ub.xmlui.mirage2.page-structure.muninLogoub.xmlui.mirage2.page-structure.openResearchArchiveLogo
    • EnglishEnglish
    • norsknorsk
  • Velg spraaknorsk 
    • EnglishEnglish
    • norsknorsk
  • Administrasjon/UB
Vis innførsel 
  •   Hjem
  • Det helsevitenskapelige fakultet
  • Institutt for klinisk medisin
  • Artikler, rapporter og annet (klinisk medisin)
  • Vis innførsel
  •   Hjem
  • Det helsevitenskapelige fakultet
  • Institutt for klinisk medisin
  • Artikler, rapporter og annet (klinisk medisin)
  • Vis innførsel
JavaScript is disabled for your browser. Some features of this site may not work without it.

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

Permanent lenke
https://hdl.handle.net/10037/20226
DOI
https://doi.org/10.1002/mnfr.202000319
Thumbnail
Åpne
article.pdf (2.328Mb)
Publisert versjon (PDF)
Dato
2020-08-25
Type
Journal article
Tidsskriftartikkel
Peer reviewed

Forfatter
Rundblad, Amanda; Holven, Kirsten Bjørklund; Øyri, Linn Kristin Lie; Hansson, Patrik; Ivan, Ingvild Hansen; Gjevestad, Gyrd Omholt; Thoresen, Magne; Ulven, Stine Marie
Sammendrag
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.

Forlag
Wiley
Sitering
Rundblad, Holven, Øyri, Hansson, Ivan, Gjevestad, Thoresen, Ulven. 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. Molecular Nutrition & Food Research. 2020;00:2000319:1-11
Metadata
Vis full innførsel
Samlinger
  • Artikler, rapporter og annet (klinisk medisin) [1974]
Copyright 2020 The Author(s)

Bla

Bla i hele MuninEnheter og samlingerForfatterlisteTittelDatoBla i denne samlingenForfatterlisteTittelDato
Logg inn

Statistikk

Antall visninger
UiT

Munin bygger på DSpace

UiT Norges Arktiske Universitet
Universitetsbiblioteket
uit.no/ub - munin@ub.uit.no

Tilgjengelighetserklæring