M Hillman1, B Weström2, K Aalaei3, C Erlanson-Albertsson4, J Wolinski5, L Lozinska2, I Sjöholm3, M Rayner3, M Landin-Olsson6. 1. Lund University, Faculty of Medicine, Department of Clinical Sciences, Lund, Sweden. 2. Lund University, Faculty of Science, Department of Biology, Lund, Sweden, Sweden. 3. Lund University, Faculty of Engineering, Department of Food Technology Engineering and Nutrition, Sweden. 4. Lund University, Faculty of Medicine, Department of Experimental Sciences, Lund, Sweden. 5. Polish Academy of Sciences, Kielanowski Institute of Animal Nutrition and Physiology, Department of Endocrinology, Jablonna, Poland. 6. Lund University, Faculty of Medicine, Department of Clinical Sciences, Lund, Sweden; Skane University Hospital, Department of Endocrinology, Lund, Sweden. Electronic address: mona.landin-olsson@med.lu.se.
Abstract
BACKGROUND: The intestinal tract is important for development of immune tolerance and disturbances are suggested to trigger autoimmune disorders. The aim of this study was to explore the effect of Maillard products in skim milk powder obtained after long storage, compared to fresh skim milk powder. METHODS: Young rats were weaned onto a diet based on skim milk powder with high concentration of Maillard products (HM-SM, n = 18) or low (C-SM, n = 18) for one week or four weeks. Weekly body weight and feed consumption were noted. At the end, organ weights, intestinal histology, permeability and inflammatory cytokines were evaluated. RESULTS: Rats fed with HM-SM had after one week, 15% less weight gain than controls, despite equal feed intake. After one week thymus and spleen were smaller, intestinal mucosa thickness was increased and acute inflammatory cytokines (IL-17, IL-1β, MCP-1) were elevated. After four weeks, cytokines associated with chronic intestinal inflammation (fractalkine, IP-10, leptin, LIX, MIP-2, RANTES and VEGF) were increased in rats fed with HM-SM compared to C-SM. CONCLUSION: High content of Maillard products in stored milk powder caused an intestinal inflammation. Whether this is relevant for tolerance development and future autoimmune diseases remains to be explored.
BACKGROUND: The intestinal tract is important for development of immune tolerance and disturbances are suggested to trigger autoimmune disorders. The aim of this study was to explore the effect of Maillard products in skim milk powder obtained after long storage, compared to fresh skim milk powder. METHODS: Young rats were weaned onto a diet based on skim milk powder with high concentration of Maillard products (HM-SM, n = 18) or low (C-SM, n = 18) for one week or four weeks. Weekly body weight and feed consumption were noted. At the end, organ weights, intestinal histology, permeability and inflammatory cytokines were evaluated. RESULTS:Rats fed with HM-SM had after one week, 15% less weight gain than controls, despite equal feed intake. After one week thymus and spleen were smaller, intestinal mucosa thickness was increased and acute inflammatory cytokines (IL-17, IL-1β, MCP-1) were elevated. After four weeks, cytokines associated with chronic intestinal inflammation (fractalkine, IP-10, leptin, LIX, MIP-2, RANTES and VEGF) were increased in rats fed with HM-SM compared to C-SM. CONCLUSION: High content of Maillard products in stored milk powder caused an intestinal inflammation. Whether this is relevant for tolerance development and future autoimmune diseases remains to be explored.
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Authors: J Dereke; E Ekblad; B Weström; C Erlanson-Albertsson; M Landin-Olsson; I Sjöholm; M Hillman Journal: Sci Rep Date: 2022-03-08 Impact factor: 4.379