Fermented goat milk consumption during anaemia recovery: ergogenic effect and improvement of skeletal muscle homeostasis
Metadatos
Mostrar el registro completo del ítemAutor
Moreno Fernández, Jorge; Díaz Castro, Javier; Pulido-Morán, Mario; Muñoz Alférez, María José; Nestares Pleguezuelo, María Teresa; López Aliaga, María InmaculadaEditorial
Springer Nature
Materia
Skeletal muscle Myokines Fermented milks Anaemia Irisin
Fecha
2017-10Referencia bibliográfica
Moreno-Fernandez J, Diaz-Castro J, Pulido-Moran M, Alferez MJM, Nestares T, Lopez-Aliaga I. Fermented goat milk consumption during anaemia recovery: ergogenic effect and improvement of skeletal muscle homeostasis. Eur J Nutr. 2017 Oct;56(7):2277-2287. doi: 10.1007/s00394-016-1268-z
Patrocinador
This work was supported by Andalusian Government, Excellence Research Project No. P11-AGR-7648Resumen
Purpose Anaemia is associated with fatigue and diminished muscular oxygenation, which may affect skeletal muscle (SM). No studies are available about the SM modifications during anaemia recovery; therefore, the aim of this study is to study SM homeostasis during anaemia recovery with fermented milks.
Methods Forty male Wistar rats were placed on a preexperimental period of 40 days, divided in two groups (control group receiving normal-Fe diet and Fe-deficient
group receiving low-Fe diet). Lately, rats were fed with fermented goat or cow milk-based diets, with normal-Fe content during 30 days. After feeding the fermented milks, leptin, adiponectin, non-esterified fatty acids (NEFA) and protein expression (UCP1, PepT1 and irisin) within the SM were assessed.
Results Adiponectin decreased in both groups of animals fed fermented goat milk, while leptin and NEFA increased. UCP1 protein expression increased in control and anaemic animals fed fermented goat milk. UCP1 also increased in both group of anaemic animals fed either fermented cow or goat milk in comparison with their controls. Irisin increased