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Ameliorative role of camel whey protein and rosuvastatin on induced dyslipidemia in mice

Abstract

The incidence of overweight is rapidly increasing throughout the world. Dyslipidemia is a major risk factor for a number of chronic diseases, including diabetes and cardiovascular diseases.This work presents a novel approach to study the activity of camel whey protein (WP) as a cheap dietary protein substance extracted from camel milk producing satiety, helping in building muscles with antioxidant and anti-inflammatory properties. Mice model suffering from dyslipidemia as a result of feeding on high fat-cholesterol diet for 8 weeks administrated either camel WP and/or rosuvastatin for 4 weeks. Dyslipidemia revealed significant increase in anthropometrical measurements, levels of glucose, insulin, cholesterol, triglycerides, low-density lipoprotein, total leucocyte count, inflammatory cytokines and reactive oxygen species accompanied by a significant elevation in activating transcription factor-3 and inducible nitric oxide synthase expressions. These alterations were correlated with a profound reduction in high-density lipoprotein, peroxisome proliferator-activated receptor alpha and adiponectin along with a decrease in liver and muscle mitochondrial proteins. Rosuvastatin treatment to mice suffering from dyslipidemia in combination with camel WP for 4 weeks ameliorated these parameters. Notably, animals treated with both camel WP and rosuvastatin exhibited a remarkable decrease in the incidence of dyslipidemia. Also, camel WP succeeded to overcome the therapeutic drawback posed from rosuvastatin therapy alone with minimal side effects.

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Publication details

The article was received on 25 Nov 2017, accepted on 02 Jan 2018 and first published on 02 Jan 2018


Article type: Paper
DOI: 10.1039/C7FO01871A
Citation: Food Funct., 2018, Accepted Manuscript
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    Ameliorative role of camel whey protein and rosuvastatin on induced dyslipidemia in mice

    N. A. Ahmed Elshinnawy, S. S. sobhy abd el-halem, N. Z. haggag and G. Badr, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01871A

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