Intake of Fermented Dairy Products Induces a Less Pro‐Inflammatory Postprandial Peripheral Blood Mononuclear Cell Gene Expression Response than Non‐Fermented Dairy Products: A Randomized Controlled Cross‐Over Trial. Issue 21 (17th September 2020)

• Record Type: Journal Article
• Authors: Rundblad, Amanda; Holven, Kirsten B.; Øyri, Linn K. L.; Hansson, Patrik; Ivan, Ingvild H.; Gjevestad, Gyrd O.; Thoresen, Magne; Ulven, Stine M.
• Is Part Of: Molecular nutrition & food research. Volume 64:Issue 21(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-09-17
• Subjects: dairy -- fermentation -- gene expression -- high‐fat -- inflammation; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.202000319
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Scope: It is aimed to investigate how intake of high‐fat meals composed of different dairy products with a similar fat content affects postprandial peripheral blood mononuclear cell (PBMC) expression of inflammation‐related genes, as well as circulating inflammatory markers and metabolites. Methods and results: Healthy subjects ( n = 47) consume four different high‐fat meals composed of either butter, cheese, whipped cream, or sour cream in a randomized controlled cross‐over study. Fasting and postprandial PBMC gene expression, plasma metabolites, and circulating inflammatory markers are measured. Using a linear mixed model, it is found that expression of genes related to lymphocyte activation, cytokine signaling, chemokine signaling, and cell adhesion is differentially altered between the four meals. In general, intake of the fermented products cheese and sour cream reduces, while intake of the non‐fermented products butter and whipped cream increases, expression of these genes. Plasma amino acid concentrations increase after intake of cheese compared to the other meals, and the amino acid changes correlate with several of the differentially altered genes. Conclusion: Intake of fermented dairy products, especially cheese, induces a less inflammatory postprandial PBMC gene expression response than non‐fermented dairy products. These findings may partly explain inconsistent findings in studies on health effects of dairy products. Abstract : Intake of the fermented dairy products cheese and sour cream induces a less inflammatory gene expression response in peripheral blood mononuclear cells than the non‐fermented dairy products butter and whipped cream. Intake of cheese increases circulating concentrations of amino acids that correlate with the gene expression changes.