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|Title:||Differential effects of dietary whey and casein on colonic DNA damage in rats|
|Citation:||Australian Journal of Dairy Technology, 2005; 60(2):146-148|
|Publisher:||Australian Society of Dairy Technology|
|Toden S., Bird A. R., Topping D. L. and Conlon M. A.|
|Abstract:||A previous study using rats demonstrated that high levels of dietary casein resulted in increased levels of colonic DNA damage and a reduced thickness of the colonic mucus barrier in the absence of resistant starch. This study aimed to establish whether a diet high in a different form of dairy protein, whey protein, would cause a similar increase in colonic DNA damage and whether inclusion of resistant starch in the diet would protect against such damage. Adult male Sprague Dawley rats were fed a diet containing 15% or 25% casein or whey, each with or without 48% Hi-maize (a source of high amylose starch) for 4 weeks. The rats were killed, and gut tissues and their contents were collected for analysis. Comet assay was used to determine colonic DNA damage and the thickness of the mucus layer was measured. High levels of dietary casein significantly increased the damage to colonocyte DNA compared with a low-casein diet. In comparison, rats fed high levels of whey protein showed only a small increase in colonic DNA damage, compared to those fed the low levels of whey protein. Adding resistant starch to the diet increased the caecal and faecal short chain fatty acid (SCFA) pools and attenuated DNA damage for both protein sources, suggesting protection against genotoxic agents. These findings indicate that different types of milk proteins can have different effects on colonic DNA and hence may represent different risks for the development of colorectal cancer.|
|Rights:||Copyright status unknown|
|Appears in Collections:||Molecular and Biomedical Science publications|
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