165094 20251212165957.0 doi 10.31989/ffhd.v15i11.1774 sideral 146653 ART-2025-146653 eng Layunta, Elena Universidad de Zaragoza (orcid)0000-0001-5573-6144 Differential protective effects of whole and skimmed whey on LPS-induced barrier dysfunction and inflammation in Caco-2/TC7 cells 2025 Background: Lipopolysaccharide (LPS) from Gram-negative bacteria disrupts intestinal epithelial integrity and promotes inflammation, contributing to the pathogenesis of gastrointestinal disorders. Dairy-based whey products are rich in bioactive compounds with known barrier-protective and immunomodulatory properties.  Objective: This study aimed to evaluate the effects of two types of bovine whey — bovine whole whey (BWW) and bovine skimmed whey (BSW) — on LPS-induced barrier dysfunction and inflammation in the intestinal in vitro model Caco-2/TC7 cells.  Methods: Caco-2/TC7 cell line was exposed to 20 µg/ml LPS for 24h to induce epithelial barrier disruption. Additionally, cells were treated with 5 mg/ml BWW or 5 mg/ml BSW alone, or in combination with 20 µg/ml LPS. Transepithelial electrical resistance (TEER), FITC-dextran permeability, and mRNA expression of tight junction (TJ) proteins (ZO-1, claudin-1, claudin-3, occludin) and inflammation-related genes (IL-1R, COX-2, iNOS) were assessed.  Results: LPS significantly reduced TEER without increasing macromolecular permeability or altering TJ gene expression. Both whey fractions restored TEER to control levels, with BSW also enhancing baseline barrier integrity. BWW and BSW upregulated ZO-1 and claudin-1 mRNA expression, though claudin-1 was downregulated when BSW was combined with LPS. Importantly, only BWW normalized LPS-induced overexpression of IL-1R, COX-2, and iNOS, indicating better anti-inflammatory properties likely due to its retained lipid components. Conclusion: Both whey fractions reinforce epithelial barrier function under LPS challenge, but only whole whey (BWW) provides dual protection by also attenuating inflammatory responses. These findings support the potential of whole whey as a functional food ingredient for intestinal health by targeting both physical and immunological aspects of barrier dysfunction. Keywords: bovine whey, LPS, intestinal permeability, tight junction proteins, inflammation Access copy available to the general public Unrestricted info:eu-repo/grantAgreement/ES/DGA/A20-23R info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion García, Laura Universidad de Zaragoza Gimeno, Sofía Universidad de Zaragoza Martínez, Jaime Universidad de Zaragoza Sánchez, Lourdes Universidad de Zaragoza (orcid)0000-0001-5964-823X Gras, Laura Universidad de Zaragoza (orcid)0000-0002-5306-9365 1001 025 Universidad de Zaragoza Dpto. Anatom.,Embri.Genét.Ani. Área Anatom.Anatom.Patológ.Com 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 1009 617 Universidad de Zaragoza Dpto. Patología Animal Área Medicina y Cirugía Animal 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 15, 11 (2025), 867-881 Functional Foods in Health and Disease 2378-7007 2431059 http://zaguan.unizar.es/record/165094/files/texto_completo.pdf Versión publicada 1881026 http://zaguan.unizar.es/record/165094/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:165094 articulos driver 2025-12-12-14:42:33 ARTICLE