Fermented camel milk: A Review on its bio-functional properties

Solanki, Divyang; Hati, Subrota

doi:10.9755/ejfa.2018.v30.i4.1661

Cited by 30 publications

(17 citation statements)

References 36 publications

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“…Fermentation is one of the ancient common practices for manufacturing and preserving foods, improving their flavour and colour, and giving fermented products desirable qualities from a sensory, health, and physical standpoint. Camel milk contains all the nutrients that facilitate the work of lactic acid bacteria, which are spherical or bacillary bacteria that are gram-positive and resistant to acidity [12] . Yogurt can be obtained by fermenting milk from different types of dairy animals such as sheep, goats, cows, buffalo and camels, but the last one types are not considered for the production of fermented dairy products on a commercial level [13].…”

Section: Fermentation Of Camel Milkmentioning

confidence: 99%

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Biological Activities of Fermented Camel Milk Peptides: a Review

Al Musa,

Hussen Al-Garory

2024

QJAS

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Camel milk is widely used in arid desert areas, and it is of great importance from a health standpoint due to its chemical content and health benefits, which increase after fermentation as a result of the decomposition of its components by lactic acid bacteria. Among these components are the proteins that, when decomposed, produce bioactive peptides that help in the prevention and treatment of many diseases. Thus, it is considered a functional food for human nutrition and to treat health problems in these areas due to its high nutritional value and ease of digestion. It has been proven that camel milk has many beneficial health effects, such as anti-bacterial activities because it contains lactoferrin, lysozyme, immune globulin, and lactoperoxidase, in addition to its ability to adjust cholesterol and blood sugar, and its possession of antioxidant, angiotensin-converting enzyme inhibitor, and anti-cancer activities, and to treat digestive system problems. The effectiveness of these activities increases after fermenting camel milk with Lactic acid bacteria and probiotics are a result of the activity of these bacteria to break down the milk components of fats, proteins and carbohydrates into fatty acids, peptides and polysaccharides that are beneficial from a health standpoint and contribute to prolonging the shelf life of fermented products made from camel milk.

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Section: Fermentation Of Camel Milkmentioning

confidence: 99%

“…It also works to increase the breakdown of proteins and the production of essential amino acids and peptides. There are different types of fermented camel milk products, including Gariss and Chal, Shubat, Dhanaan, Airag, Butsalgaa, Arkhi, Tsagaa, Shmen, and Yoghurt [12].…”

Section: Fermentation Of Camel Milkmentioning

confidence: 99%

Biological Activities of Fermented Camel Milk Peptides: a Review

Al Musa,

Hussen Al-Garory

2024

QJAS

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“…Probiotics are the live microorganisms exist in some foods or are added as supplements to benefit the host’s health ( Vivarelli et al, 2019 ). There are many studies on camel milk as the reservoir of natural probiotics and it has been supplemented with dairy products ( Ayyash et al, 2018a , Solanki and Hati, 2018 ). Fermented camel milk is a source of probiotic bacteria such as lactic acid bacteria which showed the potential against several diseases ( Ayyash et al, 2018a ).…”

Section: Introductionmentioning

confidence: 99%

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

Sheikh,

Mohamed Ibrahim,

Almathen

et al. 2024

Saudi Journal of Biological Sciences

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“…It has repeatedly been proposed that camel milk has health benefits for people with metabolic syndrome, and this condition is characterized by abdominal obesity, dyslipoproteinemia (lower HDL and higher VLDL), and hypertension ( 30 , 31 ). According to published research, the protein hydrolysates of camel milk have significant bio-functional properties including antioxidant, anti-diabetic, anticancer, antiallergic, hepatoprotective, anti-inflammatory, antimicrobial, angiotensin-converting enzyme inhibitory, antiradical, and anti-autism activities ( 32 , 33 ). Some antioxidant enzymes, micronutrients, and protective proteins are the chemicals that have the biggest biological effects on physiological processes ( 34 ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats

et al. 2023

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Natural feed additives and their potential benefits in production of safe and highly nutritious food have gained the attention of many researchers the last decades. Cordia myxa is a nutrient-dense food with various health benefits. Despite this fact, very limited studied investigated the physicochemical and sensory impacts of incorporation of fermented camel milk with Cordia myxa and its biological effects. The current study aimed to assess the physical, chemical, and sensory characteristics of fermented camel milk (FCM) fortified with 5, 10, and 15% Cordia myxa pulp. The study demonstrated that fortification of camel milk efficiently enhanced protein, total solids, ash, fiber, phenolic substance, and antioxidant activity. When compared to other treatments, FCM supplemented with 10% Cordia myxa pulp had the best sensory features. In addition, FCM fortified with 10% Cordia myxa pulp was investigated as a potential inhibitor of hypercholesterolemia agents in obese rats. Thirty-two male Wistar rats were split into two main groups including normal pellet group (n = 8) served as negative control group (G1) and a group of hyperlipidemic animals (n = 24) were feed on a high-fat diet (HFD). Hyperlipidemic rats group (n = 24) were then divided into three subgroups (8 per each); second group or positive control (G2) which include hyperlipidemic rats received distilled water (1 mL/day), the third group (G3) involved hyperlipidemic rats feed on FCM (10 g/day) and the fourth group (G4) included hyperlipidemic animals feed on 10 g/day FCM fortified with 10% of Cordia myxa pulp by oral treatment via an intestinal tube for another 4 weeks. In contrast to the positive control group, G4 treated with Cordia myxa showed a substantial decrease in malondialdehyde, LDL, cholesterol, triglycerides, AST, ALT, creatinine, and urea levels, while a significant increase in HDL, albumin, and total protein concentrations. The number of large adipocytes decreased while the number of small adipocytes increased after consumption of fortified FCM. The results indicated that fermented milk fortified with Cordia myxa pulp improved the functions of the liver and kidney in hyperlipidemic rats. These results demonstrated the protective effects of camel milk and Cordia myxa pulp against hyperlipidemia in rats.

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Fermented camel milk: A Review on its bio-functional properties

Cited by 30 publications

References 36 publications

Biological Activities of Fermented Camel Milk Peptides: a Review

Biological Activities of Fermented Camel Milk Peptides: a Review

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats

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