Original Research ARTICLE
A short-term feeding of dietary casein increases abundance of Lactococcus Lactis and upregulates gene expression involving obesity prevention in cecum of young rats compared with dietary chicken protein
- 1College of Food Science and Technology, Faculty of Food and Engineering, Nanjing Agricultural University, China
- 2Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, China
- 3Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, China
- 4School of Food Science, Nanjing Xiaozhuang University, China
Casein and chicken are assessed to contain high quality proteins, which are essential for human health. Studies have shown that ingestion of the two dietary proteins resulted in distinct effects on physiology, liver transcriptome and gut microbiota. However, its underlying mechanism is not fully understood, in particular for a crosstalk between gut microbiota and host under a specific diet intervention. We fed young rats with casein or chicken protein-based diet for 7 days, and characterized fast responses of cecal microbiota and cecal gene expression. We found that a short-term intervention with casein-based diet induced a higher relative abundance of beneficial bacterium Lactococcus Lactis as well as Bifidobacterium pseudolongum, and has a higher expression of genes involved in obesity associated pathways (e.g adipoq and Irs1) compared with chicken protein-based diet, which was reported to play an important role in protecting development of obesity. What’s more, the differential bacteria Lactococcus Lactis was positively associated with these differentially expressed genes in the gut tissue. Our results provide a new insight into the crosstalk between gut microbiota and host in response to dietary proteins, indicating a potential mechanism of obesity prevention function by casein.
Keywords: casein, chicken, Lactococcus lactis, ADIPOQ, IRS1
Received: 01 Jun 2019;
Accepted: 07 Oct 2019.
Copyright: © 2019 Zhao, Song, Xu, Zhou and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Prof. Chunbao Li, College of Food Science and Technology, Faculty of Food and Engineering, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China, firstname.lastname@example.org