Camel milk exosomes modulate cyclophosphamide-induced oxidative stress and immuno-toxicity in rats

2019 ◽  
Vol 10 (11) ◽  
pp. 7523-7532 ◽  
Author(s):  
Hany M. Ibrahim ◽  
Khaled Mohammed-Geba ◽  
Amr A. Tawfic ◽  
Mohammed A. El-Magd
Keyword(s):  
Oxidative Stress ◽  
Milk Proteins ◽  
Camel Milk ◽  
Anti Oxidant ◽  
Camel Milk Proteins

Camel milk proteins exhibit many beneficial properties including immuno-modulatory and anti-oxidant effects.

scholarly journals Potential antioxidant bioactive peptides from camel milk proteins

2018 ◽  
Vol 4 (3) ◽  
pp. 273-280 ◽  
Author(s):  
Hisham R. Ibrahim ◽  
Hiroki Isono ◽  
Takeshi Miyata
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins ◽  
Camel Milk ◽  
Camel Milk Proteins

Recollection: Camel milk proteins, bioactive peptides and casein micelles

2017 ◽  
Vol 24 (2) ◽  
pp. 181
Author(s):  
Maryam Salami ◽  
Amir Niasari-Naslaji ◽  
A. Ali Moosavi-Movahedi
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins ◽  
Camel Milk ◽  
Casein Micelles ◽  
Camel Milk Proteins

scholarly journals Isolation and characterization of camel milk proteins

2019 ◽  
Vol 12 (1) ◽  
pp. 5-10
Author(s):  
A. Akindykova ◽  
◽  
C. Cakir-Kiefer ◽  
A. Baubekova ◽  
S. Jurjanz ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Camel Milk ◽  
Isolation And Characterization ◽  
Camel Milk Proteins

Effects of Industrial Processing Methods on Camel Milk Composition, Nutritional Value, and Health Properties

2020 ◽  
pp. 197-239
Author(s):  
Ali Ahmed Metwalli ◽  
Yonas Hailu
Keyword(s):  
Heat Treatment ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Camel Milk ◽  
Cow Milk ◽  
Heat Denaturation ◽  
Processing Methods ◽  
Industrial Processing ◽  
Depth Study ◽  
Camel Milk Proteins

Camel milk has a comparable gross composition with other milk sources including bovine milk with some minor differences in the molecular properties of proteins and fat. The limited amount of β-Lg and κ-Casein(CN) are involved in heat denaturation via formation of disulfide bridges in cow milk; their absence in camel milk result in different responses for heat treatment at different scale. Furthermore, differences between camel milk proteins compared to other milk resulted poor coagulation and reduce stability during processing of dairy products such as yogurt and cheese. The effect of different thermal processing methods on camel milk were discussed; however, high pressure processing (HPP) study on processing effect on camel milk is an area of research for more confirmation in-depth study. The industrial processing methods were found to effect important camel milk properties, nutritional values, and health properties compared to other animals including limiting bioactive proteins such as immunoglobulin, lactoferrin, lysozyme, and vitamins. This effect depends on the type of heat treatment applied.

Functional and technological properties of camel milk proteins: a review

2016 ◽  
Vol 83 (4) ◽  
pp. 422-429 ◽  
Author(s):  
Yonas Hailu ◽  
Egon Bech Hansen ◽  
Eyassu Seifu ◽  
Mitiku Eshetu ◽  
Richard Ipsen ◽  
...  
Keyword(s):  
Current Knowledge ◽  
Antioxidant Properties ◽  
Milk Proteins ◽  
Protein Composition ◽  
Consumer Products ◽  
Food Preservation ◽  
Camel Milk ◽  
Technological Properties ◽  
Infant Foods ◽  
Camel Milk Proteins

This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause differences in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin converting enzyme, antimicrobial and antioxidant properties as well as an antidiabetogenic effect. Detailed investigations on foaming, gelation and solubility as well as technological consequences of processing should be investigated further for the improvement of camel milk utilisation in the near future.

Iso-electric Focusing of Camel Milk Proteins

1998 ◽  
Vol 8 (7) ◽  
pp. 617-621 ◽  
Author(s):  
J. Wangoh ◽  
Z. Farah ◽  
Z. Puhan
Keyword(s):  
Milk Proteins ◽  
Camel Milk ◽  
Camel Milk Proteins

Quantification of major camel milk proteins by capillary electrophoresis

2016 ◽  
Vol 58 ◽  
pp. 31-35 ◽  
Author(s):  
Adel Omar ◽  
Niamh Harbourne ◽  
Maria Jose Oruna-Concha
Keyword(s):  
Capillary Electrophoresis ◽  
Milk Proteins ◽  
Camel Milk ◽  
Camel Milk Proteins
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