Camel Milk as Adjuvant to Treat Alloxan Diabetes: Effect of Heat Treatment on this Property

Abstract

Diabetes is one of the most frequent and serious chronic diseases in humans all over the world. The aim of our study was to evaluate the effect of heat treatment on antidiabetic activity of camel milk on serum glucose and lipid profile of alloxan-induced diabetic rats. Diabetes was induced in Wistar albino rats by intraperitoneal injection of alloxan (120 mg/kg BW once). Albino rats each weighing 180-230g were divided into 3 equal groups (n=4) as following: G1- normal rats fed on normal diet, G2 - diabetic rats fed on normal diet, and G3 - diabetic rats were fed with raw camel milk. Fasting blood glucose was measured lipid profile was assessed. Results: Our study showed a significant effect of raw camel milk on blood glucose and lipid profile parameters in alloxan induced diabetic rats, there was a significant reduction in lipid profile of T. Cholesterol, Triglycerides, LDL-C in (Diabetic+ Raw camel milk) comparing to (Diabetic+ Pasteurized camel milk) and Positive control group with values 121.4 mg/dl, 80.4 mg/dl, 17.9 mg/dl and 141.5 mg/dl, 90.7 mg/dl, 28.7 mg/dl and 181.6 mg/dl, 113.8 mg/dl, 48.9 mg/dl respectively. Diabetic+ Boiled camel milk group died at the end of experiment. Conclusion: Raw camel milk improved the glycemic and lipid profile in diabetic rats but not in Diabetic+ Boiled camel milk group. These findings indicate that boiling of raw camel milk may have reducing potential benefits in the treatment of diabetes. Future studies will be needed to establish its safety and mechanism of action.