SciELO - Scientific Electronic Library Online

 
vol.37 número1La pobreza como determinante de la calidad alimentaria en Argentina. Resultados del Estudio Argentino de Nutrición y Salud (EANS)Factores relacionados con el estilo de vida y la condición física que se asocian al IMC en función del género en preadolescentes españoles índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

MUNOZ ALFEREZ, María José et al. Effect of fermented goat milk on body composition, basal metabolism, and food intake control in rats. Nutr. Hosp. [online]. 2020, vol.37, n.1, pp.123-128.  Epub 08-Jun-2020. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.02608.

Introduction and objective:

it is known that diet plays a key role in body composition and affects energy balance. However, scarce information is available in the scientific literature about the influence of food and specific nutrients such us dairy products, a basic food group and an important source of nutrients in the diet. The objective of this work was to evaluate the influence of fermented dairy products (goat or cow milk) on body composition and appetite regulation in adult animals.

Material and methods:

twenty adult male Wistar albino rats were fed fermented goat or cow milk-based diets for 30 days. The evolution of body composition and plasma concentrations of adipokines (leptine and adiponectine), intermediary metabolism regulating hormones (ghrelin, insulin, thyroid stimulating hormone, triyodotironine, thyroxine), and non-esterified fatty acid (NEFA) were analyzed.

Results:

body weight and body fat percentage were lower (p < 0.001) in rats fed fermented goat milk versus those fed fermented cow milk, whereas lean mass percentage was higher (p < 0.01). Plasma thyroid hormone and insulin concentrations did not show significant differences between diets. The fermented goat milk-based diet decreased ghrelin and adiponectin levels (p < 0.001), and increased leptine and NEFA concentrations (p < 0.001).

Conclusion:

fermented goat milk consumption decreases adiposity and body weight in adult rats by increasing energy expenditure, lipolysis, and satiety sensation.

Palabras clave : Fermented milk (cow or goat); Body composition; Appetite regulation.

        · resumen en Español     · texto en Español     · Español ( pdf )