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Title

Fermented dairy foods: impacto on intestinal microbiota and health-linked biomarkers

AuthorsGonzález, S.; Fernández-Navarro, Tania; González de los Reyes-Gavilán, Clara ; Salazar, Nuria ; Gueimonde Fernández, Miguel
Issue Date6-Feb-2019
Citation10th Workshop on Probiotics and Prebiotics (2019)
Abstract[Aims] The intake of fermented foods is gaining increasing interest due to their health-promoting benefits. Among them, fermented dairy foods have evidenced association with obesity prevention, and reduction on the risk of metabolic disorders and immune-related pathologies. Fermented foods could lead to these health benefits by providing to the consumer with both, easily metabolizable nutrients and beneficial microorganisms. Our aim was to evaluate the possible relationship between the consumption of fermented dairy products and the intestinal microbiota, serum lipid profile and the pro-oxidant/inflammatory status. [Methods] 151 healthy adults (age 57.9 ± 17.4 y) were evaluated. Dietary fermented food intake was assessed by an annual food frequency questionnaire (FFQ), including 26 fermented dairy products. Levels of the major phylogenetic types of the intestinal microbiota were determined by qPCR. Serum glucose and lipid profile, as well as serum malondialdehyde (MDA), C-reactive protein (CRP) and leptin levels were determined by standardized protocols. [Results] Among fermented dairy foods, whole natural yogurt (71.0 ± 99.5 g/day), flavoured skimmed yogurt (5.9 ± 32.6 g/day) and flavoured fermented milk (2.8 ± 23.0 g/day) were the most consumed. While whole natural yogurt showed a positive association with fecal levels of Akkermansia and Bacteroides group, skimmed yogurt intake was inversely related to every analysed microbial group. Yogurt consumers showed higher levels of Akkermansia and Lactobacillus group than non-consumers. Furthermore, CRP serum levels were significantly lower in yogurt consumers. [Conclusion] Yogurt consumption was associated with higher fecal levels of certain microorganisms such as Bacteroides and Akkermansia, for which health benefits have been reported. Also, yogurt consumers showed lower CRP concentrations pointing to the need of exploring, through human intervention studies, the possible anti-inflammatory effect of these foodstuffs.
DescriptionTrabajo presentado en el 10th Workshop on Probiotics and Prebiotics, de la Sociedad Española de Probióticos y Prebióticos (SEPyP), celebrado en Las Palmas de Gran Canarias, del 6 al 8 de febrero de 2019
URIhttp://hdl.handle.net/10261/208968
Appears in Collections:(IPLA) Comunicaciones congresos
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