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dc.contributor.authorRundblad, Amanda
dc.contributor.authorHolven, Kirsten Bjørklund
dc.contributor.authorØyri, Linn Kristin Lie
dc.contributor.authorHansson, Patrik
dc.contributor.authorIvan, Ingvild Hansen
dc.contributor.authorGjevestad, Gyrd Omholt
dc.contributor.authorThoresen, Magne
dc.contributor.authorUlven, Stine Marie
dc.date.accessioned2021-11-01T08:49:43Z
dc.date.available2021-11-01T08:49:43Z
dc.date.issued2020
dc.description.abstractScope: 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.<p>Methods and results: Healthy subjects (n = 47) consume four different high-fat meals composed of either butter, cheese, whipped cream, or sourcream 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 aminoacid changes correlate with several of the differentially altered genes.<p>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.en_US
dc.identifier.citationRundblad, 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. 2020en_US
dc.identifier.cristinIDFRIDAID 1881893
dc.identifier.doi10.1002/mnfr.202000319
dc.identifier.issn1613-4125
dc.identifier.issn1613-4133
dc.identifier.urihttps://hdl.handle.net/10037/22890
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.journalMolecular Nutrition & Food Research
dc.relation.projectIDinfo:eu-repo/grantAgreement/RCN/FFL-JA/244633/Norway/Postprandiale effekter av eksisterende og nye innovative meieriprodukter//en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2020 The Author(s)en_US
dc.subjectVDP::Medical disciplines: 700::Clinical medical disciplines: 750en_US
dc.subjectVDP::Medisinske Fag: 700::Klinisk medisinske fag: 750en_US
dc.titleIntake 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 Trialen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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