Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome | 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. 13 No. 12 (2023): December 2023 / Research Articles Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome Authors Kozhakhmetov Samat National Laboratory Astana, Nazarbayev University, Astana, Z05H0P9, Kazakhstan Tultabayeva Tamara Suieubayev Maxat Muhanbetganov Nurislam Pernebek Zhanel Tarzhanova Dinar Uyzbayeva Indira Khassenbekova Zhanagul Zhantureyeva Akmaral Jarmukhanov Zharkyn Kozhakhmetova Saniya Kushugulova Almagul DOI: https://doi.org/10.31989/ffhd.v13i12.1247 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 Author Biography Kozhakhmetov Samat, National Laboratory Astana, Nazarbayev University, Astana, Z05H0P9, Kazakhstan Leading Researcher of Microbiome Laboratory Downloads [Abstract] [Full Article] Published 2023-12-11 Issue Vol. 13 No. 12 (2023): December 2023 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