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Lactoferrin and immunoglobulin content in camel milk from bactrian, dromedary and hybrids in Kazakhstan

Konuspayeva G., Loiseau G., Levieux D., Faye B.. 2008. Journal of Camelid Science, 1 : p. 54-62. International Conference of the Society of Camelids Research and Development, 2006-04-15/2006-04-17, Al-Ain (Emirats arabes unis).

Milk of Camelidae is well-known for there health effects on human. This effect is partially attributed to their antibacterial properties. These properties could be linked to some substances, like proteins, lipids and vitamins. Among the milk proteins there are lactoferrin (LF), immunoglobulins (IgG), lactoperoxydase, lyzozyme and some peptides. In the present study, lactoferrin and Immunoglobulins were estimated in camel milk from Kazakhstan where 3 species cohabit Camelus bactrianus, Camelus dromedarius and their hybrids. It was estimated the quantity of LF and IgG according 3 variation factors: regions (n=4), seasons (n=4) and species (n=3). LF and IgG concentrations varied between 55 - 659 [mu]g/mL and 241 - 1000 [mu]g/mL respectively. By taking in account all variation factors the variability of the LF and IgG was optimal but it is not possible to identify the rule of region, season or species in this variability. (Résumé d'auteur)

Mots-clés : propriété antimicrobienne; immunoglobuline; lactoferrine; composition chimique; chameau; dromadaire; lait; lait de chamelle; kazakhstan; camelus dromedarius; camelus bactrianus

Thématique : Composition des produits alimentaires

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