FERMENTED CAMEL MILK INDUCES TARGETED MODIFICATION OF RAT GUT MICROBIOTA COMPOSITION AND METABOLIC POTENTIAL

Abstract

Modulating gut microbiota with functional foods may support wellness. Camel milk's unique composition presents intriguing potential for novel fermented dairy products. We developed a fermented camel milk product using standardized methods and evaluated impacts on rat gut microbiota. 16S rRNA sequencing and shotgun metagenomics revealed the product selectively increased beneficial microbes like Bifidobacterium and altered metabolic pathways including biosynthesis of vitamin B6, demonstrating prebiotic-like effects. Correlations between taxonomic and functional shifts were uncovered. This reveal fermented camel dairy's ability to beneficially reshape gut microbial ecology and provides mechanistic insights to inform product optimization. By elucidating camel milk's influence on microbiome-gut-health axes, this work makes a valuable contribution to functional foods research. The findings can guide leveraging of camel dairy's bioactive factors for next-generation dairy. Diversifying dairy food by leveraging camel milk represents an opportunity for agricultural innovation to develop functional fermented foods. Further research should isolate bioactive metabolites to tailor novel products maximizing microbiome benefits.