Background: Diabetes mellitus (DM) is associated with severe immune system complications. Camel whey protein (CWP) decreases free radicals (ROS) and modulates immune functions, but its effect on DM-impaired immune systems has not been studied. We investigated the impact of CWP on the immune system in a Type 1 diabetes mouse model. Methods: Three experimental groups were used: (1) non-diabetic control; (2) diabetic; and (3) CWP-treated diabetic mice. Results: Induction of diabetes by streptozotocin was associated with reduction of body weight and insulin level, increase in glucose level and pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α), and reduction in IL-2 and IL-4 levels. Upregulated ATF-3 expression was followed by a marked elevation in ROS levels. Lymphocytes from diabetic mice exhibited increased apoptosis through decreased phosphorylation of AKT and IκB-α, increased infiltration of T cells in the spleen and thymus, and decreased B cell numbers in the spleen. Supplementation with CWP decreased the levels of proinflammatory cytokines, ROS, and ATF-3 expression, and increased the levels of IL-4. Treatment with CWP decreased apoptosis by enhancing the phosphorylation of AKT and IκB-α as well as T-cell and B-cell distribution in the spleen and thymus. Conclusions: Our findings suggest the beneficial effects of CWP supplementation during diabetes on decreasing and orchestrating the redox status and subsequently rescuing the immune cells from exhaustion.

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The management of PA-IVS is complex. This is a disease that necessitates a dedicated team and working collaboration between the cardiologists and cardiac surgeons. Cost limitation is essential in developing countries and innovative ideas to reduce costs are essential, especially if comparable success can be expected.

So far, there has been little available literature regarding the quality and safety of consumed raw camel milk. Therefore, the present study aimed at examining some chemical composition and microbiological quality of camel milk. To achieve this aim, three batches of samples of camel milk were collected from various regions (Aswan; Qena; New Valley) undergoing chemical composition analyses and microbiological quality. The results showed that, the average values of acidity, density, moisture, total solids, total nitrogen, soluble nitrogen, total protein and fat were; 0.19%, 1.025 g/cm 3 , 87%, 13%, 0.417%, 0.080, 2.66 and 2.34 and 0.19%, 1.028 g/cm 3 , 85.5%, 14.5%, 0.458%, 0.082%, 2.92% and 3% and 0.17%, 1.033 g/cm 3 , 81%, 19%, 0.430%, 0.117%, 2.74% and 4.1% in the samples collected from Aswan, Qena and New Valley; respectively. Moreover, microbiological analysis revealed that, the average counts (Log cfu/ml) of total bacterial counts were 3.92, 3.20 and 3.70, While the average counts (Log cfu/ml) of lactic acid bacteria were 3.53, 3.37 and 3.64 in the samples collected from Aswan, Qena and New Valley; respectively. Furthermore, the coliform bacteria, Yeasts and Moulds counts, and clostridium count were not detected in all investigated samples.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiut city. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 -0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60-), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 -9.56) for salt contents and ( 0.40 -1.05) , ( 0.70 -0.89) and ( 2.5 -7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×10 5 -5.25× 10 7 ), (4.9 ×10 5 -7.25× 10 7 ) and ( 4.1 ×10 5 -18.75× 10 7 ), molds & yeasts ( 1×10 2 -45×10 2 ),( 1×10 2 -40×10 2 )and ( 1×10 2 -17×10 2 ) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.