Protective effects of fermented goat milk on genomic stability, oxidative stress and inflammatory signalling in testis during anaemia recovery

Abstract

Oxidative stress is a harmful factor for male reproductive function, and a major cause of infertility. On the other hand, fermented goat milk has positive effects on anemia recovery and mineral metabolism. This study evaluated the effect of feeding rats with fermented milks during anaemia recovery on molecular mechanisms linked to oxidative stress and inflammatory signalling in rats reproductive system. Forty male Wistar rats were placed on a pre-experimental period of 40 days (control group, receiving normal-Fe diet and Fe-deficient group, receiving low-Fe diet). Lately, rats were fed with fermented goat or cow milk-based diets during 30 days. After feeding the fermented milks, Total antioxidant status (TAS) and non-esterified fatty acids (NEFA) increased and 8-hydroxy-2’-deoxyguanosine (8-OHdG), 15-F2t-isoprostanes and thiobarbituric acid reactive substances (TBARS) decreased in testis. DNA oxidative damage in testis germ cells was lower with fermented goat milk. Fermented goat milk reduced IL-6 and TNF-α in control animals, increasing INF-γ in control and anaemic rats. NRF2 and PGC-1α protein levels increased in testis after fermented goat milk consumption in control and anaemic rats. Fermented goat milk also increased TAS and decreased oxidative damage, protecting the main testis cell bioconstituents (lipids, proteins, DNA, prostaglandins) from oxidative damage and reduced inflammatory activity, preventing injuries to testis germinal epithelium. Fermented goat milk enhanced lipolysis, fatty acids degradation and immune response, attenuating inflammatory signalling, representing a positive growth advantage for testicular cells.

Redox Homeostasis and Nrf2-Regulated Mechanisms Are Relevant to Male Infertility

“…These polymorphisms have also been related to altered levels of Nrf2 mRNA and/or decreased levels of antioxidant gene expression in spermatozoa [86]. In rat testis, OS results in the downregulation of the Nrf2 gene and to amplified testicular lipid peroxidation, germ cell death, and diminution of antioxidant levels [87].…”

Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms

“…64 Fermented goat milk consumption enhanced the level of NRF2, NEFA, and PGC-1α in testicular cells as well as improving gonadal antioxidant status during the recovery of nutritional Fe deficiency. 66 Furthermore, fermented goat milk has been proved to up-regulate the key genes of proteins involved in iron metabolism (such as DMT1, FPN1 and FTL1) and down-regulate HAMP during anemia recovery. It is also involved in the physiological adaptation of the liver key genes and proteins coordinated with the fluctuation of cellular iron levels.…”

“…Delbrueckii and St. thermophilus exhibited increased total antioxidant status and decreased oxidative damage, protecting the main testis cell bioconstituents from oxidative damage and preventing injuries to testis germinal epithelium. 66 Some novel antioxidant peptides were purified from goat milk fermented with Lb. plantarum 60 and Lb .…”

Role of fermented goat milk as a nutritional product to improve anemia

“…Fermented goat milk decreased lipid peroxidation and increased antioxidant system activities, which resulted in significant reduction of the oxidative stress, demonstrated in previous study. Testis can be effectively protected from oxidative stress by their antioxidant defense system, as following fermented goat milk consumption, testicular antioxidant status was increased without peroxidative damage (Moreno‐Fernandez, Alférez, et al, 2019). Lipid (thiobarbituric acid–reactive substances) and advanced oxidation protein products can be inhibited by tyrosine, methionine, histidine, lysine, and tryptophan (amino acids present in higher amounts in fermented goat milk) through their ability to chelate pro‐oxidative metal ions (Moreno‐Fernandez, Diaz‐Castro, Pulido‐Moran, et al., 2016).…”