Camel milk–based probiotics: functional properties, gut health benefits, and emerging implications for the gut-brain axis—a comprehensive review

IF 2.701
Masoud Vazirzadeh, Mahmoud L. Vatankha, Mauricio A. Morales, Md S. Zaman, Edwin Jerry S. Tamayo, Kevin J. Kelly
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引用次数: 0

Abstract

Camel milk is gaining scientific interest for its unique composition, including bioactive proteins, high antimicrobial peptides (lactoferrin, lysozyme), immunomodulatory components, and lower allergenic potential compared to bovine milk, positioning it as a promising matrix for probiotic delivery. Probiotics support gut homeostasis and may influence the gut–brain axis via microbial metabolites (SCFAs, GABA), immune modulation, and neuroactive compound production. This review critically assesses current evidence on camel milk–based probiotics, emphasizing functional properties, effects on gut microbiota, gastrointestinal benefits, and emerging implications for the gut–brain axis (inflammation reduction, metabolic signaling, neurotransmitter pathways). Drawing from in vitro studies, animal models (e.g., colitis, EAE, diabetes), and limited human trials, we evaluate translational relevance. Preliminary findings suggest benefits in gut health, microbiota modulation, and potential neuroprotection, but strain specificity, mechanistic details, and robust clinical efficacy remain limited. Significant knowledge gaps persist regarding optimal strains, dosing, and long-term effects. Rigorous, well-designed preclinical and clinical studies are essential to validate health claims and support development of camel milk–based functional products targeting gut and potential neurological health.

Graphical Abstract

The graphical abstract illustrates camel milk-derived probiotics as modulators of the gut-brain axis through interconnected pathways. Central mechanisms include microbiota modulation, synthesis of neuroactive compounds (SCFAs, GABA, neurotransmitters), immune regulation, and anti-inflammatory effects. Bidirectional communication between gut and brain occurs via neural, endocrine, and metabolic routes, with potential therapeutic applications for mental health disorders including depression, anxiety, and cognitive impairment.

基于骆驼奶的益生菌:功能特性,肠道健康益处,以及对肠-脑轴的新影响-全面回顾
骆驼奶因其独特的成分,包括生物活性蛋白、高抗菌肽(乳铁蛋白、溶菌酶)、免疫调节成分,以及与牛奶相比更低的致敏潜力,而获得了科学的兴趣,使其成为益生菌输送的有前途的基质。益生菌支持肠道内稳态,并可能通过微生物代谢物(SCFAs、GABA)、免疫调节和神经活性化合物的产生影响肠-脑轴。这篇综述批判性地评估了目前关于骆驼奶益生菌的证据,强调了功能特性、对肠道微生物群的影响、胃肠道益处以及对肠-脑轴(炎症减少、代谢信号、神经递质途径)的新意义。从体外研究、动物模型(如结肠炎、EAE、糖尿病)和有限的人体试验中,我们评估了翻译相关性。初步研究结果表明,在肠道健康、微生物群调节和潜在的神经保护方面有益处,但菌株特异性、机制细节和强大的临床疗效仍然有限。关于最佳菌株、剂量和长期效果的知识差距仍然很大。严谨、精心设计的临床前和临床研究对于验证健康声明和支持开发针对肠道和潜在神经系统健康的骆驼奶功能产品至关重要。图示摘要说明骆驼奶衍生的益生菌通过相互关联的途径作为肠-脑轴的调节剂。中枢机制包括微生物群调节、神经活性化合物(SCFAs、GABA、神经递质)的合成、免疫调节和抗炎作用。肠道和大脑之间的双向交流通过神经、内分泌和代谢途径发生,在抑郁症、焦虑和认知障碍等精神健康障碍的治疗中具有潜在的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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