The aim of this study was to find out the effect of camel whey immunoglobulins on the activity of glutathione-stransferases (GST). The effect of camel whey immunoglobulins was tested at variable conditions including their concentration effect, their preincubation effect and the effect of pH and temperature on their activity. Moreover, the effect of camel whey immunoglobulins on the thermal and pH stability of GST was also examined. Furthermore, kinetic parameters of GST were studied in the presence of camel whey immunoglobulins.
The observed results showed that camel whey immunoglobulins were not affected by different pH values. Interestingly, milk immunoglobulins preserved the stability and the activity of GST enzyme except in the strong acidic and strong alkaline media. Camel whey immunoglobulins were more stable at 40 ºC and their effect on GST activity declined after 60 ºC. It was clearly noticed that the pre-incubation of GST enzymes with immunoglobulins for a certain period caused better effect than their direct addition. GSH Kinetic results showed that camel whey increased Vmax and Km values. In conclusion, camel whey immunoglobulins play an important role in the activation of GST enzymes even at different conditions.