000164034 001__ 164034
000164034 005__ 20251121161351.0
000164034 0247_ $$2doi$$a10.1002/mnfr.70304
000164034 0248_ $$2sideral$$a146285
000164034 037__ $$aART-2025-146285
000164034 041__ $$aeng
000164034 100__ $$0(orcid)0000-0002-1829-6319$$aAguirre Ramírez, Diego
000164034 245__ $$aModulation of intestinal microbiota through kefir‐based beverages in a Murine model of acute pancreatitis
000164034 260__ $$c2025
000164034 5203_ $$aAcute pancreatitis (AP) severely disrupts gut microbiota, leading to dysbiosis. This study investigated whether kefir derived from pasteurized whole milk (PMK) or whey (WK) could mitigate AP-induced gut microbiota alterations and promote gut health in a murine model. Male BALB/cJRj mice were assigned to CONTROL, AP-induced (PAN), PMK, WK, PMKPAN, or WKPAN groups. Fecal bacterial DNA was analyzed via 16S rRNA sequencing. AP induction caused characteristic dysbiosis, increasing Marinifilaceae, Tannerellaceae, Odoribacter, and Parabacteroides. In AP mice, PMK treatment significantly reduced Tannerellaceae and Parabacteroides, while increasing potentially anti-inflammatory Marinifilaceae and butyrate-producing Odoribacter. In healthy mice, PMK reduced pro inflammatory Desulfovibrionaceae and Bilophila, enriching short-chain fatty acid (SCFA) producers like Acetatifactor and Roseburia, with pathway analysis showing increased acetate kinase activity. WK treatment in healthy animals also promoted SCFA-producers (Acetatifactor, Odoribacter) and Muribaculaceae. In the AP model, WK upregulated bacteria involved in fatty acid biosynthesis pathways. Dairy-based kefir, particularly PMK, demonstrates a significant capacity to counteract AP-induced gut microbiota imbalances. These findings highlight kefir's nutritional relevance as a functional food with potential preventive and therapeutic applications for supporting gut health in the context of AP.
000164034 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00$$9info:eu-repo/grantAgreement/ES/UZ/UZ2021-CIE-03
000164034 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000164034 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000164034 700__ $$aGarrido, María$$uUniversidad de Zaragoza
000164034 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000164034 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000164034 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000164034 7102_ $$11009$$2617$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Medicina y Cirugía Animal
000164034 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000164034 773__ $$g(2025), e70304 [13 pp.]$$pMOL NUTR FOOD RES$$tMOLECULAR NUTRITION & FOOD RESEARCH$$x1613-4125
000164034 8564_ $$s2622153$$uhttps://zaguan.unizar.es/record/164034/files/texto_completo.pdf$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2026-10-29
000164034 8564_ $$s2257898$$uhttps://zaguan.unizar.es/record/164034/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2026-10-29
000164034 909CO $$ooai:zaguan.unizar.es:164034$$particulos$$pdriver
000164034 951__ $$a2025-11-21-14:25:10
000164034 980__ $$aARTICLE