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16.02.2018 | Original Contribution

Effects of ewe’s milk yogurt (whole and semi-skimmed) and cow’s milk yogurt on inflammation markers and gut microbiota of subjects with borderline-high plasma cholesterol levels: a crossover study

verfasst von: Noemí Redondo, Natalia García-González, Ligia E. Diaz-Prieto, Begoña Olmedilla-Alonso, Ana B. Martín-Diana, Carmen Asensio-Vegas, Esther Nova

Erschienen in: European Journal of Nutrition | Ausgabe 3/2019

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Abstract

Purpose

Ewe’s milk yogurt is richer in proteins, minerals and short- and medium-chain fatty acids compared to cow’s milk yogurt. We aimed to evaluate the effects of cow’s milk yogurt (CW, 3.0% fat), semi-skimmed (ES, 2.8% fat) and whole ewe’s milk yogurts (EW, 5.8% fat) on inflammatory markers and gut microbiota in subjects with borderline-high plasma cholesterol.

Methodology

30 adults (16 women) were randomized into a crossover study to consume 250 g/yogurt/day during three 5-week periods (4-week washouts). Plasma insulin, leptin, adhesion molecules, cytokines and gut microbiota composition (qPCR) were analysed. Rates of change were used to assess treatment effects both in the whole group and in subgroups of subjects with different cholesterol/HDL-c ratio (Cho-I group A: the top 6 women and 4 men values; Cho-I group B: remaining subjects).

Results

The yogurts showed no different effects on the inflammatory biomarkers or the microbiota of the whole group. However, ICAM-1 and P-selectin rates of change were lower after EW compared to CW and ES, respectively, in subjects of the Cho-I group A (P = 0.047 and P = 0.020). Women of this group showed lower MCP-1 rates of change after EW compared to ES and CW (P = 0.028, both). Blautia coccoides–Eubacterium rectale decreased in women of the Cho-I group A during EW vs. ES (P = 0.028).

Conclusion

Ewe’s yogurt effects on inflammatory markers and microbiota were not different from those after cow’s yogurt, but the attenuation of some inflammatory biomarkers with ewe’s whole-milk yogurt in subjects with the highest TC/HDL-c deserves further study.

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Titel: Effects of ewe’s milk yogurt (whole and semi-skimmed) and cow’s milk yogurt on inflammation markers and gut microbiota of subjects with borderline-high plasma cholesterol levels: a crossover study
verfasst von: Noemí Redondo
Natalia García-González
Ligia E. Diaz-Prieto
Begoña Olmedilla-Alonso
Ana B. Martín-Diana
Carmen Asensio-Vegas
Esther Nova
Publikationsdatum: 16.02.2018
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 3/2019
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-018-1626-0

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Effects of ewe’s milk yogurt (whole and semi-skimmed) and cow’s milk yogurt on inflammation markers and gut microbiota of subjects with borderline-high plasma cholesterol levels: a crossover study

Abstract

Purpose

Methodology

Results

Conclusion

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