8 Surprising Camel Milk Benefits | Desert Farms | 100% Pure

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Abstract

Camel&#;s milk is an important part of staple diet in several parts of the world, particularly in the arid and semi-arid zones. Camel&#;s milk is rich in health-beneficial substances, such as bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. These substances could help in the treatment of some important human diseases like tuberculosis, asthma, gastrointestinal diseases, and jaundice. Camel&#;s milk composition is more variable compared to cow&#;s milk. The effects of feed, breed, age, and lactation stage on milk composition are more significant in camel. Region and season significantly change the ratio of compounds in camel&#;s milk. Camel&#;s whey protein is not only composed of numerous soluble proteins, but also has indigenous proteases such as chymotrypsin A and cathepsin D. In addition to their high nutritional value, these whey proteins have unique characteristics, including physical, chemical, physiological, functional, and technological features that are useful in the food application. The hydrolysis of camel&#;s milk proteins leads to the formation of bioactive peptides, which affect major organ systems of the body and impart physiological functions to these systems. The camel&#;s milk has antioxidant, antimicrobial, angiotensin-I-converting enzyme (ACE)-inhibitory peptides, antidiabetic as well as anticholesterol activities.

Keywords:

Bacteria, Camel; Health; Medicine; Milk; Nutrition; Protein

1.&#;Introduction

Camel belongs to the family Camelidae in the request Artiodactyla. There are two types of camels, the Bactrian two humped camel (Camelus bactrianus) and the Arabian or dromedary one humped camel (Camelus dromedarius) (El-Agamy et al., ). Camels play a significant role in the life way of numerous societies, especially those in dry zones in the Middle East and the Arabian territory (Kaskous, ). Camels can be adapted to various climatic conditions. They are utilized in transport, sport, wellspring of meat and milk; therefore, they contribute to raising the economy and food security for people (Suliman et al., , Swelum et al., ).

Camels world population is approximately 29 million, based on the most recent food and agriculture organization (FAO) statistics, of which around 95% are dromedary (one humped) camels (Sikkema et al., ). The camels&#; lactation period may vary from 9 to 18 months. The amount of obtained milk depends on many factors such as breed, animal health, stage of lactation, living conditions (Swelum et al., ). Camel&#;s milk yield is lower and unstable than cow&#;s milk yield, however, enhanced feed, water and veterinary practices may increase camel&#;s milk yield as the udder structure of camel is similar (Park & Haenlein, ).

Millions of people around the world are daily consuming milk due to its tremendous nutritional benefits such as the growth and development of bones in young children, as milk is a good source of calcium and vitamin D. It has also proven to be beneficial for older people, especially in menopausal women where calcium deficiency is a high-risk factor for the development of osteoporosis (El-Hatmi et al., ).

Milk is not only a source of nutrition, but its production also contributes to food security and income for most people in the developing countries. Around 150 million households are engaged in milk production across the globe (FAO, ). It is particularly beneficial for small scale producers because of quick cash turnouts. Camel&#;s milk provides the required human nutrition. In addition, it offers therapeutic benefits (Bai & Zhao, ).

The current review highlights the composition and the health benefits of camel&#;s milk as a natural source of bioactive components.

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6.&#;Functional properties of Camel&#;s milk proteins

Whey proteins have unique characteristics (Parodi, ). Apart from their significance in nutrition, they have physical, chemical, physiological, functional, and technological features which could be useful in food applications (McIntosh et al., ).

Whey proteins have nutritional importance as they supply energy and essential amino acids and functional importance as they help in texture, structure modification and improvement of the overall appearance of food e.g., foam stability, gel formation and water retention (Panyam & Kilara, ). A study by Al Shamsi et al. () produced camel&#;s milk protein hydrolysates using proteolytic enzymes alcalase, bromelain and papain. The techno-functional properties like emulsifying activity index, surface hydrophobicity, and protein solubility were investigated. It was found that these properties were higher in the protein hydrolysates compared to unhydrolyzed camel&#;s milk proteins. Also, their antioxidant potential was assessed in real food and in vitro systems (Al Shamsi et al., ). Thus, the potential application of camel&#;s milk protein hydrolysates as a functional food ingredient due to their enhanced techno-functional properties could be a novel approach.

8.&#;Conclusion

Camel&#;s milk is rich in health-beneficial substances, for example, bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. Whey proteins have nutritional importance as they supply energy and essential amino acids, and functional importance as they help in in texture, structure modification and improvement of the overall appearance of food. Camel&#;s milk whey is a good source of nutrients and important bioactive peptides. Antioxidant, antimicrobial, Angiotensin-Converting Enzyme (ACE) inhibitory, antidiabetic as well as anticholesterol activities are all representing the major value for these bioactive peptides.

Declaration of Competing Interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Acknowledgments

The authors extend their gratitude to the Deputyship for Research & Innovation, &#;Ministry of Education&#; in Saudi Arabia for funding this research work through the project number IFKSURP-221.

Author contribution

All authors had equally shared in writing this review article.

Funding

Deputyship for Research & Innovation, &#;Ministry of Education&#; in Saudi Arabia funded this research through the project number IFKSURP-221.

Footnotes

Peer review under responsibility of King Saud University.

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