Furthermore, camel milk contains various protective proteins, mainly enzymes which exert antibacterial, antiviral, and immunological properties [35, 36]; these include immunoglobulins, lysozymes, lactoferrin, lactoperoxidase, N-acetyl-§-glucosaminidase (NAGase), and peptidoglycan recognition protein (PGRP) [34], which are crucial in preventing food allergy and rehabilitating the immune system [31]. Here, PGLYRP1 is linked to food allergy.