Environmental valorization of camel whey waste: one-step purification of lactoferrin and protective effects of its hydrolysates against obesity-induced oxidative stress in rats

Large volumes of whey generated during dairy processing are underutilized or discarded, creating environmental burdens. Recovering bioactive compounds from camel whey offers a sustainable valorization startegy. This study developed a one-step purification method for camel lactoferrin, generated trypsin-derived hydrolysates, and evaluated their metabolic and antioxidant effects in cafeteria diet-induced obese rats. Lactoferrin was purified using DEAE-Sepharose anion-exchange chromatography, yielding a protein concentration of 12.13 ± 1.25 mg/mL (n = 5), 87.3% recovery , and ~90% purity. Obese Wistar rats received whole camel whey, purified lactoferrin, or its hydrolysate (100 mg/kg/day, 2 weeks). Body weight, glycemic control, lipid profiles, hepatic/renal biomarkers, and tissue oxidative stress were assessed. Obesity was associated with increased body weight, serum glucose, insulin, lipids, hepatic and renal biomarkers, with severe oxidative stress in the liver, adipose tissue and muscle. All treatments significantly improved these alterations (p < 0.05), with lactoferrin hydrolysates showing the strongest protective effects (p < 0.001), reducing weight gain, improving lipid and glucose homeostasis, and restoring antioxidant defenses. These findings highlight camel whey as a valuable source of bioactive ingredients and demonstate the potential of simplified lactoferrin recovery to support circular bioeconomy strategies and the development of nutritional approches targeting obesity-related metabolic disorders.