Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro

• Amro Abdelazez ^[3] ; Sherif Melak ^[4] ; Heba Abdelmotaal ^[5] ; Garsa Alshehry ^[1] ; Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi ArabiaHuda Al-jumayi ^[1] ; Eman Algarni ^[1] ; Xiang-Chen Meng ^[2]
  1. [1] Taif University

     Taif University

     Arabia Saudí

     
  2. [2] Northeast Agricultural University

     Northeast Agricultural University

     China

     
  3. [3] Institute of Microbe and Host Health, Faculty of Agriculture and Forestry, Linyi University, Linyi, China
  4. [4] Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt
  5. [5] Department of Microbiology, Soils, Water, Environment, and Microbiology Research Institute, Agriculture Research Centre, Giza, Egypt

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• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 3, 2024, págs. 239-250
• Idioma: inglés
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• Resumen

  • Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C57BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, E. coli was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (p < 0.05). As a result, we advocated for further research to improve camel breeding, raise milk yield and extend its reproductive capability as one of the most important farm animals.