Functional and metabolomic enhancement of camel milk yogurt using artichoke extract and Pediococcus acidilactici MNL2

Designing synbiotic dairy systems for metabolic health requires understanding interactions between plant bioactives and probiotic fermentation. This study investigated the technological, functional, and metabolomic effects of fortifying camel milk yogurt with artichoke ( Cynara scolymus L.) extract and fermenting it with Pediococcus acidilactici MNL2. Yogurts prepared with or without 20 g/kg of artichoke extract and fermented with either MNL2 or a commercial starter culture were evaluated over 15 days of refrigerated storage. Artichoke fortification significantly improved water-holding capacity, total phenolic content, and antioxidant activity. The yogurt containing both MNL2 and artichoke extract showed the strongest inhibitory activities against α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE), suggesting enhanced functional bioactivity associated with the combined effects of fermentation and artichoke-derived compounds. Untargeted LC–MS metabolomics revealed substantial compositional changes, including alterations in phenolic acid– and flavonoid-related metabolites, carbohydrates, amino acid–related metabolites, vitamins, sphingolipids, and acylcarnitines. Pathway enrichment analysis suggested changes in carbohydrate, amino acid, and lipid metabolism, while metabolite association analysis indicated exploratory links with carbohydrate-, lipid-, and inflammation-related pathways. Overall, combining artichoke extract with MNL2 fermentation improved the technological and functional properties of camel milk yogurt and altered its metabolomic profile, highlighting its potential as a functional dairy product for supporting metabolic and cardiovascular health.