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Changes in Adiposity and Body Composition during Anemia Recovery with Goat or Cow Fermented Milks

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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2017, 65, 20, 4057-4065
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    Changes in Adiposity and Body Composition during Anemia Recovery with Goat or Cow Fermented Milks
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    † Department of Physiology, University of Granada, Granada, Spain
    ‡ Institute of Nutrition and Food Technology “José Mataix Verdú”, University of Granada, Granada, Spain
    # Department of Biochemistry and Molecular Biology II, University of Granada, Granada, Spain
    *(I.L.-A.) Department of Physiology, Faculty of Pharmacy, 18 Campus Universitario de Cartuja, University of Granada, 18071 Granada, Spain. Phone: 34-958-243880. Fax: 34-958-248959. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2017, 65, 20, 4057–4065
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    https://doi.org/10.1021/acs.jafc.7b00666
    Published May 5, 2017
    Copyright © 2017 American Chemical Society
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    Abstract

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    To date, no studies are available about adipose tissue modifications during anemia recovery; therefore, the aim of this study is to provide detailed information about adipose tissue homeostasis during anemia recovery with fermented milks. Forty male Wistar rats were placed on a pre-experimental period of 40 days, divided in two groups (normal-Fe diet and Fe-deficient diet). Then rats were fed fermented goat or cow milk-based diets with normal-Fe content during 30 days. Ghrelin and adiponectin decreased in both groups of animals fed fermented goat milk, whereas leptin and NEFA increased. UCP-1 decreased in anemic rats fed either fermented milk, and irisin greatly increased in both groups of animals fed fermented goat milk. Fermented goat milk reduces adiposity, inducing leptin elevation and ghrelin reduction. Conversely, plasma adiponectin concentrations decreased in animals fed fermented goat milk, showing an inverse correlation with NEFA, an important marker of lipid mobilization, indicating increased lipolysis. Irisin up-regulation in animals fed fermented goat milk contributes to a favorable metabolic profile and the browning of adipose tissue during anemia recovery.

    Copyright © 2017 American Chemical Society

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    Cited By

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    This article is cited by 5 publications.

    1. Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, Paul D. Cotter, John F. Cryan. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health. Neuroscience & Biobehavioral Reviews 2024, 158 , 105562. https://doi.org/10.1016/j.neubiorev.2024.105562
    2. Hamed Mirzaei, Reza Sharafati Chaleshtori. Role of fermented goat milk as a nutritional product to improve anemia. Journal of Food Biochemistry 2022, 46 (6) https://doi.org/10.1111/jfbc.13969
    3. Jorge Moreno-Fernandez, María J. M. Alférez, Inmaculada López-Aliaga, Javier Díaz-Castro. Role of Fermented Goat Milk on Liver Gene and Protein Profiles Related to Iron Metabolism during Anemia Recovery. Nutrients 2020, 12 (5) , 1336. https://doi.org/10.3390/nu12051336
    4. María Robles Rebollo, María Inmaculada López Aliaga, Javier Díaz Castro, Jorge Moreno-Fernández, María José Muñoz Alférez. Iron status, weight changes and body composition during anemia recovery in an experimental model: the effect of fermented goat or cow milk. Nutrición Hospitalaria 2020, https://doi.org/10.20960/nh.02817
    5. Mª José Muñoz Alférez, Alberto Muñoz‐García, Jorge Moreno‐Fernández, Inmaculada López‐Aliaga, Javier Díaz‐Castro. Fermented goat milk consumption improves cardiovascular health during anemia recovery. Journal of the Science of Food and Agriculture 2019, 99 (1) , 473-481. https://doi.org/10.1002/jsfa.9210
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2017, 65, 20, 4057–4065
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.7b00666
    Published May 5, 2017
    Copyright © 2017 American Chemical Society
    Request reuse permissions

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