“…Moreover, the presenceof high amounts of antioxidant enzymes and non-enzymatic antioxidants(e.g., glutathione, and vitamins E and C) in camel milk can notably improve its antioxidant and antiradical activities, contributing to the control of tissue damage (Shori, 2015). Nonetheless, bioactive peptides derived from camel milk proteins (mainly α s1 -, α s2 -, and β-caseins) play the highest role in the antioxidant potential (Izadi et al, 2019;Oussaief et al, 2021). In consistence to our obtained results, many studies have recently interested on the fermentation role by some probiotic bacteria (include Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus kefiri, Leuconostoc and Streptococcus thermophilus, Lactobacillus acidophilus or Lactobacillus helveticus) in camel milk digestion to increase the antioxidant activity (Alhaj et al, 2017).…”