Compositional and Therapeutic Properties of Camel Milk a Review

Mini Review (ISSN: 2641-6875)

Camel Milk: Nutritional Limerick, Functionality and Health Benefits-A Mini Review Volume 2 - Issue 2

• *Comestible Analysis Unit, National Technology School of Sfax, Tunisia
• *Montpellier University, France

Received: November 23, 2020; Published: December 02, 2020

*Corresponding author: Roua Lajnaf, Alimentary Assay Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia

DOI: x.32474/CTBM.2020.02.000132

Abstract PDF

Abstruse

A comprehensive mini-review on camel milk nutritional composition in comparison with bovine milk and an overview of functional backdrop as antioxidant, antimicrobial and Angiotensin Converting Enzyme (ACE)-inhibitory activities is provided. Camel milk and its poly peptide fractions as lactoferrin and α-lactalbumin were plant to provide various potential health benefits including anti-carcinogenic event, hypocholesterolaemic upshot, anti-diabetic, anti-autism and hypoallergenicity effects. Detailed investigations on beneficial impact of camel milk also its diet value was investigated for the comeback of camel milk production and consumption worldwide not merely in the arid countries and the hot regions.

Keywords: Camel milk; Proteins; Bio-functional properties; Man health

Introduction

Camel milk plays a key function in homo nutrition in hot regions and the barren parts of the world for centuries. Recently, there has been a growing interest in this milk every bit a potential alternative to bovine milk due to its high nutritional value and therapeutic effects [1]. According to the latest Food and Agriculture Organisation (FAO) statistics [2], camel (both species) milk production in the earth is reported to be around iii.14 million tonnes per year representing 0.four% of the total milk product of the world, whereas the cow milk production represent 81% of total milk production (683.2 one thousand thousand tonnes per twelvemonth). Somalia is currently considered every bit the biggest producer of camel milk worldwide (0.96 million tonnes) followed past Kenya (0.85 meg tonnes) [2]. In Tunisia, total camel milk product is estimated to be around 1093 tonnes per year, representing only 0.1% of total milk production in Tunisia [2]. Because of its limited product, camel milk has not been given as much attending in research when compared with bovine milk. Near of the research conducted on camel milk in the past was mainly focused on their physico-chemical characteristics. However, the recent studies have mainly concentrated on the compositional, techno-functional and functionality of camel milk besides as its poly peptide fractions [3-six]. Several reviews have been published on camel milk (e.thousand., [1,7,eight]). This mini-review summarizes the bachelor information of camel milk with emphasis on nutritional composition, bio-functional activities and its role in human nutrition.

Nutritional composition of camel milk

Camel milk is reported to provide dissimilar nutritional components such as vitamins, minerals and essential amino-acids. In the terminal decades, several studies have shown that camel milk contains diverse hydro-soluble and fatty-soluble vitamins, such as vitamins A, C, D, E and B grouping with an overall vitamin content around 3.7g/50 [9-11]. Camel milk is distinguished by its high corporeality in vitamins B3 (niacin) as well as vitamin C whose content is five times college than that of bovine milk (24-52mg/Fifty) [10,12] and which constitutes an important nutritional contribution for people living in the desert areas where fruits and vegetables are not available [7]. Like cow milk, camel milk is an important source of various minerals, especially calcium, magnesium, potassium, phosphorus and sodium. The total mineral content ranges between half-dozen and 9g/50 of milk with an average value of 7.9g/L and 7g/L for camel and bovine milk, respectively [13]. The content of Ca, Mg and P of camel milk were like to those of bovine milk. While the minerals Na, Fe, K, Mn and Cu in camel milk were significantly college as compared to bovine milk [7,nine,14]. Iron plays a primal role in various biological systems such every bit oxygen transport and storage and Dna synthesis. While Mn has an essential role in cellular metabolism, information technology is of import for the function of many enzymes every bit those for cell protection from free-radical damage [fifteen,16].
Fat fraction in milk is mainly nowadays in fat globules which are resistant to pancreatic lipolysis unless they are firstly subjected to gastric digestion [17]. The lipid content of camel milk is about three.five% [13]. Previous works reported that the fatty of camel milk contains a higher amount of fatty acids with long chain (C14-C22) and lower quantity of short chain fatty acids when compared to bovine milk. Furthermore, it contains more than unsaturated fat acids than bovine milk, particularly the essential fatty acids [11,18]. However, the boilerplate cholesterol content in camel milk fat fraction (~34.5mg/100g) is higher than cholesterol content of cow milk (~25.6mg/100g) every bit well equally the cholesterol of other mammalian species [x,19]. Protein is the key fraction of camel milk which has a pregnant event on its nutritional benefits [1]. Camel milk proteins are a drove of different proteins which vary in structure and characteristics. They are classified according to their solubility into whey protein and caseins representing 26.9% and 73.1% of total proteins, respectively [5]. Casein is reported to exist digested easily in intestine and it is a known source of amino-acids for evolution and growth of kids. Camel caseins are characterized by different proteins proportions when compared to bovine milk and milk from other mammalian species. For instance, Camel milk has higher β-casein amounts representing 44% and 37.4% of total camel and bovine milk proteins, respectively. Camel caseins take also lower κ-casein and αS1-casein amounts than those of moo-cow milk [20]. The high percentage of β-casein reflects the higher digestibility rate of camel milk and lower incidence of allergy to infants; indeed, β-casein is more sensitive to peptic hydrolysis than α-casein [21]. For the soluble fraction of camel, milk, camel whey is reported to exist totally devoid of the β-lactoglobulin which is the major whey protein of bovine milk representing more than than 50% of full bovine whey proteins [22,23]. While for camel milk the α-lactalbumin is the main whey protein representing 72.viii% of full camel whey poly peptide followed past Camel Serum Albumin (CSA) (vii.eight%) and lactoferrin (4.1%) [6,24-26]. Camel α-lactalbumin is reported to be more than nutritious than its bovine counterpart. Indeed, it possesses a loftier concentration of the essential amino-acids especially Trp, Cys and Lys residues. Camel and bovine α-lactalbumins contain 21.6 and 19.6% of these amino-acid residues, respectively. Camel whey contains also specific protein fractions which are not comparable to any proteins in moo-cow milk as PGRP (Peptidoglycan recognition protein), WAP (Whey Acidic Protein) and CWBP (Camel Whey Basic Protein) [6,26-28].

Camel milk functionality

Several studies take shown that camel milk is an important nutritional and functional source and could provide detail biological activities such equally antioxidant, antimicrobial and Angiotensin Converting Enzyme (ACE)-inhibitory properties particularly after enzymatic hydrolysis. For example, whole camel milk protein hydrolysates showed an effective antioxidant potential in vitro every bit well as in real food systems to inhibit lipid peroxidation in fish mince. Papain-produced hydrolysate displayed higher inhibition than hydrolysates from alcalase and bromelain enzymes [29]. Furthermore, Camel milk hydrolysates using pepsin possessed higher ACE-inhibitory and antioxidative backdrop when compared to moo-cow milk hydrolysates [xxx]. Meanwhile, later on enzymatic hydrolysis with chymotrypsin, purified camel β-casein showed high antioxidant activity. Both of camel caseins and β-casein showed significant ACE-inhibitory activities which were enhanced after hydrolysis with pepsin trypsin and chymotrypsin [31]. On the other paw, Proteases such every bit α-chymotrypsin and alcalase produced peptides with higher biological activities (both antioxidant and antimicrobial activities) when compared to Papain. Even so, whole hydrolysates exhibited more functionality compared to fractions obtained after ultra-filtration due to the synergistic furnishings of the produced peptides or the higher concentrations of peptides in whole hydrolysates every bit compared to fractions [32]. Native camel caseins (Unhydrolyzed) exhibited significant antibacterial backdrop against Escherichia coli and Listeria innocua at a protein concentration of 20g/50 and 40g/Fifty, respectively. In the same way, the purified camel β-casein exerted potent antifungal activities towards Aspergillus tamarii and Aspergillus sclerotium at a protein concentration of 5g/L, while its bovine counterpart no bactericidal activities [33].
For whey proteins, camel α-lactalbumin had higher digestibility degrees with both enzymes trypsin and chymotrypsin when compared with bovine α-lactalbumin, whereas both α-lactalbumins showed like sensitivity to pepsin enzyme. Camel α-lactalbumin exhibited significant antioxidant activities with respect to antiradical, FRAP and atomic number 26 chelating activities particularly in its apo (calcium-depleted) form because it contains higher antioxidant amino-acids residues when compared to its bovine counterpart [25,34]. Furthermore, camel apo α-lactalbumin had important antimicrobial activities in vitro against Gram (-) bacteria (Pseudomonas aeruginosa) and confronting various fungal pathogens species (Aspergillus sclerotiorum, Penicillium bilaiae and Aspergillus tamarii) at a protein concentration of 1g/L. While bovine α-lactalbumin didn't testify whatever antimicrobial activities in this work [25]. These research suggested that camel milk proteins could be used as nutrient ingredients characterized with important antioxidant and antimicrobial activities. Information technology likewise encourages the use of camel milk and derived proteins and peptides for directly homo consumption.

Camel milk and health

Several studies accept shown that camel's milk, in improver to its nutritional value, has several benefits in human health due to the presence of bioactive substances, such as vitamins, lactoferrin and immunoglobulins [vii]. Indeed, fresh and fermented camel milk is reported to be a potential handling for several diseases such every bit dropsy, tuberculosis, asthma, jaundice and leishmaniasis. Information technology is likewise recommended for diarrhea, constipation and wounds [27,35]. It can even be used to improve ovulation in women. Camel milk camel milk is distinguished by its ability to heave the immune system. Hence, information technology is beneficial for allowed problems such as sclerosis and crohn's infections [1,21]. Farther, recent studies have shown that camel milk too ameliorates alcoholic liver injury through its antiinflammatory, anti-apoptotic and antioxidant [36]. Camel milk is besides an ideal treatment to treat children with Autism Spectrum Disorder (ASD). Indeed, health status of the autistic children after camel milk consumption was profoundly improved. A significant reduction in the ASD symptoms was observed and hence, autistic children became less destructive and more productive. In other cases, the autistic behavior was completely disappeared [37]. Camel milk has other exceptional therapeutic backdrop as anti-carcinogenic [38] antidiabetic [39,40] and anti-hypertensive activities [41]. It is fifty-fifty recommended for allergic children to cow'due south milk proteins [21]. Fermented camel milk products (Gariss) containing Bifidobacterium lactis were reported to possess a hypocholesterolaemic effect in vivo in rats [41]. Camel milk consumption also provides effective management for patients having blazon i diabetes as well as for rats [39] due to the presence of high concentration of insulin and insulin like substances in camel milk equally half-cystine [39]. Furthermore, epidemiological investigations proved that the consumption of camel milk in different regions has significantly decreased the prevalence diabetes and contributed to the reduction of the needed insulin doses in a rate of 92% for diabetic patients [42]. These properties were explained by the presence of high amounts of antioxidant enzymes and not-enzymatic antioxidants every bit vitamins A and C in camel milk which may reduce the run a risk of diabetes diseases [43]. The pocket-size size immunoglobulins in camel milk and the lack of coagulation of camel milk in the human stomach likewise contributed to its hypo-glycemic effect [vii].
Recent studies have shown that the combination of camel whey proteins or their hydrolysates with insulin revealed a positive allosteric modulation of human being insulin receptor that was drastically reduced by the competitive human being insulin receptor antagonist [44]. Different clinical examinations indicated that drinking of camel milk resulted in decline of the formation of disease cells [1]. Indeed, both of fermented and unfermented camel milk take magnificent bear on on curing cancer. Fresh camel milk has in vivo and in vitro anti-cancer effects on breast cancer cells (MCF-7) via the apoptosis, the oxidative/inflammation stress prevention and the tumor models metastasis [45]. Similarly, an isolated camel whey poly peptide fraction (namely TR-35) exhibited strong in vitro and in vivo anti-cancer activities against epithelial cell-lines of human being esophageal carcinoma [46]. For camel proteins, camel lactoferrin has significant anti-proliferative effects on human being breast cancer and colorectal cells via the autophagic death [47]. Camel lactoferrin too inhibited the growth of colon cells and the harm of DNA through binding catalytic iron [38]. Camel α-lactalbumin is able to demark oleic-acid leading to the germination of CAMLET complex (camel α-lactalbumin made lethal to tumor cells). This complex exhibited a pregnant anti-cancer activity against iv cancer cell lines especially breast cancer cells through the induction of selective apoptosis which causes the arrest of the cell-cycle [48]. Both of camel and bovine α-lactalbumins in their oleic-acid complexes are characterized by a reduction tertiary construction and high levels of native secondary structure. However, camel α-lactalbumin is more disordered and possessed stronger aggregation propensities than bovine α-lactalbumin leading to an increase in its lethality confronting cancer cells [48,49]. In improver to its therapeutic properties, camel milk was as well suggested as an alternative to children who suffer from cow milk protein allergy. Indeed, camel milk has special characteristics that strongly differentiate it from other ruminant milks. It doesn't contain β-lactoglobulin which is considered as the most potent cow milk allergen for children sensitive to milk poly peptide, existence responsible for allergic reactions in sixty to fourscore% of total allergic patients [l,51]. Camel milk contains lower amounts of the αS1- casein than cow milk (Figure 1). Further, level of sequence identity of camel proteins with their bovine counterparts is the lowest when compared to milk proteins of other mammalian species (less than 53%) [52]. Hence, the absence of immunological cantankerous-reactions between bovine and camel milk proteins (caseins and whey proteins) was reported [21].

Figure ane:

Determination

Enquiry proven that camel milk has valuable nutritional, bio-functional and therapeutic backdrop. Camel milk and its products are adept source of proteins, vitamins, minerals, fats and different bioactive components which are necessary to fulfill all the requirements of the human nutrition. Camel milk and its proteins fractions are characterized by several biological properties such as antioxidant and antimicrobial activities. Furthermore, camel milk is also beneficial to the health of the consumer past its medicinal characteristics which are not found in bovine milk. Indeed, camel milk can exist used for the curing of cancers, diabetes, autism, and several other diseases. This mini-review has summarized the main studied properties of camel milk which may be helpful to spread the consumption of this valuable product.

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