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Nature and Science 2014;12(12) http://www.sciencepub.net/nature
35
Review on Medicinal and Nutritional Values of Camel Milk
Ayele Gizachew, Jabir Teha and Tadesse Birhanu
School of Veterinary Medicine, Collage of Medical and Health Science, Wollega University, P.O. Box 395,
Nekemte, Ethiopia
Corresponding author: Ayele Gizachew, e-mail: equineexpert@gmail.com
Abstract: Of 19 million camels in the world, 15 million are found in Africa and 4 million in Asia. The camels
produce more milk and for longer period of time than any other milk animal held under the same harsh conditions. It
is a multi-purpose animal with huge productive potential and has been utilized by humans for transport, milk, meat
and skin. Camel milk is one of the main components of the pastoral community's basic diet, which contributes up to
30% of the annual caloric intake. The main component of milk which has a major impact on its nutritional value and
technological suitability is protein. Milk proteins are a heterogeneous group of compounds that differ in composition
and properties. Camel milk is a good substitute for human milk as it does not contain β-lacto globulin. Many
research findings proved that Camel milk is easily digested by lactose-intolerant individuals. It is rich in healthy
vitamins and minerals, especially B vitamins, vitamin C and iron. The lactoferrin in camel milk has also medicinal
values: antibacterial, antiviral and anti-tumor properties. It contains disease-fighting immunoglobulin’s which are
small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is a rich
source of insulin and also it containing approximately 52 units of insulin in each liter of camel milk, making it a
great treatment option for Type 1 or Type 2 diabetics as well as Gestational Diabetes.
[Ayele Gizachew, Jabir Teha and Tadesse Birhanu. Ayele Gizachew, Jabir Teha and Tadesse Birhanu. Nat Sci
2014;12(12):35-40]. (ISSN: 1545-0740). http://www.sciencepub.net/nature. 6
Keywords: Camel Milk, Medicinal, Nutritional Value
1. Background
Camels are the most numerous species of animal
in the arid areas of Asia and Africa, particularly in
east African counties (Sudan, Ethiopia, Somalia and
Kenya, Djibouti). One humped camel (Camelus
dromedary), is an important livestock species
uniquely adapted to hot and arid environment more
than any other domestic animals (Schwartz and Dioli,
1992). Among 19 million camels in the World, of
which 15 million are found in Africa and 4 million in
Asia (FAO, 2004). Among this estimated world
population, 17 million are believed to be one-humped
dromedary camels (Camelus dromedarius) and 2
million two-humped (Camelus bactrianus). More than
60% of the dromedary camel population is
concentrated in the four North East African countries
Somalia, Sudan, Kenya and Ethiopia. Somalia with
over 6 million heads has the largest herd in the world
(Farah and Fischer, 2004).
This animal is a multi-purpose animal with huge
productive potential. It has been utilized by humans
for transport, milk, meat and skin. The camels produce
more milk and for longer period of time than any other
milk animal held under the same harsh conditions.
Daily yields between 3 to 10 kg in a lactation period
of 12 to 18 months are common. Camel milk is one of
the main components of the pastoral community's
basic diet, which contributes up to 30% of the annual
caloric intake, at the same time it is an important
source of essential components and vitamin C (Farah
et al., 1992). The milk has many properties that make
it very useful choice as camel’s milk is used in some
parts of the world to cure certain diseases (Attia et al.,
2001).There is reports that camel milk has medicinal
properties (Yagil, 1982) suggesting that this milk
contains protective proteins which may have possible
role for enhancing immune defense mechanism.
Camel milk also contains higher amount of zinc. The
rapidly dividing cells of the immune system are
sensitive to zinc deficiency. The role of Zn in the
development and maintenance of a normally
functioning immune system has been well established
(Hansen et al., 1982). Antibacterial and antiviral
activities of these proteins of camel milk were studied
(El-Agamy et al., 1992).
Camel milk has insulin like activity, regulatory
and immunomodulatory functions on β cells. Camel
milk exhibits hypoglycemic effect when given as an
adjunctive therapy, which might be due to presence of
insulin/insulin like protein in it and possesses
beneficial effect in the treatment of diabetic patients.
Camel milk has been used for the treatment of food
allergies, crohn’s disease and autism (Shabo and
Yagil, 2005).
Even if a numerous review has been carried out
in different milking animals in the world, the
importance and use of camel milk and its products
was not reviewed which created paucity of
information in the area. Therefore in the line with the
above the objective of this paper is aimed to review
Nature and Science 2014;12(12) http://www.sciencepub.net/nature
36
available information on the nutritional and medicinal
value of camel milk and recommend further
investigation concerning nutritional and medicinal
value of camel milk based on the information from
this literature review
2.1. Nutritional Value
2.1.1 Milk protein
The main component of milk, which has a major
impact on its nutritional value and technological
suitability, is protein. Milk proteins are a
heterogeneous group of compounds that differ in
composition and properties. They are divided into
casein complexes and whey protein fractions. Casein
is the most important protein in milk, while the
proportion of whey proteins is relatively low (Guo and
others, 2007). Currently there are 4 main casein
fractions distinguished: αs1-, αs2-, β-, and κ. their
proportion is diverse and polymorphism of these
proteins was demonstrated in most of the animal
species (Barłowska, 2007).
The human casein does not contain the αs1-
fraction which is the predominant factor causing milk
protein allergies. However; it is rich in the β-fraction.
Conversely, casein in cow and buffalo milk is very
abundant (38.4% and 30.2% of total casein,
respectively) in the αs1-fraction (Zicarelli, 2004).
Milk protein allergy (MPA) is an allergic reaction to
proteins commonly found in cow milk. It is caused by
the immune system reacting to the milk proteins as
they would present a threat to the body. An activated
immune system reacts just as it would to a foreign
virus or a toxin. Several studies have demonstrated
that the majority of children with cow milk protein
allergy (CMPA) synthesize antibodies predominantly
against α-casein and β-lacto globulin (Lara et al.,
2005).
Some infants and children allergic to cow milk
will have an allergic reaction after ingesting buffalo,
goat, sheep and horse milk proteins due to the
presence of positive immunological cross-reaction
with their counterparts in cow milk (El-Agamy et al.,
2009).
Camel milk is a good substitute for human milk
as it does not contain β-lactoglobulin, a typical milk
protein characteristic of ruminant milk. Another
crucial anti-allergenic factor is that the functional
components of camel milk include immunoglobulin
similar to those in human milk, which are known to
reduce children’s allergic reactions and strengthen
their future response to foods (Shabo et al., 2005). El-
Hatmi et al. (2007) reported that camel milk contains
higher amounts of antibacterial substances (for
example, lysozyme, lactoferrin, and immunoglobulin)
as compared to cow and buffalo milk.
2.1.2 Milk Lipids
Fat is the major substance defining milk’s
energetic value and makes a major contribution to the
nutritional properties of milk, as well as to its
technological suitability. Milk fat globules have an
average diameter of less than 0.1 μm to approximately
18 μm (El-Zeini, 2006) and consist of a triglyceride
core surrounded by a natural biological membrane.
The milk fat globules membrane (MFGM) contains
the typical components of any biological membrane
such as cholesterol, enzymes, glycoproteins, and
glycolipids (Fauquant et al., 2007). Mansson (2008)
claims that lipids build 30% of the membrane and can
be further broken down into the following groups:
phospholipids (25%), cerebrosides (3%), and
cholesterol (2%). The remaining 70% of the
membrane consists of proteins. Fat globules with the
biggest average diameter are found in buffalo milk
(8.7 μm), the smallest in camel (2.99 μm) and goat
milk (3.19 μm). A high state of dispersion of milk fat
has a positive influence on the access that lipolytic
enzymes have to small fat globules (SFGs). Therefore,
milk from goats or camels is more digestible for
humans (D’Urso et al., 2008).
Cholesterol is present in the milk fat globule
membrane (MFGM) and it accounts for 95% of the
sterols of milk fat. SFGs are characterized by a larger
surface area of MFGM per fat unit. Therefore, a
bigger share of SFGs is connected with a relatively
higher concentration of cholesterol in milk. Camel
milk, which has the highest state of dispersion of milk
fat, contains the most (of the studied animals species)
cholesterol (31.3 to 37.1 mg/100 g milk). Camel milk
is also unique concerning its fatty acid profile. It
contains 6 to 8 times less of the short chain fatty acids
compared to milk from cows, goats, sheep, and
buffalo (Ceballos et al., 2009).
One of the specific features of camel milk is the
presence of the fore mentioned CLA, which has
numerous functional properties. The most biologically
active is the diene of configuration cis-9, trans-11
(octadecadienoic); it is claimed to inhibit the
occurrence and development of cancer of the skin,
breast, colon, and stomach, while its isomer trans-10,
cis-12 is thought to prevent obesity (Wang and Jones,
2004).
Additionally, CLA reduces the levels of
triglycerides, total cholesterol, including LDL, and
thus improves the ratio of LDL/HDL in plasma, which
is a crucial factor in the prevention of coronary heart
disease and artheriosclerosis. CLA also is said to
inhibit the development of osteoporosis, to improve
the metabolism of lipids, to reduce the blood glucose
level, and to stimulate the immune system (O’Shea et
al., 2004).
Nature and Science 2014;12(12) http://www.sciencepub.net/nature
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2.1.3 Milk Mineral Components
Milk is an important source of mineral
substances, especially calcium, phosphorus, sodium,
potassium, chloride, iodine, magnesium, and small
amounts of iron. The main mineral compounds of
milk are calcium and phosphorus, which are
substantial for bone growth and the proper
development of newborns. The high bioavailability of
these minerals influences the unique nutritional value
of milk. Camel milk is the richest in these minerals
(Al-Wabel, 2008).
Average values of Na (29.70 mEqL-1), K
(50.74mEqL-1), Ca (94.06 mg %), P (41.68 mg %) and
Mg (11.82 mg %) present in milk of early lactating
camels. In late lactation period, the corresponding
levels were 35.49±0.89 mEqL-1, 71.86±1.43 mEqL-1,
97.32±0.51 mg%, 47.14±0.52 mg% and 13.58±0.31
mg %, respectively (Mal et al., 2007). The differences
in macro-minerals levels reported by various research
groups might be due to breed differences or as a result
of environmental conditions such as feed and soil.
Different breeds of camels have different capacities to
deposit minerals in their milk (Wangoh et al., 1998).
The concentration of Fe, Zn and Cu were 1.00012,
2.00002, 0.44004 mg/dl, respectively. The values of
trace minerals viz. Fe, Zn, and Cu were significantly
higher in camel milk as compared to bovine milk
(Singh et al., 2006).
2.1.4 Milk Vitamins
Milk is a valuable source of vitamins, both
water-soluble and fat-soluble ones. Camel milk is a
kind of exception because of its high concentration of
vitamin C. Camel milk contains 30 times more
vitamin C than cow milk does, and 6 times more than
human milk. This is highly important in desert areas,
where fruits and vegetables are scarce. Therefore,
camel milk is often the only source of vitamin C in the
diet of inhabitants of those regions (Haddadin et al.,
2008).
The levels of vitamin A, E and B1 were reported
to be low in camel milk compared to the cow milk.
Cow milk contains 99.6±62.0 μg% β-carotene and it is
not detected in camel milk. The concentration of
vitamin C in camel milk in early and late lactation has
been reported 5.26±0.47 and 4.84±0.20 mg%,
respectively. The vitamin C content in camel milk is
two to three folds higher in camel milk compared to
cow milk. The levels of vitamin A, E and B1 were
higher in camel colostrum than mature camel milk.
However, the vitamin C content remains higher in
mature camel milk. The higher vitamin C content may
be attributed to the more synthetic activity in the
mammary tissues during early phase of lactation that
declined as lactation advanced (Stahl et al., 2006).
The low pH due to the vitamin C content
stabilizes the milk and can be kept for relatively
longer periods. The availability of a relatively higher
amount of vitamin C in raw camel milk is of
significant relevance from the nutritional point as
vitamin C has a powerful anti-oxidant action. Camel
milk can be an alternative source of vitamin C under
harsh environmental conditions in the arid and semi-
arid areas (Mal et al., 2007).
2.2. Medicinal properties of camel milk
2.2.1 Anti-diabetic property
There is a traditional belief in the Middle East
that regular consumption of camel milk helps in the
prevention and control of diabetes. Recently, it has
been reported that camel milk can have such
properties. Literature review suggests the following
possibilities: i) insulin in camel milk possesses special
properties that makes absorption into circulation easier
than insulin from other sources or cause resistance to
proteolysis; ii) camel insulin is encapsulated in
nanoparticles (lipid vesicles) that make possible its
passage through the stomach and entry into the
circulation; iii) some other elements of camel milk
make it anti-diabetic. Sequence of camel insulin and
its predicted digestion pattern do not suggest
differentiability to overcome the mucosal barriers
before been degraded and reaching the blood stream.
However, we cannot exclude the possibility that
insulin in camel milk is present in nanoparticles
capable of transporting this hormone into the
bloodstream. Although, much more probable is that
camel milk contains 'insulin-like' small molecule
substances that mimic insulin interaction with its
receptor (Ajamaluddin et al., 2012).
The long-term study was undertaken previously
to assess the efficacy, safety and acceptability of
camel milk as an adjunct to insulin therapy in type 1
diabetics. In randomized clinical, parallel design
study, type 1 diabetic patients were enrolled and
divided into two groups. Group I received usual care,
that is, diet, exercise and insulin and Group II
received camel milk in addition to the usual care.
Insulin requirement was titrated weekly by blood
glucose estimation. The results showed that, in camel
milk group, there was decrease in mean blood glucose,
hemoglobins and insulin doses. Out of subjects
receiving camel milk, insulin requirement reduced to
zero.There was non-significant change in plasma
insulin and anti-insulin antibodies in both the groups.
It may be stated that camel milk is safe and efficacious
in improving long-term glycemic control, with a
significant reduction in the doses of insulin in type 1
diabetic patients(Amjad et al.,2013). In India, a
comparison between conventionally treated juvenile
diabetes with those also drinking camel milk showed
that the group drinking the milk had significantly
reduced blood sugar and reduced Hb levels (Agrawel
et al., 2002). The amounts of injected insulin were
Nature and Science 2014;12(12) http://www.sciencepub.net/nature
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also significantly reduced. Insulin in milk is proved by
the following many research outcomes: (a) Camel
milk contains large concentrations of insulin 150
U/ml. (b) Fasted and dehydrated rats and rabbits had a
decline in blood sugar after receiving camel milk. As
fasting nullifies insulin secretion, the drop in blood
sugar indicates insulin activity. It must be noted that
fasted rabbits used to be the bioassay for insulin – the
concentration of insulin given as rabbit units. (c)
Streptozotocin induced diabetes in rats was controlled
and cured with camel milk. (d) Although human, cow
and goat milk contain insulin, it is degraded in the
acid environment of the stomach. This does not occur
with camel milk which does not react to acid and no
coagulum is formed. Personal observation in a calf
which died 2 hours after suckling: no coagulum was
present in stomach although it was filled with milk
(Zagorski et al .,1998).
2.2.2 Anti-bacterial and Immunological properties
Camel immune system: IgM, IgG, IgA and even
IgD have been detected in camel sera on the basis of
cross-reactivity with human immunoglobulins (Abu-
lehiya, 1997). Hamers-Casterman et al. (1993)
described the amazing camel immune system,
different from all other mammalians. Subclasses IgG2
and IgG3 (natural for camels) consist of only two
heavy chains. Light chains (VL) are not present. There
is a single V domain (VHH). Camel VHH have a long
complementary determining region (CDR3) loop,
compensating for absence of the VLConventional
antibodies rarely show a complete neutralizing activity
against enzyme antigens (Hamers, 1998).
Camel IgG has a full neutralizing activity against
tetanus toxin as it enters the ezymes structure. Camel
hypervariable regions have increased repertoire of
antigen binding sites. Camel VHH domains are better
suited to enzyme inhibitors than human antibody
fragments, thus offering a potential for viral enzymatic
neutralization (Reichmann and Muylderman,1999).
Amajor flaw in the development of
humanimmunotherapy is the size of the antibodies.
The comparative simplicity, high affinity and
specificity of camel Igs, and the potential to reach and
interact with active sites allow for penetration of dense
tissues to reach the antigen. Camels’ immune system
is stronger than that of humans. As immunoglobulins
are found in camel milk throughout lactation, drinking
milk will provide a tool for combatting autoimmune
diseases by rehabilitating the immune system rather
than is depression (Muylderman et al., 2001).
2.2.3 Antibacterial activity
Camel milk contains various protective proteins
mainly enzymes which exert antibacterial and
immunological properties.The presence of these
proteins help explain some of the natural healing
properties of the milk (Farah, 1993). According to
Conesa et al., 2008; Ueda et al., 1997 and Kiselev,
1998, the known protective proteins, and their
immunological action, in camel milk are: Lysozymes;
participates in primary immune system, which is
based on targeting of structures common to invading
pathogens. Immunoglobulins; These give the immune
protection to the body against infections; Lactoferrin:
Iron-saturated lactoferrin (from second week
lactation) prevents microbial growth in gut,
participates in primary immune system, which is
based on targeting of structures common to invading
pathogens. Camel milk apparently contains much
more lactoferrin than in ruminant (cow, sheep and
goat) milk; Lactoperoxidase: is found in milk, tears
and saliva. It contributes to the non-immune host
defense system, exerting bactericidal activity(mainly
on gramnegative bacteria), has growth promotion
activity, has anti-tumor activity, has a close relation
(71%) to human thyroid peroxidase, which is involved
in iodination and coupling in the formation of the
thyroid hormones; Peptidoglycan recognition protein
(PGRP): the highest concentrations of this enzyme is
in camel milk,was first discovered in camel milk, has
apparent effect on breast cancer by controlling
metastasis, stimulates the host‘s immune response.
Broad antimicrobial activity N-acetyl-§-
glucosaminidase (NAGase): The milk enzyme
NAGase has an antibacterial activity and so
strengthens the antibacterial-antiviral activity of the
milk. It is noteworthy that the NAGase activity is
similar to that in women's milk, confirming the
nutritional advantages of camel milk over cow milk
(Hoelzer et al.,1998).
2.2.5 Treatment of Crohn's disease
Crohn‘s disease is becoming an epidemic in
many countries. Lately increasing evidence points to a
primary bacterial infection by Mycobacterium avium -
subspecies: paratuberculosis (MAP). This
mycobacterium could spread via cow milk as it is
unaffected by pasteurization. Apparently MAP enters
the mucosa as saprophytes and only become active
when the person is in severe stress, leading to a
secondary autoimmune response. As the bacteria
belongs to the family of tuberculosis and as camel
milk has been used to treat tuberculosis, it becomes
apparent that the powerful bactericide properties of
camel milk combined with PGRP have a quick and
positive effect on the healing process. In addition,
immunoglobulins attack the anti-DNA and restore the
immune system(Urazakov and Bainazarov, 1991).
2.2.4 Therapeutic effect of camel milk for Autism
As a malfunction of the immune system causes
an alimentary enzyme inhibition, causing the
breakdown of casein, not to aminoacids, but to
casomorphine. The casomorphine is a powerful
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opioid, much more potent than morphine itself.
Autistic children drinking camel milk have had
amazing improvements in their behavior and diets.
Extensive studies have demonstrated that oxidative
stress plays a vital role in the pathology of several
neurological diseases, including autism spectrum
disorder (ASD); those studies proposed that GSH and
antioxidant enzymes have a pathophysiological role in
autism. Furthermore, camel milk has emerged to have
potential therapeutic effects in autism. The previous
study evaluated the effect of camel milk consumption
on oxidative stress biomarkers in autistic children, by
measuring the plasma levels of glutathione,
superoxide dismutase, and myeloperoxidase before
and 2 weeks after camel milk consumption, using the
ELISA technique. All measured parameters exhibited
significant increase after camel milk consumption.
These findings suggest that camel milk could play an
important role in decreasing oxidative stress by
alteration of antioxidant enzymes and nonenzymatic
antioxidant molecules levels, as well as the
improvement of autistic behaviour as demonstrated by
the improved Childhood Autism Rating Scale (CARS)
(Laila and Nadra, 2013).
2.2.5 Treatment for allergies
The fact that camel milk lacks β−lactoglobulin
and a "new" β—casein (Makinen-kijunen and Palosne,
1992) ,two powerful allergens in cow milk, makes the
milk attractive for children suffering from milk
allergies. Phylogenetic differences could be
responsible for the failed recognition of camels‘
proteins by circulating IgEs and monoclonal
antibodies. Children with severe food allergies
improved rapidly with camel milk. It appears that
camel milk has a positive effect in children with
severe food allergies. The reactions are rapid and long
lasting. Much research still needs to be done on the
healing effects of the milk (Restani et al.,1999).
Conclusions
Camel is a multi-purpose animal with huge
productive potential and has been utilized by humans
for transport, milk, meat and skin. The camels produce
more milk and for longer period of time than any other
milk animal held under the same harsh conditions.
Camel milk has valuable nutritional properties as it
contains a high proportion of antibacterial substances
and 30 times higher concentration of vitamin C in
comparison with cow milk. The camel milk contains
high levels of insulin or insulin like protein which
pass through the stomach without being destroyed.
Immunoglobulin is the substance in the camel milk
that contributes to immunity against infection.
Camel´s milk cures severe food allergies and
rehabilitates the immune system in children. We can
affirm that the use of camel’s milk could be an option
for patients intolerant to lactose and who, therefore,
cannot take cow’s milk. Although camel milk has
such values, its consumption is restricted to pastoral
area and camel is abandoned animal. Thus, training on
the nutritional and medicinal value of camel milk in
particular should be integrated in the livestock
extension program. Further studies should be
conducted on the nutritional and medicinal value of
camel milk.
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