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:
Carbohydrates from camel's milk and shubat near the Aral Sea
Camel's milk and shubat are demonstrated experimentally to differ quantitatively in carbohydrate content. Shubat is recommended as a food source for Fe-deficient anemics and diabetics because of its low content of carbohydrates and high content of Fe and Zn.
Synthesis of 2,4-dideoxy-.beta.-D-erythro-hexopyranosyl nucleosides
The synthesis of 1-(2,4-dideoxy-β-D-erythro-hexopyranosyl)thymine (12) 1 was accomplished using two different synthetic routes. It was obtained starting either from 1,2:5,6-di-O-isopropylidene-α-D-glucofuranose or from tri-O-acetyl-D-glucal. The other modified nucleosides, with either a cytosine, guanine, or adenine moiety, were synthesized using the second reaction scheme. Deoxygenation reactions were accomplished with the (2,4-dichlorophenoxy)thiocarbonyl derivatives generated in situ