Anti-diabetic effect of camel milk and protein hydrolysates in rat model

Camel (Camelus dromedarius) milk has been traditionally valued for its therapeutic properties, for intense managing autoimmune and metabolic disorders. Due to its unique composition, camel milk is more digestible than bovine milk and contains bioactive components with potential anti-diabetic effects. This study investigates the insulinotropic and anti-diabetic potential of enzymatically hydrolyzed camel milk proteins, focusing on their effects on insulin secretion, β-cell proliferation, and metabolic regulation in streptozotocin-induced diabetic rats.

Camel milk casein and whey proteins were hydrolyzed using pepsin, trypsin, and chymotrypsin. In vitro assays using RIN-5F β-cells revealed that pepsin- and trypsin-derived whey protein hydrolysates significantly enhanced β-cell proliferation and insulin secretion. In vivo, oral administration of camel milk and its hydrolysates improved glycemic control, insulin sensitivity, and body weight in diabetic rats. Biochemical and molecular studies further demonstrated favorable modulation of hepatic enzyme activity, lipid profiles, renal and liver function markers, along with significantly changes (*P < 0.05) in hepatic gene, Pepck, G6Pase, HMG-CoA, CYP7A1, and GLUT2 expression in diabetic rats compared to non-diabetic controls.

The findings highlight the therapeutic potential of camel milk proteins and its pepsin- hydrolysed whey protein hydrolysates for functional dietary interventions in diabetes management by inhibiting enzymes involved in diabetes and modulation of hepatic gene expression with improvement of β-cell function.