6. THE EFFECT OF CAMEL MILK ON WOUND HEALING PROCESS IN DIABETES
Wound healing is a normal biological process in the human body. This healing process is commonly classified into four phases: hemostasis, inflammation, proliferation, and remodeling. A successful wound healing must pass all four phases in the accurate sequence and time frame. Improper or impaired wound healing can occur by certain factors such as desiccation, infection or abnormal bacterial presence, maceration, necrosis, pressure, trauma, and edema .
Delayed wound healing occurs in patients with diabetes and is one of the most serious diabetes-associated complications. The main factors for improper or impaired wound healing in diabetic patients are the presence of replicating organisms such as bacteria within the wound. Milk whey proteins accelerate wound healing in diabetics by enhancing the immune response of wounded tissue cells and by alleviating some diabetic complications . Camel milk contains a varied group of proteins such as serum albumin, a-lactalbumin, immunoglobulin, lactophorin, and peptidoglycan recognition protein. Recent studies have indicated that camel milk increases the antioxidant activity in the body and showed a therapeutic effect on the treatment of oxidative stress-associated diseases.
Badr demonstrated that camel milk whey proteins significantly reduced the wound size in treated STZ-induced diabetic mice for 1 month. This result was correlated with various histopathological findings such as increased epithelization activity, angiogenesis, granulation tissue formation, and
extracellular matrix remodeling. Hydroxyproline is a primary component in collagen. A significant restoration of hydroxyproline content has been reported after the oral administration of camel milk whey proteins in diabetic mice. The increased level of collagen may strengthen the regenerate tissue in diabetic mice. The previous finding was in agreement with Al Numair et al who found that treatment with camel milk elevated the levels of hydroxyproline and total collagen content towards normal level in the tail tendon of STZ-diabetic rats.
Source: Science Direct
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