Perfil de monosacáridos y efectos osmorprotectores de la leche de camella: Implicaciones para la estabilidad de las...

This study analyzed monosaccharides in cow and camel milk using GC-MS/MS with full scan mode after freeze-drying, N,O-Bis(trimethylsilyl)trifluoroacetamide derivatization, and SPME extraction. Camel milk exhibited a distinct monosaccharide profile, notably enriched in myo-inositol, a known osmolyte. To evaluate its functional role, BSA and α-Amylase were used as model proteins. Fluorescence spectroscopy and enzymatic assays showed that both camel milk and myo-inositol stabilized BSA under heat (37, 50, and 70°C) and salt stress (1 M NaCl), whereas cow milk led to structural changes. Myo-inositol at ∼5 mg/dL provided significant protection, matching the effect of camel milk. Camel milk also enhanced amylase activity at 37°C and preserved its function at 70°C, unlike cow milk. These findings suggest that camel milk and its osmolyte content have potential applications in stabilizing proteins under stress, with implications for food science, biotechnology, and pharmaceutical formulations.