Proteins Derived from Camels: Neuroprotection against Alzheimer’s Disease

Abstract

Alzheimer's disease (AD) represents a progressive neurodegenerative disorder that develops through the accumulation of amyloid-β (Aβ) plaques and the excessive phosphorylation of tau proteins, and the presence of oxidative stress, synaptic impairment, and neuroinflammatory processes. Research efforts have established that current treatments only provide temporary relief for symptoms while the disease continues to progress. This has led to increasing interest in naturally derived bioactive compounds, which have the potential to protect against neurodegeneration.

Camel milk proteins offer scientists an opportunity to study unique proteins that exist in their specific biochemical makeup. The proteins of this group contain lactoferrin, immunoglobulins, antioxidant enzymes, and bioactive peptides, which provide strong protection against oxidative stress and inflammation, and neurodegeneration. Camel milk protects from disease because it does not contain β-lactoglobulin, which is present in bovine milk, and it has greater amounts of protective proteins.

Recent studies that took place before human trials have demonstrated that camel proteins can change the main disease pathways that lead to Alzheimer's disease. Lactoferrin demonstrates the ability to cross the blood–brain barrier, reduce Aβ aggregation, and regulate iron homeostasis. Camel-derived peptides protect neurons from death while they decrease oxidative damage and they block the production of inflammatory cytokines, which include TNF-α and IL-6.

The review examines existing scientific research about the neuroprotective effects of camel proteins in Alzheimer's disease through laboratory tests and animal experiments. The research results show that these proteins have potential as both therapeutic agents and functional food components. The product requires additional clinical testing to confirm its effectiveness and safety for human use.