Recently, consumers' interest in camel milk has been largely increased due to awareness of its unique health benefits. Camel milk is considered as a superfood with medicinal values. Camel milk is rich in vitamins C, Mn, iron, Cu and Zn rather than cow milk. Due to lack of β-lactoglobulin and low β-casein as allergic proteins, camel milk is a suitable substitute for human milk in kids with allergy to cow milk. There is high amount of immunoglobulin’s, insulin like protein and protective enzymes like lactoferrin, peptidoglycan recognition protein, lactoperoxidase and lysozyme in the camel milk. Furthermore, lactic acid bacteria of camel milk as strong probiotic are important for the gut health and function. Also, it has been proven that camel milk has beneficial application in gastrointestinal failures. Smaller size of nanobodies of camel milk prevent food allergy and enhance the immune system and inflammations. High concentration of anti-inflammatory proteins of camel milk has proper effects on the stomach and intestinal issues. The high content of unsaturated fatty acids and vitamins of camel milk improve carbohydrates metabolism. Moreover, the presence of Angiotensin I-converting enzyme in fermented camel milk improves the digestibility of the camel milk proteins. Recent reports on the beneficial effects of camel milk on the digestive system health confirmed that camel milk may be used to treat diarrhea by rotavirus contamination in children. Lactose-intolerant patients easily digest camel milk. The reason is high concentration L-Lactate in camel milk in compared to cow milk that is rich in D-Lactate. In autism subjects, due to camel milk containing inflammation-inhibiting and hypoallergenic properties, also smaller size of antibodies can treat gastrointestinal problems and improve some autistic behaviors. Immunoglobulin’s camel milk is same to human milk, which improves allergic reactions to foods. Therefore, camel milk is not only food, but also it is recommended as amazing superfood for health and gastrointestinal disorders.

Recent studies have shown that the intestine of hypertensive patients may have increased permeability and decreased tight junction proteins. These changes in gut pathology may be associated with altered microbial communities and metabolites relevant in blood pressure control. For this reason, several gut microbiota modulatory strategies are being sought to control the disease. In this study, we developed a fermented soya bean product (FSB) and fed it to spontaneous hypertensive rats (SHR) to ascertain its ability to modulate the gut microbiota and reduce high blood pressure. Consumption of FBS decreased gut microbial richness but increased microbial diversity and evenness significantly. PCA showed that the gut microbial ecology of SHR fed with FSB was very similar to that of Whistar Kyoto rats (WKYR). SHR were characterized by a high Firmicutes: Bacteroidetes ratio and an overabundance of bacteria belonging to the phylum Actinobacteria. At the specie level, SHR fecal samples were overrepresented with Bifidobacterium animalis (22%) with undetectable Akkermansia muciniphilla. FSB consumption however selectively increased the levels of Akkermansia muciniphila and decreased Bifidobacterium animalis levels in a dose-dependent manner. Interestingly, Bifidobacterium animalis/ Akkermansia muciniphilla ratio showed a strong correlation with blood pressure. Bacteria mitochondria proteins involved in oxidative phosphorylation and some ATP Binding cassette proteins were severely depleted in SHR feces but restored after FSB consumption. FBS feeding reduced microbial branched chain amino acid and lipopolysaccharide biosynthesis. FSB consumption promoted microbial production of arylhydrocarbon receptor ligands (indole-3 acetate and indole-3 carboxy aldehyde) which are required for maintaining gut membrane integrity. Taken together, we have shown that FSB reduces hypertension by mitigating gut microbial dysbiosis, altering gut microbial gene expression and metabolism.