In Vitro Anti Diabetic Activity of Camel Milk Whey Fraction

Abstract

The aim of this research is to determine the in vitro anti diabetic activity of camel milk whey fraction. Whey fraction was isolated from the whole camel milk according to the method described by Moradian et al., 2014. Glucose uptake capacity by yeast cells was determined according to the standard method described by Cirillo et al, 1963. Determination of alpha amylase and alpha glucosidase were carried out according to the standard methods described by McCue and Shetty., 2004 and kin et al., 2005 respectively. The results obtained were under two groups of different volumes 50µl and 100 µl. Glucose uptake under 50 µl was 88-50 ± 0.87 and at 100 µl 92.97 ± 0.19. Alpha amylase at 50 µl was 90.30 ± 0.35 and at 100 µl  was 95.10 ± 0.12 Alpha glucosidase at 50 µl was 85.1 ± 0.61 and at 100 µl  was 87.3 ± 0.92 camel milk post – prandial blood glucose because of its ability to enhance glucose uptake and strong inhibitory effect of both alpha amylases and alpha glucosidase activities which are known to delay the digestion of carbohydrate and hence reduce the blood glucose level.