Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Functional Foods in Health and Disease Pub Date : 2023-12-11 DOI:10.31989/ffhd.v13i12.1247
Kozhakhmetov Samat, Tultabayeva Tamara, Suieubayev Maxat, Muhanbetganov Nurislam, Pernebek Zhanel, Tarzhanova Dinar, Uyzbayeva Indira, Khassenbekova Zhanagul, Zhantureyeva Akmaral, Jarmukhanov Zharkyn, Kozhakhmetova Saniya, Kushugulova Almagul
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Abstract

Background:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p<0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese
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双峰牛奶发酵衍生物对肠道微生物群影响的比较分析
背景:肠道微生物组在维持肠道平衡方面发挥着至关重要的作用,通过饮食干预来调节肠道微生物组在改善人类健康方面引起了广泛的兴趣。在这项研究中,我们调查了从骆驼奶中提取的传统哈萨克发酵乳制品对大鼠肠道微生物组的影响。目的:将动物分为三组:双峰驼奶组(BCM)、骆驼酸奶组(CMY)和骆驼奶酪组(CMC)。结果:干预 4 周后,BCM 组和双峰驼奶衍生物组中细菌类群的相对丰度发生了显著变化。CMY 组的ligilactobacillus 属相对丰度增加了 2 倍(p=0.032),而 CMC 组则减少了 3 倍(p=0.009)。与 BCM 组相比,CMY 组(p=0.0005)和 CMC 组(p=0.0001)的 Prevotella_9 的丰度矢量呈反比。此外,还预测了 53 种代谢途径,每种途径在对饮食干预的反应中都显示出不同的相对丰度。值得注意的是,与胺、多胺、细胞结构、脂肪酸以及核苷和核苷酸生物合成相关的代谢途径发生的变化最大。结论:食用驼奶酸奶可增加肠道微生物群的生物多样性和丰度(p<0.01),香农指数和辛普森指数证明了这一点。总之,我们的研究表明,发酵驼奶产品会显著影响肠道微生物群和代谢途径:双峰驼奶 肠道微生物群 大鼠 酸奶 软奶酪
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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