Significance of <i>Lactobacillus fermentum</i> on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed)

Dharmisthaben, Patel; Sakure, Amar; Lodha, Dikshita; Basaiawmoit, Bethsheba; Maurya, Ruchika; Das, Sujit; Bishnoi, Mahendra; Kondepudi, Kanthi Kiran; Hati, Subrota

doi:10.1080/07315724.2021.1983485

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…The different protein profiles and the antibacterial characteristics of CM may influence the proliferation of particular microorganisms during fermentation, thus affecting the fermentation process [109]. Fermented CM contains rich nourishment with potent bacterial strains that enhance its bio-functional properties [120,121]. Fermented CM also shows anti-inflammatory, antidiabetic, and ACE-inhibitory effects [121].…”

Section: Traditionally Fermented CM Productsmentioning

confidence: 99%

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.

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Section: Traditionally Fermented CM Productsmentioning

confidence: 99%

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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“…Accordingly, camel milk has high application value, especially as a substitute for hypoallergenic infant formula (Maryniak et al 2018). Furthermore, it exhibits anti-inflammation (Al-Omari et al 2019;Patel et al 2021), anti-hypertension, antidiabetes (Mudgil et al 2018) and anti-cancer activities (El-Kattawy et al 2021;Shi et al 2021) as well as having important medical value in the treatment of liver and kidney injury (Usman et al 2020;Dou et al 2022). Milk composition is an important indicator reflecting the quality of dairy products and the health status of dairy animals.…”

Section: Introductionmentioning

confidence: 99%

“…2019; Patel et al . 2021), anti‐hypertension, anti‐diabetes (Mudgil et al . 2018) and anti‐cancer activities (El‐Kattawy et al .…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy

Li,

Liu,

Fan

et al. 2024

Int J of Dairy Tech

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Reference methods for determining the contents of functional traits in camel milk are expensive and complex, hindering their widespread use. Mid‐infrared technology has the advantages of fast, economic, batch processing for dairy detection. In the present study, mid‐infrared spectroscopy (MIRS) prediction models previously established based on cow milk were used to predict 1101 Bactrian camel milk samples in terms of fat, protein, lactose, total solids, total casein, β‐casein, K, Ca, Na and Mg contents. The MIRS‐predicted values for the 10 traits were close to the reference values, demonstrating the utility and efficiency of the proposed method. Furthermore, the quality characteristics of camel milk were compared with those of other dairy animals, confirming that it is a valuable and rich source of essential nutrients for humans.

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