Fighting hypertension with fermented camel milk

Camels are known as the “ships of the desert” for their role in transporting people and cargo in dry, sandy regions. The hump on the backs of camels contain fat they use as a source of energy in scarce periods. Two main camel species have been domesticated: The double-humped Bactrian camel (Camelus bactrianus) is commonly seen in Central Asia, while the single-humped Arabian camel (C. dromedarius) is more ubiquitous in the Middle East.

Various cultures have considered camel milk as a source of sustenance. It contains more nutrients than cow’s milk and is more suitable for those who have lactose intolerance and milk allergy. Furthermore, camel milk has been found to contain proteins similar to insulin that regulate blood sugar levels.

Saudi Arabia is the world’s second biggest producer of camel milk, churning out 89,000 tons yearly. The country also considers camel milk as an important nutritional source. As such, a 2016 study identified amino acids in C. dromedarius milk that inhibit the function of angiotensin II-converting enzyme (ACE). Angiotensin II is a substance that causes the blood vessels to narrow, increasing blood pressure as a result.

For the study, two Lactobacillus strains naturally found in both food sources and the body and were utilized to ferment camel milk. L. helveticus is a probiotic strain used to make different kinds of cheeses such as emmental and cheddar. Meanwhile, L. acidophilus is commonly found in fermented foods such as miso and sauerkraut. Previous studies have shown that both strains facilitate the release of ACE-inhibiting amino acids from milk.

The resulting analysis found that 10 amino acids in fermented camel milk had ACE-inhibiting properties. Furthermore, it found that L. helveticus was more effective in breaking down proteins and triggering the production of ACE-inhibiting peptides compared to L. acidophilus.

ACE-inhibitory peptides in fermented camel milk show promise in addressing hypertension

The study elaborated that camel milk peptides with ACE-inhibitory properties have the amino acids tyrosine, arginine and proline. These amino acids made them possible candidates for ACE-inhibitory activity due to their potency in blocking the hypertension-causing enzyme. Based on studies, peptides containing up to 23 amino acids are expected to act on ACE and block its function.

In addition, the study discovered that some peptides had different degrees of stability depending on their storage period. Some peptides were identified after nine days of being stored, but eventually degraded after 15 days. Another peptide absent during the initial nine-day storage was identified after 15 days. This suggested that stable peptides can be later recovered and added to food products. But the study warned that the food products should serve as good carriers for these ACE-inhibitory peptides if their potential is to be seen.

The Saudi Arabian study concluded that regularly drinking fermented camel milk might aid in reducing hypertension and other cardiovascular diseases. It noted that current ACE-inhibitory drugs have some adverse effects on patients – such as skin rashes, coughing and increased potassium levels. The paper’s findings might form the basis for future research on the health benefits of camel milk.