AU2021102883A4

AU2021102883A4 - Design and evaluation of camel milk as a functional food for anti diabetic property

Info

Publication number: AU2021102883A4
Application number: AU2021102883A
Authority: AU
Inventors: Mullaicharam Bhupathyraaj; R. Krishna Priya Godwin Anand; Mohamed Essa Mohamed Musthafa
Original assignee: Bhupathyraaj Mullaicharam Dr; Godwin Anand R Krishna Priya Dr; Musthafa Mohamed Essa Mohamed Dr
Current assignee: Godwin Anand R Krishna Priya Dr; Musthafa Mohamed Essa Mohamed Dr
Priority date: 2021-05-27
Filing date: 2021-05-27
Publication date: 2021-07-29
Anticipated expiration: 2029-05-27

Abstract

DESIGN AND EVALUATION OF CAMEL MILK AS A FUNCTIONAL FOOD FOR ANTI DIABETIC PROPERTY Abstract: Camels have the tendency to yield more food and over longer amounts of time than most certain species in extreme conditions and low feed demands, indicating their success as dairy products. Breed, size, equality, season, diet, and management are the most significant factors influencing camel milk generation. Camel milk is usually translucent and dry, with a sweet and sharp flavour, but it may also have one salty flavour due to the plants that camels consume in the desert. Camel milk is well-known among nomads for its ability to treat a variety of diseases, particularly diabetes. The number of individuals living with type 2 diabetes has increased sharply in recent years, pushing health-care services beyond their limits. Throughout the Middle East, it is a common belief that drinking camel milk on a daily basis will help avoid and regulate diabetes. Camel milk has currently been confirmed to have such features. The following options are suggested from a study of the literature: 1. Insulin from camel milk has unique features that make it easier to absorb into the bloodstream than other sourced insulin or induce proteolysis tolerance; 2. Insulin from the camel is embodied in nanoparticles like lipid vesicles, which enable it to travel via the stomach and into the circulation; 3. camel milk contains anti-diabetic properties. This invention is intended in the development and evaluation of functional food from the camel milk for its anti-diabetic property. The design is capable of finding the amino acid content and correlating it with the human insulin sequence. This method must be able to formulate and evaluate the anti-diabetic property of camel milk and will supplement its usage in further development of functional food products from camel milk which could aid in controlling the diabetics in Human by insulin synthesis and secretion by the pancreatic p-cells. 1

Description

DESIGN AND EVALUATION OF CAMEL MILK AS A FUNCTIONAL FOOD FOR ANTI DIABETIC PROPERTY

Description

Field of the Invention:

This invention is intended in the development and evaluation of functional food from the camel milk for its anti-diabetic property. The design is capable of finding the amino acid contents of camel milk and correlating those with the human insulin sequence. This method must be able to find the anti-diabetic property of spray dried and freeze-dried camel milk product.

Background of the Invention:

Camel milk differs from cow milk in molecular structure but it incorporates all essential components and has strong antimicrobial activities due to its high whey proteins, such as immunoglobulin and lactoferrin. Camel milk, in comparison, has more fats and whey protein to cow milk. Camel milk's casein fractions were extracted and determined to be structurally similar to bovine casein. However, the relationship of the two casein fractions is somewhat different, as shown by the low volume of kappa casein, which accounts for just around 5% of overall casein relative to 13.6 percent in bovine casein. The large variation in kappa casein quality can cause issues in cheese production. On the capacity of camel milk to endure enzymatic coagulation, there seems to be little detail. According to reports, a high dose of calf rennet is needed to achieve noticeable coagulation. Camels have the tendency to yield more food and over longer amounts of time than most certain species in extreme conditions and low feed demands, indicating their success as dairy products. Breed, size, equality, season, diet, and management are the most significant factors influencing camel milk generation. During the 8-18-month lactation cycle, individual overall output ranges from 1k to 12k Litres, with significant variations between geographical areas. Camel milk is usually translucent and dry, with a sweet and sharp flavour, but it may also have one salty flavour due to the plants that camels consume in the desert. Camel milk has a significantly lower pH than bovine milk, which is more likely due to elevated levels of vitamin C and some organic acids. Skimmed camel milk has a smaller buffering ability than bovine milk, according to reports.

Agrawal et al. 2011, demonstrated the effect of the camel's milk in diabeticmanagement. During a 52-week controlled trial, the effectiveness of camel milk intake as an alternative to normal diabetic treatment in retaining long-term glycaemia regulation in type I diabetes was evaluated. In every part of the report, 12 patients were randomly assigned to receive regular diabetic management, which included food, insulin and exercise as supplementation, and 12 patients were also randomly chosen to consume pure camel milk on a regular basis. The dosage of parenteral insulin was balanced in each group to sustain a euglycemic condition. At the start ofthe trial, body mass index (BMI) and glycosylated haemoglobin (HbAlc) were measured and followed up with three monthly intervals. At the start and end of the research, plasma insulin, anti-insulin and C-peptide, antibodies were always evaluated. When contrasted to the measurements at the start of the trial, the camel milk community had a substantial increase in mindfulness-based interventions (MBI) and a substantial decrease in HbAlc, mean blood glucose, and required insulin dosage. Anti-insulin, antibodies and c-peptide levels did not improve significantly. We've seen that drinking camel milk reduces the amount of human insulin needed to sustain long-term glycaemic regulationin people with type 1 diabetes. As a consequence of our findings, camel milk intake can be seen as a valuable supplement to parenteral insulin therapy in the treatment of type 1 diabetes. Malik et al., performs literature review to find out whether camel milk alleviates the symptoms of the diabetes. The number of individuals living with type 2 diabetes has increased sharply in recent years, pushing health-care services beyond their limits. Diabetes could affect more than 75% of people living in middle and low salaried countries. Diabetes has the highest prevalence in China and India, with many individuals with diabetes living in severe poverty. The integrated forces of federal health services, foundations, and pharmaceutical company donations would not be enough to meet the financial needs for these people's medications and therapies. As a result, it's worth digging at common folk remedies and see whether there's some experimental evidence to back up their stories of mitigating diabetes symptoms. Throughout the Middle East, it is a common belief that drinking camel milk on a daily basis will help avoid and regulate diabetes. Camel milk has currently been confirmed to have such features. The following options are suggested from a study of the literature: 1. Insulin from camel milk has unique features that make it easier to absorb into the bloodstream than other sourced insulin or induce proteolysis tolerance; 2. Insulin from the camel is embodied in nanoparticles like lipid vesicles, which enable it to travel via the stomach and into the circulation; 3. Camel milk contains anti-diabetic properties. The series of insulin from camel and its expected pattern of digestion do not indicate that it has the capacity to cross mucosal thresholds before being degraded and entering the bloodstream. However, we can't rule out the idea that camel milk contains nanoparticles of the insulin that can carry the enzyme into the bloodstream. Camel milk, on the other hand, is far more likely to produce 'insulin-like' monoclonal antibody compounds that imitate insulin's association with its receptors. Sboui et al., evaluation of pasteurized and raw camel milk. Camel milk is well-known among nomads for its ability to treat a variety of diseases, particularly diabetes. The aim of this research was to see how raw, pasteurised, and boiling camel milk affected Alloxan-induced diabetic dogs. To begin, three classes of dogs were used: group 1 and group 2, each of which consisted of four diabetic dogs who received 250 ml of pure camel milk per dog per day or 250 ml of fresh cow milk per dog per day. The test group consisted of four stable dogs who were fed pure camel milk. Second, we looked at how heat processing affected camel milk's anti-diabetic properties. Two other pairs, each with four diabetes dogs, were given 250 mL of pasteurised camel milk per dog per day or 250 mL of boiling camel milk per dog per day. By the completion of the milk therapy, blood glucose total protein and cholesterol levels had all dropped significantly. Blood glucose, total protein, and cholesterol concentrations were all elevated in animals fed pasteurised camel milk. Every one of these criteria showed no major variations after 3 weeks of diagnosis with pasteurised milk as compared to raw camel milk. The animals given boiled camel milk, on the other hand, had elevated blood glucose, and cholesterol and total proteins levels. This study looked at not just the efficacy of "raw or pasteurised" camel milk in treating diabetic dogs, but also the restorative effect of this substance just after dogs stopped drinking milk. However, when diabetic dogs were treated with distilled camel milk, the medicinal benefit vanished.

Mirmiran et al., experimented with the reduction of the diabetes. Regulating diabetes, a global metabolic condition, with successful alternative drugs is a hot subject right now. Camel milk is thought to be a good hypoglycaemic agent in diabetic patients and laboratory animals. The aim of this systematic study was to see how camel milk affected diabetes. A systematic search was conducted in PubMed and Scopus for all clinical experiments and animal studies focusing on the impact of camel milk on diabetes markers that were published up to 2015. There were studies that looked at the impact of camel milk on parameters of glucose and lipid profiles in humans with diabetes, with no dosage restriction. There were 73 papers included in the first quest. After reviewing abstracts and complete texts, 22 papers were selected, including 11 animal experiments and 11 clinical studies, with eight focusing on type 1 diabetes and three on type 2 diabetes. With the exception of one, all animal experiments reported substantial declines in at least one of the diabetes metrics. The prescribed dosage of camel milk in many other clinical trials was 500 m/day, which resulted in improvements in diabetes indicators in patients with diabetes only after three months. The majority of the findings used in this systematic analysis showed that camel milk has beneficial consequences on diabetes mellitus, such as lowering blood sugar, declining insulin tolerance, and enhancing lipid profiles.

Objective of the Invention:

1. To determine the percentage content of the amino acids in the major proteins present in female camel milk and correlate that with sequence of human insulin. 2. To determine and characterize the functional properties of female camel milk proteins isolates in relation with their molecular structural changes and to study the thermal transition characteristics and anti-diabetic property. 3. To produce functional foods as spray dried and freeze-dried camel milk product and in vivo evaluation of the anti-diabetic property.

Summary of the Invention:

Milk is consumed regularly by large numbers of people all over the world because of its many health advantages, including the development and advancement of bones in small children since milk is a healthy vitamin D and calcium source. It is helpful to the elderly, particularly in menopausal women, whereby calcium deficiency is a major trigger for osteoporosis. Milk is a protein source as well as a means of food protection and revenue for the majority of people in the developed world. Milk processing is carried out by about 145 billion families around the world. Due to the extremely rapid cash flow, it is especially beneficial to small-scale farmers. Camel's milk contains all of the nutrients that humans need than any other milk.

Furthermore, it has medicinal properties. Camel's milk is pure white with a mildly salty flavour and a pH level of 6.2 to 6.5, which is smaller than cow's milk. This has a negative impact on health, with 96% triglycerides and maximum dry cholesterol of 30 mg/100 g. The fat contains fewer simple fatty acids than cow's milk. Moreover, as applied to fatty acids from goat milk, fat globules, bovine, and the buffalo are lower on a median. Camels'milk is easily digestible, which may create issues in technical applications. Camel milk is rich in vitamins B1, B2, and C and vitamin C content is 3-5 times that of cow's milk, making it a vital part of the diet in arid regions in which healthy foods are scarce.

Camels' milk is already found to have bactericidal, anti-diabetic, and anti-hepatitis properties. Lacto-peroxidase structure, immunoglobulins, lysozyme, lactoferrins, and free greasy acids are all potential inhibitory mechanisms that help it avoid microbial infection to varying degrees. Freezing and dry spray are two techniques for turning milk into powder. The physicochemical properties of dried milk are affected by each process. Lyophilization is a process that involves freezing small quantities of a substance and then placing it under a vacuum. The liquid condenses are frozen in a vacuum, whereas the ice transforms into vapor independent of defrosting. After that, the water is gradually separated from the liquid until it reaches the center. Besides heat-sensitive materials, the lyophilization methodology is regarded as an outstanding drying method.

Despite the benefits, it's worth noting that the procedure is thought to be the most expensive way to make dehydrated food. The product's composition is preserved, and the dry material absorbs easily during the process. Owing to the vacuum, the snow can quickly evaporate before melting back into the water, ensuring that the majority of the flavour, surface, and nutrients can stay intact. In comparison with products drying using traditional methods, reasonable processing parameters allow us to achieve the highest quality products. Dry spray is a popular drying process since it requires very little heat time available and an increased evaporation rate to generate a significant product at the lowest possible cost.

Camel milk is investigated in a meta-analysis report, with the following details: Camel milk contains a mean of 3.1% protein, 3.5% sugar, 4.3% lactose, 0.73% ashes, and 11.9% total solids. Water quality is the most significant component in camel milk. The average solid content of this product is comparable with that of human milk. The overall protein present in camel milk is stated to ranging in between 2.9-4.9. Whey proteins and caseins are the two types of proteins found in camel milk.

The proteins are key elements of camel milk and serve a variety of purposes. Exception of glycine, threonine, valine, and lysine camel milk has a wide volume and variety of amino acids. Whey proteins include lactoferrin, albumin, immunoglobulins, and proteins are the most essential proteins in camel milk. Dromedary camel milk has a fat value of 1.2%-6.4%. Camel milk has a poor concentration ofunsaturated fatty acids than saturated fatty acids. Linoleic acid is one of the unsaturated fatty acids present in high amount in camel milk and which is good for our health. The overall value of lactose in camel milk is being recorded. Camel milk is high in fat-soluble and water-soluble nutrients, including vitamin A, E, D, and B. Camel milk is high in minerals, calcium, potassium, iron, copper, magnesium and kalium.

Insulin is an essential hormone that sends signals to the brain about how much glucose is present in the blood at any given time. The glucose levels in the blood are elevated; insulin is produced in the pancreas then released into the bloodstream. The signal travels to the muscles, liver, and fat cells within the body. Insulin instructs the organs to remove glucose from the bloodstream further store it as fat or glycogen. The body contains relatively limited glycogen; the glycogen contained in the muscle and liver will be insufficient to keep yourself sufficiently for an active day. Sugar is processed as saturated fat until the glycogen reserves are depleted. Insulin regulates sugar homeostasis by promoting glucose absorption in muscle contraction to a lower degree, adipose tissue, and liver. The phosphorylation of serine or threonine compounds appears to influence key enzymes in regulating the glucose metabolism insulin. Glucose receptor reacting to binding site activates all insulin recognized activities at the plasma membrane. Standard, bioactive insulin is monomeric acts as a single compound and it has 2 polypeptide chains that are amino acids with long chains. Chain A contains 21 amino acids whereas chain B contains amino acids. The chains are covalently linked by two disulfide bonds (residues A7 to B7 while A20 to B19), and chain A comprises an intrinsic disulfide bridge from A6 to Al1. Both mammal sources of insulin have identical joints. Insulin is released into two form dimmers, and in six forms of hexamers, and these are considered in the zinc presence.

Detailed Description of the Invention: Camel milk has a relatively higher protein content (2.1 to 5.6%) than cow milk. The casein concentration of Bactrian and dromedary milk and the albumin composition are ranging from 2.7% - 0.88% and 3.8% - 0.96%. The protein content is ranging between 3.5% - 3.8%, while casein content is ranging between 2.7% - 2.8%. The Egyptian camels contain a casein content of 2.5%. In contrast to cow milk, camel milk's casein percentages are observed to be lower in protein content. Industrial camel milk casein has an amino acid structure and an increased protein content that suggests it may be a good dietary substitute for humans. Moreover, the disgusting odour and flavour render it unfit for human and animal feeding. It is assumed that camel industrialized casein could be purified and thereby made suitable for human use. The milk's protein content from a dehydrated camel is very low. This shows that water supply has a significant influence on the formation of milk. It is important to note that the nutritional value of the diet has a significant impact on the milk's protein content. In Bactrian milk, there is a reduction in amino acid content lactation progresses. The nutritional content namely, phenylalanine, valine, leucine, methionine, and arginine levels are higher in goat milk in comparison with cow milk. Camel milk has a nitrogen value of 15.5 grams per 100 grams. The preceding amino acids are included in sample: proline 13.3; threonine 6.9; valine 7.4; alanine 3.05; asparagine 7.65; glutamine 23.4; isoleucine 6.4; lysine 7.6; methionine 3.5; serine 5.7; arginine 3.13; asparagine 7.63; leucine 10.2; histidine 2.4; glycine 1.55; tyrosine 5.8; ammonia 1.72; methionine 3.3 phenylalanine 5.3. The cold casein collections contain acid hydrolysis is conducted as per the AOAC process, followed by amino acid evaluation using converse phase highly pressurized chromatography.

Shimpack amino-Na form section (11 cm•7.0 mm) is being used to test the items. The amino acids in the datasets are functionalized with O-phthadialdehyde (OPA), which has been identified utilizing the fluorescent detection method, and the results are combined with an integrator. The Kjeldahl method is being used to evaluate nitrogen content. The protein concentration in raw milk and different extracts is calculated using nitrogen correction factors of 6.37. Casein N, complete nitrogen (TN), whey protein nitrogen (WPN), and NPN proportions are measured. Whey proteins contain distinct properties. They include geological, biological, biochemical, functional, and technical properties that may be suitable for food products, in addition to their nutritional importance. Whey proteins are nutritionally important as they have calories and significant amino acids, as well as functionally important because they aid in shape, shape alteration, and total food presentation, such as foam consistency, gel-forming, and water retention. The bromelain, proteolytic enzymes alcalase, and papain are often used in an analysis to make camel's milk protein hydrolyzed. Emulsifying field of activity, protein solubility, and surface hydrophobicity are examined as technological characteristics function. Diabetes impacts a large number of people throughout the world. It's a long-term disorder in which an organism can't generate sufficient insulin, can't use the insulin it does generate, or can't do both. The utilization of camel's milk through type diabetes patients has been shown to reduce blood glucose levels in clinical testing and murine approaches. Camels' milk tended to provide protein insulin that opposes intestinal digestions, consumes quicker into blood, includes wider lipid micelles, and also has a distinct casein quality via the cause is unknown. The human digestive system has poor coagulation of camel's milk as well as the impact of immunoglobulins camel's milk has a limited b-cells size, and contributed to the potential hypoglycaemic influence. A potentiating impact of insulin receptor activation's camel milk displayed in HEK293 cells is identified via in vitro analysis that could be a potential mode of action. Hydrolysates and whey proteins can resolve glycaemia by triggering the release of gut hormones via producing amino acids and bioactive peptides in vivo. In addition, in vivo, the peptides might suppress dipeptidyl peptidase-4 (DPP-IV). As DPP-IV inhibition seems to have become effective in the treatment of type 2 diabetes, DPP-IV multiple inhibition peptides are being extracted and characterized via caprine casein and bovine. The majorities of DPP-IV inhibition peptides include hydrophobic amino acids but have molecular weight under 2 kDa. Insulin patterns are derived from a variety of species. PSI-BLAST utilized the insulin of camel as a basis for the series. Sequence analysis is being used to match sequence homology insulin from living things. The conservation group of the Numerous Sequence Analysis is custom made. BLOSUM62 acquired from MAFFT Numerous Sequence Analysis is also used to build a phylogenetic tree with amino acid insulin composition. BLOSUM62 is used to determine the coordination consistency of amino acid composition.

Barton and living stone are used to quantify the preservation of insulin components. Consensus sequences describe the most frequent contaminants at a given location after several sequence analyses. The reverse probability of unfavourable mutations in several coordinated insulin components is measured by quality performance. Camel insulin varies into four mutations obtained from human insulin but still, buffalo and bovine insulin produce single mutations. Neither of the mutations impairs digestive enzyme precision. In aspects of proteolysis resistance, camel insulin ought to be similar to bovine, human, sheep, buffalo, horse, and pig insulin. The camel insulin ought to be digested as all secured mammal insulin whenever it interacts with the digestive system's proteases. Camel milk doesn't readily coagulate at lower concentrations, has a high buffering ability, differs in fatty acid and casein concentrations, and produces greater lipid micelles unlike milk from other species. It's probable the insulin of camel milk is embodied in micelles but flows to the intestine via the stomach.

The two spray dry runs contain powders 1 and 2 of camel milk are contrasted. The procedure specifics indicate every run, like camel milk powder 1 is extracted through the milk concentrate spray as very small droplets into a warm dry air stream from a nozzle, in which the milk concentration is synchronized with the path of warm air, but camel milk powder 2 is extracted by a drying process. The temperature remains stable at 208°C, the amount of water movement is lower while the direction of feeding is co-current (hot dry air direction) in comparison with the feeding direction in reverse current, and while the interaction of dry hot air along with feed is greater. Color concentration is evaluated for every run, and the outcomes of the colorimetric analyses are listed, that described the yellowness and lightness phenomena of 48 milk powders and their interaction, so that camel powdered milk 1 has a greater premium of 94.37 "L", but the quite reduced value of "b" than camel powdered milk 2, specifying the co-relation among yellowness and lightness of 48 milk powders. Solubility is a crucial factor to consider when evaluating the physical properties of milk powder.

The tendency of desiccated milk to shape a suspension, solution, or emulsification when combined with liquids that would mimic the physical features of natural milk is calculated as an in-solubility scale. Two very different powders 1 and 2 has in-solubility indices above the specified limits of 0.3 ml, though camel powdered milk 1 has a marginally reduced in-solubility value in comparison with camel powdered milk 2 leading to a smaller proportion of moisture levels, caused by increased interaction among the hot dry air and the feed.

A maximum of 24 patients with type 1 diabetes are enrolled at variance and offered their written permission prior to participating in the research. With one month, the patients are instructed to adhere to a rigid diet, workout, and insulin therapy regimen. At that time, blood sugar levels were closely monitored in order to sustain euglycemia. The patients are randomly split into two categories after one month. Patients in trial 1 required standard treatment, such as food, workout, and insulin, while patients in trail 2 obtained 500ml of natural camel milk every day for one year in contrast to regular care.

Insulin drops are determined by titration regularly based on blood glucose levels, which are calculated twice between breakfast and dinner. An exclusive image memory glucometer Scan is presented to each patient, together with a strip to analyze blood glucose levels. The diaries of their sugar levels and insulin concentrations are maintained. Pulse rate, haematologic, weight, and lab measurements, and glycosylated haemoglobin (HbA lc) are all kept track. Patients often kept track of hypoglycemia signs and, if appropriate, received blood glucose as they appeared. At the start and conclusion of this research, anti-insulin antibodies are assessed. Vital signs and lab parameters are used in the safety assessments. Extreme hypoglycemia is characterized as an occurrence that necessitated the support of some other person or the management of intravenous glucose or glucagon is described as an incidence rate every patient-year access, allowing for numerous instances in the respective patients as well as discrepancies in research drug exposure period. Camel milk contains approximately 52 microunits/ml insulin, which enables a better understanding of diabetic patients who drink camel milk need low insulin. After intake of camel milk for about 8 months, a patient no longer needed insulin treatment. Camel milk's loss of coagulum can function as an important medium for transporting intact milk insulin into the intestine, where it is ingested even though most of it is damaged in the path. The outcomes of this analysis show that camel milk has a significant hypoglycaemic effect once used as a treatment modality, owing to the existence of the insulin-like protein. The deficiency of coagulum production in camel milk in an adverse setting can explain its therapeutic potential. Oral insulin does not inhibit the loss of beta-cell activity in patients with type 1 diabetes. Camel milk tends to be stable and effective in enhancing long-term glycemic regulation and lowering insulin requirements in patients with type 1 diabetes when used in conjunction with insulin treatment. Camel milk is very well handled, and it is not linked to an increased risk of hypoglycaemia.

Claims

DESIGN AND EVALUATION OF CAMEL MILK AS A FUNCTIONAL FOOD FOR ANTI DIABETIC PROPERTY Claims: The invention involving the development of the design and evaluation method for finding the proteins in the camel milk powder has the following claims:

1. To determine the percentage content of the amino acids in the major proteins present in female camel milk and correlate that with sequence of human insulin. i. From claim 1, the proteins are key elements of camel milk and serve a variety of purposes. Exception of glycine, threonine, valine, and lysine camel milk has a wide volume and variety of amino acids. Industrial camel milk casein has an amino acid structure and an increased protein content that suggests it may be a good dietary substitute for humans. ii. From claim 1, standard, bioactive insulin is monomeric acts as a single compound and it has 2 polypeptide chains that are amino acids with long chains. Chain A contains 21 amino acids whereas chain B contains 30 amino acids.

2. To determine and characterize the functional properties of female camel milk proteins isolates in relation with their molecular structural changes and to study the thermal transition characteristics and anti-diabetic property. i. From claim 2, camels' milk is already found to have bactericidal, anti-diabetic, and anti-hepatitis properties. Lacto-peroxidase structure, immunoglobulins, lysozyme, lactoferrins, and free greasy acids are all inhibition mechanisms that help it avoid micro-organism infection to varying degrees. ii. From claim 2, consensus sequences describe the most frequent contaminants at a given location after several sequence analyses. The reverse probability of unfavorable mutations in several coordinated human insulin components is measured by quality performance.

3. To formulate and evaluate the anti-diabetic property of functional food products developed as spray dried and freeze-dried camel milk. i. From claim 3, lyophilization is a process that involves freezing small quantities of a substance and then placing it under a vacuum. ii. From claim 3, dry spray is a popular drying process since it requires very little heat time available and an increased evaporation rate to generate a significant product at the lowest possible cost.

DESIGN AND EVALUATION OF CAMEL MILK AS A FUNCTIONAL FOOD FOR 27 May 2021

ANTI DIABETIC PROPERTY

Diagram

Ala.Lys.Pro.Thr.Tyr.Phe.Phe.Gly. Arg 2021102883

S S

Figure 1: Structure of the normal Insulin.

Figure 2: Camel’s milk and its importance.

Stimulating Glucose- mediated insulin secretion

Inhibiting the secretion of Camel Milk Glucagon Protein  pancreatic α-cells and its function in liver 2021102883

Restore and increase Human Insulin Inhibiting the key enzymes that directly control the secretion of insulin

 dipeptidyl peptidase IV (DPP-IV)

Figure 3: The anti-diabetic mechanism and protein hydrolysis of the camel’s milk.