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Low‐fat Yogurt Consumption Reduces Markers of Chronic Inflammation in Apparently Healthy Lean and Obese Women
Author(s) -
Pei Ruisong,
DiMarco Diana,
Putt Kelley,
Martin Derek,
Bruno Richard,
Bolling Bradley
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.905.9
Subject(s) - tumor necrosis factor alpha , inflammation , medicine , endocrinology , peripheral blood mononuclear cell , lipopolysaccharide binding protein , c reactive protein , lipopolysaccharide , cd14 , antibody , immunology , receptor , acute phase protein , chemistry , biochemistry , in vitro
The objective of this study was to determine whether daily low‐fat yogurt consumption would reduce biomarkers of chronic inflammation by improving intestinal barrier function in apparently healthy lean and obese women. Lean and obese women (18.5–27 vs. 30–40 kg/m 2 ; n = 30/group) participated in a randomized, controlled study where they received 12 oz low‐fat yogurt (YL, yogurt lean; YO, yogurt obese) or soy pudding (CL, control lean; CO, control obese) daily for 9 wk while maintaining their usual energy intake. Plasma biomarkers of inflammation and intestinal barrier function were determined in the fasted state at wk 0, 3, 6, and 9. At baseline, obese participants had higher plasma lipopolysaccharide‐binding protein (LBP), LBP/soluble CD14 (sCD14) ratio, immunoglobulin M endotoxin‐core antibody (IgM EndoCAb), interleukin 6 (IL‐6), high‐sensitivity C‐reactive protein (hsCRP), tumor necrosis factor alpha (TNF‐α) and TNF‐α/soluble tumor necrosis factor receptor II (sTNF‐RII) ratio than lean participants. After 9 wk of yogurt consumption, YO biomarkers of chronic inflammation were lower than those at baseline: IL‐6 by 17%, hsCRP by 9%, TNF‐α by 7%, and TNF‐α/sTNF‐RII by 7%. Also, at 9 wk, plasma IgM EndoCAb, peripheral blood mononuclear cell mRNA expression of transforming growth factor beta 1 and nuclear factor kappa B inhibitor alpha increased by 5%, 20%, and 54% respectively in YO compared to those at 0 wk. YL also had decreased TNF‐α, TNF‐α/sTNF‐RII and increased IgM EndoCAb from baseline. Biomarkers of inflammation were unaffected in those receiving soy pudding regardless of obesity status. CO had an 11% increase in LBP/sCD14 ratio. Therefore, consumption of low‐fat yogurt for 9 weeks appears to improve intestinal barrier function and reduce fasting biomarkers of chronic inflammation in both lean and obese women. Support or Funding Information Dairy Research Institute