Milk-derived molecule strengthens gut health even with unhealthy diet

Researcher Björn Schröder and postdoctoral fellow Supapit Wongkuna have identified a milk-based molecule that can significantly strengthen the function of the gut mucosa.

ImageIngrid Söderbergh

the molecule can act as as a decoy substrate for mucus-degrading bacteria

“Our study shows that the milk-derived molecule can act as as a decoy substrate for mucus-degrading bacteria, which helps to protect the host's mucus barrier even in the fibre-deficient conditions, says researcher Björn Schröder, Department of Molecular Biology at Umeå University, who has led the study.

Positive effects on the gut

The molecule in question, casein glycomacropeptide (CGMP), is a protein with sugar molecules that occurs naturally in cheese whey. In studies on mice fed on a "Western diet", Björn Schröder and his team were able to show that CGMP has several positive effects on the gut. It stimulated the production of mucus, made the gut wall less permeable and favoured the growth of beneficial bacteria – especially Bifidobacterium.

The effects depended on how much sugar was attached to the molecule, a modification called sialylation. The researchers also saw that CGMP increased the amount of small fatty acids in the gut, especially propionate. This fatty acid is known to strengthen the gut protective barrier and contribute to a healthy mucosa.

“This is a clear example of how something we eat can positively affect the interaction between the body and gut bacteria,” says Supapit Wongkuna, postdoctoral fellow at the Department of Molecular Biology at Umeå University, and first author of the study.

Crucial collaboration with industry

The study was conducted in collaboration with Arla Foods Ingredients in Denmark, a global player in dairy-based ingredients. The collaboration was crucial for the researchers to have access to tailor-made CGMP fractions with varying levels of sialylation.

For Arla, the collaboration not only means a contribution to research, but also the opportunity to further develop its ingredients based on scientific results.

“We are proud to be able to support research that investigates the health-promoting potential of proteins in whey. This study shows that CGMP has value far beyond its traditional uses,” says Ann Bjørnshave, project manager at Arla Foods Ingredients.

Prebiotics for gut health

The research highlights the possibility of reusing dairy compounds as a prebiotic food supplement.

“We see a very promising opportunity to not only counteract the negative effects of a Western diet, but also actively promote gut health and well-being”, says Björn Schröder

The results are published in the scientific journal Food Research International.

Supapit Wongkuna and Björn Schröder hope for a future new prebiotic.

Image[Ingrid Söderbergh]