Infant formula(IF)based on cow milk and goat milk is a substitute food for infants who are underfed with human milk.In our previous study,we reported the composition and physicochemical stability of IF based on milk f...Infant formula(IF)based on cow milk and goat milk is a substitute food for infants who are underfed with human milk.In our previous study,we reported the composition and physicochemical stability of IF based on milk from cows and goats and a combination of both milks.Here,we investigated the effects of these 3 IFs on intestinal immunity and short-chain fatty acid production(SCFAs)using human microbiota-associated(HMA)mice and selected human milk as a positive control.The results showed that goat milk-based IF is associated with a functional immune advantage,due to the rise in the levels of immune-related cytokines interleukin(IL)-2 and IL-10,decreased levels of intestinal permeability markers D-lactic acid and endotoxin,and increased mRNA levels of intestinal tight junction proteins occludin and claudin.In addition,the intestine of mice fed with goat milk-based IF contained 12.06μmol/g acetate,2.42μmol/g propionate,and 1.72μmol/g butyrate,which reached 69%,79%,and 60%of the levels in human milk,respectively.Our results indicate that goat milk-based IF improves intestinal immune function and promotes the production of intestinal SCFAs.展开更多
This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many differ...This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.展开更多
基金supported by “Hundred, Thousand and Ten Thousand” Science and Technology Major Special Project of Heilongjiang Province:Dairy Products and Meat Processing (2020ZX07B01-2-1)Chinese Nutrition Society-Feihe Physique Nutrition and Health Research Fund (CNS-Feihe2020A37)+3 种基金Young Elite Scientist Sponsorship Program by CAST (YESS20200271)the National Natural Science Foundation of China (32101919)the National Key Research and Development Program of China (2021YFD2100404-04)Young Teachers Start-Up Fund of Beijing Technology and Business University (19008022139)
文摘Infant formula(IF)based on cow milk and goat milk is a substitute food for infants who are underfed with human milk.In our previous study,we reported the composition and physicochemical stability of IF based on milk from cows and goats and a combination of both milks.Here,we investigated the effects of these 3 IFs on intestinal immunity and short-chain fatty acid production(SCFAs)using human microbiota-associated(HMA)mice and selected human milk as a positive control.The results showed that goat milk-based IF is associated with a functional immune advantage,due to the rise in the levels of immune-related cytokines interleukin(IL)-2 and IL-10,decreased levels of intestinal permeability markers D-lactic acid and endotoxin,and increased mRNA levels of intestinal tight junction proteins occludin and claudin.In addition,the intestine of mice fed with goat milk-based IF contained 12.06μmol/g acetate,2.42μmol/g propionate,and 1.72μmol/g butyrate,which reached 69%,79%,and 60%of the levels in human milk,respectively.Our results indicate that goat milk-based IF improves intestinal immune function and promotes the production of intestinal SCFAs.
文摘This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.
