Positive Effect of Fermented Camel Milk on Liver Enzymes of Adolescents with Metabolic Syndrome: a Double Blind, Randomized, Cross-over Trial

Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials

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.

Saudi Traditional Fermented Goat Milk Protects against Experimental Non-Alcoholic Fatty Liver Disease by Hypoglycaemic and Antioxidant Potentials

This study examined the effect of fermented goat milk (oggtt) against non-alcoholic fatty liver disease (NAFLD) in rats induced by chronic high-fat diet (HFD) treatments. Both control-fed and HFD-fed adult male rats received the same vehicle or treatment with two doses of freshly collected oggtt (2 mL or 5 mL) for 12 weeks (n = 8/group). The treatment of the control and HFD-fed rats with oggtt in both doses significantly reduced weight gain, but fasting serum glucose and insulin levels as well as HOMA-IR levels were lowered only in the HFD-fed rats. Treatment improved HFD-induced glucose and insulin homeostasis impairment as measured by the oral glucose tolerance test. Both doses of oggtt reduced serum levels of liver function markers and C-reactive protein (CRP) as well as hepatic levels of malondialdehyde (MDA), tumour necrosis factor-α (TNF-α), and in-terlukin-6 (IL-6) in HFD-fed rats. In addition, the oggtt doses reduced serum and hepatic levels of triglycerides (TGs) and cholesterol (CHOL) as well as serum levels of low-density lipoproteins (LDL) in these rats. These biochemical endpoints were reflected by the improvement in liver histology and reduction in the number of fatty vacuolated and pyknotic cells. In both the control and HFD-fed rats, oggtt at both doses stimulated levels of superoxide dismutase (SOD) and glutathione (GSH). All these effects were more profound with the highest dose of oggtt. In conclusion, the finding of this study strongly supports the use of oggtt as a functional food to treat NAFLD, as it has shown hypoglycaemic and antioxidant properties.

Camel milk protectiveness toward multiple liver disorders: A review

Camel milk is known as the white gold of the desert because it contains within it a variety of nutrients which play a key role in the human diet. The health benefits of camel milk have been described for a variety of diseases such as diabetes, kidney disease, hepatitis, etc. including improved overall survival. A major health burden worldwide is liver diseases, and the ninth leading cause of death in Western countries is due to liver cirrhosis. Treatment is mostly ineffective for cirrhosis, fatty liver, and chronic hepatitis which are the most common diseases of the liver; furthermore current treatments carry the risk of side effects, and are often extremely expensive, particularly in the developing world. A systematic review of studies was performed to determine the association of consumption of camel milk on multiple diseases of the liver. The impact of camel milk on the laboratory tests related to the liver disorders, viral hepatitis, non-alcoholic fatty liver disease (NAFLD), cirrhosis, and hepatocellular carcinoma (HCC) were evaluated. The consumption of camel milk was accompanied by modulation of the values of serum gamma-glutamyl transferase, aspartate aminotransferase, and alanine aminotransferase in persons who are at risk of liver disease. In the patients with chronic liver disease, it was observed that they have low rates of mortality and low chances of progression to cirrhosis when they consume camel milk. Therefore, in patients with liver diseases, the addition of camel milk to their normal daily diet plan should be encouraged. In this review, camel milk's impact on the different kinds of liver diseases or any disorder associated with liver functioning was evaluated. Camel milk has a therapeutic as well as a preventive role in the maintenance and improving the metabolic regulations of the body.

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM.

Effect of fermented camel milk on glucose metabolism, insulin resistance, and inflammatory biomarkers of adolescents with metabolic syndrome: A double-blind, randomized, crossover trial

Background:

This study, for the first time, aimed to assess the effects of fermented camel milk (FCM) on glycemic and inflammatory parameters related to metabolic syndrome (MetS), an aggregation of cardiometabolic risk factors, in adolescents.

Materials and Methods:

In a double-blind, randomized crossover trial, overweight/obese adolescents (fulfilling MetS criteria, aged 11–18 years) were randomly assigned to receive FCM 250 cc per day for an 8-week period, a 4-week washout, and then diluted cow's yogurt (DCY) 250 cc/day for another 8-week period, or the reverse sequence. Fasting blood sugar (FBS), fasting insulin, insulin resistance by three equations, incretin hormone glucose-dependent insulinotropic peptide (GIP), and glucagon-like peptide-1 (GLP1) as well as inflammatory markers such as interleukin 6 (IL6) and tumor necrosis factor-alpha (TNF-α) were measured before and after each of the four periods. A 3-day food record and physical activity questionnaire were completed before each period. Statistical analyses were done using Minitab and SPSS software considering the significance level of 0.05.

Results:

Twenty-four participants with a mean (standard deviation) age of 13.77 (1.87) years (range: 10.45–16.25 years) (58% girls) completed the study. It resulted in nonsignificant mean reduction in IL6 (−18.28 pg/mL [95% confidence interval [CI]: −47.48; 10.90]; P = 0.20) and nonsignificant increase in glucose metabolizing hormones such as GIP (683.10 pg/mL [95% CI: −457.84; 1824.0]; P = 0.22) and GLP1 (6.98 pg/mL [95% CI: −66.61; 80.57]; P = 0.84) by FCM consumption in comparison to DCY. Nonsignificant decrease was observed in TNF-α in the first periods of the study. The changes of FBS, fasting insulin, and insulin resistance indices were not statistically significant as well.

Conclusion:

According to preliminary positive influences of FCM on inflammatory markers, and findings related to glucose metabolism, we suggest conducting further studies on its clinical impacts.