Metabolite profiling of camel milk and the fermentation bacteria agent TR1 fermented two types of sour camel milk using LC-MS in relation to their probiotic potentials

Qingwen Guo; Qigeqi Dong; Weisheng Xu; Heping Zhang; Xiangyu Zhao; Wanxiong He; Yuxing He; Guofen Zhao

doi:10.1016/j.heliyon.2024.e35801

Metabolite profiling of camel milk and the fermentation bacteria agent TR1 fermented two types of sour camel milk using LC-MS in relation to their probiotic potentials

Heliyon. 2024 Aug 5;10(16):e35801. doi: 10.1016/j.heliyon.2024.e35801. eCollection 2024 Aug 30.

Authors

Qingwen Guo^{1

2}, Qigeqi Dong^{1

2}, Weisheng Xu^{1

2}, Heping Zhang³, Xiangyu Zhao⁴, Wanxiong He⁵, Yuxing He³, Guofen Zhao^{1

2}

Affiliations

¹ College of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China.
² Key Laboratory of Biological Manufacturing in Inner Mongolia Autonomous Region, Inner Mongolia Agricultural University, Hohhot, China.
³ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
⁴ The People's Bank of China Operation Office, China.
⁵ Inner Mongolia Medical University, Hohhot, China.

Abstract

Camel milk is a nutrient-rich diet and fermentation affects its nutritional value and probiotic function. In this study, sour camel milk and oat jujube sour camel milk were prepared using fermentation bacteria agent TR1, and the metabolites of camel milk, sour camel milk and oat jujube sour camel milk were detected using a non-targeted metabolomics approach using liquid chromatography-mass spectrometry (LC-MS).The results showed that the partial least squares discriminant analysis (PLS-DA) with 100 % accuracy and good predictive power detected 343 components in positive ion mode and 220 components in negative ion mode. The differential metabolites were mainly organic acids, amino acids, esters, vitamins and other substances contained in camel milk.It showed that there were significant differences in the metabolites of camel milk, sour camel milk and oat jujube sour camel milk. Based on the pathway enrichment analysis of the three dairy products in the KEGG database, 12 metabolic pathways mainly involved in the positive ion mode and 20 metabolic pathways mainly involved in the negative ion mode were identified. The main biochemical metabolic pathways and signal transduction pathways of the differential metabolites of the three dairy products were obtained. This study provides theoretical support for improving the nutritional quality and probiotic function of camel milk and fermented camel milk products and provides a basis for the development of relevant processing technologies and products for camel milk and fermented camel milk.

Keywords: Camel milk; Fermentation bacteria agent TR1; Non-targeted metabolomics; Oat jujube sour camel milk; Probiotic function; Sour camel milk.