Science of Camel and Yak Milks: Human Nutrition and Health Perspectives

Nikkhah, Akbar

doi:10.4236/fns.2011.26092

Cited by 46 publications

(44 citation statements)

References 16 publications

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“…Camel colostrum possessed a significantly higher content of yeasts than camel milk, due to the ability of yeasts to grow in substrates with high salt concentration and low pH. Generally, yeasts were regarded as normal flora of camel milk (Nikkhah, 2011) but their presence in a large number is a consequence of proteolytic and lipolytic activity, as well as their ability to ferment and/or assimilate lactose and to utilize lactic, citric and succinic acids (Corbaci et al, 2012). Yeasts may play a therapeutic role in the dairy production and be responsible for antimicrobial property (Lopandic et al, 2006).…”

Section: Enumeration Of Microorganismsmentioning

confidence: 99%

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Jrad

Oulahal

Adt

et al. 2015

Emir. J. Food Agric

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Camel colostrum collected within 24 h after parturition was analyzed for physicochemical and microbiological composition. The average contents of fats, dry matter, mineral matter and proteins were 1.71±0. 51, 199.55±16.93, 9.75±0.5 and 143.42±36.42 gL -1 , respectively. Microbiological analysis of colostrum samples showed richness in yeasts and Lactic acid bacteria and absence of coliforms. The good microbial quality of camel colostrum is due to a number of antimicrobial molecules such as immunoglobulins and lactoferrin. The antimicrobial activity was evaluated against the pathogens Bacillus cereus, Staphylococcus aureus, Enterococcus faecium and Pseudomonas aeruginosa. At concentration of 20 g L -1 , colostrum caused an important inhibition of growth of all tested bacteria. It therefore seemed interesting to assess whether the compounds inhibit the growth of tested strains present in camel colostrum are resisting to the action of digestive enzymes. An in vitro hydrolysis by pepsin and pancreatin was then conducted. Hydrolyzed camel colostrum was still active against all pathogenic strains with inhibition rate ranging from 15.8% to 24.18%. This finding highlights the presence of antimicrobial fragments/peptides released during proteolytic hydrolysis that may contribute to the antimicrobial activity in camel colostrum and play a significant role in the host defence system.

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Section: Enumeration Of Microorganismsmentioning

confidence: 99%

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Jrad

Oulahal

Adt

et al. 2015

Emir. J. Food Agric

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“…Camel milk is given to the sick, elderly and very young because of the belief that it is not only healthier, but works especially well in bone formation. A high content of unsaturated fatty acids (such as oleic acid) further improves its overall dietary quality (Konuspayeva et al, 2009;Jadambaa, 2000;Nikkhah, 2011;Shabo et al, 2005;Shamsia, 2009;El-Agamy et al, 2009). …”

Section: Special Composition Of Camel Milkmentioning

confidence: 99%

“…It helps treat liver problems, lowers bilirubin output, lightens vitamin inadequacy and nutrient deficiency, besides boosting immunity. Camel milk contains substantially less vitamins A and B2, similar vitamin E content and about 3-10 times greater vitamin C as compared to cow milk (Nikkhah, 2011;Konuspayeva et al, 2011).…”

Section: Special Composition Of Camel Milkmentioning

confidence: 99%

Therapeutic potential of Camel Milk

Dubey

Lal

Mittal

et al. 2016

Emir. J. Food Agric

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“…China is the largest producer of yaks in the world, with approximately 14.7 million, constituting to more than 95% of world yaks with annual yield of about 70,000 tonnes of milk (Zhong et al 2006). However, the yield of yak milk is low ranging from 147 to 487 kg per lactation period, compared to cow's milk, yak milk contains high content of proteins (4.9 -5.3%), total solids (16.9 -17.7%), fat (5.5 -7.2%), lactose (4.5 -5.0%) and minerals (0.8 -0.9%) (Dong et al 2007;Li et al 2010;Nikkhah, 2011).…”

Section: Introductionmentioning

confidence: 99%

Heat stability improvement of antimicrobial whey proteins fromyak milk and colostrum at various acidic conditions

Shimo

Ding

et al. 2016

AJDFR

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The aim of this study was to characterize the effect of heat denaturation on Immunoglobulin G (IgG) and Lactoferrin (LF) in yak milk and colostral liquid whey at medium acidic conditions in presence of protectants (CaCl 2 ; Glycerol and Sodium Dodecyl Sulphate -SDS). Results indicated significant (P < 0.05) heat stability improvement of IgG and LF in liquid whey samples at medium acidic and temperature (72 -90 o C) with less precipitates formation regardless of type of protectants added especially at pH 3.5 and 4.6. The mean concentration values for IgG percentage reduction (72 -90 o C; pH 3.5 -5.5; protectants) ranged from 6 to 26% and 15 to 31% in yak milk and colostral liquid whey, respectively. The percentage of heat denaturation effect for LF ranged from 11 to 32% and 14 to 38% in yak milk and colostral liquid whey, respectively. Application of glycerol in both environmental processing conditions was the most effective in heat stability improvement followed by SDS and CaCl 2 .

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Science of Camel and Yak Milks: Human Nutrition and Health Perspectives

Abstract: ABSTRACT

Cited by 46 publications

References 16 publications

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Therapeutic potential of Camel Milk

Heat stability improvement of antimicrobial whey proteins fromyak milk and colostrum at various acidic conditions

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