UAE University study shows beneficial effects of camel milk on diabetes

By Jim Cornall contact

- Last updated on GMT

The researchers said the findings may lead to a breakthrough in the fight against diabetes using camel milk-based functional products. Pic: UAEU
The researchers said the findings may lead to a breakthrough in the fight against diabetes using camel milk-based functional products. Pic: UAEU

Related tags: Uae, Camel milk, Diabetes

The United Arab Emirates University (UAEU) funded a collaborative research project investigating the antidiabetic properties of camel milk.

Camel milk’s antidiabetic properties have been investigated by many researchers globally.

The new study, "Molecular basis of the antidiabetic properties of camel milk through profiling of its bioactive peptides on DPP-IV and insulin receptor activity" was conducted by Dr Mohammed Ayoub’s lab from the Department of Biology, College of Science at UAEU and Dr Sajid Maqsood’s lab from the Department of Food Science, College of Food and Agriculture at UAEU with support from Zayed Center for Health Sciences, UAEU.

The researchers were looking to identify the bioactive antidiabetic agent(s) from camel milk protein fractions and understand the mode of action at the molecular level. Drs Ayoub and Maqsood recently published a study revealing the bioactive peptides extracted from camel milk have positive effects on the human insulin receptor and glucose transport in cells. This study revealed for the first time the profiling and pharmacological actions of camel whey proteins and their derived peptide fractions on the human insulin receptor and their pathways involved in glucose homeostasis.

According to the university, this sheds more light on the antidiabetic properties of camel milk by providing the molecular basis that constitutes a rationale for the use of camel milk in the management of diabetes. The researchers said the findings are promising and may lead to a breakthrough in the fight against diabetes using camel milk-based functional products.

The study was published in the Journal of Diary Science (volume 104, issue 1), the official publication of the American Dairy Science Association.

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