Direct effects of phenolic compounds on the mammary gland: In vivo and ex vivo evidence

Oren Hadaya*, Serge Yan Landau, Hussein Muklada, Tova Deutch-Traubmann, Tzach Glasser, Rawan Bransi-Nicola, Hassan Azaizeh, Safaa Awwad, Fares Halahlih, Yoav Shalev, Nurit Argov-Argaman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

We assessed the potential of Pistacia lentiscus (lentisk) phenolic compounds to enhance production of milk composition in lactating goats and caprine primary mammary epithelial cells (MEC). Damascus goats were given a lentisk infusion (LI) or fresh water (FW) to drink, in a crossover design. Milk from LI vs. FW goats was 0.43% richer in fat and 30% in omega 3 fatty acids. Lentisk infusion enhanced antioxidant capacity of plasma and milk by 37% and 30% respectively, and induced transcriptional activation of antioxidant genes. To assess the direct effect of polyphenols on milk quality in terms of composition and antioxidant capacity, we used plasma collected from goats fed hay (HP) or browsed on phenolic compounds-rich pasture (primarily lentisk; PP) as a conditioning medium for primary culture of MEC. PP increased 2-fold cellular triglyceride content and 2.4-fold intracellular casein, and increased ATP production and non-mitochondrial oxygen consumption. Taken together, the results imply that lentisk phenolic compounds affect blood, MEC and milk oxidative status, which increase fat production by the mammary gland.

Original languageAmerican English
Article number100034
JournalFood Chemistry: Molecular Sciences
Volume3
DOIs
StatePublished - 30 Dec 2021

Bibliographical note

Publisher Copyright:
© 2021

Keywords

  • Dairy goat
  • Lentisk
  • Mammary epithelial cell
  • Oxidative stress
  • Phenolic compound

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