Maryam Salami1,2, Amir Niasari-Naslaji3 and Ali A. Moosavi-Movahedi1
1Institute of Biochemistry and Biophysics, 2Department of Food Science and Engineering of Agriculture and Natural Resources,
3Department of Theriogenology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
ABSTRACT
Camel milk is mostly known through its unique proteins and bioactive peptides. Its protein pattern is more close to human milk than bovine milk. Camel milk similar to human milk lacks β-lactoglobulin, the most allergen protein in bovine milk. Bioactive peptides produced from both casein and whey proteins of camel milk have shown great bioactivity compared to peptides from different sources. Camel milk bioactive peptides have shown high antioxidant activity, ACE inhibitory activity as well as antimicrobial activity. The casein micelles of camel milk are an excellent nano carrier for bioactive components. Therefore, camel milk is considered as a new traditional superfood. Traditionally, it has been used since ancient times in some part of the world and it has been noticed as a new source for producing superfood in developed countries. Consuming milk and milk products is part of a healthy diet. Commercial milk is mostly bovine milk which has become one of the main sources of producing functional products through fortification and enrichments. Investment on camel milk has earned a good attention in today’s food industries. In this recollection, we have pointed out some of the most important and recent works examined on camel milk and its components by our laboratory.
Key words: Bioactive peptides, camel milk, casein micelles, milk proteins, nutraceuticals, superfood
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