Consumption of traditional Sardinian fermented milk promotes changes in the rat gut microbiota composition and functions.

ABSTRACT:

Background

Fermented milk products are part of the staple diet for many Mediterranean populations. Most of these traditional foods are enriched with lactobacilli and other lactic acid bacteria, as well as with metabolites resulting from lactose fermentation. Currently, there is very little scientific knowledge on how dietary supplementation with fermented milk affects the composition of the gut microbiota and its metabolic activities.

Results

We integrated 16 S rRNA gene-based taxonomic profiling with metaproteomics-based functional analysis to investigate gut microbiota changes in rats exposed to an 8-week dietary supplementation with casu axedu, a traditional fermented milk produced within rural communities in Sardinia (Italy). Several microbial taxa showed a significantly

SUBMITTER: Abbondio M 

PROVIDER: S-EPMC12462279 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature