Changes in Antioxidant Capacity and Gut Microbiota in Mice after Intake of Camel Milk
Fermented camel milk offers significant nutritional benefits, enriched with probiotics that generate bioactive compounds advantageous to human health. This study investigated the effects of various treatments on mice, including gavage with distilled water, fresh camel milk, fermented camel milk, and pasteurized fermented camel milk. After 28 days, liver and colon samples were collected to assess liver antioxidant capacity, and metagenomic analysis was performed on alterations in microbial community structures. Results demonstrated that all camel milk treatments elevated liver total protein levels while reducing MDA and SOD activity. Analysis of the gut microbiota revealed that Bacteroidota, Bacillota, and Actinomycetota were the dominant phyla, with Lactobacillus, Faecalibaculum, and Bacteroides among the primary genera. Key species included Muribaculaceae bacterium, Muribaculaceae bacterium Isolate-104 (HZI), Lactobacillus intestinalis, and Faecalibaculum rodentium. Notably, Adlercreutzia mucosicola, Adlercreutzia muris, Lactobacillus acidophilus, and Enterorhabdus sp. P55 showed significant correlations with antioxidant indices. Further functional annotations indicated that these microorganisms might modulate antioxidant activity via metabolic and organismal systems. Overall, camel milk and its fermented form positively influence the intestinal microbiota of mice, thereby enhancing their antioxidant capacity. This study provides a scientific foundation for the further exploration and utilization of camel milk.