In short, the present study has unveiled that camel milk does not contain β-lactoglobulin (β-Lg)- a major allergen in cow's milk. Hence, camel milk could be a potential alternative to cow milk in people with allergies. However, more clinical studies are needed to validate its true potential.
Camel milk has garnered growing interest as an alternative to cow milk, partly due to its perceived health advantages.
Recent research investigating the proteomic profiles of both camel and cow milk offers new insights into how each might contribute to health benefits through the presence of immune proteins, bioactive peptides (BPs), and potential allergens.
By applying various fractionation and extraction methodologies, the study provides a robust resource for comparing the complex protein landscapes of these two milk sources.
This research adds an important dimension to our understanding of dairy products, particularly when considered against the backdrop of rising consumer preference for alternative milk with unique nutritional or functional properties.
Milk cream contains immune-boosting proteins
A key highlight of the study is the focus on fractionation. Fractionation is a process in which milk is separated into different components (e.g., cream, whey, etc.) to characterize each fraction’s distinct protein make-up better.
Interestingly, the study reports that the cream fraction in both camel and cow milk yielded the highest number of proteins, identifying 1143 in camel milk and 851 in cow milk.
This is notable because conventional wisdom often focuses on the whey fraction when assessing milk proteins.
Yet here, the cream fraction emerged as a reservoir of immune system-related proteins.
Such findings challenge our assumptions about where beneficial proteins might be concentrated.
Bioactive peptides
Another central finding pertains to the presence of bioactive peptides (BPs).
These peptides are short protein fragments known for their potential to exert positive physiological effects, including antimicrobial, anti-inflammatory, and antihypertensive actions.
The study employed various extraction methods—straightforward filtration, protein precipitation, and solvent-solvent extraction—to compare how each approach influences the detection of these BPs.
Strikingly, simpler methods (filtration and protein precipitation) identified an average of 170 to 177 bioactive peptides, whereas the solvent-solvent extraction method recovered only around 31.
This discrepancy underscores how different methodologies can yield vastly different views of the milk proteome.
It also suggests that producers or researchers seeking to harness BPs for functional foods or nutritional supplements must carefully choose their extraction techniques.
Milk: Benefits vs allergies
The interplay between milk’s beneficial constituents and potential allergens is also a key theme of this work. With rising rates of food allergies worldwide, mapping allergenic proteins in dairy sources has substantial public health relevance.
The study discovered 53 potentially allergenic proteins in camel milk and 52 in cow milk.
Notably, 62% of the allergenic proteins in cow milk had orthologs in camel milk, meaning they have genetically or functionally similar counterparts in camel milk.
This overlap points to shared evolutionary pathways between the two species. However, one of the most significant revelations is the absence of β-lactoglobulin (β-Lg)—a major cow milk allergen—in camel milk.
This finding could offer hope for individuals who are specifically allergic to β-Lg, as camel milk may present an alternative less likely to trigger adverse reactions.
Such specificity of allergens opens new avenues for the dairy industry as the demand for hypoallergenic or special-needs dairy products continues to grow.
Possibilities for new functional foods?
Moreover, the presence of numerous immune-related proteins in the cream fraction offers possibilities for developing nutraceuticals or functional foods.
Proteins that enhance immune functions can be of enormous value, particularly in populations with compromised immunity.
Researchers and product developers could envision new formulations—perhaps a cream-based supplement—to address specific health needs.
Is camel milk better than cow milk?
The comparative angle of the study, between camel and cow milk, enriches our knowledge of how species differences in lactation biology might translate into different health outcomes in consumers.
This research is also timely because alternative milk products have experienced a surge in popularity, driven in part by shifting consumer values and the search for novel functional foods.
Although plant-based milk alternatives (such as those from soy, almonds, or oats) currently dominate headlines, camel milk has quietly gained a global foothold.
Anecdotal reports of benefits for individuals with diabetes, gastrointestinal disorders, and even autism spectrum disorders have been making the rounds for a while now.
While such claims require further scientific validation, the present study’s comprehensive proteomic mapping can help guide future clinical trials or mechanistic studies to substantiate those purported benefits.
Understanding the context
It is worth noting that the study focuses on the proteomic aspect and does not extend into clinical research to ascertain the actual health impact of these proteins and peptides.
The beneficial role of certain proteins or peptides is context-dependent, influenced by factors such as digestion, bioavailability, and the overall dietary pattern of individuals.
Nonetheless, by cataloging which proteins and BPs are present—and under what conditions they are recovered—the authors lay a critical groundwork for subsequent functional studies.
Takeaway
This comparative proteomic analysis of camel and cow milk underscores the complexity and diversity within dairy proteins.
The higher presence of immune proteins in the cream fraction, the differences in allergenic profiles (especially the absence of β-Lg in camel milk), and the variability in recovered BPs highlight how nuanced milk’s role in human health can be.
This work provides a substantial resource for dairy science and opens new possibilities for the development of targeted dairy products.
Products that could align more closely with consumer health needs and help reshape the landscape of dairy-based functional foods.
As the dairy industry explores alternative sources and novel processing methods, studies like this will become increasingly crucial in informing evidence.
