Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects / Adição de enzima transglutaminase em iogurte de leite de camela para aumento de aspectos sensoriais

Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4 °C and were analyzed on 1st day and 28th day of storage. In our findings, there was slight increase in sensorial properties of all the samples. It was also observed that syneresis was reduced with the increase of enzyme quantity.

O leite de camelo foi obtido do bloco B Uvas Ravi Campus Pattoki. Após a pasteurização a 72 °C (15 s), foi resfriado a 42 °C, posteriomente, à enzima transglutaminase tratada com glutationa foi adicionada com a concentração de 0,5 g/300 mL, 1 g/300 mL, 1,5 g/300 mL, 2 g/300 mL enquanto a amostra controle com a adição de 1,5 g/300 mL de gelatina. Em seguida, a inoculação do leite foi feita com culturas padrão de Iogurte Lactobacillus delbrueckii subsp bulgaricus e Streptococcus thermophilus com taxa de 2% durante 3-4 horas a 42 °C. As amostras foram armazenadas a 4 °C e analisadas no 1º dia e no 28º dia de armazenamento. Em nossos achados, houve leve aumento nas propriedades sensoriais de todas as amostras. Observou-se também que a sinérese foi reduzida com o aumento da quantidade da enzima.

Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells.

Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1ß and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, Streptococcus thermophilus counts and Lactobacillus bulgaricus counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1ß and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.

Synergy in penicillin, cephalosporin, amphenicols, and aminoglycoside against MDR S. aureus isolated from Camel milk

Abstract This study investigated the synergy testing of penicillin, cephalosporin, amphenicols, and aminoglycoside in the camel milk (n=768 samples), subsequently used for isolation of MDR S. aureus targeting mecA gene. Antibiotic susceptibility of S. aureus showed >90% isolates were sensitive to ciprofloxacin and trimethoprim and resistant against oxacillin, ampicillin, and cefoxitin. Further, 50-85% of the S. aureus were sensitive to gentamicin, oxytetracycline, and chloramphenicol and resistant against cefotaxime, vancomycin, and cefixime. Minimum inhibitory concentration (MIC) of cefotaxime, (C) and ampicillin (A) in combination with gentamicin (G) was reduced by 99.34% and 70.46%, respectively, while with chloramphenicol (Ch), reduction was 57.49% and 60%, respectively. In addition, the Fractional Inhibitory Concentration Index (FICI) of G+A, Ch+C and Ch+G combinations showed synergy against 80%, 60%, and 30% of MDR S. aureus, respectively. Similarly, C+A and Ch+G displayed indifferent interaction against 70 % and 30% of isolates, respectively, while the later showed additive interaction against 10% of MDR S. aureus. Altogether, our results described effective combination of gentamicin and chloramphenicol with ampicillin and cefotaxime to combat MDR S. aureus

Cross-over clinical trial for evaluating the safety of camel's milk intake in patients who are allergic to cow's milk protein.

BACKGROUND: Cow's milk protein allergy (CMPA) affects between 0.6 and 0.9% of the general population, and its treatment implies the total elimination of the intake of this protein. Camel's milk has been suggested as an alternative for patients over one year of age who suffer from CMPA due to the difference in the amino acid sequence from that of cow's milk. The objective of this study was to evaluate the safety and tolerability of camel's milk in children with CMPA. METHODS: Crossed clinical trial for the use of camel's milk vs. amino acid formula, carried out at the Dr. Federico Gómez Children's Hospital of Mexico (HIMFG) on patients between one and 18 years of age with diagnosed CMPA confirmed through double-blind, placebo-controlled food challenges (DBPCFCs). Only those whose allergies were confirmed were randomly placed into two groups: those to be administered camel's milk and those to be administered the amino-acid formula for two weeks, followed by a six-week wash-out period, and then a group crossing for a further two weeks. RESULTS: 49 patients with suspected CMPA were included in the study; the diagnosis was confirmed through DBPCFCs in 15 patients, who were those who participated in the study. After having been administered camel's milk, none of the patients presented adverse effects. CONCLUSIONS AND CLINICAL RELEVANCE: Camel's milk is safe and tolerable in patients above one year of age with CMPA and can be considered as a good alternative given the benefit of its taste compared to other formulas.

Leche de camello: características y perspectivas para uso en clínica / Camel milk: characteristics and perspectives for use in clinical practice

Camels are good milk producers and the selected animals are as good as the top cows for milk production. The camel milk has features that make it not only good as a supplement in the diet of humans, but in certain conditions such as allergies (does not contain beta-lactoglobulin, the cow's milk most important allergenic protein), lactose intolerance, general infections, diabetes, and even could be considered useful in the diet of patients with autism. Its use is, unfortunately, restricted to some populations where this animal is native. By its chemical composition does not clot in an acidic environment; it is rich in insulin, contains small dimeric immunoglobulins which suggest its use in molecular engineering. In conclusion, for its usefulness, camel farming should be encouraged, since these animals may become endangered animals.

Los camellos son buenos productores de leche y los animales seleccionados para esta finalidad, la producen en cantidad y calidad excelentes. La leche tiene características que hace bien no sólo como complemento alimenticio en la dieta de los seres humanos, sino también en ciertas condiciones, tales como alergias (no contiene beta-lactoglobulina, la proteína más alergénica de la leche de vaca), intolerancia a la lactosa, infecciones en general, diabetes y incluso podría considerarse útil en la alimentación de personas con autismo. Su uso está restringido a algunas poblaciones donde este animal es nativo. Por su composición química no se coagula en un medio ácido. Contiene gran cantidad de insulina y sus proteínas especiales sugieren el uso en la ingeniería molecular. En conclusión, la crianza de camellos debería estimularse, dado que estos animales están en peligro de extinción.

Leite de camela como uma ajuda no tratamento de pacientes com diabetes do tipo 1 / Camel milk as an aid in the treatment of patients with type 1 diabetes

Objetivo. Demonstrar a importância do uso do leite de camela na proteção de pacientes portadores de diabetes do tipo 1.Método. As bases de dados utilizadas neste estudo foram MEDLINE e LILACS, período de 1983 a 2009. Resultados. Tem sido demonstrado que o leite de vaca facilita o desenvolvimento do diabetes tipo 1 ou talvezaté provoque o surgimento da doença em indivíduos geneticamente predispostos. Contrariamente o uso do leite de camela parece proteger seus consumidores desta doença. Tem sido considerada a possibilidade de que a não coagulação do leite de camela em meio ácido, o estômago por exemplo, e a existência de insulina neste leite seriam os fatores mais importantes nesta proteção. Conclusão. Os autores consideram serem necessários mais estudos a este respeito tendo em vista que osresultados até agora obtidos não permitem conclusões definitivas.

Objective. To demonstrate the importance of camel milk in the patient?s protection against the development of the type 1 diabetes.Method. Literature review on the databases MEDLINE and LILACS, covering the period from 1983 to 2009. Results. Cow?s milk has being shown to facilitate the development of type 1 diabetes or maybe to cause the disease in genetically predisposed people. On the other hand camel?s milk has been shown to protect consumers against this disease. Probably camel?s milk insulin content and the non coagulation of this milk in acid media are the most important findings related to protection against type 1 diabetes. Conclusion. It is important to develop more studies about camel?s milk medical properties, specially with respect to diabetes. Research done until now is not conclusive. Camel?s milk probably represents valuable aid in the control of type 1 diabetes