Comparison of whole goat milk and its major fractions regarding the modulation of gut microbiota

Abstract

BACKGROUND: Goat milk can be important for human nutrition because of its nutritional value, which may be attributed to its richness in protein, lactose, fat, and other bioactive components. This study compared the diversity and composition of gut microbiota in response to whole goat milk and its major fractions (milk fat, casein, milk whey, whey protein, and whey supernatant). Goat milk, its major fractions, and sterile distilled water (for the control group) were administered to mice intragastrically, and gut microbiota were compared in these groups using metagenomic analysis. RESULTS:We observed distinct patterns of gut microbiota from different diet groups. The sample distance heatmap showed that, compared with other goat milk fractions, gut microbiota in the casein group was more similar to that in the whole goat-milk group. The relative abundance of the genus Lactobacillus increased significantly after whole goat-milk treatment; the milk whey fraction increased the abundance of Blautia; milk fat and milk whey related fractions treatment promoted the population of Bacteroides. The network analysis showed that genera Lactobacillus and Lactococcus were negatively associated with Helicobacter and Acinetobacter, respectively. CONCLUSION: Fractions of goat milk could contain different gut microbiota from whole goat milk. Consumption of certain goat milk fractions could increase the ingestion of beneficial bacteria and inhibit the growth of some pathogenic bacteria. Our results could provide the basis for the research into and development of goat-milk based functional foods.

Docosahexaenoic Acid Alters Lipid Metabolism Processes via H3K9ac Epigenetic Modification in Dairy Goat

“…Goat milk is increasingly favored by consumers due to its specific health benefits and its important roles in human nutrition. Goat milk improves glucose homeostasis in high-fat diet/STZ-induced diabetic mice and has a positive regulatory effect on the intestinal microflora . A unique property of goat milk relative to bovine milk pertains to differences in concentrations of medium-to-long-chain saturated fatty acids and polyunsaturated fatty acids (PUFA), the former being lower and the latter being greater in goat milk .…”

“…Goat milk improves glucose homeostasis in high-fat diet/STZinduced diabetic mice 1 and has a positive regulatory effect on the intestinal microflora. 2 A unique property of goat milk relative to bovine milk pertains to differences in concentrations of medium-to-long-chain saturated fatty acids and polyunsaturated fatty acids (PUFA), the former being lower and the latter being greater in goat milk. 3 These unique differences between two important ruminant species render goat milk with a lower atherogenicity index, an important marker for assessing cardiometabolic health.…”

Fermented Goat’s Milk Contributes to the Recovery of Iron Deficiency Anemia via Modulation of the Gut Microbiome

“…Goat’s milk consumption influences the structure and functioning of the gut microbiome via prebiotic and probiotic effects. , Fewer studies are published in relation to the effects of FGM, even though fermentation improves the gut health-promoting impact of the resulting products. Among the prebiotic components, oligosaccharides stand out due to their structural similarity to breast milk oligosaccharides, the gold standard in relation to intestinal health benefits.…”

Milk Composition of Holstein Cows and Saanen Goats

“…Например, по составу молоко коз ближе к женскому, поэтому смеси на основе козьего молока рекомендованы для питания детей с целью снижения риска возникновения функциональных гастроинтестинальных расстройств [2]. Употребление козьего молока благоприятно действует на кишечную микрофлору человека, снижая уровень патогенных бактерий, а также способствует уменьшению потенциала передачи гена устойчивости к антибиотикам патогенных бактерий в кишечнике [3].…”