Title: Camel milk; a unique superfood for health complications and cardiovascular challenges

Abstract:

Camel milk is considered a superfood with medicinal values. Currently, consumers' interest in camel milk has been increased due to its health benefits. Camel milk is rich in vitamins C, Mn, iron, Cu, and Zn rather than cow milk. It is a suitable substitute for human milk in kids with allergies to cow milk due to the lack of β-lactoglobulin and low β-casein as allergic proteins. Camel milk has a high amount of immunoglobulin’s, insulin-like protein, and protective enzymes like lactoferrin, peptidoglycan recognition protein, lactoperoxidase, and lysozyme. Furthermore, lactic acid bacteria of camel milk as strong probiotics are important for gut health and function. The smaller size of nanobodies of camel milk prevents food allergy and enhances the immune system and inflammations. Camel milk is effective on cholesterol content and cardiovascular diseases. Probiotic bacteria of camel milk may interfere with cholesterol absorption from the intestine by de conjugating bile salts and preventing reabsorption. Hypocholesterolemic peptides have been resulting in cholesterol reduction by binding to cholesterol or reducing the micellar solubility of cholesterol and inhibiting cholesterol absorption. The presence of orotic acid produced from nucleic acid metabolism is responsible for the lowering of cholesterol amount. Casein hydrolysates produced by Bb12 culture or trypsin significantly reduced cholesterol levels by 24–87%. The decrease in cholesterol levels may also be due to the direct interaction of the side chain of arginine and tyrosine amino acids with the cholesterol and the formation of the apoprotein-cholesterol complex, which is dependent on the amount of arginine. Fermented camel milk has inhibitory peptides of angiotensin I-converting enzyme (ACE) which is produced by proteolytic digestion of casein and whey protein that regulate blood pressure. The administration of camel milk for 45 days significantly decreased hyperlipidemia; total cholesterol, triacylglycerol, free fatty acid, LDL, and VLDL, and improved HDL content. Lactoferrin, immunoglobulins, and antioxidants of camel milk led to improve cardiovascular challenges in type 1 and 2 diabetes. Using camel milk for 6 months reduced LDL and triacylglycerols in type 1 diabetic cases. Reduction of 1% in cholesterol reduces the risk of cardiovascular diseases by 2–3%. Therefore, camel milk is not only food but also it is recommended as a miraculous superfood for heart health and cardiovascular disorders.

Biography:

Taherah Mohammadabadi finished her PhD in Iran and Australia and has been as a researcher at University of Queensland, Australia; she has attended and presented her works in different conferences in some countries. She is working as academic member, researcher and teacher since 11 years ago in Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University, Iran. She has been as supervisor for 10 PhD students and more than 30 Msc students. She has over 200 published publications, conferences presentations, and scientific projects; Also, some books on phytochemicals and microbes, bioactive components in the livestock milk; milk lactoferrin and health, anti-diabetes properties of camel milk. She is member of the editorial board and reviewer of some international and national journals.