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Review on Medicinal and Nutritional Values of Camel Milk

Authors:
  • Salale University, Fitche, Ethiopia

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 multipurpose 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 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 multipurpose 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
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).
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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
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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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11/9/2014
... The differences in lactose content could be because of the different seasonal and nutrional differences in the feeding of the camels used in the study [10,12,19,20]. The milk fat from dromedary camels has lower carotene levels and lower levels of short-chain fatty acids than that of the other domestic ruminants [21]. A significant proportion of long-chain fatty acids differentiate the lipid fraction of camel which contributes up to 96.4 percent of the lipid content as compared to 85.3 percent in the milk of bovine [9]. ...
... Camel milk contains numerous fat and water-soluble vitamins such as retinol, tocopherol, calciferol and thiamine and ascorbic acid and is well-recognized as a good source of ascorbic acid 34.16 mg/ L 35-fold higher than the milk of a cow [9,21,36]. The existence in camel milk of fairly good amounts of vitamin C, 23.7 mg/kg is of significant importance to the human diet in areas where green vegetables and fruits are difficult to access. ...
... The existence in camel milk of fairly good amounts of vitamin C, 23.7 mg/kg is of significant importance to the human diet in areas where green vegetables and fruits are difficult to access. In addition, there is more folic acid, niacin (B3), vitamin B12, and pantothenic acid, though has a lesser amount of retinol and riboflavin and Vit A [21]. However, the content of vitamin B6 and thiamine was found to be similar to that of bovine milk, while that of pantothenic acid, folacin, and B12 was lower in bovine milk [37,38]. ...
Article
Camel milk has been used for many years by pastoralists in Africa, Mild East and Asia as a source of food and as a remedy for common ailments. There is increased demand for its use in Europe, the USA, Africa and Asia, as more people become aware of its nutritional and medicinal values. The nutritional medicinal properties of camel milk seem to be due to its rich composition of unique bio-active therapeutic molecules such as lysozymes, lactoferrin, lactoperoxidase enzyme, peptidoglycan recognition protein (PGRP) and N-acetyl-β-D-Glucosaminidase (NAGase). Camel milk contains sugars, microelements, and vitamins especially, vitamin B complex and C, iron and Zinc. Lactoferrin in camel milk has considerable antibacterial, antiviral, anti-inflammatory and anti-tumor properties. Camel IgG2 and IgG3 immunoglobulin subclasses have unique diseasefighting properties as nano-antibodies because of their small size due to the absence of light chains, which allows their easy penetration of tissues and antigens, thus enhancing their effectiveness in immune defense. Camel milk is a rich source of insulin (approximately 52 units of insulin in each liter of milk, which is 3 times that found in bovine milk). The insulin in camel milk is encapsulated in nano-particles (lipid vesicles) that make it possible to bypass the acidic gastric environment without being damaged by the enzymes and the acid therein. It is thus, a promising option for the treatment of Type 1 or Type 2 diabetes in humans, as well as gestational diabetes. Camel milk is a natural source of Alpha-Hydroxide acids which are known to chubby and smoothen the skin. It can also be used as a precautionary for gastric ulcers and its regular intake can help to control blood sugar levels, coronary heart disease, viral, bacterial and some protozoal infections, gastroenteritis, some cancers, dropsy, jaundice, asthma, food allergies and the rehabilitation of the immune system in children. It has also been reported to have aphrodisiac properties. The nutritional and medicinal properties of camel milk and the public health challenges of taking it in raw form are reviewed in the respective sections below.
... It is also low in sugar and cholesterol, yet high in minerals that are essential such as potassium, sodium, copper, iron zinc, and magnesium (Kula, 2016). In a great deal of the world, camel's milk is used to treat an assortment of maladies amid its many health advantages (Gizachew et al., 2014). For pastoral farmers, camel milk provides the main source of nutrition contributing up to 30% of the annual in several Asian and African nations. ...
... Camel milk for people who live in arid areas of the globe, particularly in North Africa and the Middle East, camel milk is an ideal substitute, because of its high protein content. One of the main ingredients in milk is thought to be protein, which greatly affects both the nutritional content and technological compatibility of the beverage (Gizachew et al., 2014). The biological, technical, and functional characteristics of milk proteins vary. ...
... Stahl et al (2006) found that fresh dromedary milk contains less vitamin A, E, B 1 and β-carotene than cow's milk. An interesting aspect: The vitamin C content in camel milk (34.16 mg/l) was 2 to 3 times higher than in cows' milk (Farah et al, 1992) and 6 times higher than in human milk (Gizachew et al, 2014). However, the vitamin C content of camel milk was between 24 and 52 mg/ kg and was therefore, 2-4 times higher than that of cow's milk (15±6.3 ...
... Furthermore, research has shown that camel milk is rich in minerals such as calcium, phosphorus, sodium, potassium, chloride, iodine, and magnesium (Shamsia, 2009;Gizachew et al, 2014;Aljumaah et al, 2012;Alhadrami and Faye, 2016). The average contents of Ca, K, Mg and Na in camel milk were 1.47±0.38, ...
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Camel milk is in high demand in many countries around the world. There appears to be increasing awareness of the use of camel milk in human diet. Therefore, the aim of this study was to determine the importance of camel milk and its safety for human consumption. Camel milk contains numerous antimicrobial components and protective factors, making it a unique milk compared to the milk of other lactating animal species. Camel milk production varies between 1000 and 12000 kg during the lactation period of 8 to 18 months, with large differences between geographical regions, feeding and husbandry conditions. The composition of camel milk is 2.5-5.5% fat, 2.2-4.5% protein, 2.5-5.5% lactose, 0.7-1.0% ash and 8.0-15% dry matter. To increase milk production for each camel and improve the quality and safety of raw camel milk, the use of a suitable milking machine such as StimuLactor is necessary. In addition, correct husbandry, feeding and hygiene measures must be considered. In conclusion, regarding the importance of camel milk and the associated related health benefits of its bioactive ingredients, improvements in milking hygiene, milk storage and transport conditions are required to ensure the quality of camel milk meets consumer needs.
... The protein in camel milk is a diverse collection of amino acids with distinct compositions and properties and has a major role in its immunological and nutritional properties (Gizachew, Teha, & Birhanu, 2014). The protein concentration in camel milk varies from 3.1% to 3.99%, (Hailu, Hansen, Seifu, Eshetu, & Ipsen, 2016). ...
... 40 Camel milk contains various protective proteins with antibacterial and immunological properties, such as N-acetyl glucose aminidase, lysozyme, lactoferrin, lactoperoxidase, and peptidoglycan recognition protein, which are effective against microbial growth. 28,71,72 Higher insulin-like proteins facilitate the absorption of nutrients, and whey proteins may protect against atopic agents. 28,72 ...
Article
Camel milk stands as a vital resource for infants in arid and semi-arid regions. Despite representing a modest 0.36% of global milk production, its nutritional composition is remarkable. With 3.4% protein, 4.4% lactose, and 3.5% fat, it offers a unique blend of nutrients that is comprised of higher levels of essential vitamins and minerals compared with cow’s milk. Notably, its vitamin C content surpasses that of cow’s milk by a significant margin. This nutritional powerhouse is particularly beneficial for individuals allergic to cow’s milk, as it lacks β-lactoglobulin. Beyond its nutritional profile, camel milk contains nanobodies that stimulate immune responses, unsaturated fatty acids for heart health, and insulin-like proteins that are stomach-friendly. Moreover, its probiotic bacteria aid in reducing cholesterol absorption and possess antibacterial properties, further enhancing its health benefits. In essence, camel milk transcends its role as mere sustenance, emerging as a potent superfood with the potential to address various health complications.
... Camel milk is used extensively within a variety of populations for its proposed healing properties and disease prevention mechanisms [1]. Some of the more common indications associated with its use include diabetes, allergies, immune disorders, and cancer [2,3]. It is also advocated as an alternative to cow's milk for those who are allergic or intolerant to cow milk proteins [4]. ...
Research
Full-text available
In present investigation nutritional profile of 100 camel milk consumers and 100 non camel milk consumers in the same age group (30-50yr.) residing in similar rural area of Bikaner District of Rajasthan, India was assessed. All the subjects surveyed were interviewed on the basis of purposive sampling to find out their nutritional status. Consumption of camel milk was found to be highest (100 percent) by the adults and elderly. All the subjects were consuming camel milk due to its easy availability, therapeutic values and traditional household practice. Both the groups were assessed for Clinical, Dietary intake and Anthropometric measurement. Significant gender difference was observed in camel milk intake in both the groups. Volume 8, Issue 3-2021
... Camel milk is used extensively within a variety of populations for its proposed healing properties and disease prevention mechanisms [1]. Some of the more common indications associated with its use include diabetes, allergies, immune disorders, and cancer [2,3]. It is also advocated as an alternative to cow's milk for those who are allergic or intolerant to cow milk proteins [4]. ...
Research
Full-text available
Camel milk has been a part of traditional diets for certain nomadic populations. It has recently gained attention as a health food throughout the world. In present investigation, study was conducted on camel milk consumers and non camel milk consumers residing in rural area of Bikaner District of Rajasthan. Their health status was assessed based on biophysical, biochemical and nutritional parameters. On calculating the values of nutrient intake, it was found that the mean intake of energy, protein, total fat, carbohydrate, dietary fiber, iron, calcium, β-carotene, thiamine, riboflavin, niacin, folic acid, vitamin-C and zinc for experimental and control male and female subjects was recorded to be at par with the RDA of ICMR, except for β-carotene, fat and folic acid intake. Diet analysis showed that adults suffered from calorie deficit but their intake of proteins met the allowances recommended by ICMR. None of the subject was suffering from severe anemia based on haemoglobin content. The mean LDL levels of all the subjects were found to be within normal ranges. Subjects in the experimental group were having higher HDL level as compared to control group and a significant difference was noted between these two groups. When the random blood glucose values were observed between control and experimental subjects, significant difference was noted. This variation in their glucose level may indicate impact of camel milk consumption by the experimental subjects. Volume 8, Issue 2-2021
... Protein in camel milk is 3.94%. This finding might be explained by the fact that camel milk proteins are a diverse collection of substances with varying compositions and characteristics (Gizachew et al., 2014). Milk from dromedary camels has 3-3.90% protein. ...
Article
This research was conducted to evaluate the nutritional content of camel milk and the difficulties that accompany them when taken with indomethacin. The results observed that camel milk is a rich source of nutritional values and antioxidants. The biological experimental was divided into six groups. The first group was control negative, and the groups G2, G3, G4, and G5 had orally one dose of indomethacin (30 mg/kg body weight) to induce ulcers. The G2 was considerably a positive control, and the groups G3, G4, and G5 had orally 5, 10, and 15 mL/kg body weight daily camel milk. The results observed that camel milk markedly raised concentrations of enzymatic antioxidants while concurrently lowering malondialdehyde levels in comparison to the positive group. However, rats taken orally 15 mL/kg camel milk showed significantly lower serum IL-6 and tumor necrosis factor-α concentration compared to 5 and 10 mL/kg camel milk. Rats given indomethacin showed a significant decrease in cyclooxygenase (COX-2) and prostaglandin E2 (PGE2) levels and also a significant increase in cytochrome P450 reductase activity. These results were based on the measurements of cyclooxygenase activity, PGE2 concentration, and cytochrome P450 reductase activity in the gastric tissues. The results from macroscopic examination and histopathological examination of gastric ulcers in normal and treated rats groups with camel milk confirmed the above results by serum and gastric tissue. Therefore, camel milk has a potent ulcer-healing impact on gastrointestinal injury caused by indomethacin. The potential cytoprotective mechanism and antioxidant characteristics of camel milk may be responsible for its antiulcer efficacy.
Article
Camel's milk is a widely consumed staple meal, especially in areas with dry and somewhat dry climates. Camel milk is rich in valuable ingredients, including lactoferrin and zinc, lactoactive peptides, and mono- and polyunsaturated fatty acids, which support optimal health. These compounds have the potential to effectively treat various prominent human illnesses, such as tuberculosis (TB), asthma, gastrointestinal disorders, and jaundice. The composition of camel's milk is more varied than that of cow's milk. The composition of camel milk is primarily influenced by nutrition, breed, age, and lactation stage. The composition of camel's milk exhibits significant variation based on the geographical region and season. These whey proteins possess distinct physical, chemical, physiological, functional, and technological attributes that provide benefits in culinary uses and have high nutritional worth. Hydrolysis breaks down the proteins in camel's milk into bioactive peptides, which have physiological effects on the body's major organ systems. Camel milk, rich in essential fats, proteins, lactose, and minerals, positively impacts the treatment of diabetes, hepatitis C, and allergies and improves antioxidant enzyme levels in autistic children and tuberculosis patients. The review explores camel milk's therapeutic properties, nutritional composition, and implications for treating specific diseases and improving human healthcare.
Article
Full-text available
Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. The major dietary source of CLA for humans is ruminant meats, such as beef and lamb, and dairy products, such as milk and cheese. The major isomer of CLA in natural food is cis-9,trans-11 (c9,t11). The commercial preparations contain approximately equal amounts of c9,t11 and trans-10,cis-12 (t10,c12) isomers. Studies have shown that CLA, specifically the t10,c12-isomer, can reduce fat tissue deposition and body lipid content but appears to induce insulin resistance and fatty liver and spleen in various animals. A few human studies suggest that CLA supplementation has no effect on body weight and could reduce body fat to a much lesser extent than in animals. To draw conclusions on this form of dietary supplementation and to ultimately make appropriate recommendations, further human studies are required. The postulated antiobesity mechanisms of CLA include decreased energy and food intakes, decreased lipogenesis, and increased energy expenditure, lipolysis, and fat oxidation. This review addresses recent studies of the effects of CLA on lipid metabolism, fat deposition, and body composition in both animals and humans as well as the mechanisms surrounding these effects.
Conference Paper
Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. The major dietary source of CLA for humans is ruminant meats, such as beef and lamb, and dairy products, such as milk and cheese. The major isomer of CLA in natural food is cis-9,trans-11 (c9,t11). The commercial preparations contain approximately equal amounts of c9,t11 and trans-10,cis-12 (t10,c12) isomers. Studies have shown that CLA, specifically the t10,c12-isomer, can reduce fat tissue deposition and body lipid content but appears to induce insulin resistance and fatty liver and spleen in various animals. A few human studies suggest that CLA supplementation has no effect on body weight and could reduce body fat to a much lesser extent than in animals. To draw conclusions on this form of dietary supplementation and to ultimately make appropriate recommendations, further human studies are required. The postulated antiobesity mechanisms of CLA include decreased energy and food intakes, decreased lipogenesis, and increased energy expenditure, lipolysis, and fat oxidation. This review addresses recent studies of the effects of CLA on lipid metabolism, fat deposition, and body composition in both animals and humans as well as the mechanisms surrounding these effects.
Article
In the Ol Maisor Ranch, Kenya, 7 camels: 3 Somali, 2 Turkana and 2 Somali x Turkana breed were selected. Milk from individual camels was sampled monthly during 10 months and total solids, fat, protein, lactose, ash and nitrogen distribution, as well as specific gravity, freezing point, pH and titratable acidity were determined. Morning in bucket yield was also estimated. The lactation means for the Somali, Turkana and Somali x Turkana breeds respectively in % (w/w) were: total solids; 12.66, 13.44, 12.45, fat; 4.20, 4.81, 4.29, protein; 3.08, 3.31, 3.13, lactose; 4.18, 4.28, 4.05, ash; 0.79, 0.83, 0.82. The mean Cn-N in TN (%) was 67.9 for the Somali breed, 68.2 for the Turkana breed and 69.2 for the Somali x Turkana breed and decreased in the first 4 months of lactation in all the breeds, while mean WPN in TN (%) was 22.9, 23.5 and 21.9. NPN in TN (%) was 9.1, 8.3 and 9.0. and increased up to the fourth month of lactation. The highest milk yield was measured in the fifth month. Monthly milk yield for the Somali breed (157.5 kg) was higher than that of the Somali x Turkana breed (122.4 kg). the Turkana breed (86.6 kg) had the lowest yield. The specific gravity of milk from the Turkana breed was lower than that from Somali breed. Milk from the Turkana breed had higher titratable acidity than that of the other breeds. There were no breed differences in the freezing point of milk.
Article
The present study aims to know the chemical and macro-minerals composition of the camel milk. The chemical composition of camel milk revealed higher pH, protein, casein, fat and total solids in the late phase of lactation, while vitamin-C content was higher in early phase of lactation. The macro-minerals composition revealed higher levels of sodium, potassium, calcium, phosphorus and magnesium in late phase of lactation. The vitamin-C content in camel milk is high, compared to cow's milk. These findings clearly reflect that the milk composition varies with stage of lactation.
Article
The aim of the present study was to determine concentrations of the vitamins A, E, B1, C and β-carotene as well as to evaluate the fatty acid patterns of dromedary milk (Camelus dromedarius). Therefore, camel milk from different herds in the United Arab Emirates was analysed by HPLC as well as gas chromatographic methods and compared with milk from Holstein Frisian cows of the same area. Besides fresh camel milk, pasteurised and lyophilised milk was also analysed to evaluate the influence of these preservation methods on the determined parameters. Colostrum was directly tested after birth and in 5 individuals also during the first week after parturition. Blood samples were tested from the same herds for their vitamin content in order to find an eventual relation between milk and blood levels. Vitamins A, E, B1 and β-carotene were significantly lower in dromedary milk while vitamin C was significantly (fivefold) higher compared to bovine milk. In camel colostrum fat soluble vitamins and vitamin B1 were higher than in mature camel milk, but vitamin C was lower in colostrum. Pasteurisation and lyophilisation caused only small but significant vitamin losses. The total content of saturated and unsaturated fatty acids was similar in camel and cow milk. The differences in the fatty acid patterns were most obvious only in omega-6 and omega-7 fatty acids. In dromedary serum vitamins A, B1 and C were significantly higher than in cow serum; vitamin E was significantly higher in bovine serum. Regarding the vitamin content and the fatty acid composition, it was concluded that camel milk is a good alternative to cow milk for human nutrition.
Article
Lysozyme (LZ), lactoferrin (LF), lactoperoxidase (LP), immunoglobulin G and secretory immunoglobulin A were extracted from camel milk. The activity of these protective proteins was assayed against Lactococcus lactis subsp. cremoris, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and rotavirus. Comparative activities of egg white LZ, bovine LZ and bovine LF are also presented. The antibacterial activity spectrum of camel milk LZ was similar to that of egg white LZ, and differed from bovine milk LZ. Bovine and camel milk LF antibacterial activity spectra were similar. The camel milk LP was bacteriostatic against the Gram-positive strains and was bactericidal against Gram-negative cultures. The immunoglobulins had little effect against the bacteria but high titres of antibodies against rotavirus were found in camel milk. The LP system was ineffective against rotavirus.
Article
The etiology of many autistic cases is based on a primary autoimmune disease, affecting an intestinal enzyme responsible for the formation of amino acids from the milk protein casein. Instead, the breakdown of the caseins, primarily beta-casein and beta-lactoglobulin, is to a powerful opioid, casomorphin. The opioid leads to typical cognitive and behavioral symptoms. Eventually the casomorphin causes brain damage. Animal experimentation has shown that casomorphin causes autistic-like symptoms. It is therefore, advisable to restrict milk and milk products that can lead to the formation of casomorphin. As camel milk does not contain beta-casein and beta-lactoglobulin, camel milk does not lead to autism symptoms. In addition, camel milk contains protective proteins, including the immunoglobulins necessary for maintaining the immune system and nutritional advantages for brain development. A few observations of the effect of drinking camel milk are presented and a discussion on the effect that camel milk had on various age groups.