Characterizing camel milk constituents in the Sprague–Dawley rats' blood: A comparative profile with cow's milk attributes

Abstract

AbstractA comparative study of the hypoglycemic and hypotriglyceridemic effects of raw and pasteurized camel milk was conducted on the lipid profiles of six groups of male normal and diabetic Sprague–Dawley rats (age, 7–8 weeks, 5/group). The standard procedure to induce diabetes in rats was to administer a single intraperitoneal injection of streptozotocin (55 mg/kg, body weight). Rats with fasting blood glucose levels higher than 250 mg/dL were considered diabetics. Raw and pasteurized camel milk reduced blood glucose and triacylglycerol (TAG) levels in diabetic rats. Raw camel milk showed no significant effect on low‐density blood and lipoprotein cholesterol in diabetic rats. Contrarily, pasteurized camel milk significantly increased high‐density lipoprotein cholesterol in diabetic rats. Comparative analysis revealed camel milk with higher levels of lactose, vitamin C, and mono‐unsaturated fatty acids (MUFA) and lower levels of fat, protein, ω6:ω3 PUFA (poly‐unsaturated fatty acids), and index of atherogenicity than cow's milk. Experiments with cow's milk on rats were not carried out because of their characterized inexplicable traits. This novel study suggests that camel milk can be substituted for diabetic patients in place of cow's milk, assuring no side effects besides their effective hypoglycemic and hypotriglyceridemic qualities.