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dc.contributor.authorGarcía Burgos, María 
dc.contributor.authorMoreno Fernández, Jorge 
dc.contributor.authorDíaz Castro, Javier 
dc.contributor.authorMuñoz Alférez, María José 
dc.contributor.authorLópez Aliaga, María Inmaculada 
dc.date.accessioned2021-09-29T09:57:34Z
dc.date.available2021-09-29T09:57:34Z
dc.date.issued2021-07-30
dc.identifier.urihttp://hdl.handle.net/10481/70520
dc.descriptionThis work was supported by the Regional Government of Andalusia, Excellence Research Project No. P11-AGR-7648. M Garcia Burgos was supported by a fellowship from the Spanish Ministry of Education, Culture and Sport (MECD). J Moreno-Fernandez was supported by a postdoctoral contract (Contrato Puente) from the University of Granada. Funding for open access charge: University of Granada / CBUA.es_ES
dc.description.abstractBACKGROUND: Iron deficiency and iron overload can affect the normal functioning of the innate and adaptive immune responses. Fermented milk products may enhance immune functions, but little is known about the effect of fermented milks on modulation of the immune response during iron deficiency anemia and recovery with normal or high dietary iron intake. Eighty male Wistar rats were randomly assigned to a control group fed a standard diet or to an anemic group fed a diet deficit in iron. Control and anemic groups were fed for 30 days with diets based on a fermented goat's or cow's milk product, with normal iron content or iron overload. RESULTS: In general, during anemia recovery lectin and alternative complement pathway activity and lactoferrin decreased, because it improves iron homeostasis, which is critically important in immune system functions. Fermented goat's milk diet enhanced immune function during iron deficiency recovery, suppressed oxidant-induced eotaxin and fractalkine expression due to the concurrent reduction of free radical production and pro-inflammatory cytokines, and decreased monocyte chemoattractant protein-1 and monocyte migration and adhesion. The increase in interferon-γ can confer immunological colonization of gut microbiota and downregulate inflammation. CONCLUSION: Fermented goat's milk consumption enhances immune function, modifying complement pathway activity and decreasing pro-inflammatory cytokines as well as lactoferrin concentration, due to the improvement of iron homeostasis, which is critically important in the normal function of the immune system.es_ES
dc.description.sponsorshipRegional Government of Andalusia, Excellence Research Project P11-AGR-7648es_ES
dc.description.sponsorshipSpanish Ministry of Education, Culture and Sport (MECD)es_ES
dc.description.sponsorshipUniversity of Granadaes_ES
dc.description.sponsorshipUniversity of Granada / CBUAes_ES
dc.language.isoenges_ES
dc.publisherGarcía-Burgos, M... [et al.] (2021), Fermented goat's milk modulates immune response during iron deficiency anemia recovery. J Sci Food Agric. [https://doi.org/10.1002/jsfa.11448]es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectFermented goat milkes_ES
dc.subjectIron deficiency anemia es_ES
dc.subjectIron overloades_ES
dc.subjectCellular immunityes_ES
dc.subjectImmune function biomarkerses_ES
dc.subjectComplement pathwayses_ES
dc.titleFermented goat's milk modulates immune response during iron deficiency anemia recoveryes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1002/jsfa.11448
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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