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Antibacterial and antiviral activity of camel milk protective proteins

Published online by Cambridge University Press:  01 June 2009

El Sayed I. El Agamy
Faculty of Agriculture, Alexandria University, Egypt
Roger Ruppanner
Faculty of Agriculture, Alexandria University, Egypt
Amin Ismail
Ministère de l'Agriculture des Pêcheries et de l'Alimentation, Institut Armand Frappier, Université du Québec, 531 boulevard des Prairies, Laval, Québec, CanadaH7V 1B7
Claude P. Champagne
Food Research and Development Centre, Agriculture Canada, St Hyacinthe, Québec, CanadaJ2S 8E3
Robert Assaf
Ministère de l'Agriculture des Pêcheries et de l'Alimentation, Institut Armand Frappier, Université du Québec, 531 boulevard des Prairies, Laval, Québec, CanadaH7V 1B7


Lysozyme (LZ), lactoferrin (LF), lactoperoxidase (LP), immunoglobulin G and secretory immunoglobulin A were extracted from camel milk. The activity of these protective proteins was assayed against Lactococcus lactis subsp. cremoris, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and rotavirus. Comparative activities of egg white LZ, bovine LZ and bovine LF are also presented. The antibacterial activity spectrum of camel milk LZ was similar to that of egg white LZ, and differed from bovine milk LZ. Bovine and camel milk LF antibacterial activity spectra were similar. The camel milk LP was bacteriostatic against the Gram-positive strains and was bactericidal against Gram-negative cultures. The immunoglobulins had little effect against the bacteria but high titres of antibodies against rotavirus were found in camel milk. The LP system was ineffective against rotavirus.

Original Articles
Copyright © Proprietors of Journal of Dairy Research 1992

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