Difference Analysis In Camel Milk Components Before And After Fermentation Based On Non-Targeted Metabolomics

Camel milk has probiotic functions such as treating diabetes,lowering blood pressure,and lowering blood sugar.Camel milk has the title of desert gold,China’s camel milk is mainly produced in Alxa Inner Mongolia Autonomous Region.The camel’s milk production period is long,but the fresh-keeping time is short,which is not conducive to the development of the camel milk industry.By fermenting the fresh camel milk,the obtained yogurt milk can not only effectively improve the preservation time but also greatly improve the original probiotic function.However,few existing studies have revealed Mechanism of the probiotic function of camel milk and yoghurt milk at the chemical component level by metabolomic analysis.In this study,the differences of fresh camel milk and fermented camel milk components were analyzed based on LC-MS/MS system combined quadrupole Orbitrap mass spectrometer combined with principal component analysis and orthogonal partial least squares discriminant analysis.The main experimental results are as follows:1.A total of 16 different esters components of camel milk before and after fermentation,such as Chloramphenicol Palmitate,Famex,Phenyl Sulfate,4-Acetylaminobutyrate etc.,was found.Among them,Famex,8-amino-7-oxanonanoate,chloramphenicol palmitate,and 4-imidazolone-5-propionate etc.were up-regulated after the fermentation of camel milk.The Chloramphenicol palmitate can be hydrolyzed to chloramphenicol by lactic acid bacteria,which can effectively improve the antibacterial,anti-inflammatory and probiotic functions of yogurt milk.2.A total of 28 amino acids of camel milk before and after fermentation,such as N-acetyl-L-histidine,L-formylkynurenine,phenylacetylglycine and 1-methylhistidine,have was found to differ.Among them,19 amino acids,such as L-phenylalanine and L-glutamic acid,in yogurt milk were significantly higher than those in fresh camel milk.These up-regulated amino acids have probiotic functions such as protecting nerves,treating depression,and treating albinism.These amino acids give yogurt milk its probiotic properties.3.Organic acids are the most diverse metabolites in metabolites,and a total of 47 organic acids was found to differ.Atropine,cinnamic acid,creatine,linoleic acid,linolenic acid and other metabolites are up-regulated components.The enrichment of these components indicates that yogurt milk not only has the probiotic function of lowering blood sugar,but also can treat diabetes,treat inflammation,soften blood vessels and other physiological functions.The enrichment of these organic acids also constitutes the unique flavor of fermented camel milk.4.Vitamins are essential components for the human body.In this study,vitamins B2,B3,B4,B5,B13,and H were found to differ.The vitamin B4 and B3 of the fermented camel milk showed an upward trend,and the rest were all downward trend.