




























































































Effects of low lactose mare's milk yogurt consumption on gut microbiota function
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 12 No. 8 (2022): August 2022
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Effects of low lactose mare's milk yogurt consumption on gut microbiota function
	


	
	
		

							
					Authors

						
							
								Kozhakhmetov Samat
							
															
									National Laboratory Astana, Nazarbayev
University, Nur-Sultan, Z05H0P9, Kazakhstan. Innovative Center ArtScience, Nur-Sultan, Z00T3X6, Kazakhstan.
																	
																																		
	
							
								Muhanbetganov Nurislam
							
															
									n/a
																	
																																		
	
							
								Pernebek Zhanel
							
															
									n/a
																	
																																		
	
							
								Babenko Dmitriy
							
															
									n/a
																	
																																		
	
							
								Tarzhanova Dinar
							
															
									n/a
																	
																																		
	
							
								Uyzbaeva Indira
							
															
									n/a
																	
																																		
	
							
								Khassenbekova Zhanagul
							
															
									n/a
																	
																																		
	
							
								Zhantureyeva Akmaral
							
															
									n/a
																	
																																		
	
							
								Jarmukhanov Zharkyn
							
															
									n/a
																	
																																		
	
							
								Kozhakhmetova Saniya
							
															
									n/a
																	
																																		
	
							
								Tultabayeva Tamara
							
															
									n/a
																	
																																		
	
							
								Kushugulova Almagul
							
															
									n/a
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i8.981
						
					
				
			

						
										
					Abstract

					Background: This study shows that the intake of low-lactose yogurt with the addition of mare's milk can affect the composition, biodiversity, and functional potential of the intestinal microflora.
Purpose of the study: To study the effect of low-lactose drinking yogurt from a combination of mare's and cow's milk on the composition and functional repertoire of the fecal microbiota of rats.
Methods: The study of the effect of low-lactose drinking yogurt from a combination of mare's and cow's milk on the intestinal microflora was carried out by dietary intervention for 4 weeks. Changes in the fecal microbiota were determined using V1-V3 sequencing of the hypervariable target region of the 16S rRNA gene. Functional prediction was carried out on the basis of the taxonomic structure of the amplicon sequence.
Results: The results demonstrated a decrease in overall biodiversity both within the samples and between groups of animals. Discriminatory analysis revealed an increase in the relative content of Ruminococcaceae, Peptostreptococcaceae, indeterminate taxon at phylum level, Prevotellaceae and a decrease in Helicobacteraceae, Eubacteriumcoprostanoligenes group, Muribaculaceae, Lachnospiraceae, Lactobacillaceae. In addition, changes in the microbial structure also affected the predicted functional repertoire of the gut microbiota.
Conclusion: These results demonstrate the consumption of low-lactose drinking yogurt from a combination of mare's and cow's milk, for a short time, can affect the composition and functional repertoire of the fecal microbiota. 
Keywords: Gut microbiome, rats, low-lactose yogurt, microbial diversity, functional repertoire.
				
			
			

						
																																																																																																
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	{Abstract}

	
							
	
								
	
													


		
	{Full Article}

	
							


				

						
						
				
					
						Published
					

					
																			2022-08-16
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 12 No. 8 (2022): August 2022
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

										Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










