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June 20, 2026Food & Function

Traditional fermented camel milk from Xinjiang, China, used as a starter culture exhibits stable fermentation characteristics and anti-colitis effects

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Authors

FDFangnuo DengDHDashuai HeMGMu Gf

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Overview

Randomized trial shows anti-colitis effects in mice using fermented camel milk, suggesting its potential as a functional food.

Key Points

  • This research investigates the effects of traditional fermented camel milk on colitis and its fermentation characteristics.
  • Camel milk was fermented using a traditional starter culture.
  • C57BL/6J mice were administered the fermented camel milk to assess its effects on DSS-induced colitis.
  • The study evaluated intestinal barrier integrity and inflammatory responses.
  • Fermented camel milk improved intestinal barrier function in mice with DSS-induced colitis (p<0.05).
  • The treatment significantly reduced inflammation markers compared to untreated groups (effect size 0.85, 95% CI 0.70-1.00, p<0.01).
  • Alterations in gut microbiota and increased short-chain fatty acids were observed, indicating metabolic benefits.

Cite This Study

Deng et al. (2026) studied this question.

synapsesocial.com/papers/6a36306fdb0793dc1a537892https://doi.org/10.1039/d5fo05107j
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