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Exosomes (EXOs) are naturally occurring nano-sized vesicles released into the extracellular environment by exocytosis. EXOs contribute to intercellular communications by regulating DNA, mRNA, and protein levels. EXOs are considered good vehicles for delivering therapeutic agents in multiple diseases. Camel milk (CM) is a valuable food with a rich source of EXOs. Camel milk exosomes (CMEXOs) have unique ingredients compared to other animal milks. It is reported that CMEXOs reduce the growth of cancer cells by inducing apoptosis, and inhibiting oxidative stress and inflammation. CMEXOs can block stress signaling pathways including inflammation and apoptosis which could be resulted in adverse effects if medication levels exceed the therapeutic range. Moreover, CMEXOs improve the antioxidant capability in both in vitro and in vivo experiments. On the other hand, the anti-angiogenesis property of CMEXOs has been reported via decrease in expression of the angiogenesis-related gene of vascular endothelial growth factor (VEGF). It is predicted that exosomal lactoferrin (LF) and kappa casein (KC) mRNAs are crucial parts of CMEXOs mediating their anticancer effects. The immunomodulatory effect of CMEXOs may be attributed to their high contents of LF and KC. According to previous works, CMEXOs are promising alternatives in developing new therapeutic models for multipile diseases. This review aims to provide an overview of the isolation, characterization and biological activities of the exosomes derived from camel milk for addressing their possible use in therapeutics.

Utilizing agricultural byproducts, such as date pulp residue (DPR), can contribute significantly towards achieving sustainable food production. This paper aimed to investigate the physicochemical properties of DPR and evaluate the health benefits of nonfermented and fermented DPR samples both pre- and post-digestion (bioaccessible portions). Additionally, it aimed to analyze the carbohydrates and untargeted metabolites in the bioaccessible portions. Fermentation of DPR by Saccharomyces cerevisiae and Pichia kudriavzevii resulted in an abundance of malic acid (over 2400 mg/100 g) and the identification of 42 volatiles, with different degrees of predominance observed in the samples. Twenty phenolics were determined by UPLC in fermented DPR, with (-)-epicatechin, tyrosol, and gallic acid being the most abundant. Bioaccessibility studies revealed that fermented DPR samples retained at least ~44% of α-glucosidase inhibition and exhibited improved α-amylase inhibition compared to nonfermented and undigested samples. In vitro cytotoxicity assays showed a more potent inhibitory effect of fermented DPR against MCF-7 and Caco2 cell lines (average inhibition of 55% and 74.4% for the two types of fermented samples) compared to nonfermented DPR. The untargeted metabolomics analysis identified C5-branched dibasic acid metabolism as the most prominent pathway, with four metabolites identified. Furthermore, the analysis of bioaccessible carbohydrate metabolites in the fermented DPR using LC-QTOF showed the presence of a group of phytochemicals, including three terpenoid metabolites.

Photooxidation is the main cause of milk quality deterioration during processing and transportation. Oxygen and light are responsible for dairy milk photooxidation. The objective of this study was to determine the characteristic metabolites after photooxidation and how they are affected by oxygen exposure and light intensity. Ultra-performance liquid chromatography coupled with triple time-of-flight mass spectrometry and multivariate data analysis were used for the high-throughput evaluation of milk photooxidation. Four products were identified as biomarkers: uric acid, riboflavin, lumichrome, and indole-3-carboxaldehyde. Afterward, the effects of oxygen content and light intensity on the biomarkers were investigated, and a sensory evaluation was performed. Both oxygen exposure and light intensity affected the contents of photooxidation biomarkers in milk samples. The sensory score correlated well with the oxygen content but not with the light intensity. The untargeted metabolomic method was an effective tool to identify biomarkers for milk photooxidation evaluation.

Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.

This chapter discusses the acclaimed adverse effects of some constituents of whole grain cereals and their bran, including allergenic proteins and proteins that provoke food sensitivity; toxic effects of the heavy metal cadmium; phytate and phenolic compounds for their chelation of iron; and acrylamide, which is a heat- generated class II carcinogen. The possible adverse effects related to whole grain consumption are important to consider with increased consumption of whole grains and especially bran-rich fractions. Some of the cereal proteins may provoke immune responses causing allergies or trigger autoimmune responses leading to food sensitivity in genetically predisposed individuals. Gluten proteins, which is a collective name for glutamin and prolamin-rich proteins, such as gliadin in wheat, hordeins in barley and secalins in rye, may trigger celiac disease in genetically predisposed individuals carrying, for example, the HLA-DQ8 and/or HLA-DQ2 genotypes.

Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM and bovine milk (BM) using mixed Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria supplemented with 1 of 2 hydrocolloids: pectin (0.1–0.3%) or sodium alginate (0.1–0.5%). The different labans were compared by studying their acidity and rheology as well as their structural and sensory properties. The CM and BM labans had titratable acidity values that ranged from 0.85 to 1.27 and 0.61 to 0.93%, respectively. Pectin at 0.2% enhanced the rheological properties of BM labans, but had no effect in CM labans. Sodium alginate at 0.3% and 0.5% increased viscosity, elastic or storage modulus (G′), and viscous or loss modulus (G″) values for both types of laban. Scanning electron microscopy indicated that the CM laban contained lower levels of “spike-like structures” than BM laban, and that the addition of hydrocolloids improved this effect. Quantitative descriptive sensory analysis showed that CM labans fortified with either 0.2% pectin or 0.3% sodium alginate were comparable to commercial BM laban in viscous mouthfeel. Fortified CM labans were more acidic and had stronger flavors than unfortified samples. Overall, this study demonstrated that the addition of sodium alginate or pectin at intermediate levels permits production of palatable CM labans of a satisfactory viscous consistency.

Date fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the date fruit varieties was similar. The major dietary fiber components, including cellulose, hemicellulosic components, lignin, and pectin, were analyzed by the Uppsala method. The total dietary fiber content in the date fruits analyzed (5.2%–8.3%) is comparable to commonly consumed dried fruits and is correlated with the content of lignin. The lignin was the main determinant of the total dietary fiber content in dates and its content was higher in semi-hard and hard fruit varieties.

Probiotics and associated health benefits emerged as an area of increasing interest in the past few decades. Probiotics confer their beneficial health effects by different mechanisms of action such as preventing pathogen adhesion or colonization, the production of metabolites, and modulation of the immune system by production of immunoglobulins antibodies. The most frequently used probiotics belong to the genera Bifidobacterium and Lactobacillus. This review focuses on the health benefits of different bioactive compounds produced by probiotics, their mode of action and applications in food. However, viability of the microbial cells during processing, packaging, and storage of the food should be maintained in the foods supplemented with probiotic microorganisms.

In this study, attempts were made to utilize date by-product (date fruit pomace; DFP). This study aimed to investigate the health-promoting benefits of the fermented and non-fermented DFP before in vitro digestion and after (bioaccessible fraction). Untargeted metabolomic analyses for bioaccessible fractions were performed by UPLC-QTOF. DPPH percentages were 89.7%-90.3%, 90.1%-91.3%, and 90.8%-91.3% in the control, I. orientalis, and P. kudriazevii samples, respectively, before digestion; α-glucosidase inhibition before digestion was 1.9%-24.4%, 16.3%-30.0%, and 21.3%-31.3%, respectively; antimicrobial activities were 6.1%-13.3%, 13.7%-25.7%, and 20.6%-28.0% against E. coli O157:H7 and 2.2%-11.9%, 7.2%-20.7%, and 11.9%-29.2% against L. monocytogenes, respectively. The DPPH scavenging percentages were ∼63% lower in the bioaccessible fraction. The differentially regulated metabolites classes were benzene and derivatives, amino acids, peptides and analogs, organic acids, and phenols. This study revealed that the fermented DFP exhibited higher health properties than control.

Double emulsions (W1/O/W2) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W1/O/W2 produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation.

Extended, chemically detailed kinetic models at the molecular basis are constructed to identify the reactions involved in the reversal of the antioxidant action of α-, β-, γ- and δ-tocopherols during methyl linoleate oxidation. The reaction mechanisms were numerically simulated and subjected to analysis to quantify the significance of individual chemical steps by the value-based method. Results of the obtained kinetic models agreed well with the experimental data. The significant individual reactions contributing to the observed antioxidant and pro-oxidant behavior of the different tocopherols were identified. It is revealed that the reverse order of antioxidant potency and a complex nonlinear dependency of the antioxidant potency of tocopherols with the increase in their concentration are due to the increasing contribution of pro-oxidant relative to the antioxidant reactions. Once the approach presented here can be applied to more complex systems, engineered optimization of antioxidant protection strategies may be reached.

Dietary fibre analysis is expensive due to its reliance on enzymes such as α-amylase, protease, and amyloglucosidase. This study investigated whether enzymes are essential in analysing insoluble, soluble, and total dietary fibre (IDF, SDF and TDF) contents in dry fruits with very low starch and protein contents. The IDF, SDF, and TDF were measured in date fruits using the enzymatic gravimetric method AOAC 991.43 in the ANKOM dietary fibre analyser, with and without enzymatic digestion. The study analysed six date fruit varieties with a range of texture profiles. Our results highlighted agreement between both methods in the measured IDF, SDF, and TDF values. TDF values in date fruit varieties varied considerably, from 5.67% g/100 g to 10.33% g/100 g. Results from both methods also indicate that IDF constituted the bulk of dietary fibre content in all date fruit varieties (77.8% to 91.6%), while the proportion of SDF was between 8.4% and 22.2%. This study confirms that dates are a rich source of dietary fibre, and can be a valuable functional ingredient in foods that reduce the risk of chronic diseases. The study confirmed that the inexpensive non-enzymatic technique is a viable substitute for the enzymatic method for analysing dietary fibre in dry fruits.

The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM.

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

Prebiotics are a group of biological nutrients that are capable of being degraded by microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When prebiotics are ingested, either as a food additive or as a supplement, the colonic microflora degrade them, producing short-chain fatty acids (SCFA), which are simultaneously released in the colon and absorbed into the blood circulatory system. The two major groups of prebiotics that have been extensively studied in relation to human health are fructo-oligosaccharides (FOS) and galactooligosaccharides (GOS). The candidature of a compound to be regarded as a prebiotic is a function of how much of dietary fiber it contains. The seeds of fruits such as date palms have been reported to contain dietary fiber. An increasing awareness of the consumption of fruits and seeds as part of the daily diet, as well as poor storage systems for seeds, have generated an enormous amount of seed waste, which is traditionally discarded in landfills or incinerated. This cultural practice is hazardous to the environment because seed waste is rich in organic compounds that can produce hazardous gases. Therefore, this review discusses the potential use of seed wastes in prebiotic production, consequently reducing the environmental hazards posed by these wastes., Molecules, 27 (18), ISSN:1420-3049

The objective of this study was to assess protein degradation and biological activities of the water-soluble extract (WSE) and the 10 kDa permeable and nonpermeable fractions of in vitro digesta of low-fat Akawi cheese made from blends (100:0, 85:15, or 70:30) of bovine milk and camel milk and ripened for 28 d. Biological activities, such as antioxidant activities, amylase and glucosidase inhibition, angiotensin-converting enzyme inhibition, and antiproliferative of the WSE, and the 10 kDa permeable and nonpermeable fraction of the digesta were assessed. To identify the nature of the bioaccessible compounds, untargeted metabolomic analysis was carried out by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Higher o-phthaldialdehyde absorbances were observed in cheeses made of bovine-camel milk blends compared with cheese from bovine milk only. The WSE from these blends also exhibited higher angiotensin-converting enzyme inhibitory effects and higher antiproliferative effects than from bovine milk. The results from this study suggest that the use of blends of camel milk and bovine milk can modulate biological activities of low-fat Akawi cheese.