Sunday, February 13, 2011

Milking The Camel and Hepatitis C

In the news today from India, the country may begin processing and importing camels milk. In the article "Market Gets Ready For Camel Milk" by Devinder Sharma the author writes; "As demand for camel milk is on the rise globally, India can use the opportunity to effectively market the camel milk products and help improve the socio-economic conditions of the camel owners."

In 2006 a similar article was published at the BBC News website; Camels' milk could hit UK shelves . Both articles listed the nutritional benefits, and noted that research has suggested antibodies in camels' milk can help fight diseases.

As I read both articles, I began a mental note of "camel milk" power points.
They are as follows;

1-Ten times more Iron then cows milk
2-Three times more Vitamin C.
3-Rich source of Vitamin B
4-Less saturated fat than cow's milk
5-Reduces the effects of two diseases; Diabetes and heart disease
6-Certain antibodies that help fight cancer, HIV/Aids, Alzheimer's and hepatitis C.

What ? Number six ? Certain antibodies that help fight hepatitis C, really ?
The research

Hepatoprotective Effects of Camel Milk against CCl4-induced Hepatotoxicity in Rats


Khan, A.A. and M.A. Alzohairy, 2011. Hepatoprotective effects of camel milk against CCl4-induced hepatotoxicity in rats.

Asian J. Biochem., 6: 171-180.DOI: 10.3923/ajb.2011.171.180

Amjad Ali Khan and Mohammad A. Alzohairy

Camel milk has been widely used in a number of countries as a food additive and for curing some commonly occurring diseases. Recently, camel milk has been deeply studied for its special properties because of higher hepatoprotective, insulin like and antibacterial activities. These properties distinguish camel milk from milk of other animals. The present study was carried out to investigate the protective effects of camel milk against CCl4-induced hepatotoxicity which lead to biochemical alterations in liver function of male albino wister rats. White albino male rats (200-250 g) were divided into 5 groups, a normal control water group, a control camel milk group and three CCl4-intoxicated groups treated with or without camel milk. Protective roles of camel milk were analyzed by assaying the liver function parameters as serum aminotransferases, alkaline phosphatase, serum proteins and cholesterol levels. Histopathological examinations were also studied in all groups of rats by microscopy. Data showed that intraperitoneal administration of CCl4 (1 mL kg-1 b.wt.) resulted in statistically significant increase in the serum levels of aminotransferases and change in serum protein, albumin and cholesterol levels which approach to normal levels after the treatment with raw camel milk.

Furthermore, histopathological studies reveal that camel milk treatments significantly reduce the incidence of liver lesions induced by CCl4. Our findings demonstrate that CCl4 exposure alters liver function biochemical parameters, which shift towards normal values after treatment with camel milk. So camel milk has a good potent for curing some liver diseases.

See Full Text


From the 2008 issue of Hepatitis C Monthly

The Full PDF (size: 636.052 kb)

El-Rashdy M Redwan , Ph.D.
Department: Antibody Laboratory, Protein Research Department, Genetic Engineering and Biotechnology Research Institute, Mubarak City for Scientific Research and Technology ApplicationsAddress: Antibody Laboratory, Protein Research Department, Genetic Engineering and Biotechnology Research Institute, Mubarak City for Scientific Research and Technology
Applications City: Alexandria
Country: Egypt
Potential Activity of Camel Milk-Amylase and Lactoferrin against Hepatitis C Virus Infectivity in HepG2 and Lymphocytes

Background and Aims:
To exploring which camel milk proteins, have the ability to inhibit and/or blocking the hepatitis C virus (HCV) entry and replication inside the cells system.

Using human peripheral blood mononuclear cells (PBMCs) and hepG2 cells system, three experiments were setup:
1) cells treated with amylase or lactoferrin then infected with HCV;
2) HCV treated with amylase or lactoferrin then used to infect the cells; and
3) HCV infected cells were treated with amylase or lactoferrin.
RNA was extracted, RT-PCR and nested PCR were run, in addition to immune-staining the cells to localize the viral molecule within the cells foci.

Camel milk-amylase and lactoferrin were in vitro tested the ability to inhibit the HCV entry and replication inside the human peripheral blood and hepG2. Amylase could not able to inhibit nor blocking the viral replication.

However, lactoferrin demonstrate a clear ability to inhibit the viral entry into both cells system when pre-interact with the virus, but fault to protect the cells before infection. The virus replication inside the cells was completely blocked only when the infected cells were treated with lactoferrin.

Conclusions: Camel lactoferrin was demonstrated a remarked in vitro ability to completely inhibit the HCV entry into PBMC, hepG2 and replication inside those cells system.
See The Full PDF (size: 636.052 kb)

30 January 2011 Issue: 156
Camels’ milk for treating cancer
Wagdy Sawahel Arab researchers have developed a new medical formula from camels’ milk and urine for treating leukaemia that could also be developed to cure other types of cancer infecting the lung, liver and breast.

Camel milk is a staple food of desert nomad tribes and is richer in fat and protein than cow milk. It is said[by whom?] to have many healthful properties. It is used as a medicinal product in India[citation needed] and as an aphrodisiac in Ethiopia. Bedouins believe that the curative powers of camel milk are enhanced if the camel's diet consists of certain plants. Camel milk can readily be made into yogurt, but can only be made into butter or cheese with difficulty. Butter or yogurt made from camel milk is said to have a very faint greenish tinge.
Camel milk cannot be made into butter by the traditional churning method. It can be made if it is soured first, churned, and a clarifying agent added, or if it is churned at 24–25 °C (75–77 °F), but times vary greatly in achieving results. Until recently, camel milk could not be made into cheese because rennet was unable to coagulate the milk proteins to allow the collection of curds. Under the commission of the FAO, Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA) was able to produce curdling by the addition of calcium phosphate and vegetable rennet.[26] The cheese produced from this process has low levels of cholesterol and lactose. The sale of camel cheese is limited owing to the low yield of cheese from milk and the uncertainty of pasteurization levels for camel milk, which makes adherence to dairy import regulations difficult.


Well, strange as it is, thats the story, although this blogger won't be drinking camels milk anytime soon.


Dirty Jobs - Camel Rancher - Milking Camels

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