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. In order to investigate the effects of camel milk with different treatments on Antioxidant Capacity and Gut Microbiota in mice, 32 ICR mice were selected and randomly divided into 4 groups, including gavage with 10 mL/kg body weight of distilled water (DW Group), camel milk (CM Group), fermented camel milk (FCM Group), and pasteurized fermented camel milk (PFCM Group) every morning, respectively. 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. In addition, the PFCM group had the highest total antioxidant capacity and the lowest SOD content. In addition, the intestinal microorganisms of mice changed at the phylum, genus and species levels after being gavaged with camel milk of different treatments. A total of 4732 microorganisms were identified, of which 259, 222, 116 and 164 were unique to the DW, CM, FCM and PFCM groups, respectively. The relative abundances of Adlercreutzia caecimuris, Adlercreutzia mucosicola and Enterorhabdus sp. P55 were significantly higher in the CM, FCM and PFCM groups than in the DW group, and the relative abundances of Parvibacter caecicola, Adlercreutzia muris and Roseburia sp. 1XD42-69 were significantly higher in the CM and PFCM groups than in the DW group. In addition, the relative abundances of Faecalibaculum rodentium, Alistipes muris and Limosilactobacillus reuteri were different between the CM and FCM groups. The results of the correlation analysis between the relative abundance of microbial species and antioxidant indices showed that Adlercreutzia mucosicola, Adlercreutzia muris, Lactobacillus acidophilus, and Enterorhabdus sp. P55 were significantly correlated with the antioxidant indices of mice. Further functional annotations indicated that these microorganisms might modulate antioxidant activity via metabolic and organismal systems. In summary, camel milk and fermented camel milk can play a positive role in regulating the intestinal flora of mice, thereby regulating the antioxidant capacity of mice and alleviating the effects of oxidative stress on the body. This study provides a scientific foundation for the further exploration and utilization of camel milk.