Development of functional purpose snacks

The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health.

Hepatotoxicity of methoxychlor and camel milk restoration

Purpose The purpose of this paper is to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Design/methodology/approach The present study was carried out to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Findings Methoxychlor (MXC) caused a significant increase in serum transaminases (aspartate transaminase and alanine transaminase) and alkaline phosphatase, while MXC induced a significant reduction in total protein and albumin levels. MXC significantly inhibited lipid peroxidation and markedly enhanced glutathione in liver homogenate. Pathological damages as degeneration and coagulative necrosis of hepatocytes were established in liver. Newly formed bile ducteules denotes neoplastic changes in the portal tract with abnormal mitotic pattern were associated with the long-term exposure. Originality/value The present study concluded that camel milk treatment may play a protective role against methoxychlor-induced liver damage in rats.

GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese

The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses made with all six strains (individually) accumulated GABA at concentrations of up to 457 mg/kg. These GABA-producing L. lactis strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers.

Exploring Potential Bioactive Peptides in Fermented Bactrian Camel’s Milk and Mare’s Milk Made by Mongolian Nomads

To date, bioactive proteins and peptides from minor livestock milks and their fermented products have been scarcely reported. In Mongolia, nomads are commonly rearing five livestock animal species (i.e., cow, camel, goat, horse, and sheep) for milking and other purposes. In this study, we analyzed the peptide composition in fermented milks of Bactrian camels (Camelus bactrianus) and horses, produced by Mongolian nomads for self-consumption. Peptides from skimmed fermented milks were separated by ultrafiltration and reverse-phase high-performance liquid chromatography. Then, their amino acid sequences were determined by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Consequently, eleven peptides were identified in the fermented camel’s milk including four from β-casein (β-CN), three from αs1-CN, and two from both κ-CN and lactophorin. On the other hand, twenty-four peptides were identified in the fermented mare’s milk including nineteen from β-CN, three from αs1-CN, and one from both κ-CN and αs2-CN. According to previous reports on the bioactivities of milk-derived peptides, antibacterial and antihypertensive activities were promising in both the fermented camel’s milk and mare’s milk. In addition, potential antioxidant activity was conjectured in the fermented camel’s milk. Further investigations are currently needed to clarify the potential role of immunomodulatory peptides in the two fermented milks.