ArticleOpen veterinary journal2026
Fermentation modifies camel-milk protein fractions (SDS-PAGE/SEC) and associates with lower IgE in an ovalbumin-sensitized mouse model.
Article in Open veterinary journal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Camel milk is widely consumed in regions with an increasing incidence of allergic diseases. Fermentation can reshape milk protein and peptide profiles, which may influence immunoreactivity. Aim: This study aimed to provide preliminary evidence on whether raw camel milk (RCM) and fermented camel milk (FCM) modulate allergic responses in an ovalbumin (OVA)-sensitized mouse model and to contextualize any Methods: Female BALB/c mice ( Results: Fermentation attenuated protein bands in the ~15-35 kDa region and shifted early SEC fractions relative to RCM. Conclusion: Fermentation produced reproducible compositional shifts in camel milk, alongside group-level differences in total IgE that were primarily explained by non-sensitized controls rather than significant differences among sensitized groups. Although the effects on clinical scores and antigen-specific antibodies were limited in this small experiment, the data support further work integrating quantitative proteomics/peptidomics and cytokine profiling to clarify the mechanisms.
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