Goat milk consumption protects DNA against damage induced by chronic iron overload in anaemic rats

• Published in: International dairy journal 2010-07, Vol.20 (7), p.495-499
• Main Authors: Díaz-Castro, J., Hijano, S., Alférez, M.J.M., López-Aliaga, I., Nestares, T., López-Frías, M., Campos, M.S.
• Format: Article
• Language: English
• Subjects: animal models; Biological and medical sciences; chronic toxicity; dietary mineral supplements; dietary minerals; DNA damage; experimental diets; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; goat milk; iron; iron deficiency anemia; iron overload; long term effects; Milk and cheese industries. Ice creams; protective effect; rats
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2010.01.006

The effect of cow or goat milk-based diets, either normal or Fe-overloaded, on DNA stability was studied in control and anaemic rats for 30 or 50 days of chronic Fe repletion. DNA damage was assessed using the alkaline comet assay. Background DNA damage in lymphocytes of peripheral blood was much lower in control and anaemic rats, given the normal or Fe-overloaded goat milk-based diet after 30 and 50 days versus cow milk-based diet. Chronic Fe-overload had no adverse effect on DNA stability in control and anaemic fed the goat milk-based diet versus the same diet with normal-Fe content at the end of the study. The quality of goat milk fat, together with the high levels of bioavailable Mg and Zn may be responsible for its protective effect on DNA of peripheral blood lymphocytes under the different experimental conditions, even during chronic Fe-overload.