Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult. Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

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Probiotic camel milk powder improves glycemic control, dyslipidemia, adipose tissue and skeletal muscle function in T2DM patients: a randomized trial

10.21203/rs.3.rs-34115/v1 ◽

2020 ◽

Author(s):

Bing Fang ◽

Ming Zhang ◽

Lijie Dong ◽

Xiaojuan Zhou ◽

Fazheng Ren ◽

...

Keyword(s):

Skeletal Muscle ◽

Blood Glucose ◽

Gut Microbiota ◽

Muscle Function ◽

Risk Index ◽

Fasting Blood Glucose ◽

Milk Powder ◽

Camel Milk ◽

Diabetic Patients ◽

Skeletal Muscle Function

Abstract Background: Due to the close association between gut microbiota and diabetes, probiotic dairy products draw a lot of attention in the development of functional foods with anti-diabetic activity. Methods: 28 type II diabetic patients twice a day received 10 grams of camel milk powder supplemented with BBA6 and camel milk powder (control) over a total of 4 weeks. Results: After the intervention, there was a significant decrease in fasting blood glucose, serum content of total cholesterol, the cardiovascular risk index (TC/HDL-C), the pro-inflammatory cytokines (IL-6, MCP-1) and adipokines (adiponectin, resistin, lipocalin-2, adipsin). Myokines (irisin, osteocrin) increased significantly, indicating possible improvement in skeletal muscle function. Gut microbiota analysis suggested a significant enrichment in unclassified_f__Sphingomonadaceae and depletion in Eggerthella after the 4-week intervention with the probiotic camel milk powder, there were also elevated fecal concentrations of elevated fecal concentrations of proline, uracil and galactinol accompanied with a decreased norleucine, glycerol, sedoheptulose, palmitic acid, 5-aminovaleric acid, inositol and γ-aminobutyric acid. Conclusion: Dietary supplement with 10 grams of probiotic camel milk powder twice a day for a consecutive 4 weeks can significantly decrease fasting blood glucose of type 2 diabetic patients. This functional food also improves dyslipidemia, inflammation and functions of adipocytes and skeletal muscle, indicating the possibility of probiotic camel milk powder as a dietary treatment that target metabolic syndrome such as diabetes. Trial registration: ClinicalTrials, NCT04296825, Registered 5th March 20206 - Retrospectively registered, https://www.clinicaltrials.gov/ct2/show/NCT04296825.

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