• Food Science of Animal Resources
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• v.44 no.4
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.674-684
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• 2023

Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 ㎍/mL), and lysozyme (8.70-22.80 ㎍/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.

• Journal of Animal Reproduction and Biotechnology
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• v.36 no.3
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• pp.162-167
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• 2021

Camel (camelus dromedarius) is a unique large mammalian species that can survive harsh environmental conditions and produce milk, meat, and wool. Camel reproduction is inferior when compared to other farm animal species such as cattle and sheep. Several trials have been reported to increase camel reproduction and production through assisted reproductive techniques (ARTs) such as in vitro fertilization and cloning. For these reasons, obtaining enough mature oocytes is a cornerstone for ARTs. This demand would be improved by the oocyte in vitro maturation (IVM) systems. In this review, the current approaches and views from different laboratories using ARTs and the IVM to produce embryos in vitro in camel species. For the last two decades, conventional IVM system was the common approach, however, recently the bi-phasic IVM system has been introduced and showed promising improvement in IVM of camel oocytes. Detailed studies are needed to understand camel meiosis and IVM to efficiently increase the production of this species.

• Animal Bioscience
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• v.36 no.11
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• pp.1747-1756
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• 2023

Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.155-171
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• 2020

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.2
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• pp.155-162
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• 2014

In this study, in order to know the application for cosmetic ingredient, the liposome contained camel milk was prepared and tested in human skin fibroblast. Collagen and hyaluronan synthase-3 (HAS-3) gene expression were increased by camel milk liposome in a concentration-dependent manner, whereas elastase activity and matrix metalloproteinase (MMP)-1 gene expression were inhibited. We also found that camel milk liposome regenerated UVB-damaged fibroblast. As the results, we suggest that the liposome contained camel milk is applicable for a potential cosmetic ingredient to improve anti-aging effect.

• Journal of Internet Computing and Services
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• v.18 no.4
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• pp.35-42
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• 2017

In this paper, a building disaster notification system with MEC (Mobile Edge Computing) technology is proposed, which informs people in a building about the disaster. The overview of MEC is presented, and the structure and characteristics of network using MEC are described. In addition, the characteristics of a enterprise integration pattern based Apache Camel is described, and how to implement MEC with Apache Camel is presented. Finally, an implementation method of building disaster notification system with Apache Camel based MEC is proposed to quickly recognize disasters through sensors and to rapidly evacuate people from buildings.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.15
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• pp.6651-6661
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• 2015

Breast cancer is a global health concern and is a major cause of death among women. In Oman, it is the most common cancer in women, with an incidence rate of 15.6 per 100,000 Omani females. Various anticancer remedies have been discovered from natural products in the past and the search is continuing for additional examples. Cytotoxic natural compounds may have a major role in cancer therapy either in potentiating the effect of chemotherapy or reducing its harmful effects. Recently, a few studies have reported advantages of using crude camel milk in treating some forms of cancer. However, no adequate data are available on the lyophilised camel's milk responsibility for triggering apoptosis and oxidative stress associated with human breast cancer. The present study aimed to address the role of the lyophilised camel's milk in inducing proliferation repression of BT-474 and HEp-2 cells compared with the non-cancer HCC1937 BL cell line. Lyophilized camel's milk fundamentally repressed BT-474 cells growth and proliferation through the initiation of either the intrinsic and extrinsic apoptotic pathways as indicated by both caspase-3 mRNA and its action level, and induction of death receptors in BT-474 but not the HEp-2 cell line. In addition, lyophilised camel's milk enhanced the expression of oxidative stress markers, heme-oxygenase-1 and reactive oxygen species production in BT-474 cells. Increase in caspase-3 mRNA levels by the lyophilised camel's milk was completely prevented by the actinomycin D, a transcriptional inhibitor. This suggests that lyophilized camel's milk increased newly synthesized RNA. Interestingly,it significantly (p<0.003) repressed the growth of HEp-2 cells and BT-474 cells after treatment for 72 hours while 24 hours treatment repressed BT-474 cells alone. This finding suggests that the lyophilised camel's milk might instigate apoptosis through initiation of an alternative apoptotic pathway.

• Animal Bioscience
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• v.34 no.4
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• pp.525-532
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• 2021

Objective: Old World camels are a valuable genetic resource for many countries around the world due to their adaptation to the desert environment. At present, Old World camels have encountered the challenge of unprecedented loss of genetic resources. Through our research, we would reveal the population structure and genetic variation in Old World camel populations, which provides a theoretical basis for understanding the germplasm resources and origin and evolution of different Old World camel populations. Methods: In the present study, we assessed mtDNA control region sequences of 182 individuals from Old World camels to unravel genetic diversity, phylogeography, and demographic dynamics. Results: Thirty-two haplotypes confirmed by 54 polymorphic sites were identified in the 156 sequences, which included 129 domestic and 27 wild Bactrian camels. Meanwhile, 14 haplotypes were defined by 47 polymorphic sites from 26 sequences in the dromedaries. The wild Bactrian camel population showed the lowest haplotype and nucleotide diversity, while the dromedaries investigated had the highest. The phylogenetic analysis suggests that there are several shared haplotypes in different Bactrian camel populations, and that there has been genetic introgression between domestic Bactrian camels and dromedaries. In addition, positive values of Tajima's D and Fu's Fs test demonstrated a decrease in population size and/or balancing selection in the wild Bactrian camel population. In contrast, the negative values of Tajima's D and Fu's Fs test in East Asian Bactrian camel populations explained the demographic expansion and/or positive selection. Conclusion: In summary, we report novel information regarding the genetic diversity, population structure and demographic dynamics of Old World camels. The findings obtained from the present study reveal that abundant genetic diversity occurs in domestic Bactrian camel populations and dromedaries, while there are low levels of haplotype and nucleotide diversity in the wild Bactrian camel population.