Fermented Goat’s Milk Consumption Improves Duodenal Expression of Iron Homeostasis Genes during Anemia Recovery

Abstract

Despite the crucial roles of duodenal cytochrome b (Dcytb), divalent metal transporter 1 (DMT1), ferritin light chain (Ftl1), ferroportin 1 (FPN1), transferrin receptor 1 (TfR1), and hepcidin antimicrobial peptide (Hamp) in Fe metabolism, no studies have investigated the modulations of these genes during Fe repletion with fermented milks. Analysis included Fe status markers and gene and protein expression in enterocytes of control and anemic animals fed fermented milks. Fermented goat's milk up-regulated enterocyte Dcytb, DMT1, FPN1, and Ftl1 and down-regulated TfR1 and Hamp gene expression in control and anemic animals. Anemia decreased Dcytb, DMT1, and Ftl1 in animals fed fermented cow's milk and up-regulated TfR1 and Hamp expression. Fe overload down-regulated Dcytb and TfR1 in animals fed fermented cow's milk and up-regulated DMT1 and FPN1 gene expression. Fermented goat's milk increased expression of duodenal Dcytb, DMT1, and FPN1 and decreased Hamp and TfR1, improving Fe metabolism during anemia recovery.

Fermented goat milk consumption improves cardiovascular health during anemia recovery

“…In this study, a decrease in serum hepcidin was recorded in animals consuming fermented goat milk, and our research group have also previously reported 15 that hepcidin duodenal expression was found to be decreased in rats consuming fermented goat milk in comparison with rats consuming cow milk. This downregulation of hepcidin would increase Fe efflux from the duodenal cells, because this correlates inversely with the activity of ferroportin and Fe absorption, improving hematological parameters and promoting anemia recovery.…”

“…Cardiac Fe‐deficiency is present in patients with heart failure and is associated with impaired mitochondrial function, abnormal sarcomere structure, and left ventricular systolic dysfunction; however, in our study, after supplying the fermented milk diets, the hematological parameters recovered, revealing that Fe deficiency was recovered and therefore most of the parameters related to CD were unaffected at the end of the EP. However, CTGF and MCP‐1 were still increased in anemic animals fed fermented cow milk either with normal‐Fe or Fe‐overload, and VEGF was also higher in anemic animals fed fermented goat or cow milk with Fe‐overload, revealing that, although hematological status was normal, Fe homeostasis and metabolism recovered better with fermented goat milk, as previously described . Fermented goat milk upregulates enterocyte duodenal cytochrome b, divalent metal transporter 1, ferritin, and ferroportin 1 and downregulates transferrin receptor 1 and hepcidin antimicrobial peptide, improving Fe homeostasis and storage in erythropoietic and target organs and avoiding vascular damage due to Fe deficiency or overload.…”

“…As already mentioned, fermented goat milk is also richer in short‐ and medium‐chain fatty acids. These have a positive effect on adiponectin secretion and also reduce the synthesis of endogenous cholesterol and its intestinal absorption, which is able to pass through the mitochondrial membrane independently of carnitine, does not need re‐esterification, and is oxidized in the mitochondria, providing fast energy discharge available for several metabolic pathways, reducing lipogenesis de novo and therefore preventing fat mass expansion and adiponectin secretion. Additionally, fermented goat milk reduces adiposity, inducing leptin elevation and ghrelin reduction, upregulating irisin, which contributes to a favorable metabolic profile and the browning of adipose tissue, a fact that could contribute greatly in the maintenance of adiponectin levels.…”

“…Our research group has previously reported that goat milk consumption has positive effects on bile composition and secretion, leading to a reduction in the transaminases and triglycerides and stimulating the excretion of cholesterol via bile, leading to a healthier cardiovascular lipid profile . In addition, consumption of fermented goat milk is more beneficial in overcoming the effects of Fe deficiency, increasing key proteins of intestinal Fe metabolism, enhancing Fe digestive and metabolic utilization, increasing Fe deposits in target organs and favoring the recovery of hematological parameters . Finally, it has also been reported that fermented goat milk consumption induced a protective effect in the tissues, increasing total antioxidant status (TAS) and decreasing the oxidative damage biomarkers, protecting main cell bioconstituents (lipids, protein, prostaglandins, and DNA) from evoked oxidative damage during anemia recovery, and it is well known that oxidative stress is one of the major triggers for developing CD .…”

“…14 In addition, consumption of fermented goat milk is more beneficial in overcoming the effects of Fe deficiency, increasing key proteins of intestinal Fe metabolism, enhancing Fe digestive and metabolic utilization, increasing Fe deposits in target organs and favoring the recovery of hematological parameters. 15 Finally, it has also been reported that fermented goat milk consumption induced a protective effect in the tissues, increasing total antioxidant status (TAS) and decreasing the oxidative damage biomarkers, protecting main cell bioconstituents (lipids, protein, prostaglandins, and DNA) from evoked oxidative damage during anemia recovery, 16 and it is well known that oxidative stress is one of the major triggers for developing CD. 17 However, in spite of the role of Fe deficiency on CD, to date no studies have directly tested the effect of fermented milks on cardiovascular health during anemia recovery.…”