgG and IgA immuno-reactivity, soy was first, with coconut again the lowest. We found IgE and IgG immune reactivity against coconut, almond and soymilks in some individuals who were non-reactive to mammalian milk, therefore, we should not assume that consumption of these milks is automatically without risk of allergenic response. We selected 24 samples out of the original 500 for the measurement of IgE antibodies against five different types of cow's milk, from non-organic to organic, A1 and A2. Statistical variance analysis detected no significant difference in IgE, IgG and IgA immune reactivities of the five different cow milks. Our results showed that if an individual is immuno-reactive to cow's milk, organic or not, the probability of reacting to goat and sheep milk is very high. Overall, the results presented here showed that for individuals allergic to cow's milk, the least allergenic alternatives in descending order are human, camel, sheep, and goat milks. Before choosing an alternative for cow's milk, one must go through accurate and quantitative blood testing for determination of IgE, IgG and IgA antibodies against different mammalian and plant-based milks/milk substitutes.
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33
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Yelubayeva ME, Buralkhiyev BA, Tyshchenko VI, Terletskiy VP, Ussenbekov YS. Results of Camelus dromedarius and Camelus bactrianus Genotyping by Alpha-S1-Casein, Kappa-Casein Loci, and DNA Fingerprinting. CYTOL GENET+ 2018. [DOI: 10.3103/s0095452718030040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Zouari A, Marchesseau S, Chevalier-Lucia D, Raffard G, Ayadi MA, Picart-Palmade L. Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Lajnaf R, Picart-Palmade L, Cases E, Attia H, Marchesseau S, Ayadi M. The foaming properties of camel and bovine whey: The impact of pH and heat treatment. Food Chem 2018; 240:295-303. [DOI: 10.1016/j.foodchem.2017.07.064] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 10/19/2022]
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36
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Mati A, Senoussi-Ghezali C, Si Ahmed Zennia S, Almi-Sebbane D, El-Hatmi H, Girardet JM. Dromedary camel milk proteins, a source of peptides having biological activities – A review. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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37
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Khalesi M, Salami M, Moslehishad M, Winterburn J, Moosavi-Movahedi AA. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Teng F, Wang P, Yang L, Ma Y, Day L. Quantification of Fatty Acids in Human, Cow, Buffalo, Goat, Yak, and Camel Milk Using an Improved One-Step GC-FID Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0852-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface. Colloids Surf B Biointerfaces 2017; 151:287-294. [DOI: 10.1016/j.colsurfb.2016.12.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/01/2016] [Accepted: 12/07/2016] [Indexed: 11/17/2022]
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40
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41
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Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.118] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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43
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Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release. Int J Biol Macromol 2015; 79:669-73. [PMID: 26038107 DOI: 10.1016/j.ijbiomac.2015.05.048] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2015] [Revised: 05/18/2015] [Accepted: 05/28/2015] [Indexed: 11/20/2022]
Abstract
Lactoferrin is a glycoprotein, playing several biological roles. The main goal of our work was to nanoencapsulate the isolated lactoferrin from camel milk through alginate nanocapsuls. We studied the influence of alginate concentration (0.2 and 0.5 w/w%) and encapsulation method (thermal vs. non-thermal treatment) on the encapsulation efficiency, zeta potential, particle size and release of lactoferrin from nanocapsuls. Our results revealed in 0.8 and 0.9 M NaCl fractions, lactoperoxidase was present. So these fractions were not passed to further experiments. On average, we measured the lactoferrin content to be 0.5 g/l within the original camel milk. In general, higher alginate concentration resulted in higher encapsulation efficiency and nanocapsuls prepared with thermal treatment had a higher efficiency (almost 100%) along with smaller particle sizes (mostly<100 nm). By evaluating the release of lactoferrin from nanocapsuls, it was revealed that there was no release at the first 30 min in both pH values (2 and 7). This could be particularly useful since lactoferrin would be maintained intact within stomach conditions and it can reach lower gastrointestinal tract to be delivered safely into the body.
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Felfoul I, Lopez C, Gaucheron F, Attia H, Ayadi MA. Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1529-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Alu'datt MH, Rababah T, Ereifej K, Gammoh S, Alhamad MN, Mhaidat N, Kubow S, Johargy A, Alnaiemi OJ. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11967-11975. [PMID: 25389645 DOI: 10.1021/jf504557k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology , P.O. Box 3030, Irbid 22110, Jordan
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Alu'datt MH, Rababah T, Al-Rabadi GJ, Althnaibat RM, Ereifej K, Alhamad MN, Al-Ismail K, Brewer S. Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product. Journal of Food Science and Technology 2014; 52:5989-95. [PMID: 26345018 DOI: 10.1007/s13197-014-1653-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2014] [Accepted: 11/17/2014] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of sun drying (Sd) and freeze drying (Fd) on the chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed produced from goat milk. The products were characterized by measuring the chemical, physical and biological properties. SDS-PAGE was used to characterize the effect of processing conditions on protein subunits. Major new bands were found in SDS-PAGE of Jameed prepared by SdUs and FdUs from goat milk but not from that prepared by SdSa and FdSa. Preparation of Jameed by with or without salt treatments of Jameed by sun drying enhances the contents of short chain fatty acids. Result showed that the preparation of Jameed by SdUs decreased the content of caprylic acid. That prepared by sun drying and with or without salt increased the stability, shelf life and inhibitory activities of ACE and α-amylase. The optimum color values were found in Jameed prepared by FdSa. Different processing treatments influenced content of all fatty acids except for margaric and oleic acid.
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Affiliation(s)
- Muhammad H Alu'datt
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Taha Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | | | - Rami M Althnaibat
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Khalil Ereifej
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Mohammad N Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Khaild Al-Ismail
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Susan Brewer
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, Urbana, IL 618 USA
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Alu'datt MH, Al-Rabadi GJ, Al-Ismail KM, Althnaibat RM, Ereifej K, Rababah T, Alhamad MN, Torley PJ. Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Ghaid J. Al-Rabadi
- Department of Animal Production; Faculty of Agriculture; Mu'tah University; Karak Jordan
| | - Khaild M. Al-Ismail
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman Jordan
| | - Rami M. Althnaibat
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Peter J. Torley
- E.H. Graham Centre for Agricultural Innovation; School of Agricultural and Wine Sciences; Charles Sturt University; Wagga Wagga New South Wales Australia
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Biochemical and molecular characterization of polymorphisms of αs1-casein in Sudanese camel (Camelus dromedarius) milk. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.09.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ismael AB, Hafez SMAE, Mahmoud MB, Elaraby AKA, Hassan HM. Development of New Strategy for Non-Antibiotic Therapy: Dromedary Camel Lactoferrin Has a Potent Antimicrobial and Immunomodulator Effects. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/aid.2013.34034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bai C, Peng H, Xiong H, Zhu X, Hu J, Zhao S, Luo G, Zhao Q. Characterisation, stability andin vitrodegradation of microcapsules containing Chinese yak (Poephagus grunniensL.) butter. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunqing Bai
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
| | | | - Hua Xiong
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
| | - Xuemei Zhu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
| | | | - Shiqiang Zhao
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
| | - Guowei Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang; 330047; Jiangxi; China
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