Dromedary camel milk proteins, a source of peptides having biological activities – A review

Mati, Abderrahmane; Senoussi-Ghezali, Chahra; Zennia, Saliha Si Ahmed; Almi-Sebbane, Dalila; El‐Hatmi, Halima; Girardet, Jean‐Michel

doi:10.1016/j.idairyj.2016.12.001

Cited by 91 publications

(92 citation statements)

References 139 publications

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“…Whereas band j-CN were monomorphic, three different genetic variants (A, C and D) were identified in the a s1 -CNs (Erhardt et al 2016). Overall, milk whey proteins were reported to display a wide range of bioactivities including immune modulating, antibacterial and antifungal activities (reviewed in Mati et al 2017). In relation to milk production, oxytocin is a neurohypophysial peptide linked to milk ejection, temperament and reproduction.…”

Section: Milk Proteins and Related Genesmentioning

confidence: 99%

Old World camels in a modern world – a balancing act between conservation and genetic improvement

Burger¹,

Ciani

Faye

2019

Animal Genetics

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Old World camels have served humans in cross-continental caravans, transporting people and goods, connecting different cultures and providing milk, meat, wool and draught since their domestication around 3000-6000 years ago. In a world of modern transport and fast connectivity, these beasts of burden seem to be out-dated. However, a growing demand for sustainable milk and meat production, especially in countries affected by climate change and increasing desertification, brings dromedaries (Camelus dromedarius) and Bactrian camels (Camelus bactrianus) back onstage and into the focus of animal breeders and scientists. In this review on the molecular genetics of these economically important species we give an overview about the evolutionary history, domestication and dispersal of Old World camels, whereas highlighting the need for conservation of wild two-humped camels (Camelus ferus) as an evolutionarily unique and highly endangered species. We provide cutting-edge information on the current molecular resources and on-going sequencing projects. We cannot emphasise enough the importance of balancing the need for improving camel production traits with maintaining the genetic diversity in two domestic species with specific physiological adaptation to a desert environment.

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Section: Milk Proteins and Related Genesmentioning

confidence: 99%

Old World camels in a modern world – a balancing act between conservation and genetic improvement

Burger¹,

Ciani

Faye

2019

Animal Genetics

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“…Camel milk whey protein is regarded as a good source of bioactive peptides. It contains α-lactalbumin (α-LA; 2-7 g/L; 14.42 kDa), serum albumin (SA; 0.40 g/L; 69.6 kDa), LF (0.02-2.1 g/L; 75.25 kDa) and lysozyme (0.00015-0.005 g/L), among many other protective proteins [8]. These proteins are highly stable, possess antimicrobial activity, and are present in larger amounts in camel milk compared with that in cow milk [α-LA (1.1 g/L), SA (0.36 g/L), LF (0.17 g/L), lysozyme (0.00007 g/L), and lactoperoxidase (LP) (0.03 g/L)] [9].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Trypsin-Hydrolyzed Camel and Cow Whey and Their Fractions

Han

Xiao

et al. 2020

Animals

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Antibacterial peptides were isolated and purified from whey proteins of camel milk (CaW) and cow milk (CoW) and their antimicrobial activities were studied. The whey proteins were hydrolyzed using trypsin, and the degree of hydrolysis was identified by gel electrophoresis. The whey hydrolysate (WH) was purified using ultrafiltration and Dextran gel chromatography to obtain small peptides with antibacterial activity. The effect of the antimicrobial peptides on the morphology of bacterial strains was investigated using transmission electron microscopy. Their amino acid composition and antimicrobial activities were then determined. Polypeptides CaWH-III (<3 kDa) and CoWH-III (<3 kDa) had the strongest antibacterial activity. Both Fr.A2 (CaWH-Ⅲ’s fraction 2) and Fr.B1 (CoWH-Ⅲ’s fraction 1) had antibacterial effects toward Escherichia coli and Staphylococcus aureus, with minimum antimicrobial mass concentrations of 65 mg/mL and 130 mg/mL for Fr.A2, and 130 mg/mL and 130 mg/mL for Fr.B1, respectively. The highly active antimicrobial peptides had high amounts of alkaline amino acids (28.13% in camel milk Fr.A2 and 25.07% in the cow milk Fr.B1) and hydrophobic amino acids. (51.29% in camel milk Fr.A2 and 57.69% in the cow milk Fr.B1). This results showed that hydrolysis of CaW and CoW using trypsin produced a variety of effective antimicrobial peptides against selected pathogens, and the antibacterial activity of camel milk whey was slightly higher than that of cow milk whey.

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“…Pastoralists' practice and recent scientific reports indicate that fermented and fresh camel milk have therapeutic properties against different diseases (Dubey, Lal, Mittal, & Kapur, 2015;Galil, Gader, & Alhaider, 2016;Mati et al 2017;Mihic et al 2016;Seifu, 2007). Fermented camel milk is a common traditional product in several parts of the world whereas products such as butter, cheese and yoghurt are not a traditional product from camel milk (Farah et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

Berhe

Ipsen

Seifu

et al. 2019

FEMS Microbiology Letters

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This study was conducted to evaluate the safety and bacterial profile of Dhanaan (Ethiopian traditional fermented camel milk). The composition of the microbial community in Dhanaan samples was analysed by a metagenomic approach of 16S rRNA gene amplicon sequencing. Metagenomic profiling identified 87 different bacterial microorganisms (OTUs) in six samples analysed. Although the Dhanaan samples contained various lactic acid bacteria (LAB), they also all contained undesirable microorganisms in large proportions. The following LAB genera were identified: Streptococcus, Lactococcus, and Weissella. One Streptococcus species represented by OTU-1 (operational taxonomic unit) was found in all Dhanaan samples and the dominating species in four out of six samples. This common isolate was found to be closely related to S. lutetiensis and S. infantarius. Undesirable microorganisms from genera such as Escherichia, Klebsiella, Enterobacter, Acinetobacter and Clostridium were, however, also frequent, or even dominant in Dhanaan samples. Thus, this calls for a change in the Dahnaan manufacturing practice to an improved and safer production system. Starter cultures suitable for Dhanaan production might be developed from the Streptococcus, Weissella, and Lactococcus microorganisms identified in this study. However, further safety evaluation and technological characterization need to be conducted on strains defined by OTU-1, OTU-2, OTU-3, OTU-8, and OTU-35 before they can be used as food grade starter cultures.

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Dromedary camel milk proteins, a source of peptides having biological activities – A review

Cited by 91 publications

References 139 publications

Old World camels in a modern world – a balancing act between conservation and genetic improvement

Old World camels in a modern world – a balancing act between conservation and genetic improvement

Antibacterial Activity of Trypsin-Hydrolyzed Camel and Cow Whey and Their Fractions

Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

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