Untargeted metabolic footprinting uncovers key biochemical changes in fermented camel milk

Abstract

Camel milk is becoming increasingly popular among consumers due to its nutritional and medicinal benefits. However, challenges such as the harsh living conditions required for camels and the relatively low production when compared to cow milk affect the sales of camel milk. Nevertheless, fermented camel milk is an excellent carrier of probiotics, which not only maintain its positive characteristics but also provide additional benefits. In this study, we compared the pH, viable counts, insulin-like growth factor 1 (IGF-1) activity, and microrheological properties of untreated fermented camel milk (control group) and fermented camel milk treated with probiotics (Zhang group [Lacticaseibacillus casei Zhang], V9 group [Bifidobacterium lactis V9], and Mix group [Zhang + V9]). After the addition of probiotics, the fermentation time reduced, potentially decreasing the costs associated with large-scale camel milk fermentation. Finally, eight key metabolites were identified in camel milk and fermented camel milk, we observed that the post-fermentation levels of guanine were significantly higher in the probiotic groups, with the highest levels observed in the Mix group. The research provides a theoretical basis for preparation of probiotic fermented camel milk, and produces a product which can be used to for diabetes patients in the future.