Effects of Cow’s Milk Processing on MicroRNA Levels

Abstract

MicroRNAs (miRNAs) regulate gene expression and might resist adverse physicochemical conditions, which makes them potential biomarkers. They are being investigated as biomarkers of dairy production systems, based on the variations in their levels in raw milk depending on animal diet and management. Whether miRNA levels can serve as biomarkers for dairy products remains unclear, since technological or culinary treatments, such as fermentation, may alter their levels. Here, 10 cow dairy farms were sampled in Asturias (north-west Spain) and milk samples were subjected to microwave heating or used to produce yogurt or cheese. Total RNA was isolated from raw milk and three derived products, and levels of seven miRNAs, selected based on previous studies as possible milk production system biomarkers, were assessed by RT-qPCR. The treatments decreased levels of all miRNAs to some extent. These results also imply that cheesemaking increases the concentration of miRNAs in this product; raw milk and cheese supposedly may provide similar concentrations of miRNAs, higher than those of yogurt and microwaved milk. They also indicate that the content of certain miRNAs in raw milk cannot necessarily be extrapolated to other dairy products.

Lifestyle-Driven Variations in Nutrimiromic MicroRNA Expression Patterns across and beyond Genders

“…Milk-derived miRNAs, likely more resistant to enzymatic digestion due to their presence in extracellular vesicles, suggest a role in cross-organism and cell to cell communication [ 101 , 102 , 103 ]. However, food processing methods like microwaving, yogurt fermentation, and cheese production can significantly decrease the levels of these miRNAs [ 104 ]. We could identify several miRNAs differently expressed in subjects with higher milk consumption, including miR-15a, miR-16, miR-26b, miR-106b, and miR-126.…”

Particles in Raw Sheep Milk Can Modulate the Inflammatory Response in THP-1, a Human Monocyte Cell Line, In Vitro

“…The intake of small-ruminant milk, including sheep milk (SM), is, at the same time, slowly increasing This may be because it can be better tolerated by the human gut due to differences in the whey protein composition and in the lactose content [4]. In addition, cheese and yogurt made from SM is a small but growing industry in the UK, and there are indications with CM that different forms of processing for dairy products alter the EV profile [5]. SM remains relatively under-researched, and its investigation may shed light on its beneficial properties for the manufacture of dairy products and subsequent human consumption.…”