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 for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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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.

Original languageEnglish
Article number2300363
JournalMolecular Nutrition and Food Research
Volume68
Issue number5
Number of pages13
ISSN1613-4125
DOIs
Publication statusPublished - 2024

Bibliographical note

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

Keywords

  • fermented dairy
  • foodomics
  • nuclear magnetic resonance metabolomics
  • postbiotic effects
  • yogurt

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