Camel milk may lower blood sugar and help in management of diabetes: Study

UAE: Recent research published in the Journal of Dairy Science sheds light on the benefits of camel milk for diabetes patients. Mohammed Akli Ayoub, College of Science, United Arab Emirates University, United Arab Emirates, and colleagues identified several bioactive peptide fractions from camel milk whey proteins that showed positive biological effects on the different molecular markers involved in diabetes.

The camel milk has several benefits for human nutrition and health and has been used for centuries as a traditional treatment for ailments ranging from tuberculosis to gastroenteritis.

But lately attention of researchers has been drawn towards favorable effects of camel milk on various markers of diabetes, from blood sugar control to insulin resistance in both animal and clinical studies.

A study of a camel breeding community in northern India has found that those who regularly consumed its milk had a 0% rate of diabetes, thereby confirming antidiabetic benefits of camel milk.

"Our data for the first time the pharmacological and profiling actions of camel whey protein (CWP) and their derived peptides on human insulin receptor (hIR) and their pathways involved in hemostasis of glucose," wrote the authors. "This provides the molecular basis for the potential use of camel milk in diabetes management and sheds light on its anti-diabetic properties."

Camel milk is a popular commodity used particularly in arid and semi-arid zones. In the past decade, its therapeutic properties have been widely studied and reviewed against diseases such as cancer and diabetes. Consumption of camel milk is also known to be beneficial in reducing the insulin dose needed for glycemic control and improves fasting blood sugar.

A growing worldwide trend is emerging related to camel milk consumption for diabetes management. However, the exact mechanism of its action remains unclear and warrants further investigation, despite the presence of traditional and fundamental scientific information related to the anti-diabetic properties of camel milk. Also, the exact hypoglycemic agent contained in camel milk has not yet been identified, and its molecular mechanisms at the tissue and cellular levels have not been investigated. Thus, it is still unclear whether the anti-diabetic effects of camel milk is attributable to only one specific component acting on one specific target or, is the result of the harmonious actions of multiple components on different tissue sites in the body.

Recent studies have reported the effects of camel whey proteins (CWP) and their hydrolysates (CWPH) on the activities of dipeptidyl peptidase IV (DPP-IV) and the human insulin receptor.

In the recent study, the researchers represent one of few reports providing further scientific findings on whey protein hydrolysates with potential anti-diabetic activity.

The researchers generated CWPH, screened them for DPP-IV binding in silico and inhibitory activity in vitro, and processed them for peptide identification. Furthermore, the pharmacological action of intact CWP and their selected hydrolysates on hIR activity and signaling and on glucose uptake were investigated in cell lines.

Results showed inhibition of DPP-IV by CWP and CWPH and their positive action on hIR activation and glucose uptake. Interestingly, the combination of CWP or CWPH with insulin revealed a positive allosteric modulation of hIR that was drastically reduced by the competitive hIR antagonist.

"Our data reveal for the first time the profiling and pharmacological actions of CWP and their derived peptides fractions on hIR and their pathways involved in glucose homeostasis," wrote the authors.

This sheds more light on the anti-diabetic properties of camel milk by providing the molecular basis for the potential use of camel milk in the management of diabetes, they concluded.

Although camel milk improves glycemic control and lowers insulin requirements among those with type 1 diabetes as described in various studies it is strongly advised that it should not be attempted to use it as an insulin substitute.

Reference:

The study titled, "Molecular basis of the anti-diabetic properties of camel milk through profiling of its bioactive peptides on dipeptidyl peptidase IV (DPP-IV) and insulin receptor activity," is published in the Journal of Dairy Science.

DOI: https://www.journalofdairyscience.org/article/S0022-0302(20)30898-5/fulltext