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camel milk could be helpful in the treatment of asthma

Traditional Medicine Research 2018年第6期3卷 307-312页

作者： Mohammad Ravaghi Mahdi Yousefi Seyed Mousalreza Hosseini Saeed Zibaee Zohreh Feyzabadi Roshanak Salari Department of Persian Medicine School of Persian and Complementary MedicineMashhad University of Medical SciencesMashhadIran School of Medicine Mashhad University of Medical SciencesMashhadIran Department of Veterinary Research and Biotechnology Razi Vaccine and Serum Research InstituteMashhadIran Department of Pharmaceutical Sciences in Persian Medicine School of Persian and Complementary MedicineMashhad University of Medical SciencesMashhadIran

Asthma is a chronic inflammatory disease with excessive irritability and airway narrowing and inflammation plays an important role in *** are 300 million asthmatic people in the world *** treatments for asthma include two groups of bronchodilators and inflammation *** was continued in order to reach new treatments to reduce drug side effects and treatment-resistant cases or the types associated with weak treatment ***,World Health Organization recommends the application of traditional medicine especially in underdeveloped countries because of insufficient health resources and spread of *** traditional medicine(ITM)or Persian medicine is one of the oldest comprehensive traditional medicines with thousands years history which could help us to manage different *** aim of this hypothesis is to investigate the camel milk as a complementary treatment of asthma because this chronic disease is sometimes resistant or response weakly to the *** this article,the administration of camel milk in lung inflammatory diseases was studied by searching the PubMed and Scopus scientific *** results of this study indicated that camel milk due to having anti-inflammatory,immunomodulatory and anti-oxidant effects could decrease the levels of inflammatory factors such as tumor necrosis factorα,interleukin-17(IL-17),IL-6,IL-1B and transforming growth factor-β1 in a human and animal samples with inflammatory ***,based on ITM,camel milk was used in treatment patients with ***,clinical studies are needed to validate the effectiveness of camel milk in asthma and its mechanisms.

关键词： camel milk Asthma Iranian traditional medicine camel whey protein

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Comparative Alternative Medicinal （CAM） Properties in camel milk for Treatment of Epidemic Diseases

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Journal of Agricultural Science and Technology(A) 2013年第8期3卷 575-580页

作者： Yagil Reuven Department Physiology Faculty of Health Sciences Ben-Gurion University of the Negev Beersheva 84105 Israel

This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. camels （camelu sdromedarius） have very small and active antibodies, nanaobodies. Their special properties are being used by the USA Department of Homeland Security as bio-receptors to determine which substance could be used in a biological warfare attack. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. camel milk antibodies are, in fact, ＂nanobodies＂. They are not destroyed in their passage through the stomach. These nanobodies are responsible for data concerning the use of camel milk in autoimmune diseases. Various diseases treated with camel milk are presented, as is the mode of action. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk.

关键词： camel milk autoimmune immunoglobulins protective proteins antibodies Crohn disease autism.

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Improving the Antioxidant Properties of Fermented camel milk Using Some Strains of <i>Lactobacillus</i>

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Food and Nutrition Sciences 2021年第4期12卷 352-371页

作者： Mahmoud Ibrahim El-Sayed Sameh Awad Nagwa Hussein Ismail Abou-Soliman Department of Dairy Technology Research Food Technology Research Institute ARC Giza Egypt Dairy Microorganisms and Cheese Research Laboratory (DMCR) Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb... 详细信息

关键词： camel milk Fermented milk Antioxidant Activity Lactobacillus

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Preservation of Raw camel milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

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Open Journal of Animal Sciences 2020年第3期10卷 387-401页

作者： Dakalo Dashe Egon Bech Hansen Mohammed Yusuf Kurtu Tesfemariam Berhe Mitiku Eshetu Yonas Hailu Amsalu Waktola Adane Shegaw School of Animal and Range Sciences Haramaya University Dire Dawa Ethiopia Division for Diet Disease Prevention and Toxicology National Food Institute Technical University of Denmark Kgs. Lyngby Den-mark

This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H2O2) for activation of LPs was optimized using different levels of exogenous H2O2. Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H2O2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H2O2. Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TB

关键词： camel milk Lactoperoxidase System Lactic Acid Bacteria Preservation

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Current Status of camel Dairy Processing and Technologies: A Review

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Open Journal of Animal Sciences 2020年第3期10卷 362-377页

作者： Alemnesh Yirda Mitiku Eshetu Kibebew Babege Department of Animal Sciences Selale University Fitche Ethiopia School of Animal and Range Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Production and Technology Kebri Dehar University Kebri Dehar Ethiopia

camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.

关键词： camel milk Dairy Products Dairy Technology

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The Efficacy of Sedation Depends on the Diet of Population

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Health 2022年第8期14卷 883-894页

作者： Mahira Firudin Amirova Sabrin Ali Azim Parisa Foroughiasl Lovely Muthiah Annamma Ayla Aydin Qizi Museyibova Ban Ahmed Almudarris Ahzab Ali Azim Farinaz Irannezhad Wamig Musheer Fareed Department of Biochemistry Azerbaijan Medical University Baku Azerbaijan Department of Oral and Maxillofacial Surgery City University College of Ajman Ajman UAE Department of Oral and Maxillofacial Surgery New York USA Department of Clinical Sciences Visiting Faculty College of Dentistry Ajman UAE Department of Health Sciences City University College of Ajman Ajman UAE Department of Gynecology Baku Azerbaijan Department of Oral and Maxillofacial Surgery Baku Azerbaijan Departmentof Oral and Maxillofacial Surgery College of Dentistry & Pharmacy Al Qassim Saudi Arabia

Physicians are often faced with the fact that the duration of anesthesia varies in different patients, which significantly complicates the process of surgical intervention and may confront the surgeon with an unforeseen situation. Recently, publications have appeared in the literature on the effects of various, including exotic products on anesthesia. There are also many conflicting statements about the effect of camel milk (CM) on the duration of anesthesia. Some data show that CM prolongs anesthesia, while other scientists argue the exact opposite: CM shortens the effect of the anesthetic. We decided to shed light on these studies by analyzing the effect of CM consumption on the effectiveness of local anesthesia in different patients. This article highlights the significant changes that occur in anesthesia due to the patients’ diet. To achieve the set goal, we sort the twenty patients underwent local anesthesia into groups depending on the habit of using CM. The first, control, group consisted of practically healthy patients who did not use CM throughout their lives, and the second group had the habit of regularly taking CM. In both groups, local anesthesia was first performed without pre-drink CM. For the second time, participants in the control and experimental groups were asked to drink CM before the anesthesia procedure. Both in the control and experimental groups, patients drank CM one hour before local anesthesia. A significant correlation was found between the use of CM and the duration of anesthesia in both groups. Consumption of CM had a different effect on the duration of local anesthesia in the experimental and control groups. When milk was consumed before the use of analgesics in these two different groups, it changed exactly the opposite: for those who usually drink milk, it was shortened, and for those who did not drink it daily, lengthened. Thus, we found that the differences in the statements of scientists about the CM impact on anesthesia are base

关键词： camel milk Cytochromes Anesthesia Duration

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