PMC:7432599 / 50605-52030 JSONTXT

{"target":"http://pubannotation.org/docs/sourcedb/PMC/sourceid/7432599","sourcedb":"PMC","sourceid":"7432599","source_url":"https://www.ncbi.nlm.nih.gov/pmc/7432599","text":"The incorporation of goat’s milk to a high-fat diet increased skeletal muscle mass and mitochondrial content, augmented brown adipose tissue thermogenesis and white adipose tissue browning and lipolytic activity. These activities at the molecular level were associated with increased oxygen consumption and energy expenditure, increased in situ lipolysis-mediated thermogenesis in subcutaneous adipose tissue preventing excessive fat mass accretion and adipocyte hypertrophy and consequently, decreasing serum leptin and triglycerides levels. Goat’s milk intake also increased AMPK-mediated lipid oxidation in liver and skeletal muscle and reduced lipogenesis mediated by SREBP-1c in liver, reducing the fat content in both organs; preventing insulin resistance and hepatic steatosis in mice fed with high-fat diet. Dietary goat’s milk also prevented inflammation in liver and macrophage infiltration in adipose tissue. All these beneficial effects of goat’s milk intake were probably caused by the protective proportion of n-3/n-6 long/chain polyunsaturated fatty acids and the polyphenol content of goat’s milk. Additionally, the supplementation of dairy from goats feed with non-conventional vegetable sources such as AF could increase the nutritional value and bioactive compound content of milk. These molecules could add nutraceutical value to goat’s milk, which could represent a beneficial impact on consumers health.","tracks":[]}