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In this study, 28 type 2 diabetic patients received 10 g of camel milk powder supplemented with Bifidobacterium animalis A6 (BBA6) twice a day, taking camel milk powder as the placebo. After 4 weeks of intervention, there was a significant decrease in fasting blood glucose, serum content of total cholesterol, and pro-inflammatory cytokines (IL-6, MCP-1). And, in the CA group, the level of irisin and osteocrin increased significantly, while the level of osteonectin also increased, but with no significance. For the adipokines, the intervention of CA decreased the adiponectin, resistin, lipocalin-2, and adipsin levels significantly. Gut microbiota analysis suggested a significant enrichment in the relative abundance of Bifidobacterium when compared with patients supplemented with camel milk powder alone. Furthermore, elevated fecal concentrations of glucose-1-phosphate, conduritol b epoxide, D-Arabitol, dehydroascorbic acid, and dl-p-Hydroxyphenyllactic acid, accompanied with a decrease in glycine, N-Acetylisatin, hydroxylamine, caprylic acid, maltotriose, and guaiacol, were found in patients of group CA. Compared with camel milk alone, the adding of BBA6 can significantly decrease fasting blood glucose in type 2 diabetic patients, while also improving dyslipidemia, chronic inflammation, and skeletal muscle functions, indicating the possibility of probiotic camel milk powder as a dietary treatment that targets metabolic syndromes such as diabetes.<\/jats:p>","DOI":"10.3390\/foods14193318","type":"journal-article","created":{"date-parts":[[2025,9,25]],"date-time":"2025-09-25T07:46:49Z","timestamp":1758786409000},"page":"3318","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Supplementation with Probiotic Camel Milk Powder Improves Serum Glucose and Cholesterol as Well as the Related Cytokines in Patients with Type 2 Diabetes Mellitus"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-6279-7815","authenticated-orcid":false,"given":"Yue","family":"Liu","sequence":"first","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1175-4636","authenticated-orcid":false,"given":"Ming","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ran","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health, China Agricultural University, Beijing 100193, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shaoyang","family":"Ge","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4818-9079","authenticated-orcid":false,"given":"Bing","family":"Fang","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health, China Agricultural University, Beijing 100193, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ballan, R., and Saad, S.M.I. 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