Chemical Composition and Biological Activity of Ver-Mol-2 Camel Milk
Camel milk and shubat, a lactic fermentation product, are used in folk medicine and several clinics in Kazakhstan to treat tuberculosis, chronic gastritis, colitis, and other diseases and to improve in vivo protective forces. However, the chemical composition and biological properties of Ver-Mol-2 are insufficiently studied for this purpose. The goal of the present investigation was to study the chemical composition and biological properties of Ver-Mol-2, which is produced from camel shubat. The experiments used lyophilized Ver-Mol-2. The amino-acid composition was determined chromatographically using a Beckman System Gold high-pressure chromatograph, integration by an IBM 286, and Gold program version 3.10. The column was an Ultrasphere C-18. The eluent was 50% MeCN in H2O (B) with a linear gradient of B and A from 2 to 80%. Detection was made at 254 nm with sensitivity 0.01. The standard was an amino-acid mixture (Sigma, USA). The trace-element composition of Ver-Mol-2 was determined by neutron activation at the Institute of Nuclear Physics, AS, RU; hypoglycemic properties, in alimentary and adrenaline hyperglycemia models. The blood sugar (glucose) level was measured 1 h after inducing hyperglycemia. The blood-serum sugar contents were determined using glucose oxidase and a BioGlucoFen kit (IBOC, AS, RU). Alimentary hyperglycemia was induced by feeding rats glucose at a dose of 9 g per kg of body mass using a stomach catheter; adrenaline hyperglycemia, by injecting adrenaline (50 g/kg, i.p.) 1 h before drawing blood [1]. The control animals received orally distilled H2O (1 mL). A total of 18 amino acids were detected in the Ver-Mol-2 protein hydrolysates (Table 1). Table 1 shows that the total and free amino acids contained all essential amino acids, i.e., valine, methionine, isoleucine, leucine, lysine, phenylalanine, histidine, and arginine. Elevated amounts of glutamic acid (12.6%), alanine (7.8%), lysine (7.0%), tyrosine and valine (6.1%), phenylalanine (6.3%), and isoleucine (6.6%) were characteristic of all lactic fermented products, including Ver-Mol-2. Ver-Mol-2 was a product of mixed lactic and alcoholic fermentation [2]. The increased contents of free amino acids during aging of Ver-Mol-2 was evidently explained by cleavage of part of the starting milk proteins by proteolytic enzymes, i.e., stimulators of lactic and alcoholic fermentation to free amino acids. In addition to these proteolytic processes, proteins were resynthesized by the lactic and alcoholic fermentation stimulators. This could be seen in the change of free-amino-acid contents in Ver-Mol-2 as compared with raw milk. The amount of free amino acids, especially non-essential ones (glutamic acid, alanine, proline) and essential ones (tyrosine, valine, cysteine, phenylalanine, histidine) increased during fermentation of Ver-Mol-2. The trace-element composition of Ver-Mol-2 was determined by neutron activation. The results are presented below:
Camel Milk as a Potential Nutritional Therapy in Autism
Abstract Autism is a severe, lifelong disorder with serious emotional and financial consequences. Its incidence is rapidly increasing, and its etiology is still unclear. Camel milk plays very important role in the treatment of many serious diseases, including autism, in many parts of the word. Camel milk is unique from other ruminant milk in terms of composition as well as claimed health effects. Camel milk has potential therapeutic characteristics, such as antibacterial, antiviral, antidiabetic, and anticarcinogenic. The current scientific evidence for the therapeutic actions of camel milk continues to unfold, and efforts are underway to more precisely identify the therapeutic constituents. This review chapter is aimed at determining and reporting nutritional values and medicinal characteristics of camel milk in children with autism. In light of the previous studies, the use of camel milk appears to be a promising treatment for children with autism. More extensive research is needed to confirm these proposed health benefits and to enhance the utilization of camel milk.
Selective etching of InP in NaF solution
Abstract The crossing porous structure of InP has been obtained by electrochemical etching in NaF solutions. The behavior of the periodic oscillation occurs at different potential ranges for the different concentrations of solutions, and it will disappear with the concentration of the solution decreased. The scanning electron microscope (SEM) image shows that the pores have two directions on the surface and are perpendicular to each other. The two directions are assigned to [0 1 1] and [ 0 1 ¯ 1 ], respectively. The SEM image of the cross-section also shows that the two directions are assigned to [1 1 1]B and [ 1 1 ¯ 1 ¯ ]B. Both are due to the selective etching of F− ions. The crossing porous structure of InP is a very promising feature for the three-dimensional structure of III–V compound semiconductors for photonic band gap materials.