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Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model

journal contribution
posted on 2023-05-03, 13:44 authored by Julie DalzielJulie Dalziel, Grant Smolenski, Catherine McKenzie, Stephen HainesStephen Haines, Li DayLi Day
Fermentation of milk is considered to improve ease of digestion. The protein composition of sheep milk differs from cow milk. We hypothesized that sheep milk would produce bioactive properties with different effects on gastrointestinal (GI) motility compared with cow milk and that this would also differ following fermentation. We compared the effect of sheep and cow milk drinks, pre and post fermentation, fed to rats over two weeks, on the rate of GI transit of beads over 12-hours using X-ray imaging. Stomach emptying in animals fed sheep yoghurt was more complete than that for cow yoghurt. GI transit was increased for sheep milk treated animals than for cow milk, and colonic transit was increased, with a similar pattern observed for the yoghurts. The increased colonic transit for sheep milk compared with cow milk reveals prominent species differences, regardless of whether or not the milk was fermented.

History

Rights statement

© 2018 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Journal of Functional Foods

ISSN

1756-4646

Citation

Dalziel, J. E., Smolenski, G. A., McKenzie, C. M., Haines, S. R., & Day, L. (2018). Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model. Journal of Functional Foods, 47, 116–126. doi:10.1016/j.jff.2018.05.039

Funder

Core Funding

Contract number

A21246

Job code

11574x07

Report number

FBP 78017

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