Effect of extract on probiotic properties of isolated from camel milk in the region of El Oued (Algeria).

The current study focuses on the effect of extract on the probiotic properties of lactic acid bacteria isolated from camel milk in the region of El Oued (Algeria). Chromatographic analysis by HPLC was carried out to detect the most important compounds extracted from the plant. The total phenolic and flavonoid contents were determined using the colorimetric procedures Folin-Ciocalteu and aluminum chloride. The probiotic properties were studied and evaluated in vivo with extracts after isolating strains from camel's milk and identifying them using 16S rRNA gene sequencing. Chromatographic profiles of the phenolic compounds revealed that extract is rich in quercetin. After conducting chemical analyses of polyphenols and flavonoids, the results demonstrated a high content of phenolic compounds in extracts (polyphenols: 103.80 ± 0.30 mg GAE/g E. flavonoids: 15.85 ± 0.80 mg QE/g E). Sequencing and phylogenetic analysis showed that the isolates belong to and strains. The combination of and restored the healthy intestine wall structure and returned the blood biochemical parameters to normal values. It was found that the mixture enhanced anti-inflammatory effectiveness by reducing erythrocyte sedimentation rate and C-reactive protein values. has a high polyphenol and flavonoid content which can have a considerable impact on probiotic properties.