EFFECT OF YOGURT MADE FROM CAMEL'S MILK ON IMMUNE RESPONSE

Abstract: Aging is associated with altered regulation of the immune system. Age–related functional changes were reported for both humoral and cell–mediated immune responses. The food industry could design and construct functional foods with probiotics targeting semi-healthy state of the body as a preventive measure against diseases. Camel milk is one of the important sources of food and can be used for making various dairy products such as butter, cheese and yogurt. The aim of this work was to study the effect of camel milk and yogurt made from mixed camel and cow milks in different ratios on some aspects of innate and adaptive immune functions which showed to be declined with aging.
A total of 42 Sprague-Dawley female rats were obtained. 6 rats weighing 110 to 120 g considered as control young and the rest of rats weighing 260 to 275 g considered as aged rats. The rats were divided into 7 groups, each group contained 6 rats. Rats were fed on raw camel milk, raw cow milk, yogurt made from 40% camel milk + 60% cow milk, yogurt made from 50% camel milk + 50% cow milk and yogurt made from 60% camel milk + 40% cow milk at doses of 2 mL for each rat once daily by stomach tube. Blood samples were taken from each rat and tested for parameters of innate and adaptive immunity including differential white blood cells composition, IgM and IgG levels. Glutathione reduced (GSH), hemoglobin concentration, hematocrit counts, AST and ALT activities were also studied.
Aging caused significant deterioration in both types of innate and adaptive immune functions compared with control young rats. Feeding on raw camel milk and yogurt samples made from camel and cow milks mixed in different ratios resulted in significant improvement in parameters of innate and adaptive immunity in aged rats. A significant increase in IgM and IgG was observed, while percentages of total circulating white blood cells composition were significantly increased. Feeding on camel milk and yogurt caused significant increase in glutathione level which indicated an improvement in the antioxidant status that have been reduced in aged rats. The highest increase in those parameters was achieved by feeding aged rats on yogurt made from 60% camel milk + 40% cow milk.
We recommend that raw camel milk and yogurt made from camel milk should be incorporated into elderly and aged foods because of its benefical effects on retarded immune functions observed in those populations
Publication year 2010
Pages 99-117
Organization Name
Author(s) from ARC
Publication Type Journal
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