Changes in Plasma, Urine, and Fecal Metabolome after 16 Weeks of Consuming Dairy With Different Food Matrixes : A Randomized Controlled Trial

Banny S.B. Correia, Karoline Sandby, Thure Krarup, Faidon Magkos, Nina R.W. Geiker, Hanne Christine Bertram*

*Corresponding author af dette arbejde

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Abstract

Scope: Understanding the mode-of-action by which fermented dairy consumption influences health is of interest. The aim of this study is to elucidate the impact of the chemical-physical properties of the dairy matrix and postbiotic effects on the metabolomics response to fermented dairy consumption. Methods and results: Hundred males (Body Mass Index (BMI) 28.0–45.0 kg m−2, waist circumference ≥ 102 cm) are included in the study. During a 16-week intervention, the study subjects are instructed to consume 400 g per day of either 1) milk, 2) yogurt, 3) heat-treated yogurt, or 4) chemically acidified milk as part of their habitual diet. Nuclear Magnetic Resonance (NMR)-based metabolomics is conducted on plasma, urine, and fecal samples collected before and after the intervention. Both consumption of acidified milk and heat-treated yogurt resulted in changes in the fecal metabolome including decreases in the level of amino acids (leucine, valine, and threonine), and the branched-chain fatty acid (BCFA) isobutyrate that indicated an altered protein putrefaction, and proteolytic metabolism in the gut. In the plasma metabolome, an increased citrate is found for yogurt consumption. No difference in the urine metabolome is found. Conclusions: Our metabolomics analyses indicate that consumption of heat-treated yogurt and acidified milk exerted similar effects on the metabolic activity in the gut as yogurt consumption.

OriginalsprogEngelsk
Artikelnummer2300363
TidsskriftMolecular Nutrition and Food Research
Vol/bind68
Udgave nummer5
Antal sider13
ISSN1613-4125
DOI
StatusUdgivet - 2024

Bibliografisk note

Funding Information:
N.G. has received grants from the Danish Agricultural and Food Council. F.M. has received grants from Arla Foods A/S. H.B. has received grants from Danish Dairy Research Foundation. All other authors report no conflict of interest.

Funding Information:
The present study was funded by research grants from Arla Food for Health and Milk Levy Fund Denmark. Dairy products were provided by Arla Foods amba. NMR data were generated though accessing research infrastructure at Aarhus University, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure).

Publisher Copyright:
© 2024 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.

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