Impact of early weaning on constituents and nutritional values of camel milk in modern system

Background: Camel milk is very suitable for human nutritional requirements, and its composition has similarities to mother milk. Many scientific researches focus on myth of nutritional and therapeutic properties of camel milk have been brought to public attention. Aim: This study aimed to clarify the impact of early weaning on constituents and nutritional values of milk of camels reared under a modern farming system during four months postpartum. Methods: Eight lactating camels and eight calves were selected immediately after calving and assigned to two equal groups under a semi-intensive system in farm. In the early weaning group (G1) all calves were allowed to suckle freely their mother’s teats from birth to thirty days postpartum. Afterward, calves were used to stimulate milk letdown for each of the camels’ teats for a few seconds before milking procedure. While in the late weaning group (G2) the calves were freely suckled their mother's teats up to eighty days postpartum. Afterward, calf was restricted to suckling and it was used mainly in stimulate milk letdown for milking. Collection of milk samples started in the second week of postpartum and continued over biweekly intervals up to sixteen weeks to determine major fat, protein, lactose, solid non-fat (SNF), and density percentages. Results: The results revealed significant differences in fat, lactose, and density content between groups. We recorded significant increases of the percentages of fat, lactose, protein, and solids non-fat levels besides fluctuation of density with the advance of the lactation stage. Conclusion: In early weaning group, the dams produced milk contained high level of fat, and solid non-fat compared to the lactating dams in late weaning group

Antioxidant activity and total phenolic compounds of Commiphora gileadensis extracts obtained by ultrasonic‐assisted extraction, with monitoring antiaging and cytotoxicity activities

Abstract Commiphora gileadensis (C. gileadensis) has been identified and linked with various health benefits and pharmaceutical potential for its phytochemical activities and chemical constituents. This study aimed to evaluate ultrasonic‐assisted extraction (USE) technique for total phenols content from C. gileadensis leaf compared to the hydrodistillation extraction (HDE). Our results showed that the USE operating conditions were identified as: MeOH·H2O solvent‐to‐fresh sample ratio of 80:20 (v/v); ultrasonic power/frequency at 150 W/20 kHz; and a temperature of 40 ± 1°C; subjected to acoustic waves intermittently for a calculated time (5 min) during the total programmed time of 12 min. The USE exhibited (118.71 ± 0.009 mg GAE/g DM) more amounts of all phenols than HDE (101.47 ± 0.005 mg GAE/g DM), and antioxidant (77.78 ± 0.73%, 75.27 ± 0.59% scavenging inhibition of DPPH), respectively. Anti‐aging and Cytotoxicity activities were investigated. The results of biological evaluations showed that the crude extracts of C. gileadensis significantly extended the replicative lifespan of K6001 yeast. In addition, in vitro cytotoxicity against the HepG2 cell line showed significant anticancer activity, and approximately 100 μg/mL is required to decrease viability compared with that of the control. This study is proven for a larger scale to extract and isolate compounds of C. gileadensis for potential utilization in the pharmaceutical industry. In conclusion, advanced methods afford an extract with high activity in the biological properties of the extract

Fabrication and Characterization of Dextranase Nano-Entrapped Enzymes in Polymeric Particles Using a Novel Ultrasonication–Microwave Approach

In the current study, a novel method to improve the nano-entrapment of enzymes into Ca-alginate gel was investigated to determine the synergistic effects of ultrasound combined with microwave shock (UMS). The effects of UMS treatment on dextranase enzymes’ loading effectiveness (LE) and immobilization yield (IY) were investigated. By using FT-IR spectra and SEM, the microstructure of the immobilized enzyme (IE) was characterized. Additionally, the free enzyme was used as a control to compare the reusability and enzyme-kinetics characteristics of IEs produced with and without UMS treatments. The results demonstrated that the highest LE and IY were obtained when the IE was produced with a US of 40 W at 25 kHz for 15 min combined with an MS of 60 W at a shock rate of 20 s/min for 20 min, increasing the LE and the IY by 97.32 and 78.25%, respectively, when compared with an immobilized enzyme prepared without UMS treatment. In comparison with the control, UMS treatment dramatically raised the Vmax, KM, catalytic, and specificity constant values for the IE. The outcomes suggested that a microwave shock and ultrasound combination would be an efficient way to improve the immobilization of enzymes in biopolymer gel