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He J, Wang D, Guo K, Ji R. Camel milk polar lipids ameliorate dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota. J Dairy Sci 2024; 107:6413-6424. [PMID: 38369112 DOI: 10.3168/jds.2023-23930] [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: 07/04/2023] [Accepted: 01/17/2024] [Indexed: 02/20/2024]
Abstract
Milk contains abundant polar lipids, which are vital constituents of biological membranes. These polar lipids are present in the human diet as phospholipids and sphingolipids. Nevertheless, the limited focus has been on the attributes and role of camel milk polar lipids (MPL). In this study, camel MPL were isolated, and the composition of their lipidome was determined using ultra-high-performance liquid chromatography-tandem MS. This study characterized a total of 333 polar lipids, which encompassed glycerophospholipids and sphingolipids. Camel milk is rich in polar lipids, mainly phosphatidylethanolamine, sphingomyelin, and phosphatidylcholine. The results indicated that MPL intervention relieved the clinical symptoms and colon tissue damage in mice with dextran sulfate sodium-induced colitis, along with suppressing the expression of proinflammatory cytokines. Moreover, the administration of MPL partially alleviated mouse gut microbiota dysbiosis by increasing the abundance of probiotics (such as Lachnospiraceae_NK4A136_group and Muribaculaceae) and decreasing the number of harmful bacteria (such as Bacteroides and Parabacteroides). This study was conducted to investigate the potent protective effects of MPL in camel milk treatments on a mouse model of colitis and provided new ideas for the application of camel milk.
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Affiliation(s)
- Jing He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China-Mongolia Joint Laboratory of Biopolymer Application "One Belt One Road," Hohhot 010018, China
| | - DanLin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China
| | - Kunjie Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; China-Mongolia Joint Laboratory of Biopolymer Application "One Belt One Road," Hohhot 010018, China.
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2
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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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Yao Z, Zhang X, Nie P, Lv H, Yang Y, Zou W, Yang L. Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models. Foods 2023; 12:4517. [PMID: 38137321 PMCID: PMC10742801 DOI: 10.3390/foods12244517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Camel milk, esteemed for its high nutritional value, has long been a subject of interest. However, the adulteration of camel milk with cow milk poses a significant threat to food quality and safety. Fourier-transform infrared spectroscopy (FT-MIR) has emerged as a rapid method for the detection and quantification of cow milk adulteration. Nevertheless, its effectiveness in conveniently detecting adulteration in camel milk remains to be determined. Camel milk samples were collected from Alxa League, Inner Mongolia, China, and were supplemented with varying concentrations of cow milk samples. Spectra were acquired using the FOSS FT6000 spectrometer, and a diverse set of machine learning models was employed to detect cow milk adulteration in camel milk. Our results demonstrate that the Linear Discriminant Analysis (LDA) model effectively distinguishes pure camel milk from adulterated samples, maintaining a 100% detection rate even at cow milk addition levels of 10 g/100 g. The neural network quantitative model for cow milk adulteration in camel milk exhibited a detection limit of 3.27 g/100 g and a quantification limit of 10.90 g/100 g. The quantitative model demonstrated excellent precision and accuracy within the range of 10-90 g/100 g of adulteration. This study highlights the potential of FT-MIR spectroscopy in conjunction with machine learning techniques for ensuring the authenticity and quality of camel milk, thus addressing concerns related to food integrity and consumer safety.
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Affiliation(s)
- Zhiqiu Yao
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinxin Zhang
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Pei Nie
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Haimiao Lv
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ying Yang
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenna Zou
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liguo Yang
- National Center for International Research on Animal Genetics, Breeding and Reproduction (NCIRAGBR), Ministry of Science and Technology of the People’s Republic of China, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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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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Al‐Saffar AM, Al‐Qattan NY, Al‐Sughayer MA. Characterizing camel milk constituents in the Sprague-Dawley rats' blood: A comparative profile with cow's milk attributes. Food Sci Nutr 2023; 11:7418-7429. [PMID: 37970378 PMCID: PMC10630804 DOI: 10.1002/fsn3.3672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 11/17/2023] Open
Abstract
A comparative study of the hypoglycemic and hypotriglyceridemic effects of raw and pasteurized camel milk was conducted on the lipid profiles of six groups of male normal and diabetic Sprague-Dawley rats (age, 7-8 weeks, 5/group). The standard procedure to induce diabetes in rats was to administer a single intraperitoneal injection of streptozotocin (55 mg/kg, body weight). Rats with fasting blood glucose levels higher than 250 mg/dL were considered diabetics. Raw and pasteurized camel milk reduced blood glucose and triacylglycerol (TAG) levels in diabetic rats. Raw camel milk showed no significant effect on low-density blood and lipoprotein cholesterol in diabetic rats. Contrarily, pasteurized camel milk significantly increased high-density lipoprotein cholesterol in diabetic rats. Comparative analysis revealed camel milk with higher levels of lactose, vitamin C, and mono-unsaturated fatty acids (MUFA) and lower levels of fat, protein, ω6:ω3 PUFA (poly-unsaturated fatty acids), and index of atherogenicity than cow's milk. Experiments with cow's milk on rats were not carried out because of their characterized inexplicable traits. This novel study suggests that camel milk can be substituted for diabetic patients in place of cow's milk, assuring no side effects besides their effective hypoglycemic and hypotriglyceridemic qualities.
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Affiliation(s)
- Amal M. Al‐Saffar
- Department of Biological Sciences, Faculty of ScienceKuwait UniversitySafatKuwait
| | - Nadia Y. Al‐Qattan
- Department of Biological Sciences, Faculty of ScienceKuwait UniversitySafatKuwait
| | - Mona A. Al‐Sughayer
- Department of Biological Sciences, Faculty of ScienceKuwait UniversitySafatKuwait
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6
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Seifu E. Camel milk products: innovations, limitations and opportunities. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-023-00130-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
AbstractCamel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts have been made to produce dairy products from camel milk, processing of camel milk is generally considered to be difficult and the quality of the final products made from camel milk do not correspond to their bovine milk counterparts. This paper reports a comprehensive analysis of the literature on camel milk products and presents synthesis of the latest developments, limitations pertaining processing and opportunities for development of new and improved camel milk products. The protein composition and colloidal structure of camel milk differs from cow milk. It is characterized by absence of β-lactoglobulin, low κ-casein content, high proportion of β-casein, larger casein micelles and smaller fat globules. These differences lead to the difficulty of making dairy products from camel milk using the same technologies as for bovine milk. Some of the challenges of camel milk processing include poor stability of the milk during UHT treatment, impaired rennetability, formation of weak and fragile curd during coagulation, longer fermentation time, and low thermal stability of the milk during drying. Despite these difficulties, it has now become possible to produce a range of commercial and traditional dairy products from camel milk. Some of the strategies that could be applied to improve the quality and characteristics of camel milk products are discussed.
Graphical Abstract
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Yield and Composition Variations of the Milk from Different Camel Breeds in Saudi Arabia. SCI 2023. [DOI: 10.3390/sci5010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
With the increasing interest in the identification of differences between camel breeds over the last decade, this study was conducted to estimate the variability of milk production and composition of four Saudi camel breeds during different seasons. Milk records were taken two days per week from females of Majahem, Safra, Wadha, and Hamra breeds distributed over Saudi Arabia. The milk yield during winter indicated that the weekly average of the Wadha breed was significantly lower (27.13 kg/week) than Majahem and Hamra breeds. The Safra breed had the lowest milk yield (30.7 kg/week) during summer. During winter, the Hamra breed had a lower content of all analyzed milk components except proteins and was characterized by a lower pH than the milk of the other breeds. However, the Hamra breed had significantly higher contents of milk fat and lactose than the other breeds during summer, with the corresponding values of 3.87 and 4.86%, respectively. Milk collected during winter from Majahem, Safra, and Wadha breeds was characterized by a significant increase in all milk components and milk pH. Finally, the isoelectric focusing analysis revealed noticeable variability of casein purified from camel milk within the different Saudi breeds, with the highest significant value of 2.29 g per 100 mL recorded for the Wadha breed.
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KUSHWAHA BP, SINGH SULTAN, MAITY SB, SINGH KK, MISRA AK, SINGH INDERJEET. Milk fatty acid profile of Bhadawari buffaloes. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2022. [DOI: 10.56093/ijans.v88i7.81504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Behrouz S, Saadat S, Memarzia A, Sarir H, Folkerts G, Boskabady MH. The Antioxidant, Anti-Inflammatory and Immunomodulatory Effects of Camel Milk. Front Immunol 2022; 13:855342. [PMID: 35493477 PMCID: PMC9039309 DOI: 10.3389/fimmu.2022.855342] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 03/17/2022] [Indexed: 12/28/2022] Open
Abstract
Camel milk (CM) has been found to have several health benefits, including antiviral, antibacterial, anti-tumor, anti-fungal, antioxidant, hypoglycaemic and anti-cancer activities. In addition, CM can counter signs of aging and may be a useful naturopathic treatment for autoimmune diseases. The composition of CM varies with geographic origin, feeding conditions, seasonal and physiological changes, genetics and camel health status. In the present review, we collate the diverse scientific literature studying antioxidant, anti-inflammatory and immunomodulatory effects of CM and its bioactive compounds. The databases Scopus, PubMed, and Web of Science were searched until the end of September 2021 using the keywords: camel milk, antioxidant, anti-inflammatory, immunomodulatory. The anti-inflammatory mechanism of CM in various inflammatory disorders was consistently reported to be through modulating inflammatory cells and mediators. The common anti-inflammatory bioactive components of CM seem to be lactoferrin. The antioxidant effects of α-lactalbumin, β-caseins and vitamin C of CM work by reducing or inhibiting the production of reactive oxygen species (ROS), hydroxyl radicals, nitric oxide (NO), superoxide anions and peroxyl radicals, likely alleviating oxidative stress. Higher levels of protective proteins such as lysozyme, IgG and secretory IgA compared to cow's milk, and insulin-like protein activity of CM on ß cells appear to be responsible for the immunomodulatory properties of CM. The evidence indicates that CM and its bioactive components has the potential to be a therapeutic value for diseases that are caused by inflammation, oxidative stress and/or immune-dysregulation.
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Affiliation(s)
- Sepide Behrouz
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| | - Saeideh Saadat
- Department of Physiology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.,Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Arghavan Memarzia
- Department of Physiology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hadi Sarir
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| | - Gert Folkerts
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Faculty of Science, Utrecht University, Utrecht, Netherlands
| | - Mohammad Hossein Boskabady
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.,Department of Physiology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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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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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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Karrar E, Mohamed Ahmed IA, Huppertz T, Wei W, Jin J, Wang X. Fatty acid composition and stereospecificity and sterol composition of milk fat from different species. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats. J Nutr Metab 2021; 2021:1557945. [PMID: 34745660 PMCID: PMC8570886 DOI: 10.1155/2021/1557945] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 09/30/2021] [Indexed: 12/12/2022] Open
Abstract
The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow's milk fermented with yogurt culture (CT), camel milk fermented with yogurt culture (CAT), camel milk fermented with Bif. longum BB536 (CAP), mixed cow's and camel milk fermented with yogurt culture (CCAT), or cow's milk and camel milk fermented with Bif. longum (CCAP). All fermented milk products significantly reduced HDL, albumin, and total protein. The percentage change in body weight gain was between −40% (CAP) and −24% (CT) and in serum triglycerides between −54% (CCAP) and −37% (CT); for the other parameters, changes caused by CCAP/CT were −40%/−22% (total cholesterol), +29%/+8% (HDL), −73%/−54% (LDL), −54%/−37% (VLDL), −52%/−14% (AST), −53%/−31% (ALT), +43%/+25% (albumin), +37%/+25% (total protein), −48%/−27% (urea), and −34%/−16% (creatinine). Camel or cow's milk fermented with yogurt culture or Bif. longum significantly improved negative effects of the HF diet on body weight, blood lipid profile, serum proteins, liver and kidney markers, and severity of the metabolic syndrome. Milk and fermentation culture acted synergistically with camel milk and Bif. longum generally showed stronger positive effects./
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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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15
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Camels and cattle respond differently in milk phenol excretion and milk fatty acid profile to free ranging conditions in East-African rangelands. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2021.e00896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Benmeziane-Derradji F. Evaluation of camel milk: gross composition-a scientific overview. Trop Anim Health Prod 2021; 53:308. [PMID: 33961132 DOI: 10.1007/s11250-021-02689-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 03/29/2021] [Indexed: 12/01/2022]
Abstract
Several works have been dedicated to the study of the composition of camel milk around the world. In this review, camel milk basic nutrients (protein, fat, lactose, minerals, and vitamin) have been reviewed. Many researchers stated that camel milk has several therapeutic properties due to its particular composition, especially its low cholesterol content and high content of vitamin C. It contains higher percentage of total salts, calcium, protective proteins, and some of the oligoelements, such as iron, copper, and zinc. This extraordinary and unique composition of camel milk makes it an excellent food for populations who live in regions (arid and semi-arid) where plants (fruits and vegetable) are uncommon. This scientific insight into the gross composition of camel milk could encourage consumers to incorporate this food into their diet and encourages dairy industry operators to consider the possible transformation of camel milk and its use as an ingredient in food.
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Affiliation(s)
- Farida Benmeziane-Derradji
- Department of Agronomic Sciences, Faculty of Sciences of Nature and Life, Chadli Bendjedid University of El-Tarf, PB 73, 36000, El Tarf, Algeria. .,Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometry, Faculty of Sciences of Nature and Life, Bejaia University, 06000, Bejaia, Algeria.
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Mtibaa I, Zouari A, Purcaro G, Attia H, Ayadi MA, Danthine S. Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Konuspayeva G, Faye B. Recent Advances in Camel Milk Processing. Animals (Basel) 2021; 11:ani11041045. [PMID: 33917722 PMCID: PMC8068116 DOI: 10.3390/ani11041045] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/23/2021] [Accepted: 04/06/2021] [Indexed: 12/20/2022] Open
Abstract
Simple Summary The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers. Such emergence has led the stakeholders in the sector to offer diversified products corresponding to the tastes of increasingly urbanized consumers, more sensitive to “modern” products. Thus, traditionally drunk in raw or naturally fermented form, camel milk has undergone unprecedented transformations such as pasteurization, directed fermentation, cheese or yoghurt processing, and manufacture of milk powder for the export market. However, the specific characteristics of this milk (composition, physical properties) mean that the technologies applied (copied from technologies used for cow milk) must be adapted. In this review, some technological innovations are presented, enabling stakeholders of the camel milk sector to satisfy the demand of manufacturers and consumers. Abstract Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.
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Affiliation(s)
- Gaukhar Konuspayeva
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Bernard Faye
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
- Correspondence: ; Tel.: +33-671-355-928
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19
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Kadri Z, Spitaels F, Cnockaert M, Amar M, Joossens M, Vandamme P. The bacterial diversity of raw Moroccon camel milk. Int J Food Microbiol 2021; 341:109050. [PMID: 33498008 DOI: 10.1016/j.ijfoodmicro.2021.109050] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/06/2020] [Accepted: 01/03/2021] [Indexed: 12/16/2022]
Abstract
Dromedary camel milk is generally considered a valuable and marketable commodity but its production suffers from poor hygienic conditions that result in low microbiological quality and the presence of various pathogens. The objective of the present study was to provide a detailed report of the bacterial species level composition of Moroccan raw camel milk samples that can serve as a starting point for the selection of starter cultures to facilitate a change in manufacturing practices to an improved and safer production system. The composition of the bacterial community in four freshly collected raw camel milk samples was analyzed by performing a large-scale isolation campaign combined with 16S rRNA gene amplicon sequencing. A total of 806 isolates were obtained from four raw camel milk samples using ten combinations of growth media and incubation conditions. Subsequent isolate dereplication using MALDI-TOF mass spectrometry and identification of representative isolates through sequence analysis of protein encoding and 16S rRNA genes revealed the presence of established and novel dairy lactic acid bacteria, as well as bacteria that are considered indicators of poor hygienic conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained present an interesting resource for starter culture selection.
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Affiliation(s)
- Zaina Kadri
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium; Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique, Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Freek Spitaels
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Mohamed Amar
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique, Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Marie Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.
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Habtegebriel H, Wawire M, Gaukel V, Taboada ML. Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties. J Food Sci 2020; 85:3459-3466. [PMID: 32935862 DOI: 10.1111/1750-3841.15451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 11/29/2022]
Abstract
To correlate the viscosity of camel milk with its atomization properties, first, the viscosity profiles of camel milk are compared with model milk systems (reconstituted skimmed cow milk powder). Then, atomization experiment was conducted using model milk systems and finally, the findings of the atomization experiments were coincided with the viscosity profiles. The effect of total solids of whole (10% to 40%) and skimmed (7.5% to 30%) camel milks on its viscosity was investigated. At 30% total solids level and a temperature of 20 °C, skimmed camel milk exhibited a viscosity of 7.68 mPa.s whereas whole camel milk 8.96 mPa.s. This value is small compared to suspension of reconstituted skimmed cow milk powder, which reached up to 18.55 mPa.s and to that of suspension of whey protein concentrate (28.15 mPa.s). By raising the total solid from 20% to 30%, it was shown that, the average spray droplet size would be changed from 18.77 to 29.40 µm and the span from 1.76 to 1.55. Based on their viscosity profiles, these values would be obtained for camel milk at total solid values of 35% for whole and 38% for skimmed milks. This would allow camel milk to be concentrated to higher total solid levels than bovine milk. PRACTICAL APPLICATION: Converting camel milk into powder by spray drying will have a great role in its commercialization. To do so, establishing knowledge on the viscosity of camel milk at different total solids levels in relation to its atomization properties would be of paramount importance. Because, this would enable us to fine tune the viscosity of the milk to arrive at a quality powder with all the desired techno-functional properties. Moreover, it will also contribute by furnishing engineering data pertinent to the development, design, or choice of appropriate nozzles for atomization of the milk during spray drying at different drying set ups.
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Affiliation(s)
- Haileeyesus Habtegebriel
- Department of Food Science and Technology, School of Food and Nutrition Sciences, College of Agriculture and Natural Resources, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, 00200, Kenya.,Department of Food Processing, Faculty of Engineering and Technology, Wolkite University, P. O. Box 07, Wolkite, Ethiopia
| | - Michael Wawire
- Department of Food Science and Technology, School of Food and Nutrition Sciences, College of Agriculture and Natural Resources, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, 00200, Kenya
| | - Volker Gaukel
- Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Kaiserstr 12, D-76131, Karlsruhe, Germany
| | - Martha L Taboada
- Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Kaiserstr 12, D-76131, Karlsruhe, Germany
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21
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Ming L, Qiao X, Yi L, Siren D, He J, Hai L, Guo F, Xiao Y, Ji R. Camel milk modulates ethanol-induced changes in the gut microbiome and transcriptome in a mouse model of acute alcoholic liver disease. J Dairy Sci 2020; 103:3937-3949. [PMID: 32171514 DOI: 10.3168/jds.2019-17247] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Accepted: 01/13/2020] [Indexed: 12/15/2022]
Abstract
Morbidity and mortality as a result of liver disease are major problems around the world, especially from alcoholic liver disease (ALD), which is characterized by hepatic inflammation and intestinal microbial imbalance. In this study, we investigated the hepatoprotective effects of camel milk (CM) in a mouse model of acute ALD and the underlying mechanism at the gut microbiota and transcriptome level. Male Institute of Cancer Research mice (n = 24; Beijing Weitong Lihua Experimental Animal Technology Co. Ltd., China) were divided into 3 groups: normal diet (NC); normal diet, then ethanol (ET); and normal diet and camel milk (CM), then ethanol (ET+CM). Analysis of serum biochemical indexes and histology revealed a reduction in hepatic inflammation in the ET+CM group. Sequencing of 16S rRNA showed that CM modulated the microbial communities, with an increased proportion of Lactobacillus and reduced Bacteroides, Alistipes, and Rikenellaceae RC9 gut group. Comparative hepatic transcriptome analysis revealed 315 differentially expressed genes (DEG) in the ET+CM and ET groups (150 upregulated and 165 downregulated). Enrichment analysis revealed that CM downregulated the expression of inflammation-related (ILB and CXCL1) genes in the IL-17 and tumor necrosis factor (TNF-α) pathways. We conclude that CM modulates liver inflammation and alleviates the intestinal microbial disorder caused by acute alcohol injury, indicating the potential of dietary CM in protection against alcohol-induced liver injury.
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Affiliation(s)
- Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - XiangYu Qiao
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Dalai Siren
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Camel Research Institute of Inner Mongolia, Alashan 737300, China
| | - Jing He
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Le Hai
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Fucheng Guo
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yuchen Xiao
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Camel Research Institute of Inner Mongolia, Alashan 737300, China.
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Camelids: new players in the international animal production context. Trop Anim Health Prod 2020; 52:903-913. [PMID: 31898022 DOI: 10.1007/s11250-019-02197-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 12/22/2019] [Indexed: 02/02/2023]
Abstract
The Camelidae family comprises the Bactrian camel (Camelus bactrianus), the dromedary camel (Camelus dromedarius), and four species of South American camelids: llama (Lama glama), alpaca (Lama pacos) guanaco (Lama guanicoe), and vicuña (Vicugna vicugna). The main characteristic of these species is their ability to cope with either hard climatic conditions like those found in arid regions (Bactrian and dromedary camels) or high-altitude landscapes like those found in South America (South American camelids). Because of such interesting physiological and adaptive traits, the interest for these animals as livestock species has increased considerably over the last years. In general, the main animal products obtained from these animals are meat, milk, and hair fiber, although they are also used for races and work among other activities. In the near future, climate change will likely decrease agricultural areas for animal production worldwide, particularly in the tropics and subtropics where competition with crops for human consumption is a major problem already. In such conditions, extensive animal production could be limited in some extent to semi-arid rangelands, subjected to periodical draughts and erratic patterns of rainfall, severely affecting conventional livestock production, namely cattle and sheep. In the tropics and subtropics, camelids may become an important protein source for humans. This article aims to review some of the recent literature about the meat, milk, and hair fiber production in the six existing camelid species highlighting their benefits and drawbacks, overall contributing to the development of camelid production in the framework of food security.
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23
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He J, Xiao Y, Orgoldol K, Ming L, Yi L, Ji R. Effects of Geographic Region on the Composition of Bactrian Camel Milk in Mongolia. Animals (Basel) 2019; 9:ani9110890. [PMID: 31683777 PMCID: PMC6912702 DOI: 10.3390/ani9110890] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 10/09/2019] [Accepted: 10/17/2019] [Indexed: 01/02/2023] Open
Abstract
Summary Camels are known to occupy arid and desert countries. These pastoralist areas and conditions make it difficult to estimate camel milk production. Camel milk is considered to have anti-cancer, hypo-allergic and anti-diabetic properties. A high content of unsaturated fatty acids contributes to its overall dietary quality. The low quantity of β-casein and the lack of β-lactoglobulin are linked to the hypo-allergic effect of camel milk. Although the Bactrian camel is an important domestic animal in Mongolia, few studies have focused on Bactrian camel milk in this country. Our study characterizes the amino acid and fatty acid compositions of Bactrian camel milk collected from several geographical areas in Mongolia. The findings establish a theoretical basis for additional studies on the composition of milk from Bactrian camels in Mongolia. Abstract Camel milk is considered as an essential source of nutrition for desert people. However, few studies have investigated how geography affects Bactrian camel milk in Mongolia. In this study, we evaluated the differences in gross composition, fatty acid composition, and amino acid composition among Bactrian camel milk samples collected from 102 Bactrian camels in five different Mongolian regions. The proportion of long-chain fatty acids, out of total fatty acids, was high in all samples of Bactrian camel milk. The primary fatty acids detected in the samples were palmitic acid (23.99–30.72%), oleic acid (17.21–24.24%), and stearic acid (11.13–16.49%), while the dominant amino acids were leucine, lysine, valine, and aspartic acid. Cysteine was the least common amino acid detected in the Bactrian camel milk samples. Considerable differences in the fatty acid and amino acid compositions were observed among Bactrian camel milk from different regions of Mongolia. The findings suggest that geography strongly affects the composition of camel milk.
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Affiliation(s)
- Jing He
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Yuchen Xiao
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Khongorzul Orgoldol
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
- Camel Research Institute of Inner Mongolia, Alxa 737300, China.
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Hamed AI, Ben Said R, Kontek B, Al-Ayed AS, Kowalczyk M, Moldoch J, Oleszek W, Stochmal A, Olas B. Electrospray ionization mass spectrometry characterization of ubiquitous minor lipids and oligosaccharides in milk of the camel (Camelus dromedarius) and their inhibition of oxidative stress in human plasma. J Dairy Sci 2019; 103:72-86. [PMID: 31677836 DOI: 10.3168/jds.2019-16710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Accepted: 05/24/2019] [Indexed: 11/19/2022]
Abstract
The aim of this study was to characterize minor lipids in methanol fraction extracted from raw camel milk after loading it on a water-preconditioned short C18 open column and fractionating with a gradient of methanol/water. The C18 column showed high fractionation efficiency of minor lipids, such as glycosphingolipids, lipopolysaccharides, or oligosaccharides, when compared with other constituents, in particular polysaccharides, proteins, and free fatty acids. Liquid chromatography electrospray ionization tandem mass spectrometry in negative ion mode was used to identify 21 new glycosphingolipids, lipopolysaccharides, and oligosaccharides. Electrospray ionization tandem mass spectrometry was qualified to provide relevant data for recognizing the molecular mass, glycosylation sequences, and structure of saccharide moieties for the revealed compounds. The sequence of combinations of one selected lipopolysaccharide, which was considered the backbone of the remaining lipopolysaccharides, was confirmed in a density functional theory study. The obtained results showed that the tested fraction is a rich source of glycosphingolipids, lipopolysaccharides, and oligosaccharides with antioxidant activity.
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Affiliation(s)
- Arafa I Hamed
- Phytochemistry Laboratory, Department of Botany, Faculty of Science, Aswan University, Aswan 81528, Egypt; Department of Chemistry, College of Science & Arts at Al-Rass, Qassim University, Al-Rass 58892 Buraidah , Saudi Arabia; Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland
| | - Ridha Ben Said
- Department of Chemistry, College of Science & Arts at Al-Rass, Qassim University, Al-Rass 58892 Buraidah , Saudi Arabia; Unitè Physico-Chimie des Materiauxa l'Etat Condense UR11ES19, Departement de Chimie, Facultè des Sciences de Tunis Universitè, Tunis El Manar Campus Universitaire, MANAR II, 2092 Tunis, Tunisia
| | - Bogdan Kontek
- Department of General Biochemistry, Institute of Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/3, 90-236 Lodz, Poland
| | - Abdullah S Al-Ayed
- Department of Chemistry, College of Science & Arts at Al-Rass, Qassim University, Al-Rass 58892 Buraidah , Saudi Arabia
| | - Mariusz Kowalczyk
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland
| | - Jaroslaw Moldoch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland
| | - Wieslaw Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100 Pulawy, Poland
| | - Beata Olas
- Department of General Biochemistry, Institute of Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/3, 90-236 Lodz, Poland.
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Mostafa TH, Al-Sagheer AA, Arafa MM, Ayyat MS. Changes in milk production, hematology, metabolites, mineral and hormonal parameters of primiparous and multiparous Maghrebi dairy she-camel during nonbreeding season. BIOL RHYTHM RES 2019. [DOI: 10.1080/09291016.2019.1629086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- T. H. Mostafa
- Camel Research Department, Animal Production Research Institute, Dokki, Giza, Egypt
| | - A. A. Al-Sagheer
- Animal Production Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - M. M. Arafa
- Biochemistry Department, Animal Health Research Institute, Dokki, Giza, Egypt
| | - M. S. Ayyat
- Animal Production Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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26
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Nurseitova MA, Amutova FB, Zhakupbekova AA, Omarova AS, Kondybayev AB, Bayandy GA, Akhmetsadykov NN, Faye B, Konuspayeva GS. Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration. J Dairy Sci 2019; 102:7723-7733. [PMID: 31255261 DOI: 10.3168/jds.2018-15620] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Accepted: 04/23/2019] [Indexed: 12/15/2022]
Abstract
Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration using multivariate analysis. Analysis of FA and sterols was performed using gas chromatography with flame ionization detection and gas chromatography with mass-spectrometric detection, respectively. Cluster analysis of FA profiles revealed 3 types of milk samples: (1) samples containing a higher proportion of short-chain FA, (2) samples containing a higher proportion of long-chain FA, and (3) samples with significant amounts of C18 FA. Analysis of sterols showed that samples included (1) milk fat containing 100% cholesterol, sometimes with traces of phytosterols, (2) milk fat with high proportions of β-sitosterol and campesterol, and (3) milk fat containing high proportions of brassicasterol. We found significant relationships between FA profiles and sterol profiles. The profiles were compared with vegetable oil patterns reported in the literature. More than 50% of the samples appeared to be counterfeited. We conclude that identification of adulteration in milk can be based solely on determination of sterol patterns.
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Affiliation(s)
- M A Nurseitova
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905
| | - F B Amutova
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Al-Farabi Kazakh National University, Almaty, Kazakhstan 050040.
| | - A A Zhakupbekova
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Al-Farabi Kazakh National University, Almaty, Kazakhstan 050040
| | - A S Omarova
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Al-Farabi Kazakh National University, Almaty, Kazakhstan 050040
| | - A B Kondybayev
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Al-Farabi Kazakh National University, Almaty, Kazakhstan 050040
| | - G A Bayandy
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905
| | - N N Akhmetsadykov
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Kazakh National Agrarian University, Almaty, Kazakhstan 050010
| | - B Faye
- UMR SELMET, CIRAD-ES, Campus International de Baillarguet, Montpellier, France 34098
| | - G S Konuspayeva
- Antigen Co. Ltd., Almaty region, Abay, Kazakhstan 040905; Al-Farabi Kazakh National University, Almaty, Kazakhstan 050040
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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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28
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Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat. Trop Anim Health Prod 2019; 51:2025-2035. [PMID: 31011922 DOI: 10.1007/s11250-019-01894-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Accepted: 04/11/2019] [Indexed: 10/27/2022]
Abstract
The present study is aimed at comparing the fatty acid profiles, cholesterol, and atherogenicity index of Bactrian and dromedary camel meat by using discriminant analysis to identify the more discriminating fatty acids. Six muscles were sampled from nine Bactrian and nine dromedary camels and analyzed for fatty acid parameters and cholesterol content. The mean fatty acid profiles differed in higher proportion between species than between muscles. The main discriminating fatty acids between species (100% well-classed samples) were C15:0, C17:1, C14:1, C20:0, and C18:0. A significant difference was also observed in cholesterol content, with more cholesterol in Bactrian meat (53.6 ± 12.5 mg/100 g) compared to dromedary meat (49.4 ± 11.2 mg/100 g). However, the atherogenicity index was lower in Bactrian meat (1.196 ± 0.148) than in dromedary meat (1.379 ± 0.109). Despite the dietetic interest in camel meat due to its low cholesterol and low-fat content, the high atherogenicity index compared to other red meat appeared as an unfavorable argument.
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Medina MA, Van Nieuwenhove GA, Pizarro PL, Van Nieuwenhove CP. Comparison of the nutritional value and fatty acid composition of milk from four South American camelid species. CAN J ZOOL 2019. [DOI: 10.1139/cjz-2018-0067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The nutritional value, whey protein, and the fatty acid (FA) composition of milk from four South American camelids (SAC) (vicuna, Vicugna vicugna (Molina, 1782); alpaca, Vicugna pacos (Linnaeus, 1758); guanaco, Lama guanicoe (Müller, 1776); llama, Lama glama (Linnaeus, 1758)) were evaluated and compared with milk from old-world camelids. Samples were collected from healthy animals from the northwest (llama, alpaca, and vicuna) and Patagonia (guanaco) areas of Argentina. Gross composition of milk from SAC showed a higher protein, lactose, and lipid content than camel milk. Serum albumin and α-lactalbumin were the dominant whey proteins, followed by immunoglobulin G (IgG). The FA profile showed from 4:0 to 24:0 FA, with a high level of conjugated fatty acid (CLA; 1.05–1.64 g/100 g of FAME) and its precursor, vaccenic acid. Desaturase activity of C16 and CLA was quite similar between species but was significantly different for C14. Camelid milk showed a lower atherogenicity index than ruminant milk. This is the first time that a comparative study involving four species of SAC was carried out to contribute to the general knowledge of the physiology of new-world camelids. Their milk was determined to be of high nutritional quality, allowing it to be considered an alternative food item for humans in the semi-arid region of South America.
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Affiliation(s)
- Mirta. A. Medina
- Facultad de Ciencias Naturales e IML–UNT, Miguel Lilo 205, 4000, Tucumán, Argentina
| | - Guido A. Van Nieuwenhove
- Facultad de Ciencias Naturales e IML–UNT, Miguel Lilo 205, 4000, Tucumán, Argentina
- Instituto de Entomología, Área Zoología, Fundación Miguel Lillo, Miguel Lilo 251, 4000, Tucumán, Argentina
| | - Patricia Luna Pizarro
- Facultad de Ingeniería, Universidad Nacional de Jujuy, Gorrite 237, 4600, S.S. de Jujuy, Argentina
| | - Carina P. Van Nieuwenhove
- Facultad de Ciencias Naturales e IML–UNT, Miguel Lilo 205, 4000, Tucumán, Argentina
- CERELA–CONICET, Chacabuco 145, 4000, Tucumán, Argentina
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Habtegebriel H, Wawire M, Sila D. The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder. J Food Sci 2018; 83:2983-2991. [PMID: 30440084 DOI: 10.1111/1750-3841.14361] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 07/04/2018] [Accepted: 08/28/2018] [Indexed: 11/28/2022]
Abstract
The effect of spray drying on the composition of camel milk powder was evaluated. A full factorial experimental design was used to see the effects of inlet temperature (160 °C, 140 °C, and 120 °C), atomization pressure (800, 600, and 400 bar) and feed flow rate (5, 4, and 3 rev/s) on cyclone and vitamin C recoveries. Principal components analysis (PCA) was used to check classification of spray dried whole camel milk powders based on their processing conditions and multiple correspondence analysis (MCA) on the fatty acid profiles. The average proximate composition of the camel milk viz., fat, protein, lactose, and total solid were 3.0%, 3.21%, 3.01%, and 10.29% respectively. The powder yield (cyclone recovery) increased with increasing inlet temperature and decreasing feed flow rate. High outlet temperature and pressure decreased vitamin C recovery. As a result of PCA of the camel milk powders, they were classified into high heat treated and low heat treated milk powders while the MCA of the fatty acid profiles of camel milk powders were classified into high pressure and low pressure treated powders and it was concluded that higher atomization pressure caused increase in the content of fatty acids. PRACTICAL APPLICATION: Drying of camel milk (using spray drying) can extend its shelf life. The spray drying process must be optimized in order to retain the nutritional properties of the milk and the techno-functional characteristics of the powder. Here, the effect of the spray drying conditions on the yield and selected nutritional components of the milk powder was studied using a bench top spray dryer. However, there is need to translate these findings to an industrial volume dryer. These findings will play a big role in future spray drying operations since retention of important nutritional components is an important part of food processing.
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Affiliation(s)
- Haileeyesus Habtegebriel
- Dept. of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta Univ. of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya.,Dept. of Food Process Engineering, Wolkite Univ., P.O. Box 07, Wolkite, Ethiopia
| | - Michael Wawire
- Dept. of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta Univ. of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya
| | - Daniel Sila
- Dept. of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta Univ. of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya
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Mohammaddin A, Rohra DK, Mortaja S, Abanmi S, Al Saati O, Cahusac PM, Khawaja RA, Al-Selaihem A, Al-Omran Y. Effects of camel milk in dyslipidaemia: A randomised clinical trial. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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El Hatmi H, Jrad Z, Oussaief O, Nasri W, Sbissi I, Khorchani T, Canabady-Rochelle LL. Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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M. Abdel-S A, A. Al-Dame M. Antidiabetic and Immunoprophylactic Effects of Camel Milk Filtrate and Bitter Gourd (Momordica charantia) Juice Against Alloxan-induced Oxidative Stress and Diabetes in Rats. INT J PHARMACOL 2018. [DOI: 10.3923/ijp.2018.397.406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Marquardt S, Barsila SR, Amelchanka SL, Devkota NR, Kreuzer M, Leiber F. Fatty acid profile of ghee derived from two genotypes (cattle–yak vs yak) grazing different alpine Himalayan pasture sites. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16111] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The fatty acid (FA) profile of ghee produced from milk of cattle–yak hybrids grazing five mountain pasture sites along a high-alpine transhumance route in Nepal was analysed. Pastures differed in altitude above sea level (2600–4500 m), time period of being grazed and phytochemical composition of the swards. Additionally, a comparison of ghee from purebred yak and hybrid was performed, with samples produced at two of the sites. Pasture site had a strong effect on almost all FAs. Proportions of oleic, linoleic and α-linolenic acid in ghee were smallest on the highest pasture at 4500 m where the largest condensed tannin concentrations in the forages were found. No systematic site effects were found for c9,t11 conjugated linoleic acid and total polyunsaturated FAs. Ghee produced from the hybrids’ milk was richer in major functional FAs such as α-linolenic and linoleic acid, while yak ghee contained more saturated FAs and eicosapentaenoic, docosapentaenoic and docosahexaenoic acids.
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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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Yang J, Zheng N, Wang J, Yang Y. Comparative milk fatty acid analysis of different dairy species. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12443] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinhui Yang
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Statistical Unit; Gembloux Agro-Bio Tech; University of Liège; Gembloux 5030 Belgium
| | - Nan Zheng
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jiaqi Wang
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Yongxin Yang
- Institute of Animal Husbandry and Veterinary Medicine; Anhui Academy of Agricultural Sciences; Hefei 230031 China
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SAROJ, MALLA BA, TRAN LV, SHARMA AN, KUMAR SACHIN, TYAGI AK. Seasonal variation in fatty acid profile in the milk of different species under popularly followed feeding system in India. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2017. [DOI: 10.56093/ijans.v87i4.69609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The aim of the study was to evaluate the seasonal variation in fatty acid profile in the milk of different species during summer and winter seasons. Samples were collected in months of summer and winter. Total saturated fatty acids (SFA) content (g/100g of fat) was 13-14% higher in summer than winter in all species. Total monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA) and conjugated linoleic acid (CLA) concentration (g/100g fat) were 10-12%, 3-4%, 30-40% respectively and, higher in winter than summer. MUFA, PUFA and CLA were considerably altered among seasons and species. It was concluded that PUFA and CLA in milk of different species increased during winter season than summer and this may be attributed to the seasonal availability of green fodder.
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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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Chaudhary MJ, Mehta BM, Patel DH, Darji VB, Aparnathi KD. Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12337] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Bhavbhuti M Mehta
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
| | - Devesh H Patel
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
| | - Vijaykumar B Darji
- Department of Agril. Statistics; B. A. College of Agriculture; Anand Agricultural University (AAU); Anand Gujarat India
| | - Kishorkumar D Aparnathi
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
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Investigating mutual relationship among milk fatty acids by multivariate factor analysis in dairy cows. Livest Sci 2016. [DOI: 10.1016/j.livsci.2016.04.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Kumar D, Verma AK, Chatli MK, Singh R, Kumar P, Mehta N, Malav OP. Camel milk: alternative milk for human consumption and its health benefits. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-07-2015-0085] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption.
Design/methodology/approach
– Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk.
Findings
– It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions.
Originality/value
– Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.
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Effect of crude olive cake supplementation on camel milk production and fatty acid composition. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0117-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Smiddy MA, Huppertz T, van Ruth SM. Triacylglycerol and melting profiles of milk fat from several species. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.07.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Barłowska J, Szwajkowska M, Litwińczuk Z, Król J. Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00163.x] [Citation(s) in RCA: 175] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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AL-SALEH ABDULRAHMANA, METWALLI ALIAM, ISMAIL ELSAYEDA. Physicochemical properties of probiotic frozen yoghurt made from camel milk. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00699.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dreiucker J, Vetter W. Fatty acids patterns in camel, moose, cow and human milk as determined with GC/MS after silver ion solid phase extraction. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.061] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Al haj OA, Al Kanhal HA. Compositional, technological and nutritional aspects of dromedary camel milk. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.04.003] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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