Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Co

Authors: Marco Iannaccone, Andrea Ianni, Ramy Elgendy, Camillo Martino, Mery Giantin, Lorenzo Cerretani, Mauro Dacasto and Giuseppe Martino

Institutions:

Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy

Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy

Department of Immunology, Genetics and Pathology, Uppsala University, Uppsala 75185, Sweden

Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo, Italy

Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell’Università 16, 35020 Legnaro (PD), Italy

Pizzoli SPA, Via Zenzalino Nord, 40054 1 Budrio (BO), Italy

Publication: Animals

Date: October 2019

Full paper: https://www.mdpi.com/2076-2615/9/11/866

Abstract:

The effects of iodine supplementation on the whole-transcriptome of dairy cow using RNA sequencing has been investigated in this study. Iodine did not influence the milk composition, while an improvement was observed in the immune response as well as in the quality of dairy product. Indeed, the iodine intake specifically influenced the expression of 525 genes and the pathway analysis demonstrated that the most affected among them were related to immune response and oxidative stress. As a consequence, we indirectly showed a better response to bacterial infection because of the reduction of somatic cell counts; furthermore, an improvement of dairy product quality was observed since lipid oxidation reduced in fresh cheese. Such findings, together with the higher milk iodine content, clearly demonstrated that iodine supplementation in dairy cow could represent a beneficial practice to preserve animal health and to improve the nutraceutical properties of milk and its derived products.