Abstract
Goat’s milk is a rich source of bioactive compounds (peptides, conjugated linoleic acid, short chain fatty acids, monounsaturated and polyunsaturated fatty acids, polyphenols such as phytoestrogens and minerals among others) that exert important health benefits. However, goat’s milk composition depends on the type of food provided to the animal and thus, the abundance of bioactive compounds in milk depends on the dietary sources of the goat feed. The metabolic impact of goat milk rich in bioactive compounds during metabolic challenges such as a high-fat (HF) diet has not been explored. Thus, we evaluated the effect of milk from goats fed a conventional diet, a conventional diet supplemented with 30% Acacia farnesiana (AF) pods or grazing on metabolic alterations in mice fed a HF diet. Interestingly, the incorporation of goat’s milk in the diet decreased body weight and body fat mass, improved glucose tolerance, prevented adipose tissue hypertrophy and hepatic steatosis in mice fed a HF diet. These effects were associated with an increase in energy expenditure, augmented oxidative fibers in skeletal muscle, and reduced inflammatory markers. Consequently, goat’s milk can be considered a non-pharmacologic strategy to improve the metabolic alterations induced by a HF diet. Using the body surface area normalization method gave a conversion equivalent daily human intake dose of 1.4 to 2.8 glasses (250 mL per glass/day) of fresh goat milk for an adult of 60 kg, which can be used as reference for future clinical studies.
Highlights
Whole milk is a significant source of nutrients, including fat, protein, minerals and vitamins
To evaluate the effect of goat milk intake in the development of obesity and its metabolic consequences, we fed mice with a control diet, a high fat diet (HF) or a HF diet supplemented with lyophilized milk from goats fed a conventional diet (HFCD), grazing (HFG) or a conventional diet supplemented with Acacia farnesiana pods (HFAF) for 14 weeks
The three groups of mice fed HF diet supplemented with goat milk (HFCD, HFG, and HFAF) presented similar body weight to those fed the control diet throughout
Summary
Whole milk is a significant source of nutrients, including fat, protein, minerals and vitamins. Saturated fat has been associated with increased low-density lipoprotein cholesterol levels, which in turn increase the risk of cardiovascular disease (CVD) For this reason, there is an increasing trend to replace natural high-fat dairy foods for low-fat or non-fat dairy products considered by consumers as “healthier alternatives”. Milk intake provides health benefits in subjects with diabetes [5], obesity [6] and metabolic syndrome [7] in particular with fermented dairy [8]. Despite this body of evidence, the consumption of dairy products remains a subject of debate
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