Eur J Nutr: Effects of mare yogurt and milk yogurt on inflammatory markers and intestinal flora in patients with critical-plasma cholesterol

Compared with cow's milk yogurt, mare milk yogurt contains more protein, minerals and short-chain fatty acidsThe purpose of this study was to assess the effects of mare milk yogurt (CW, 3.0% fat), semi-skimmed (ES, 2.8% fat) and whole cow milk yogurt (EW, 5.8% fat) on the peripheral high plasmacholesterolthe subjects' inflammatory markers and the gut microbiomeincluded 30 adults (16 females) and consumed 250g/yogurt/day over three 5-week periods (4-week dilution period)The composition of plasma insulin, leptin, adhesion molecules, cytokines and intestinal microbiome (qPCR) was analyzedThe therapeutic effect of the entire group and the subgroup of subjects with different cholesterol/HDL-c ratios (Cho-I Group A: First 6 females and 4 malevalues; Cho-I Group B: The Remaining Subjects) was evaluated with change ratesresults showed that yogurt had no different effects on the entire group of inflammatory biomarkers or microbiomesHowever, compared to CW and ES, the participants in Cho-I Group A had lower rate of change in ICAM-1 and P-selectors after EW (P-0.047 and P-0.020)Compared to ES and CW, the mcP-1 rate of change in this group of women after EW was lower (P - 0.028, both)During EW vsES, the number of globular spores decreased for women in Group A Of A in Group A of Cho-I (P - 0.028), the results showed that the effects of cow yogurt and female milk yogurt on inflammatory markers and microbiome were no difference, but in the highest subjects in TC/HDL-c, the reduction of female milk yogurt on some inflammatory biomarkers was further studied