Camel milk modulates α-lactalbumin induced changes in the gut microbiota in a murine model of cow’s milk allergy

Camel milk has been noted to have medicinal properties treating allergies, diarrhea, microbial infection and Crohn's disease.The aim of this study is to identify and characterize the intestinal microbiota of BALB/c mice sensitized to α-lactalbumin (α-la) and fed with camel milk. For this, 30 females BALB/c mice aged between 4 and 6 weeks were divided into two groups. The first one designated as control group did not receive any treatment (n=10). The second group (n=20) was immunized intraperitoneally with α-la. On day 35 of sensitization protocol, mice of the second group were divided into two subgroups of 10 mice each. Animals of the first subgroup were sacrificed, whereas, mice of the second subgroup were fed camel milk for one week. In order to analyze the effect of camel milk on α-La-sensitized mice, two studies were carried out: a histological analysis of the jejunal tissues and microbiolo-gical study in the intestine and faeces of mice of different groups. Our results showed that drinking camel milk significantly reduced the alteration of in-testinal epithelium induced by α-la immunization as demonstrated by a signi-ficant increase of villus height (p<0.05). The microbiological results showed a very significant increase in enterobacteria and anaerobic bacteria (1 to 2 log ufc/g) in bacterial flora of mice immunized to α-la. However there was no significant difference in the level of enterobacteriaceae and anaerobic bacte-ria in the faeces of α-la-immunized mice treated with camel milk. In conclu-sion, Camel milk reduced the microscopic lesions caused by α-lasensitization and play an antibacterial role againstpathogenic bacteria in the intestinal mucosa of mice immunized to cow’s milk proteins especially α-la.

Estimation and human health risk assessment of organochlorine and organophosphate pesticide residues in raw milk collected in Kenya

Background: This study determined the levels of organochlorine (OCPs) and organophosphate (OPPs) pesticide residues in cow milk from Kiambu and camel milk from Isiolo and Laikipia. The human dietary intake and the potential consumer health risks were also evaluated. Methods: In total, 90 cow and 82 camel milk samples were collected and analyzed using gas chromatography tandem mass spectroscopy to determine the levels of OCPs and OPPs. The levels were compared to the maximum residue limits (MRLs) established by the Codex Alimentarius (CA), EU Pesticides Database (EUPD), and the United States Department of Agriculture. The estimated daily intake and chronic hazard quotient (cHQ) of the milk were also calculated. Results: Cow milk from Kiambu was contaminated with 11/18 of the evaluated OCPs and 13/14 of the evaluated OPPs while camel milk from Isiolo was contaminated with 9/18 of the evaluated OCPs and 9/14 of the evaluated OPPs. Camel milk from Laikipia was contaminated with 11/18 of the evaluated OCPs and 11/14 of the evaluated OPPs. The mean heptachlor value in camel milk from Isiolo was above the EUPD MRLs. The mean value of heptachlor in Camel milk from Laikipia was above the CA and EUPD MRLs. The cHQs for Disulfoton, Fenamiphos, and Methacrifos in Cow milk were above 1 for adults and children. The cHQs for Fenchlorphous and Profenofos in Camel milk were above 1 for adults and children. The cHQs for α-endosulphan, β-endosulphan, dieldrin, and heptachlor in cow milk was above 1 for adults and children while the cHQs for heptachlor in camel milk was above 1 for adults and children. Conclusions: The potential health risks from chronic dietary intake of cow and camel milk in Kenya cannot be excluded. The routine monitoring of organophosphate and organochlorine pesticide levels in milk is recommended to minimize risks to human health.

Baseline composition and microbial quality assessment of raw milk from endemic small ruminants and Maghrebi camels in the oasis area of Tunisia

Characteristics and quality aspects of milk from native ovine queue fine de l’Ouest (QFO) and the local goat population were investigated and compared with those of the local Maghrebi camel. A total of 378 individual milk samples were collected from lactating animals reared in the continental oasis region of Tunisia. Samples were analyzed for physical parameters (pH, density, and acidity), chemical composition (dry matter, fat, protein, lactose, casein, ash, and casein-protein ratio), mineral concentrations (Ca, P, Na, and K) and microbiological features (total mesophilic aerobic bacteria (TMAB), total coliform count (TCC), lactic acid bacteria (LAB), sulphite-reducing Clostridium (CSR), yeast and molds (Y/M), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Salmonella) according to standard methods. The results obtained for milk characteristics revealed noticeable disparities between the three species. The mean values of pH, density, and acidity in milk collected from sheep appeared higher than those in milk collected from goat species. Compared to the camel populations, sheep species produced milk with similar pH but higher density and acidity. Between camel and goat species, pH and acidity were higher in Negga, while the density was similar. For milk composition, the results showed a remarkable variation among all studied species and an obvious superiority of the ovine species over the caprine and camel populations in all the chemical contents being studied, except for the casein-protein ratio, which is in favor of goat species. The milk of QFO sheep, the richest in casein and protein, was expressed with significantly higher levels of calcium and phosphorus than goat and camel milk. Compared to small ruminants, milk from camels is the richest in Na and K. Additionally, more Ca is present in milk from camels than goats. Goat milk, the poorest type of milk in Ca and Na, contains on average more P than camel milk and more K than sheep's milk. The poor bacteriological quality was that of camel milk for all microbial counts. The microbial quality of goat milk was higher than that of ewe milk based on TMAB, TCC, and E. coli counts, while ovine milk was of better quality, referring to LAB, Y/M, and S. aureus values. No significant differences were found for Staphylococcus aureus and Escherichia coli between the examined species. The obtained results highlighted the complete absence of the two dangerous pathogens Salmonella and CSR in all investigated milk samples. The microbiological examination evidenced that the milk of small ruminant species complies with standard criteria required by Tunisian legislation on the hygiene of milk and dairy products. Regarding camel milk, the microbial analysis revealed poor quality that exceeds standard criteria.

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.

Textural profile characteristic of the curd mass from camel milk for gero diet

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.