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J Agric Food Chem. 2017 May 24;65(20):4057-4065. doi: 10.1021/acs.jafc.7b00666. Epub 2017 May 12.

Changes in Adiposity and Body Composition during Anemia Recovery with Goat or Cow Fermented Milks.

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Department of Physiology, University of Granada , Granada, Spain.
Institute of Nutrition and Food Technology "José Mataix Verdú", University of Granada , Granada, Spain.
Department of Biochemistry and Molecular Biology II, University of Granada , Granada, Spain.


To date, no studies are available about adipose tissue modifications during anemia recovery; therefore, the aim of this study is to provide detailed information about adipose tissue homeostasis during anemia recovery with fermented milks. Forty male Wistar rats were placed on a pre-experimental period of 40 days, divided in two groups (normal-Fe diet and Fe-deficient diet). Then rats were fed fermented goat or cow milk-based diets with normal-Fe content during 30 days. Ghrelin and adiponectin decreased in both groups of animals fed fermented goat milk, whereas leptin and NEFA increased. UCP-1 decreased in anemic rats fed either fermented milk, and irisin greatly increased in both groups of animals fed fermented goat milk. Fermented goat milk reduces adiposity, inducing leptin elevation and ghrelin reduction. Conversely, plasma adiponectin concentrations decreased in animals fed fermented goat milk, showing an inverse correlation with NEFA, an important marker of lipid mobilization, indicating increased lipolysis. Irisin up-regulation in animals fed fermented goat milk contributes to a favorable metabolic profile and the browning of adipose tissue during anemia recovery.


adipokines; anemia; goat or cow fermented milks; irisin; visceral adipose tissue

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