Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men.

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Version: Final published version
License: CC BY-NC 4.0
Serval ID
serval:BIB_96A0370C5522
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men.
Journal
The Journal of nutrition
Author(s)
Pimentel G., Burton K.J., von Ah U., Bütikofer U., Pralong F.P., Vionnet N., Portmann R., Vergères G.
ISSN
1541-6100 (Electronic)
ISSN-L
0022-3166
Publication state
Published
Issued date
01/06/2018
Peer-reviewed
Oui
Volume
148
Number
6
Pages
851-860
Language
english
Notes
Publication types: Journal Article ; Randomized Controlled Trial
Publication Status: ppublish
Abstract
Fermentation is a widely used method of natural food preservation that has consequences on the nutritional value of the transformed food. Fermented dairy products are increasingly investigated in view of their ability to exert health benefits beyond their nutritional qualities.
To explore the mechanisms underpinning the health benefits of fermented dairy intake, the present study followed the effects of milk fermentation, from changes in the product metabolome to consequences on the human serum metabolome after its ingestion.
A randomized crossover study design was conducted in 14 healthy men [mean age: 24.6 y; mean body mass index (in kg/m2): 21.8]. At the beginning of each test phase, serum samples were taken 6 h postprandially after the ingestion of 800 g of a nonfermented milk or a probiotic yogurt. During the 2-wk test phases, subjects consumed 400 g of the assigned test product daily (200 g, 2 times/d). Serum samples were taken from fasting participants at the end of each test phase. The serum metabolome was assessed through the use of LC-MS-based untargeted metabolomics.
Postprandial serum metabolomes after milk or yogurt intake could be differentiated [orthogonal projections to latent structures discriminant analysis (OPLS-DA) Q2 = 0.74]. Yogurt intake was characterized by higher concentrations of 7 free amino acids (including proline, P = 0.03), reduced concentrations of 5 bile acids (including glycocholic acid, P = 0.04), and modulation of 4 indole derivative compounds (including indole lactic acid, P = 0.01). Fasting serum samples after 2 wk of daily intake of milk or yogurt could also be differentiated based on their metabolic profiles (OPLS-DA Q2 = 0.56) and were discussed in light of the postprandial results.
Metabolic pathways related to amino acids, indole derivatives, and bile acids were modulated in healthy men by the intake of yogurt. Further investigation to explore novel health effects of fermented dairy products is warranted.This trial was registered at clinicaltrials.gov as NCT02230345.
Keywords
Adult, Animals, Blood Proteins/metabolism, Cross-Over Studies, Diet, Gene Expression Regulation, Humans, Male, Metabolome, Milk, Postprandial Period, Protein Footprinting, Yogurt, Young Adult
Pubmed
Web of science
Open Access
Yes
Create date
24/05/2018 16:33
Last modification date
20/08/2019 14:58
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