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HERO ID
4948162
Reference Type
Journal Article
Title
Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men
Author(s)
Pimentel, G; Burton, KJ; von Ah, U; Bütikofer, U; Pralong, FP; Vionnet, N; Portmann, R; Vergères, G
Year
2018
Is Peer Reviewed?
Yes
Journal
Journal of Nutrition
ISSN:
0022-3166
EISSN:
1541-6100
Volume
148
Issue
6
Page Numbers
851-860
Language
English
PMID
29788433
DOI
10.1093/jn/nxy053
Web of Science Id
WOS:000434792000007
Abstract
Background:
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.
Objective:
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.
Methods:
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.
Results:
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.
Conclusion:
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
metabolomics; dairy; yogurt; milk; postprandial; indole derivatives; bile acids; fermentation; gluconic acid; healthy men
Tags
OPPT
•
Gluconates
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