Functional Properties of Camel Milk

2017 ◽  
pp. 147-164
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Linoleic Acid ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Milk Composition ◽  
Health Claims ◽  
Camel Milk ◽  
Converting Enzyme ◽  
Potential Health ◽  
Anti Cancer ◽  
Available Information

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk is provided. The proposed mechanisms behind these bioactive components and potential health claims are explained. This chapter also describes camel milk composition, nutritional value, production and population. The current available information in the literature on camel milk is not abundant. More research is needed to give better understanding on functional properties of camel milk.

Functional Properties of Camel Milk

2018 ◽  
pp. 481-498
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Linoleic Acid ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Milk Composition ◽  
Health Claims ◽  
Camel Milk ◽  
Converting Enzyme ◽  
Potential Health ◽  
Anti Cancer ◽  
Available Information

This chapter focuses on the potential health benefits of camel milk including angiotension I-converting enzyme-inhibitory, anti-cancer and antioxidant activities, antidiabetic, antimicrobial and hypoallergenicity effects. The bioactivity of oligosaccharide, conjugated linoleic acid and D-amino acid in camel milk is provided. The proposed mechanisms behind these bioactive components and potential health claims are explained. This chapter also describes camel milk composition, nutritional value, production and population. The current available information in the literature on camel milk is not abundant. More research is needed to give better understanding on functional properties of camel milk.

Exploring Potential Therapeutic Properties of Camel Milk

2020 ◽  
pp. 123-154 ◽  
Author(s):  
Omar Amin Alhaj
Keyword(s):  
Functional Properties ◽  
Nutritive Value ◽  
Health Benefits ◽  
Camel Milk ◽  
Antidiabetic Activity ◽  
Potential Health ◽  
Anti Cancer ◽  
Therapeutic Properties ◽  
Available Information ◽  
Antihypertensive Properties

This chapter highlights the potential health benefits of camel milk including antioxidant, anti-cancer activity, antihypertensive properties, antidiabetic activity, antimicrobial activity, hypoallergenicity activity, and anti-Crohn's disease. In addition to the most recent identified functional properties of camel milk. The bioactivity of conjugated linoleic acid (CLA), D and L amino acid, as well as oligosaccharide in camel milk will be also discussed. The proposed mechanisms behind these properties and potential health benefits are explained. This chapter also describes composition and nutritive value of camel milk and their association to functional properties. The current available information in the literature on camel milk is covered too.

Camel Milk Composition and Nutritional Value

2020 ◽  
pp. 15-40 ◽  
Author(s):  
Gaukhar S. Konuspayeva
Keyword(s):  
Nutritional Value ◽  
Health Benefit ◽  
Milk Composition ◽  
Camel Milk ◽  
Cow Milk ◽  
Potential Health ◽  
Peptidoglycan Recognition Protein ◽  
Atherogenicity Index ◽  
Recognition Protein ◽  
Β Lactoglobulin

If gross composition of camel milk is roughly comparable to cow milk, fine composition shows significant differences explaining potential health benefit for regular consumers. The main particularities of camel milk are (1) better atherogenicity index thanks to its higher proportion of mono-unsaturated and polyunsaturated fatty acids compared to other milks, (2) different proportion of caseins than cow milk leading to difficult clotting, (3) lack of β-lactoglobulin, often responsible for cow milk allergy, (4) slightly higher concentration in antibacterial and immunity support proteins with higher bio-activity than in other milk, (5) presence of WAP (whey acidic protein) and PGRP (peptidoglycan-recognition protein) not available in cow milk, (6) probable efficient insulin for supporting better glycemia regulation, (7) better metabolization of lactose leading to lower intolerance in consumers, (8) richness in sodium and iron compared to other milks, and (9) contrasted values of vitamins (less vitamins B, high quantity of vitamins C and D). This chapter explores camel milk composition and nutritional value.

scholarly journals Research Development on Anti-Microbial and Antioxidant Properties of Camel Milk and Its Role as an Anti-Cancer and Anti-Hepatitis Agent

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 788
Author(s):  
Muhammad Zahoor Khan ◽  
Jianxin Xiao ◽  
Yulin Ma ◽  
Jiaying Ma ◽  
Shuai Liu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Vitamin C ◽  
Bacterial Infections ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Camel Milk ◽  
Antioxidant Genes ◽  
Milk Whey ◽  
Anti Cancer ◽  
Alpha Lactalbumin

Camel milk is a rich source of vitamin C, lactic acid bacteria (LAB), beta-caseins and milk whey proteins, including lactoferrin, lysozyme, lactoperoxidase, alpha-lactalbumin and immunoglobulin. The lactoferrin plays a key role in several physiological functions, such as conferring antioxidant, anti-microbial and anti-inflammatory functions in cells. Similarly, the camel milk alpha-lactalbumin has shown greater antioxidative activity because of its higher antioxidant amino acid residues. The antioxidant properties of camel milk have also been ascribed to the structural conformation of its beta-caseins. Upon hydrolysis, the beta-caseins lead to some bioactive peptides having antioxidant activities. Consequently, the vitamin C in camel milk has a significant antioxidant effect and can be used as a source of vitamin C when the climate is harsh. Furthermore, the lysozyme and immunoglobulins in camel milk have anti-microbial and immune regulatory properties. The LAB isolated from camel milk have a protective role against both Gram-positive and -negative bacteria. Moreover, the LAB can be used as a probiotic and may restore the oxidative status caused by various pathogenic bacterial infections. Various diseases such as cancer and hepatitis have been associated with oxidative stress. Camel milk could increase antiproliferative effects and regulate antioxidant genes during cancer and hepatitis, hence ameliorating oxidative stress. In the current review, we have illustrated the anti-microbial and antioxidant properties of camel milk in detail. In addition, the anti-cancer and anti-hepatitis properties of camel milk have also been discussed.

Role of Resveratrol in Modulating microRNAs in Human Diseases: From Cancer to Inflammatory Disorder

2020 ◽  
Vol 28 (2) ◽  
pp. 360-376 ◽  
Author(s):  
Atefeh Amiri ◽  
Maryam Mahjoubin-Tehran ◽  
Zatollah Asemi ◽  
Alimohammad Shafiee ◽  
Sarah Hajighadimi ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Antioxidant Activities ◽  
Natural Compounds ◽  
Therapeutic Effects ◽  
Inflammatory Disorder ◽  
Inflammatory Disorders ◽  
Therapeutic Modalities ◽  
Anti Cancer ◽  
Current Therapies ◽  
Anti Inflammatory

: Cancer and inflammatory disorders are two important public health issues worldwide with significant socio.economic impacts. Despite several efforts, the current therapeutic platforms are associated with severe limitations. Therefore, developing new therapeutic strategies for the treatment of these diseases is a top priority. Besides current therapies, the utilization of natural compounds has emerged as a new horizon for the treatment of cancer and inflammatory disorders as well. Such natural compounds could be used either alone or in combination with the standard cancer therapeutic modalities such as chemotherapy, radiotherapy, and immunotherapy. Resveratrol is a polyphenolic compound that is found in grapes as well as other foods. It has been found that this medicinal agent displays a wide pharmacological spectrum, including anti-cancer, anti-inflammatory, anti-microbial, and antioxidant activities. Recently, clinical and pre-clinical studies have highlighted the anti-cancer and anti-inflammatory effects of resveratrol. Increasing evidence revealed that resveratrol exerts its therapeutic effects by targeting various cellular and molecular mechanisms. Among cellular and molecular targets that are modulated by resveratrol, microRNAs (miRNAs) have appeared as key targets. MiRNAs are short non-coding RNAs that act as epigenetic regulators. These molecules are involved in many processes that are involved in the initiation and progression of cancer and inflammatory disorders. Herein, we summarized various miRNAs that are directly/indirectly influenced by resveratrol in cancer and inflammatory disorders.

In Vitro Antioxidant Activity Metaplexis Japonica Makino Extract and Derivatives

2014 ◽  
Vol 955-959 ◽  
pp. 387-389 ◽  
Author(s):  
Bao Qing Wang
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Ethyl Acetate ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Acid Test ◽  
Acetone Extracts ◽  
Β Carotene ◽  
Ethyl Acetate Extracts

Antioxidant activities of acetone and ethyl acetate extracts from Metaplexis japonica Makino, one of famous medicine plants in the eastnorth region of China, named luomo in Chinese, were examined by a DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical-scavenging assay and a β-carotene-linoleic acid test. In DPPH, the antioxidant activity of the acetone extracts, ethyl acetate extracts and derivative were IC50 were 313.21, 266.92 and 118.78μg/mL, respectively. In the β-carotene-linoleic acid test, IC50 were 285.09, 351.57 and 123.89μg/mL. It was concluded that Metaplexis japonica Makino and its derivatives might be a potential natural source of antioxidants .

Thermal Inactivation of Escherichia coli in Camel Milk

2003 ◽  
Vol 66 (9) ◽  
pp. 1708-1711 ◽  
Author(s):  
SHLOMO SELA ◽  
RIKY PINTO ◽  
UZI MERIN ◽  
BARUCH ROSEN
Keyword(s):  
Escherichia Coli ◽  
Thermal Inactivation ◽  
Bovine Milk ◽  
Milk Composition ◽  
Camel Milk ◽  
E Coli ◽  
Death Time ◽  
Thermal Death ◽  
Milk Industry ◽  
Thermal Death Time

Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coli in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65°C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.

scholarly journals Induction of cell death in prostate cancer cells by escopoletin, a promising treatment strategy

2015 ◽  
Vol 10 (3) ◽  
pp. 500 ◽  
Author(s):  
Da Chen ◽  
Xiao-Yi Zhang ◽  
Fa-Zhu Zheng ◽  
Hai-Tao Wang ◽  
Jian-Liang Cai ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Cell Death ◽  
Antioxidant Activities ◽  
Apoptotic Cell ◽  
Annexin V ◽  
Cycle Arrest ◽  
Anti Cancer ◽  
Enhanced Expression ◽  
Promising Treatment ◽  
Du145 Cells

<p>Escopoletin, a phenolic compound belonging to anthocyanin family shows promising antioxidant activities. In the present study, anti-cancer effects of escopoletin treatment in DU145 cells were investigated. The sulphorhodamine-B staining and annexin V and propidium iodide were respectively used for the analysis of cell viability and death. The results revealed a significantly higher cytotoxicity by escopoletin that caused cell death in DU145 cells. Escopoletin treatment in DU145 cells markedly inhibited cell growth through non-apoptotic cell death and induced significant reactive oxygen species (ROS) production. It also induced G1 cell cycle arrest and cyclin D1 accumulation through the enhanced expression of p21. However, the effect of escopoletin on DU145 cells was reversed by pretreatment with glutathione antioxidant. This suggests that escopoletin induced generation of ROS is responsible for the increased cytotoxicity in DU145 cells. Thus, escopoletin exhibits potential therapeutic efficacy for the treatment of prostate cancer.</p><p> </p>

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

Sign in / Sign up

Export Citation Format

Share Document