Laís Rossi Perazza, Noëmie Daniel, Marie-Julie Dubois, Geneviève Pilon, Thibault Vincent Varin, Mylène Blais, José Luis Martinez Gonzales, Michaël Bouchard, Claude Asselin, Martin Lessard, Yves Pouliot, Denis Roy, André Marette
BACKGROUND: Recent meta-analyses suggest that the consumption of fermented dairy products reduces type 2 diabetes and cardiovascular disease (CVD) risk, although the underlying mechanisms remain unclear. OBJECTIVE: We evaluated whether dairy protein products modulated gut microbiota and cardiometabolic features in mouse models of diet-induced obesity and CVD. METHODS: Eight-week-old C57BL/6J wild-type (WT) and LDLr-/-ApoB100/100 (LRKO) male mice were fed for 12 and 24 wk, respectively, with a high-fat/high-sucrose diet [66% kcal lipids, 22% kcal carbohydrates (100% sucrose), 12% kcal proteins]...
October 12, 2020: Journal of Nutrition