Pretreatment for dairy processing sometimes requires freezing and thawing to ensure a steady supply of fresh raw milk. On this basis, a series of studies were conducted to ascertain the impact of freeze-thaw cycles on the physicochemical stability and nutritional quality of camel milk. The findings demonstrated that while the lipid content and apparent viscosity of camel milk were significantly reduced, the acidity and quantity of short- and medium-chain free fatty acids were enhanced by repeated freeze‒thaw cycles. Freeze‒thaw cycles have been demonstrated to result in an increase in protein oxidation in camel milk, which in turn has been observed to give rise to a shift in the secondary structure towards random coils. The particle size distribution of camel milk exhibited aggregation of the proteins, which consequently reduced the physical stability of the camel milk. The results of this study may help to deepen our understanding of the quality characteristics of raw camel milk materials while providing methodological references and scientific support for the storage of raw camel milk.
Camel milk is worldwide known for its profound nutritional value . However, the poor curd formation of camel milk renders low consumer acceptability. In current study, xanthan gum was added in the production process to attain an adequate firmness factor. Further for enhancing consumer acceptability, dates paste was also added. Storage study was performed four times after an elapse of every 7 days to confirm the product quality for corresponding fractions (0.25, 0.5 and 0.75%) of biosynthesized xanthan (BX) and 1% gelatin as control. Moreover, the rheological measurements were performed and the experimental data were assessed by Herschel-Bulkley model. With the addition of BX, the camel milk date yoghurt (CMDY) demonstrated the shear-thinning behavior with pseudoplastic fluid characteristics. The rheological properties of CMDY were significantly improved in correspondence to higher concentration of BX. Relatively, 0.75% of BX addition resulted in the best texture of yoghurt and obtained an average firmness of 445 ± 34.11 g. Furthermore, confocal CSLM and SEM micrographs demonstrated the detail microstructure of all yoghurt samples. Specifically, addition of 0.75% BX in yoghurt sample demonstrated a strengthened (dense) network of casein micelles. Lastly, the addition of 0.75% BX along with 10% dates paste significantly enhanced the sensory characteristics of CMDY.
Background: Camel milk is considered to be an important source of bioactive peptides with potential anti-diabetic effects. However, the mechanism by which these active peptides exert their anti-diabetic effects is not clear. The aim of this study was to systematically evaluate the in vivo anti-diabetic effects of Leucine-Leucine-Proline-Lysine (LLPK), a novel dipeptidyl peptidase-4 (DPP-4) inhibitory peptide identified from the in vitro gastrointestinal digestion product of camel milk.Methods: Adb/dbdiabetic mouse model was used, and LLPK was administered to mice at doses of 50 mg/kg BW and 100 mg/kg BW as a daily oral gavage for 30 days. The effects of LLPK on fasting blood glucose (FBG), oral glucose tolerance test (OGTT), insulin tolerance test (ITT), and serum lipid levels were monitored, and possible mechanisms of action were elucidated using proteomics.Results: The results demonstrated that LLPK significantly improved diabetic symptoms, including FBG, OGTT, ITT, and serum lipid levels indb/dbdiabetic mice. Furthermore, significantly increased levels of serum glucagon-like peptide 1 (GLP-1) and reduced serum DPP-4 activity were observed in the LLPK-treated group compared to the control group. Hepatic proteomics indicated that LLPK improved glucose and lipid metabolism via the PPAR signaling pathway, where the key targets were Scd1, Acox1, Acaa1b, Slc27a1, Acsl1, and Ehhadh.Conclusions: In summary, this study provided new insights into the anti-diabetic mechanisms of camel milk and supported the development of camel milk-based anti-diabetic functional foods or nutraceuticals.
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