| المستخلص: |
Lactoferrin is one of the components of camel milk proteins. It has a glycoprotein structure and is associated with iron-binding glycoprotein. The sequence of peptides in it contains 700 amino acids, and the molecular weight is 93,000 Daltons, and the sugar part in it constitutes about 7%. In addition to milk, lactoferrin is found in most biological body fluids such as blood and mucous secretions, as it is formed primarily in the mammary glands, but in lower concentrations it can be formed. Also in the salivary and tear glands, the pancreas, and in the mucous membrane of the bronchial tubes. Lactoferrin is found in the milk of cows, sheep, goats, horses and camels. This protein is of particular importance due to its antimicrobial activity, as the concentration of lactoferrin protein in camel milk ranges between 55 and 6000 micrograms/ml. This large variation in concentration is due to the influence of a group of factors such as the season of the year, breed, stage of milk production, nutrition, weather conditions, and location. The study, year of study, method of estimating this protein, and other factors. The percentages of essential milk compounds in camels vary greatly, ranging from 3.07 to 5.50%, between 2.5 and 4.5%, between 3.4 and 5.6%, between 0.70 and 0.95%, and between 12.1 and 15% for fat, protein, lactose, minerals, and dry matter, respectively. There is no doubt that camel milk is characterized by many important nutritional characteristics, especially in light of its effective chemical properties in light of the presence of lactoferrin, which is a natural source as well as a therapeutic one in many pathological cases, which confirms the importance of current research in clarifying the importance of camel milk and the role of lactoferrin found in This milk is used for many nutritional and medicinal purposes.
|
