Effects Of Different Heat-treated Camel Milk On Intestinal Microbial Function In Mice

Camels’ milk is higher in protein,fat,and anti-microbial components than other ruminant milks.This milk is easily digested and absorbed and is regarded as a functional food.To guarantee milk safety and extend its shelf life,it is sterilized by heat treatment.However,heat treatment can occur the degradation of lactose,the denaturation of proteins and the inactivation of the functional components.this treatment alters the nutritive quality of camels’ milk and thus the intestine microbiota,but the effect of heat treatment induced nutrient loss on the functional features of the intestine microbiota is unknown.In this study,macronutrients,amino acid components were measured in raw and pools ofheat treatment milk.Then,the influence of three heat treatments of camels’ milk on theintestine microbiota was investigated.It will provide a theoretical basis forselecting safe and effective heat treatment methods for camel milk The results showed that the nutrient composition of camel milk could be influenced by heat treatment.Ultra-high-temperature treatment of samples significantly reduced levels of camel milk proteins,vitamin C,and lactose,but did not significantly alter the amino acids content.Analysis of 16 S rRNA amplicon sequences demonstrated that the composition of the intestinal microbiota of mice fed different heat-treated camel milks changed,as did the production of short-chain fatty acids as determined by gas chromatography–mass spectrometry.High temperature/short time treatment had similar effects to UHT treatment on microbial diversity of camel milk;however,the low temperature/long time treatment had different effects.In addition,higher-temperature treatments changed the abundance of key bacteria at the genus level.These results demonstrated that different heat treatments not only resulted in some nutrient loss,but also changed the proliferation of some probiotic genera.Our results could provide the basis for the potential industrial application of camel milk processing technologies.