CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Effects of functional buffalo cheese on fatty acid content profile and oxidative status of liver and intestine of mice.
VAN NIEUWENHOVE, C.; GAUFFIN CANO, P.; PÉREZ CHAIA, A; GONZÁLEZ, S
JOURNAL OF MEDICINAL FOOD
MARY ANN LIEBERT INC
Año: 2011 vol. 14 p. 420 - 420
The objective of this study was to determine the influence of administration of buffalo dairy products on lipid content and conjugated linoleic acid (CLA) incorporation on liver and intestine of mice. Buffalo cheeses were selected according to nutritional properties and CLA content. Cheeses were previously manufactured using as adjunct culture bacteria with probiotic or technological properties. BALB=c mice were fed for 28 days, and then a single dose of 1,2-dimethylhydrazine (DMH) as oxidant agent was administered before the influence of diet and DMH on antioxidant status in tissues was evaluated. Mice fed buffalo cheese showed the highest body weight gain (P