000127987 001__ 127987
000127987 005__ 20240720100902.0
000127987 0247_ $$2doi$$a10.1002/mnfr.202300248
000127987 0248_ $$2sideral$$a135012
000127987 037__ $$aART-2023-135012
000127987 041__ $$aeng
000127987 100__ $$0(orcid)0000-0002-6546-6149$$aBellés, Andrea$$uUniversidad de Zaragoza
000127987 245__ $$aWhey and Buttermilk-Based Formulas Modulate Gut Microbiota in Mice with Antibiotic-Induced Dysbiosis
000127987 260__ $$c2023
000127987 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127987 5203_ $$aScopeDiet is one of the main factors that modifies intestinal microbiota composition. The search for foods that can reverse situations of intestinal dysbiosis such as that induced by antibiotics is of great interest. Buttermilk and whey are the main by‐products produced by the dairy industry containing bioactive compounds. The aim of this study is to investigate the ability of whey and buttermilk‐based formulas supplemented with lactoferrin and milk fat globule membrane (MFGM) to modulate the effects of clindamycin on mouse intestinal microbiota.Methods and resultsMale C57BL/6 mice are treated with saline (control), clindamycin (Clin), a formula containing whey (F1) or buttermilk (F2), Clin+F1 or Clin+F2, and their fecal microbiota profiles are analyzed by sequencing of 16S rRNA gene using the MinION device. Clin induces alterations in both the composition and metabolic functions of the mice intestinal microbiota. The treatment with F1 or F2 reverses the effects of clindamycin, restoring the levels of Rikenellaceae and Lactobacillaceae families and certain pathways related to short‐chain fatty acids production and tetrahydrofolate biosynthesis.ConclusionWhey and buttermilk supplemented with lactoferrin and MFGM may be a bioactive formula for functional foods to prevent or restore microbiota alterations induced by antibiotic administration.
000127987 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R
000127987 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000127987 590__ $$a4.5$$b2023
000127987 592__ $$a1.039$$b2023
000127987 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 173 = 0.243$$c2023$$dQ1$$eT1
000127987 593__ $$aFood Science$$c2023$$dQ1
000127987 593__ $$aBiotechnology$$c2023$$dQ1
000127987 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000127987 700__ $$aAbad, Inés$$uUniversidad de Zaragoza
000127987 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000127987 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000127987 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000127987 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127987 773__ $$g67, 20 (2023), 2300248 [10 pp.]$$pMOL NUTR FOOD RES$$tMOLECULAR NUTRITION & FOOD RESEARCH$$x1613-4125
000127987 8564_ $$s982021$$uhttps://zaguan.unizar.es/record/127987/files/texto_completo.pdf$$yVersión publicada
000127987 8564_ $$s2515521$$uhttps://zaguan.unizar.es/record/127987/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000127987 909CO $$ooai:zaguan.unizar.es:127987$$particulos$$pdriver
000127987 951__ $$a2024-07-19-18:52:56
000127987 980__ $$aARTICLE