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Title: Effects of Feeding Camel Milk on Lipid Profile of Normal and Streptozotocin-Induced Diabetic Rats
Authors: نادية يوسف القطان 
Supervisor: د. امل الصفار
Keywords: Streptozotocin-Induced Diabetic Rats
Issue Date: 2011
Publisher:  Kuwait university - college of graduate studies
Abstract: Diabetes mellitus (DM) is associated with increased risk of coronary heart disease (CHD). Dyslipidemia is a crucial feature in diabetic CHD where increased level of VLDL particles initiates the development of small dense LDL and HDL particles that pose the main atherogenic threat. Dietary fatty acids play a key role in various pathological processes involved in DM. Excess consumption of atherogenic saturated fatty acids under DM conditions can accelerate the atherosclerotic process. In the current study, the effects of raw and pasteurized camel milk on the levels of blood glucose, triacylglycerols (TAG), total cholesterol and lipoprotein profile were investigated in both diabetic and non-diabetic male Sprague-Dawley rats. Diabetes mellitus was induced in rats by injection with 55 mg of streptozotocin per Kg body weight. Also in the same study the fatty acid pattern and nutritive values of both raw and pasteurized camel and cow’s milk were analyzed and compared. The fatty acids content in camel milk (raw and pasteurized) were correlated to the blood lipid profile of the diabetic and non-diabetic rats. The results showed that consumption of raw and pasteurized camel milk by non-diabetic rats had no significant effect on blood glucose, TAG, HDL-Ch, LDL-Ch, VLDL-Ch, but pasteurized camel milk significantly increased blood total cholesterol of non-diabetic rats. On the other hand, consumption of raw and pasteurized camel milk by diabetic rats significantly reduced blood glucose and TAG levels. Although, consumption of raw and pasteurized camel milk by diabetic rats had no significant effect on blood LDL-Ch/VLDLCh, pasteurized camel significantly increase blood HDL-Ch. v Generally the process of pasteurization (63°C for 30 minutes) had no significant effect on the nutrient contents of both camel and cow milk, but pasteurization of cow milk had significantly lowered some fatty acids, while in camel’s milk there was no significant difference in fatty acids content of raw and pasteurized camel milk, except for arachidonic acid (C20:4) which was significantly lowered with pasteurization. The atherogenic long chain saturated fatty acids (C12:0, C14:0 and C16:0) in camel’s milk were significantly lower than that in cow milk. In camel milk the ratios of unsaturated to saturated fatty acids as well as the monounsaturated fatty acid (MUFA) contents were higher than that of cow milk. Although the polyunsaturated fatty acid (PUFA) contents in cow milk was higher than that in camel milk, the ratio of ω-6: ω-3 PUFA in cow milk was 4:1 while it was 3:1 in camel milk which is within the dietary recommendation. The index of atherogenicity (IA) for camel milk is lower than that of cow milk. High value of IA reflects the risk of cardiovascular disease resulting from dietary lipids. In conclusion, fatty acid profile and IA determined in camel milk in the present study could replace pasteurized camel milk as a healthier dietary alternative to cow milk to healthy people and as a good hypoglycemic and hypotriacylglycerdemic supplement to diabetic patients.
Appears in Programs:0496 Biochemistry

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