A study on variability of bioactive proteins in camel (Camelus dromedarius) milk: Insulin, insulin-like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein-1, lysozyme and lactoperoxidase

Huda Mohamed, Meththa Ranasinghe, Naheed Amir, Peter Nagy, Salah Gariballa, Abdu Adem, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Milk samples were collected from 140 individual dromedary camels (Camelus dromedarius) to determine the variability in the concentrations of several bioactive whey proteins. The ranges were as follows: insulin (IN) (17.8–51.1 mIU/L), insulin-like growth factor I (IGF1) (1.4–736.1 ng/mL), insulin-like growth factor II (IGF2) (13.7–82.6 ng/mL), lactoferrin (639.4–2094.9 µg/mL), immunoglobulin G (IgG) (7.3–17.9 mg/mL), peptidoglycan recognition protein-1 (PGRP-1) (1.6–22.3 ng/mL), lysozyme (LZ) (23.3–71.4 µg/mL) and lactoperoxidase (LPO) (7.1–15.5 ng/mL). These data demonstrate wide variation in the concentrations of the studied proteins. Significant correlations (P < 0.05) were observed between the concentrations of IN and LZ, IN and IgG, IN and PGRP-1, LZ and PGRP-1, IgG and LPO, and IgG and PGRP-1.

Original languageEnglish
Pages (from-to)289-297
Number of pages9
JournalInternational Journal of Dairy Technology
Volume75
Issue number2
DOIs
Publication statusPublished - May 2022
Externally publishedYes

Keywords

  • Bioactive whey proteins
  • Camelus dromedaries
  • Dromedary camel milk
  • Variability

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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