Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet

Abstract

Cheese consumption has been reported to reduce the risk of metabolic syndrome; however, the mechanisms by which cheese prevents these disorders are not fully understood. The purpose of this study was to examine the effects of cheese consumption on lipid accumulation in the liver as well as to evaluate various serum lipid parameters. Two groups (n = 7) of male Fischer-344 rats were fed the following high-fat diets for 9 weeks: AIN76-modified 20% fat diet containing casein and butter oil (control diet) or the 20% fat diet containing a freeze-dried cheese powder (cheese diet). Blood samples, liver tissue, and fecal specimens were collected and analyzed. Cheese consumption for 9 weeks reduced the accumulation of triglyceride and cholesterol in the liver (P = 0.016 and P < 0.001, respectively), as well as the serum non-highdensity lipoprotein (non-HDL) cholesterol concentration (P = 0.013). In contrast, cheese consumption increased the serum HDL concentration with statistical tendency (P = 0.086). We also observed an increase in the serum adiponectin concentration at week 9 in rats fed the cheese diet (P = 0.029). Furthermore, cheese consumption also increased fat excretion in the feces (P < 0.001). Taken together, our results suggest that cheese mediates various beneficial effects for preventing the development of metabolic syndrome by suppressing the accumulation of fat in the liver.

Intrahepatic Fat Content and COVID-19 Lockdown in Adults with NAFLD and Metabolic Syndrome

“…A previous study found out that intakes of probiotic dairy products decrease NAFLD risk [ 53 ]. A previous study in rats concluded that cheese improved lipid metabolism, most likely because of a decrease in the accumulation of liver fat [ 54 ]; further studies in humans should be carried out to confirm these results in humans. Some lactic acid bacteria, including probiotics, appear to be able to bind to bile acids and boost their excretion, which reduces bile acid recycling in the enterohepatic circulation system and prevents micelle production in the gut [ 55 ].…”

Biotechnological approaches for the production of designer cheese with improved functionality

“…Many animal and clinical trials have been conducted to study the impact of functional cheese on health (Figure 3). Cheese consumption by high‐fat‐fed male rats resulted in a reduction of hepatic triglycerides, cholesterol levels, and an increase in serum adiponectin concentration as compared to the control, indicating the possible role of cheese‐derived bioactive peptides (Higurashi, Ogawa, Nara, Kato, & Kadooka, 2016). Similarly, ripened cheeses were administered to diabetic mice, which resulted in a decrease in the hepatic lipid content and lipid peroxide markers in adipose tissue, accompanied by improvement in glucose tolerance with normal insulin secretion (Geurts, Everard, Le Ruyet, Delzenne, & Cani, 2012).…”

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds

“…The consumption of long-ripened cheeses has long been debated due to possible negative effects, such as a high content of salt and saturated fats, well known to be linked to an increased risk of heart failure and cardiovascular disease, together with other compounds with possible positive effects. Despite this, diets that involve high consumption of cheese, such as the Mediterranean and French diets, have been shown to reduce the risk of developing non-communicable diseases such as heart attacks and angina pectoris (Petyaev and Bashmakov, 2012;Higurashi et al, 2016;Lallès, 2016), suggesting that somehow the positive outcomes of a moderate but constant introduction to the diet of long-ripened cheeses may outweigh the risk posed by the high introduction of salt, saturated fat, and cholesterol A7.6 1,23 0,00 0,45 2,18 0,08 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,03 0,00 0,00 0,03 0,00 0,00 0,00 0,00 0,00 0,00 1,50 0,00 A8.6 0,26 0,18 0,75 1,47 0,42 0 1,77 0 0,6 3,24 0,81 5,5 0,5 7,03 0 0,07 4,9 6,16 9,11 0,64 0,03 0,00 0,84 0,00 A9.6 0,96 0,00 0,45 2,08 0,12 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,01 0,00 0,00 0,03 0,00 0,00 0,00 0,01 0,00 0,00 1,48 0,00 A4.12 1,34 0,00 0,72 1,39 0,05 0,00 2,96 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,01 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,65 A5.12 0,27 0,00 0 1,31 0,66 0 2,35 0,06 1,16 4 0,48 5,58 0,38 7,4 0 0 0 5,81 10,57 0,52 0,04 0,00 0,00 0,23 A4.24 0,00 0,00 0,70 1,42 0,05 0,00 0,00 0,00 0,00 0,67 0,00 0,02 0,02 0,00 0,00 0,02 0,00 0,00 0,00 0,00 0,00 0,00 1,43 0,00 B5.24 0,97 0,00 0,58 1,72 0,09 0,19 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,03 0,00 0,00 0,00 0,00 0,00 0,00 1,65 0,00…”