Comprehensive analysis of amino acid profile in camel milk: Implications for nutrition and sustainable development
نویسندگان
1 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
2 PhD, Associate Professor of the department clinic pharmacology of the BUKHARA STATE MEDICAL INSTITUTE NAMED AFTER ABU ALI IBN SINO of Uzbekistan
3 Department Technologies and equipment for light industry, Urgench State University, 220100 Urgench, Uzbekistan
4 Tashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Tashkent, Uzbekistan & Western Caspian University, Scientific researcher, Baku, Azerbaijan
5 Professor, doctor of Pedagogical Sciences (DSc) of Termiz state Pedagogical institute, Uzbekistan
6 Tashkent State University of Economics, Uzbekistan
7 Department of Biology, Faculty of Natural Sciences and Geography, Kazakh National Pedagogical University, Almaty, Kazakhstan
8 Department of Technology and Food Safety, Faculty of Engineering Technologies, Kazakh national agrarian research university, Almaty, Kazakhstan
9 Samarkand branch of Tashkent State University of Economics, Uzbekistan
10 Associate Professor of Department of Management, Candidate of Economic Sciences, Associate Professor. Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russia
11 Trainee Teacher Department of Food Technology, Faculty of Chemical Technologies, Urgench State University, Uzbekistan
12 Department of Sinology, Tashkent State University of Oriental Studies, Tashkent, 100016, Uzbekistan
13 Botany department, Termez State University, 190100 Termez, Uzbekistan
doi
10.22124/cjes.2024.8070چکیده
Camel milk has emerged as a subject of scientific interest due to its potential nutritional value and suitability for arid regions. This investigation's purpose was to furnish a detailed and extensive examination of the amino acid profile in camel milk, exploring its nutritional value and implications for sustainable development. Fifty dromedary camels provided the milk samples that were collected across five geographical locations. Free and protein-bound amino acids were analyzed using high-performance liquid chromatography. In vitro protein digestibility assays were conducted. Results were compared with bovine and human milk samples. Statistical analyses included ANOVA, correlation analysis, and principal component analysis. Camel milk showed significantly higher levels of essential amino acids, particularly branched-chain amino acids, compared to bovine and human milk. Camel milk's branched-chain amino acid content was elevated by 23% over bovine milk and by 89% over human milk. Camel milk proteins exhibited superior in vitro digestibility (89.7% ± 2.3%) compared to bovine milk proteins (78.4% ± 1.9%). Subtle geographical variations in amino acid profiles were observed, with samples from the Arabian Peninsula showing slightly higher concentrations of most essential amino acids. The unique amino acid profile and high protein digestibility of camel milk suggest its potential as a valuable nutritional resource, particularly in arid regions facing environmental and nutritional challenges. These findings support the promotion of camel husbandry as a sustainable agricultural practice in challenging environments, aligning with global sustainable development goals.
