000149796 001__ 149796 000149796 005__ 20250127155745.0 000149796 0247_ $$2doi$$a10.1089/jmf.2024.0155 000149796 0248_ $$2sideral$$a139860 000149796 037__ $$aART-2024-139860 000149796 041__ $$aeng 000149796 100__ $$0(orcid)0000-0002-6546-6149$$aBellés, Andrea 000149796 245__ $$aButtermilk and Whey as Functional Foods to Ameliorate Clindamycin-Induced Changes in Mouse Intestine: Modulation of Intestinal Motility and Toll-like Receptors Expression 000149796 260__ $$c2024 000149796 5060_ $$aAccess copy available to the general public$$fUnrestricted 000149796 5203_ $$aAntibiotic treatment is one of the main causes of intestinal dysbiosis, leading, in turn, to other intestinal alterations given the multiple relationships of the microbiota with gut health. Whey and buttermilk are two by-products from the dairy industry with numerous bioactive components. This study aimed to assess the potential of two formulas, containing a mixture of lactoferrin, milk fat globule membrane (MFGM), and whey or buttermilk, to reverse the negative effects of clindamycin on gut motility, Toll-like receptors (TLRs) expression, and oxidative stress in the intestine. For this purpose, a murine model of intestinal dysbiosis was established by clindamycin treatment. Male C57BL/6 mice were treated with saline (Control), clindamycin (Clin), a formula containing whey (F1), or buttermilk (F2) supplemented with lactoferrin and MFGM, Clin+F1 or Clin+F2. Clin delayed the whole gut transit, reduced the response to acetylcholine, decreased TLR2 expression, and increased TLR4 expression in the intestine. F1 and F2 formulas reversed the effects of Clin, restoring TLR2 receptor levels and normalizing intestinal dysmotility. These results indicate that whey- and buttermilk-based formulas supplemented with lactoferrin and MFGM could be used as functional foods to prevent or treat motility disorders and restore some components of the immune system after antibiotic treatment. 000149796 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987 000149796 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000149796 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/submittedVersion 000149796 700__ $$aAbad, Inés$$uUniversidad de Zaragoza 000149796 700__ $$0(orcid)0000-0002-8467-0356$$aBuey, Berta$$uUniversidad de Zaragoza 000149796 700__ $$0(orcid)0000-0002-9243-7503$$aVergara, Claudia$$uUniversidad de Zaragoza 000149796 700__ $$0(orcid)0000-0003-4758-3998$$aMesonero, Jose Emilio$$uUniversidad de Zaragoza 000149796 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza 000149796 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza 000149796 7102_ $$11001$$2025$$aUniversidad de Zaragoza$$bDpto. Anatom.,Embri.Genét.Ani.$$cÁrea Anatom.Anatom.Patológ.Com 000149796 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología 000149796 7102_ $$11012$$2X$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Técnica. Lab. y Talleres 000149796 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000149796 773__ $$g(2024), [7 pp.]$$pJ. med. food$$tJOURNAL OF MEDICINAL FOOD$$x1096-620X 000149796 8564_ $$s717436$$uhttps://zaguan.unizar.es/record/149796/files/texto_completo.pdf$$yPreprint 000149796 8564_ $$s955550$$uhttps://zaguan.unizar.es/record/149796/files/texto_completo.jpg?subformat=icon$$xicon$$yPreprint 000149796 909CO $$ooai:zaguan.unizar.es:149796$$particulos$$pdriver 000149796 951__ $$a2025-01-27-14:43:29 000149796 980__ $$aARTICLE