Effect of Butternut Squash (Cucurbita moschata) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt

Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading to a weak network of casein formation. In an effort to address this issue, researchers turned to corn starch as a thickening agent, discovering that a concentration of 2.0% effectively improved the viscosity and significantly reduced syneresis in stirred camel milk yoghurt and cultured camel milk. This study explores alternatives to corn starch, focusing on butternut squash seeds as a promising substitute due to their hydrocolloid composition. By incorporating butternut squash (Cucurbita moschata) seed powder (BSSP) as a thickening agent, this study aimed at enhancing the chemical and rheological properties of stirred camel milk yoghurt and cultured camel milk. Fermented camel milk was prepared using 4 litres of camel milk, 2% starter cultures (thermophilic culture for yoghurt and mesophilic aromatic culture for stirred cultured camel milk) and BSSP 0.0% (negative control), 0.4%, 0.8%, 1.2%, 1.6%, 2.0% mixed with 0.4% gelatin. 2.0% corn starch mixed with 0.4% gelatin was used as a standard for comparison. Results showed that increasing the BSSP level significantly (p < 0.05) decreased the moisture content while increasing the total solid content of stirred fermented camel milk products. There was an increase in ash content with an increase in BSSP levels. There was a significant (p < 0.05) reduction in the pH, with an increase in BSSP levels in stirred fermented camel milk samples. Increasing the concentration of BSSP from 0.4% to 2.0% resulted in a significant (p < 0.05) increase in viscosity and a reduction in syneresis of stirred camel milk yoghurt and stirred cultured camel milk samples. This study demonstrated that BSSP effectively enhances the viscosity, reduces syneresis and increases acidity in stirred fermented camel milk products during storage.

Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnosus B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4°C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing Lb. helveticus had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing Lactobacillus strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing Lb. paracasei, Lb. rhamnosus B-442 or commercial starter culture had the highest FCA values, while Lb. rhamnosus B-1445 samples recorded the highest value at the end of storage. Lb. helveticus samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P < 0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing Lb. rhamnosus B-442, Lb. rhamnosus B-1445 or commercial starter culture received the highest taste and overall acceptability scores while Lb. helveticus samples were the lowest. It is recommended to use Lb. rhamnosus B-442 and Lb. rhamnosus B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.

Hygienic Production and Post-Harvest Handling Practices of Raw Camel Milk in Degahbour District of Jarar Zone, Somali Regional State, Ethiopia

A cross-sectional study was carried out to assess hygienic production and postharvest handling practices of raw camel milk in Degahbour district. The survey studies were based on a total of 120 (2 production systems * 2 rural kebele * 30 households) milk producers, which were selected from Degahbur district using stratified sampling technique. Data from the selected producers were collected using questionnaire survey and field observation. The results showed that the majority of the sampled household heads in pastoral (93.3%) and agro-pastoral (76.6%) production systems were illiterate. Moreover, none of the respondents in the study area had training on hygienic milk production and postharvest handling practices. The study result also indicated that none of the respondents in the study area washed the udder of milking camel before milking. Moreover, only 6.6% of pastoralists and 25% of agro-pastoralists wash their hands before milking. Equipment made of wooden materials are mainly used for milking, whereas, plastic jerry-cans were most commonly used for storage. About 45% of the pastoralists and 81.6% of the agro-pastoralists were cleaning milk vessels regularly;however, majority of the respondents both production systems were using water from non-tap sources for hygienic practices. Bosciaminimifolia, Acacia ethaica and Blanitesgalabra were the most commonly used plant species for smoking in the study area. Therefore, hygienic production and postharvest handling practices should be followed to improve the quality and suitability of camel milk for its intended use in the study area.

Comparative Alternative Medicinal （CAM） Properties in Camel Milk for Treatment of Epidemic Diseases

This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. Camels （Camelu sdromedarius） have very small and active antibodies, nanaobodies. Their special properties are being used by the USA Department of Homeland Security as bio-receptors to determine which substance could be used in a biological warfare attack. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. Camel milk antibodies are, in fact, ＂nanobodies＂. They are not destroyed in their passage through the stomach. These nanobodies are responsible for data concerning the use of camel milk in autoimmune diseases. Various diseases treated with camel milk are presented, as is the mode of action. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk.

Calcium chloride linked camel milk derived casein nanoparticles for the delivery of sorafenib in hepatocarcinoma cells

Sorafenib,a multikinase inhibitor used for the treatment of hepatocellular carcinoma,is limited by its low oral bioavailability.To overcome this drawback,we have developed novel camel milk casein-derived nanoparticles as a drug delivery system.Camel milk casein is not only biocompatible on oral administration but is actually a dietary protein of pharmaceutical relevance.Casein is used because of its amphiphilic nature,self-assembling property,ability to show sustained release,and capability of encapsulating both hydrophilic and hydrophobic drugs.In this study,camel milk casein nanoparticles loaded with sorafenib were developed and characterized.Characterization of casein nanoparticles was done by dynamic light scattering(DLS),zeta potential analysis,scanning light microscopy(SEM),and FTIR.The drug content in nanoparticle and drug-protein binding studies were conducted by UV spectroscopy.The cytotoxicity and cellular uptake efficiency studies were performed in HepG2 cell lines.It was observed that the cytotoxic effect of sorafenib loaded camel milk casein nanoparticles was more than free sorafenib in HepG2 cells.This work suggests camel milk casein as a suitable drug delivery molecule for sorafenib.In the future,it may also be used in enhancing the efficacy and specific distribution of other water-insoluble anticancer drugs.

Camel milk could be helpful in the treatment of asthma

Asthma is a chronic inflammatory disease with excessive irritability and airway narrowing and inflammation plays an important role in it.There are 300 million asthmatic people in the world currently.Main treatments for asthma include two groups of bronchodilators and inflammation controllers.Researches was continued in order to reach new treatments to reduce drug side effects and treatment-resistant cases or the types associated with weak treatment response.Today,World Health Organization recommends the application of traditional medicine especially in underdeveloped countries because of insufficient health resources and spread of diseases.Iranian traditional medicine(ITM)or Persian medicine is one of the oldest comprehensive traditional medicines with thousands years history which could help us to manage different diseases.The aim of this hypothesis is to investigate the camel milk as a complementary treatment of asthma because this chronic disease is sometimes resistant or response weakly to the treatment.In this article,the administration of camel milk in lung inflammatory diseases was studied by searching the PubMed and Scopus scientific databases.The results of this study indicated that camel milk due to having anti-inflammatory,immunomodulatory and anti-oxidant effects could decrease the levels of inflammatory factors such as tumor necrosis factorα,interleukin-17(IL-17),IL-6,IL-1B and transforming growth factor-β1 in a human and animal samples with inflammatory diseases.Besides,based on ITM,camel milk was used in treatment patients with asthma.But,clinical studies are needed to validate the effectiveness of camel milk in asthma and its mechanisms.

Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. Camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H2O2) for activation of LPs was optimized using different levels of exogenous H2O2. Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H2O2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H2O2. Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TBC and CC during the storage time compared to the non-activated sample. The H2O2 producing LAB and exogenous H2O2 activated LPs in pasteurized camel milk significantly reduced the growth of E. coli population compared to non-activated pasteurized milk. Overall, the result of acid production and microbial analysis indicated that the activation of LPs by H2O2 producing LAB (i.e. W. confusa 22282) maintained the storage stability of raw camel milk. Therefore, it can be concluded that the activation of LPs by biological method using H2O2 producing LAB can substitute the chemical activation method of LPs in camel milk.

Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.

Viability of Bifidobacteria in frozen yogurt made from camel milk

The purpose of this research was to incorporate Bifidobacterium angulatum and Bifidobacterium infantis in frozen fermented dairy desserts made from camel or cow milk and to determine their viability during freezing and storage at .20℃. To meet this objective, ice cream mixtures were formulated using camel or cow milk constituents, inoculated with regular yogurt starter （Lactobacillus delbruecldi ssp bulgaricus and streptococcus thermophilus） and incubated at 42℃ till a pH value of 5.0 was attained. The fermented mixes were heated to 80℃ for 5 min in water bath to inhibit yogurt organisms. Bifidobacteria were then added at 2 g/kg mix （1 gram from each Bifidobacterium strain）. The results showed that the initial counts of Bifidobacteria before freezing were 7.3 × 10^8 and 7.1 × 108 cfu/g for camel and cow mix respectively and decreased to 1.06× 10^8 and 1.1×10^8 in the same order （about 0.8 log reduction in the count of Bifidobacteria was observed） after freezing and storage for one day. No significant changes in counts of Bifidobaeteria were found during storage at -20℃ for 17 weeks. Changes in pH and titratable acidity were also studied. No significant changes in titratable acidities of frozen yogurt made from camel or cow milk constituents during storage period were observed.

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18&#176C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

Contamination of Camel Milk (Heavy Metals, Organic Pollutants and Radionuclides) in Kazakhstan

In Kazakhstan, camel breeding mainly occupies areas sometimes close to polluting industries or other sources of pollu- tion as industrial agriculture, mainly cotton. Products issued from camel farms close to these sources as camel raw milk and fermented milk (shubat), wool and meat, traditionally used by humans could be contaminated. We investigated camel raw milk and fermented milk for the content of heavy metals (lead, cadmium, zinc and copper), radionuclide and some organic pollutants (PAHs, pesticides and indicator PCBs) in samples from different regions with a priori high risk of pollution (Atyrau, Kyzylorda, South-Kazakhstan and Almaty region). In the present paper, only some milk samples presented high lead concentration (> 500 ppb). After analysis for organic pollutants, it was observed some traces of hexachlorocyclohexane, lindane, hexanchlorothalonil in milk samples from different regions. One sample was also slightly contaminated with radionuclide. These preliminary results allow establishing a first map of risk for camel farming. As the whole, South-Kazakhstan appeared the most exposed region.

Potential antioxidant bioactive peptides from camel milk proteins

Camel milk is traditionally considered to have medicinal characteristics that it has potential health benefits and could help to treat several illnesses. Particularly, it is closest to human breast milk and has high levels of nutrients and bioactive components. The aim of this study was to explore the antioxidant peptides derived from protein fractions of camel milk. Camel milk proteins(CMP) were fractionated into camel casein protein(CCP) and camel whey protein(CWP), which were hydrolyzed with pepsin to produce peptic digests P-CCP and P-CWP, respectively. RP-HPLC was used for fractionation of the peptides from the P-CCP and P-CWP. The antioxidant activities were evaluated using superoxide anion generating system of xanthine oxidase(XOD)and 2,2-diphenyl-1-picrylhydrazyl(DPPH) scavenging assay. Active peptides were analyzed using matrixassisted laser desorption ionization time of flight mass spectrometry(MALDI-TOF-MS) whereas a number of antioxidant peptides, with masses ranging from 913 to 2,951 Da, derived mainly from alpha-casein, lactophorin and lactoferrin, were identified. When yeast cells are used as a system for modeling mitochondrial disease, the peptides in caseins and whey fractions significantly enhanced the tolerance of yeast cells against peroxide-induced oxidative stress. The results show that both caseins and whey proteins of camel milk possess bioactive peptides with significant radical-scavenging activities and thus herald a fascinating opportunity for their potential as nutraceuticals or therapeutic peptides for prevention and treatment of oxidative stress-associated diseases.

Study Properties of Fermented Camels’ and Goats’ Milk Beverages Fortified with Date Palm (<i>Phoenix dactylifera L</i>.)

Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that have harmful effects on human health. Date palm (DP), camels’ milk and goats’ milk have been reported to be used for the prevention and treatment of various diseases in Arab countries. This study was designed to mix date palm with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments improved the composition, viscosity, microbiological quality of fermented camels’ and goats’ milk with nutritional functional values and acceptable sensory attributes.

Science of Camel and Yak Milks: Human Nutrition and Health Perspectives

Camels and yaks milks are rich in numerous bioactive substances that function beyond their nutritive value. Milk Camel milk is more similar to goat milk and contains less short-chain fatty acids than cow, sheep and buffalo milks, and about 3 times greater vitamin-C than cow milk. One kg of camel milk meets 100% of daily human requirements for calcium and phosphorus, 57.6% for potassium, 40% for iron, copper, zinc and magnesium, and 24% for sodium. Camel milk helps treat liver problems, lowers bilirubin output, lightens vitamin inadequacy and nutrient deficiency, and boosts immunity. Camel milk reduces allergies caused by cow dairy products. Camel milk has low milk fat made mainly from polyunsaturated fatty acids. It lacks ?-lactoglobulin and is rich in immunoglobulins, compatible with human milk. Yak milk has 16.9 - 17.7% solids, 4.9 - 5.3% protein, 5.5 - 7.2% fat, 4.5 - 5.0% lactose, and 0.8 - 0.9% minerals. Yak milk fat is richer in polyunsaturated fatty acids, protein, casein and fat than cow milk. Yak milk casein is used to produce antihypertensive peptides with capacities for producing value-added functional foods and proteins. Continual system-atic education of milk science especially for non-cow species will be an obligation for health implications to be optimally perceived by human populations worldwide.

Cow, yak, and camel milk diets differentially modulated the systemic immunity and fecal microbiota of rats

Cow milk is most widely consumed; however,non-cattle milk has gained increasing interest because of added nutritive values. We compared the health effects of yak,cow,and camel milk in rats. By measuring several plasma immune factors,significantly more interferon-c was detected in the camel than the yak(P = 0.0020) or cow(P = 0.0062) milk group. Significantly more Ig M was detected in the yak milk than the control group(P = 0.0071). The control group had significantly less interleukin 6 than the yak(P = 0.0499)and cow(P = 0.0248) milk groups. The fecal microbiota of the 144 samples comprised mainly of the Firmicutes(76.70 ± 11.03%),Bacteroidetes(15.27 ± 7.79%),Proteobacteria(3.61 ± 4.34%),and Tenericutes(2.61 ± 2.53%) phyla. Multivariate analyses revealed a mild shift in the fecal microbiota along the milk treatment. We further identified the differential microbes across the four groups. At day 14,22 and 28 differential genera and species were identified(P = 0.0000–0.0462),while 8 and 11 differential genera and species(P = 0.0000–0.0013) were found at day 28. Some short-chain fatty acid and succinate producers increased,while certain health-concerned bacteria(Prevotella copri,Phascolarctobacterium faecium,and Bacteroides uniformis) decreased after 14 days of yak or camel milk treatment. We demonstrated that different animal milk could confer distinctive nutritive value to the host.

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.

Physico-chemical and Microbiological Analysis of Algerian Raw Camel＇s Milk and Identification of Predominating Thermophilic Lactic Acid Bacteria

The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.

Protective Activity of Camel’s Milk and Urine Mixture (<i>Camelus dromedaries</i>) against Ethanol-Induced Hepatotoxicity in Rats

This study was implemented at the University of Khartoum to investigate the protective effect of camel milk mixed with camel urine against alcohol-induced liver damage in Wistar albino rats. The reasons for combining camel milk and urine together are because that in Sudan this combination is used extensively in traditional medicine and they claimed that this combination cures a lot of diseases including liver disease and jaundice;25 Wister Albino rats of both sexes were brought and divided into 5 groups. Group 1 (control group) received normal saline, group 2 received ethanol 10% at dose of (0.5 g/100g body weight) and group 3 rats received Silymarin (5 mg/100g body weight) plus ethanol 10% (0.5 g/100g). Group 4 received a mixture of camel milk and urine (1:1) at the rate of 2 ml/100g and group 5 rats were administered with the mixture of camel’s milk and urine as in group 4 plus ethanol 10% (0.5 g/100g). All treatments given by an oral intubation, experiment lasts for 28 days, rats were euthanized, serum samples and liver sections obtained. Oral administration of 10% ethanol (0.5 g/100g) induced liver damage which was clear in group 2 in a form of generalized necrosis, fatty change and congestion, beside high elevation of serum enzymes (AST, ALT, and ALP). Giving camel’s milk and urine mixture to group 5 with ethanol 10% (0.5 g/100g), resulted in significant reduction of levels of serum enzymes (AST, ALT, and ALP) and in stabilization of serum metabolites (total protein, albumin and bilirubin). The degree of reduction was lower when significantly compared to (Silymarin + ethanol) group, and all results were verified by the histopathological changes. Hepatoprotective effects of camel’s milk and urine mixture were recorded and this could be attributed to antioxidant activity or to its chelate effects on toxicants. Drinking raw camel milk and urine mixture, it was used extensively in traditional medicine in Sudan and it was found safe without any ill effect.

不同泌乳期驼乳化学组成及蛋白质组学

本实验以驼乳为研究对象,通过测定骆驼泌乳初期、中期、后期和干奶期乳基础营养成分及理化指标,探究其在整个泌乳期内的变化规律;并结合定量蛋白质组学技术解析骆驼初乳和常乳中差异的蛋白质,进而挖掘其潜在的功能信息。结果发现,泌乳初期驼乳中蛋白质、脂肪、乳糖、总固形物等基础营养成分的含量最高,随后随着泌乳期的延长其含量具有降低的趋势。驼乳理化性质随泌乳期而变化,其中泌乳初期驼乳密度和折光率最高,显著高于其他3组(P<0.05);干奶期驼乳pH值和滴定酸度最高(6.89和20.71°T);泌乳期对驼乳电导率的影响较小。定量蛋白质组学的研究结果表明,在驼乳中发现了高峰度的免疫球蛋白、类胰岛素、乳铁蛋白等保护性蛋白,并在骆驼初乳和常乳中共鉴定到641个差异显著蛋白质(P<0.05)。骆驼初乳中高丰度蛋白大部分与免疫应答、抗炎、组织保护与修复、代谢过程有关,表明骆驼初乳更有助于幼崽抗微生物感染免疫系统的建立。该研究可加深对驼乳泌乳期内理化性质及蛋白组成的认识,为开发驼乳功能性食品提供重要的信息。

基于光谱学方法解析发酵驼乳和发酵牛乳加工及贮藏特性

以驼乳和牛乳为原料制备凝固型发酵乳,分别采用多频扩散波光谱法和多重光散射光谱法对发酵过程中乳的微流变特性和稳定性进行分析,并测定滴定酸度、活菌数、黏度、持水力和质构指标等参数。结果表明:驼乳和牛乳到达发酵终点所用时间分别为9.5、6.5 h;微流变分析显示,发酵过程中驼乳弹性因子和宏观黏度指数小于牛乳,流动因子和固液平衡值大于牛乳,呈低黏弹性的液体状态;多重光散射稳定性分析显示,稳定性在发酵期间为牛乳>驼乳,在贮藏期间为发酵驼乳>发酵牛乳,说明驼乳发酵后内部结构更紧密,稳定性增高;贮藏期间,发酵驼乳滴定酸度低于发酵牛乳,活菌数均大于1×10^(7)CFU/mL,存在显著性差异(P<0.05),发酵驼乳持水力大于发酵牛乳;质构分析显示,发酵牛乳的硬度、稠度和黏度指数均显著大于发酵驼乳(P<0.05)。综上,驼乳发酵后不易形成凝胶结构,但因内部结构紧密,发酵驼乳稳定性较高,更有利于产品贮藏,而牛乳更易形成发酵乳浓厚、绵密的状态。本研究基于光谱学方法研究发酵乳的加工和贮藏特性,为发酵驼乳的实际应用与推广提供数据参考和理论依据,为小品种特色发酵乳产品的多元化开发提供了思路。