Structure of the complex of camel peptidoglycan recognition protein-S with hexanoic acid reveals novel features of the versatile ligand-binding site at the dimeric interface

Maurya, Ankit; Sharma, Pradeep; Singh, Prashant K.; Viswanathan, V.; Kaur, Punit; Sharma, Sujata; Singh, T.P.

doi:10.1016/j.bbapap.2022.140887

Cited by 2 publications

(1 citation statement)

References 34 publications

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“…PGRPs are believed to inactivate bacterial pathogens by attaching peptidoglycan to their cell walls [35,61,62]. In addition, PGRPs may bind to both lipopolysaccharide and lipoteichoic acid and inhibit proinflammatory cytokines [63]. PGRPs of CM and BM were found to be substantially impacted by heat treatment at 80 • C for 60 min [64].…”

Section: Peptidoglycan Recognition Proteins (Pgrps)mentioning

confidence: 99%

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.

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Section: Peptidoglycan Recognition Proteins (Pgrps)mentioning

confidence: 99%

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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Camel milk composition and future market potential

Faye,

Konuspayeva

2024

CABI Reviews

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Many “reviews of reviews” were published almost every month to vent the health claims of camel milk, attributing to it, many “therapeutic virtues” without critical look. However, camel milk cannot be considered as a medicine because it is first and foremost a food even if some health effects and undeniable dietetic properties can be attributed to some of its components. However, these health claims are undeniable commercial arguments contributing to the current development of the sector on a global scale (around 5.5% annual growth), despite the many constraints linked to the desert environment in which most of the camel farms are living. This publication therefore briefly reviews the main components of milk with a potential health effect and/or dietary interest and which constitute a springboard for a rapid development of the camel milk economy worldwide.

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Structure of the complex of camel peptidoglycan recognition protein-S with hexanoic acid reveals novel features of the versatile ligand-binding site at the dimeric interface

Cited by 2 publications

References 34 publications

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Camel milk composition and future market potential

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