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Zhuang K, Meng W, Shu X, Liang D, Wang L, Zhang D. Fecal metabonomics combined with 16S rDNA sequencing to analyze the changes of gut microbiota in rats fed with different protein source diets. Eur J Nutr 2023; 62:2687-2703. [PMID: 37273002 DOI: 10.1007/s00394-023-03168-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 04/27/2023] [Indexed: 06/06/2023]
Abstract
PURPOSE When blended, animal and plant proteins can complement each other in terms of amino acid composition and release time. In this study, we investigated whether the blended protein diet has a better feeding effect than the single protein diet, and to reveal the differences in growth and intestinal microbiota composition caused by the blended protein diet. METHODS Forty Sprague Dawley (SD) rats received diets with different protein sources, including casein (C), whey protein (WP), black soybean protein (BSP), and black soybean-whey blended protein (BS-WP), for eight weeks. To investigate the effects of blended protein supplement on gut microbiota and metabolites, we performed a high throughput 16S rDNA sequencing and fecal metabolomics profiling. In addition, we determined growth and serum biochemical indices, and conducted intestinal morphology analyses. RESULTS Compared to those in the BSP and WP groups, the daily body weight gain and feed conversion efficiency increased in the BS-WP group. Serum biochemical indices indicated that the protein utilization efficiency of the WP and BS-WP groups was relatively high, and the BS-WP blended protein diet improved the protein adoption rate. The BS-WP blended protein diet also improved intestinal tissue morphology and promoted intestinal villi development compared to the single protein diets. Furthermore, dietary protein altered the composition of gut microbiota, the gut microbial diversity of rats fed with the BS-WP diet was significantly (P < 0.05) higher than that of the other groups. The difference in dietary protein corresponded with an alteration of fecal amino acids and their metabolites, and tryptophan and tyrosine metabolism were the key mechanisms leading to the changes in fecal microbial composition. CONCLUSION Dietary protein sources played an important role in the growth and development of rats by influencing intestinal metabolism and microbial composition. The BS-WP blended protein diet was more conducive to nutrient absorption than the single protein diet. Furthermore, blended protein increased the diversity of intestinal microbes and aided the establishment of intestinal barrier function.
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Affiliation(s)
- Kejin Zhuang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture, Daqing, China
| | - Weihong Meng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xin Shu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Defu Liang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
- National Coarse Cereals Engineering Research Center, Daqing, China.
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2
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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3
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Effects of diets containing proteins from fish muscles or fish by-products on the circulating cholesterol concentration in rodents: a systematic review and meta-analysis. Br J Nutr 2022:1-22. [PMID: 36268726 DOI: 10.1017/s000711452200349x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A high circulating cholesterol concentration is considered an important risk factor for the development of CVD. Since lean fish intake and fish protein supplementation have been associated with lower cholesterol concentration in some but not all clinical studies, the main aim of this study was to investigate the effect of diets containing proteins from fish muscles and fish by-products on the serum/plasma total cholesterol (TC) concentration in rodents. A systematic literature search was performed using the databases PubMed, Web of Science and Embase, structured around the population (rodents), intervention (type of fish and fraction, protein dose and duration), comparator (casein) and the primary outcome (circulating TC). Articles were assessed for risk of bias using the SYRCLE's tool. A meta-analysis was conducted in Review Manager v. 5·4·1 (the Cochrane Collaboration) to determine the effectiveness of proteins from fish on the circulating TC concentration. Thirty-nine articles were included in the systematic review and meta-analysis, with data from 935 rodents. The risk of bias is unclear since few of the entries in the SYRCLE's tool were addressed. Consumption of proteins from fish resulted in a significantly lower circulating TC concentration when compared with control groups (mean difference -0·24 mmol/l, 95 % CI - 0·34, -0·15, P < 0·00001), with high statistical heterogeneity (I2 = 71 %). To conclude, proteins from fish muscles and by-products show promise as a functional dietary ingredient or supplement by preventing high cholesterol concentration in rodents, thus reducing one of the most important risk factors for developing CVD.
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4
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Xie Y, Ma Y, Cai L, Jiang S, Li C. Reconsidering Meat Intake and Human Health: A Review of Current Research. Mol Nutr Food Res 2022; 66:e2101066. [PMID: 35199948 DOI: 10.1002/mnfr.202101066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/13/2022] [Indexed: 12/19/2022]
Abstract
Meat consumption is gradually increasing and its impact on health has attracted widespread attention, resulting in epidemiological studies proposing a reduction in meat and processed meat intake. This review briefly summarizes recent advances in understanding the effects of meat or processed meat on human health, as well as the underlying mechanisms. Meat consumption varies widely among individuals, populations, and regions, with higher consumption in developed countries than in developing countries. However, increasing meat consumption may not be the main cause of increasing incidence of chronic disease, since the development of chronic disease is a complex physiological process that involves many factors, including excessive total energy intake and changes in food digestion processes, gut microbiota composition, and liver metabolism. In comparison, unhealthy dietary habits and a sedentary lifestyle with decreasing energy expenditure are factors more worthy of reflection. Meat and meat products provide high-value protein and many key essential micronutrients. In short, as long as excessive intake and overprocessing of meats are avoided, meat remains an indispensable source of nutrition for human health.
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Affiliation(s)
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yafang Ma
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Linlin Cai
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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5
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A Comparison Study on the Therapeutic Effect of High Protein Diets Based on Pork Protein versus Soybean Protein on Obese Mice. Foods 2022; 11:foods11091227. [PMID: 35563950 PMCID: PMC9101191 DOI: 10.3390/foods11091227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, an obese C57BL/6J mice model was induced to compare the effect of different high protein diets (soybean protein and pork protein) on obesity. The obese mice were randomly divided into four groups: natural recovery (NR), high-fat diet (HF), high soybean protein diet (HSP), and high pork protein diet (HPP) groups. After 12 weeks of dietary intervention, the obesity-related indexes of mice were measured, such as body weight, fat coefficients, blood lipid indexes and so on. Results showed that HSP and HPP decreased the weight and fat coefficients of mice, the levels of serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and leptin (p < 0.05). Soybean protein was shown to be more effective in reducing the weight and fat mass of obese mice, although pork protein seemed to have a better effect on regulating serum triglyceride (TG). In addition, the two high protein diets both alleviated hepatic fat deposition effectively. Furthermore, HPP and HSP decreased the expression of hepatic peroxisome proliferator-activated receptor-γ (PPAR-γ) and increased the protein expression of phosphorylated AMP-activated protein kinase (pAMPK), phosphorylated acetyl CoA carboxylase (pACC), and uncoupling protein 2 (UCP2) (p < 0.05). In conclusion, the study shows that high protein diets based on both pork protein and soybean protein alleviated abdominal obesity in mice effectively by regulating lipid metabolism, probably via the UCP2-AMPK-ACC signaling pathway.
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6
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Zhu J, Song S, Xu X, Zhou G, Li C. White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. J Food Biochem 2022; 46:e13947. [PMID: 34561892 DOI: 10.1111/jfbc.13947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 01/24/2023]
Abstract
Intake of protein-rich foods might induce oxidative stress in organs. This study investigated the impacts of protein sources including casein, soybean, fish, chicken, pork, and beef proteins on hepatic oxidation and antioxidation status in rats. It was shown that meat proteins produced higher reactive oxygen species in livers (from 64,868 to 87,153 F/mgpro) than casein (54,045 F/mgpro) and soybean protein (48,361 F/mgpro, p < .05). Pork and soybean proteins induced higher hepatic oxidative stress than fish, chicken and beef proteins by increasing malondialdehyde production (>16%, p < .05). White meat (fish and chicken) proteins promoted hepatic superoxide dismutase activity and total antioxidant capacity compared to soybean and red meat (pork and beef) proteins (p < .05). Compared to red meat proteins, white meat proteins increased hepatic expressions of thioredoxin and glutaredoxin. Rats fed red meat proteins showed hepatic steatosis with small vacuoles. Therefore, white meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. PRACTICAL APPLICATIONS: Intake of protein-rich foods may induce oxidative stress response at both cell and organ levels. The objective of this study was to investigate the impacts of different protein sources including casein, soybean, fish, chicken, pork, and beef proteins on oxidation and antioxidation status in rat livers. It was shown that meat proteins induced higher production of reactive oxygen species than casein and soybean protein. However, white meat proteins showed higher antioxidant capacity than soybean and red meat proteins by increasing hepatic superoxide dismutase activity and total antioxidant capacity. Therefore, compared to soybean and red meat proteins, white meat proteins lowered hepatic oxidative stress by reducing malondialdehyde production. This study suggested that intake of moderate white meat proteins was more conducive to hepatic antioxidative status than intake of soybean and red meat proteins. This study would promote the understanding of healthy effects of different protein sources.
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Affiliation(s)
- Jing Zhu
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, P.R. China
| | - Xinglian Xu
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chunbao Li
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
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7
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Shi X, Huang Z, Zhou G, Li C. Dietary Protein From Different Sources Exerted a Great Impact on Lipid Metabolism and Mitochondrial Oxidative Phosphorylation in Rat Liver. Front Nutr 2021; 8:719144. [PMID: 34513904 PMCID: PMC8427523 DOI: 10.3389/fnut.2021.719144] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/30/2021] [Indexed: 11/26/2022] Open
Abstract
Associations between meat diets and human health have been widely considered. In this study, we focused on long-term effects of different sources of meat protein on liver metabolic enzymes. For 90 days, rats were fed with semisynthetic diets that differed only with protein source. Casein was used as a reference and isolated soybean, fish, chicken, pork, and beef proteins were compared. Changes in liver proteome were determined by isobaric tag for relative and absolute quantitation (iTRAQ) labeling and liquid chromatography electrospray ionization tandem mass spectrometry/mass spectrometry (LC–ESI–MS/MS). Fish and pork protein diets upregulated the gene expression involved in cholesterol synthesis and esterification, and pork protein diet also upregulated the gene expression of high-density lipoprotein receptor and low-density lipoprotein receptor. Chicken, pork, and beef protein diets upregulated the gene expression involved in cholesterol reverse transport and bile acid production, which increased the total cholesterol level in the fish protein diet group. Total cholesterol levels in liver were lower in the pork and beef protein diet groups. Triglyceride levels in liver were lower in chicken, pork, and beef protein diet groups. Peroxisomal proliferator-activated receptor-gamma coactivator-1 was upregulated by chicken, pork and beef protein diets, and promoted the degradation and metabolism of triglyceride, resulting in lower triglyceride in the three diet groups. Meat proteins at a recommended level could be more conducive to cholesterol degradation, triglyceride decomposition, and energy balance maintenance at a healthy level. The findings give a new insight into the associations between meat diet intake and human health.
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Affiliation(s)
- Xuebin Shi
- Key Laboratory of Meat Processing and Quality Control MOE, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Zixin Huang
- Key Laboratory of Meat Processing and Quality Control MOE, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control MOE, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control MOE, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
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8
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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying. Food Chem 2021; 347:129080. [PMID: 33508586 DOI: 10.1016/j.foodchem.2021.129080] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/20/2020] [Accepted: 01/07/2021] [Indexed: 11/20/2022]
Abstract
Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (FCBM) at 180 °C for 7 h. Results showed that MDA contents were lower in oils used for frying foods than in control oils, mainly because MDA was incorporated into the foods. MDA content was lower in FF, but higher in FCBM, due to the different food components. Model oil and food system analyses yielded similar results. MDA bound the hydrophobic helical structure in starch-based FF, but was exhibited greater reactivity with nucleophilic groups in protein-based FCBM, resulting in stronger interaction with FCBM than with FF. Our results indicated the existence of distinct mechanisms underlying MDA migration in different food matrixes.
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9
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Song S, Xia T, Zhu C, Xue J, Fu Q, Hua C, Hooiveld GJEJ, Müller M, Li C. Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein Source. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9398-9407. [PMID: 32797752 DOI: 10.1021/acs.jafc.0c03337] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The impact of meat protein on metabolic regulation is still disputed and may be influenced by protein level. This study aimed to explore the effects of casein, pork, and chicken proteins at different protein levels (40% E vs 20% E) on body weight regulation, body fat accumulation, serum hormone levels, and inflammatory factors/metabolites in rats maintained on high-fat (45% E fat) diets for 84 d. Increased protein levels resulted in a significant reduction in body fat mass and an increase in the serum levels of the anti-inflammatory cytokine IL-10, independent of protein source. Analysis of blood via untargeted metabolomics analysis identified eight, four, and four metabolites significantly altered by protein level, protein source, and a protein level-source interaction, respectively. Together, the effects of casein, chicken, and pork protein on the regulation of body fat accumulation and blood metabolite profile are largely dependent on protein level and less attributable to the protein source.
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Affiliation(s)
- Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Tianlan Xia
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Changqing Zhu
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Jingqi Xue
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Qingquan Fu
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Chun Hua
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Guido J E J Hooiveld
- Nutrition, Metabolism and Genomics Group, Division of Human Nutrition, Wageningen University, Wageningen 6700 HB, The Netherlands
| | - Michael Müller
- Norwich Medical School, University of East Anglia, Norwich NR4 2QR, England
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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10
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The Potential Role of Fish-Derived Protein Hydrolysates on Metabolic Health, Skeletal Muscle Mass and Function in Ageing. Nutrients 2020; 12:nu12082434. [PMID: 32823615 PMCID: PMC7468851 DOI: 10.3390/nu12082434] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/11/2020] [Indexed: 02/07/2023] Open
Abstract
Fish protein represents one of the most widely consumed dietary protein sources by humans. The processing of material from the fishing industry generates substantial unexploited waste products, many of which possess high biological value. Protein hydrolysates, such as fish protein hydrolysates (FPH), containing predominantly di- and tripeptides, are more readily absorbed than free amino acids and intact protein. Furthermore, in animal models, FPH have been shown to possess numerous beneficial properties for cardiovascular, neurological, intestinal, renal, and immune health. Ageing is associated with the loss of skeletal muscle mass and function, as well as increased oxidative stress, compromised vascularisation, neurological derangements, and immunosenescence. Thus, there appears to be a potential application for FPH in older persons as a high-quality protein source that may also confer additional health benefits. Despite this, there remains a dearth of information concerning the impact of FPH on health outcomes in humans. The limited evidence from human interventional trials suggests that FPH may hold promise for supporting optimal body composition and maintaining gut integrity. FPH also provide a high-quality source of dietary protein without negatively impacting on subjective appetite perceptions or regulatory hormones. Further studies are needed to assess the impact and utility of FPH on skeletal muscle health in older persons, ideally comparing FPH to ‘established’ protein sources or a non-bioactive, nitrogen-matched control. In particular, the effects of acute and chronic FPH consumption on post-exercise aminoacidaemia, skeletal muscle protein synthesis, and intramyocellular anabolic signalling in older adults are worthy of investigation. FPH may represent beneficial and sustainable alternative sources of high-quality protein to support skeletal muscle health and anabolism in ageing, without compromising appetite and subsequent energy intake.
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11
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Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet. Nutrients 2020; 12:nu12061748. [PMID: 32545252 PMCID: PMC7353392 DOI: 10.3390/nu12061748] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/07/2020] [Accepted: 06/08/2020] [Indexed: 02/06/2023] Open
Abstract
The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has become a scientific topic of high interest due to its health benefits. The aim of this review is to pick up selected studies that report nutrigenomic or nutrigenetic data and recapitulate some of the biochemical/genomic/genetic aspects involved in the positive health effects of the MD. These include (i) the antioxidative potential of its constituents with protective effects against several diseases; (ii) the epigenetic and epigenomic effects exerted by food components, such as Indacaxanthin, Sulforaphane, and 3-Hydroxytyrosol among others, and their involvement in the modulation of miRNA expression; (iii) the existence of predisposing or protective human genotypes due to allelic diversities and the impact of the MD on disease risk. A part of the review is dedicated to the nutrigenomic effects of the main cooking methods used in the MD and also to a comparative analysis of the nutrigenomic properties of the MD and other diet regimens and non-MD-related aliments. Taking all the data into account, the traditional MD emerges as a diet with a high antioxidant and nutrigenomic modulation power, which is an example of the “Environment-Livings-Environment” relationship and an excellent patchwork of interconnected biological actions working toward human health.
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12
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Zhao F, Song S, Ma Y, Xu X, Zhou G, Li C. A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein. Front Microbiol 2019; 10:2411. [PMID: 31708891 PMCID: PMC6824296 DOI: 10.3389/fmicb.2019.02411] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 10/07/2019] [Indexed: 02/06/2023] Open
Abstract
Casein and chicken are assessed to contain high quality proteins, which are essential for human health. Studies have shown that ingestion of the two dietary proteins resulted in distinct effects on physiology, liver transcriptome and gut microbiota. However, its underlying mechanism is not fully understood, in particular for a crosstalk between gut microbiota and host under a specific diet intervention. We fed young rats with a casein or a chicken protein-based diet (CHPD) for 7 days, and characterized cecal microbiota composition and cecal gene expression. We found that a short-term intervention with a casein-based diet (CAD) induced a higher relative abundance of beneficial bacterium Lactococcus lactis as well as Bifidobacterium pseudolongum, which upregulated galactose metabolism of the microbiome compared with a CHPD. The CAD also upregulated gene expression involved in obesity associated pathways (e.g., Adipoq and Irs1) in cecal tissue of rats. These genes and the bacterial taxon were reported to play an important role in protecting development of obesity. Furthermore, the differentially represented bacterial taxon L. lactis was positively associated with these differentially expressed genes in the gut tissue. Our results provide a new insight into the crosstalk between gut microbiota and host in response to dietary proteins, indicating a potential mechanism of obesity prevention function by casein.
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Affiliation(s)
- Fan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| | - Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
| | - Yafang Ma
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
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13
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Ma L, Liu G, Cheng W, Liu X, Liu H, Wang Q. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil. Food Funct 2019; 10:7052-7062. [DOI: 10.1039/c9fo01878f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The distribution of HHE/HNE was mediated in different food matrices, namely, starch-based and protein-based foods, during deep-frying of vegetable oils.
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Affiliation(s)
- Lukai Ma
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Weiwei Cheng
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- School of Food and Chemical Engineering
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Huifan Liu
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
| | - Qin Wang
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
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14
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Gokarn R, Solon-Biet SM, Cogger VC, Cooney GJ, Wahl D, McMahon AC, Mitchell JR, Mitchell SJ, Hine C, de Cabo R, Raubenheimer D, Simpson SJ, Le Couteur DG. Long-term Dietary Macronutrients and Hepatic Gene Expression in Aging Mice. J Gerontol A Biol Sci Med Sci 2018; 73:1618-1625. [PMID: 29688281 PMCID: PMC6454416 DOI: 10.1093/gerona/gly065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Indexed: 12/13/2022] Open
Abstract
Nutrition influences both hepatic function and aging, but mechanisms are poorly understood. Here, the effects of lifelong, ad libitum-fed diets varying in macronutrients and energy on hepatic gene expression were studied. Gene expression was measured using Affymetrix mouse arrays in livers of 46 mice aged 15 months fed one of 25 diets varying in protein, carbohydrates, fat, and energy density from 3 weeks of age. Gene expression was almost entirely influenced by protein intake. Carbohydrate and fat intake had few effects on gene expression compared with protein. Pathways and processes associated with protein intake included those involved with mitochondrial function, metabolic signaling (PI3K-Akt, AMPK, mTOR) and metabolism of protein and amino acids. Protein intake had variable effects on genes associated with regulation of longevity and influenced by caloric restriction. Among the genes of interest with expression that were significantly associated with protein intake are Cth, Gls2, Igf1, and Nnmt, which were increased with higher protein intake, and Igf2bp2, Fgf21, Prkab2, and Mtor, which were increased with lower protein intake. Dietary protein has a powerful impact on hepatic gene expression in older mice, with some overlap with genes previously reported to be involved with regulation of longevity or caloric restriction.
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Affiliation(s)
- Rahul Gokarn
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
| | - Samantha M Solon-Biet
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
| | - Victoria C Cogger
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
| | - Gregory J Cooney
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
| | - Devin Wahl
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
| | - Aisling C McMahon
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
| | - James R Mitchell
- Department of Genetics and Complex Diseases, Harvard School of Public Health, Boston, Massachusetts
| | - Sarah J Mitchell
- Department of Genetics and Complex Diseases, Harvard School of Public Health, Boston, Massachusetts
| | - Christopher Hine
- Department of Genetics and Complex Diseases, Harvard School of Public Health, Boston, Massachusetts
| | - Rafael de Cabo
- Translational Gerontology Branch, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - David Raubenheimer
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
| | - Stephen J Simpson
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
| | - David G Le Couteur
- Charles Perkins Centre, University of Sydney, New South Wales, Australia
- Aging and Alzheimers Institute (AAAI), New South Wales, Australia
- Centre for Education and Research on Ageing (CERA), New South Wales, Australia
- ANZAC Research Institute, Concord Hospital, New South Wales, Australia
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15
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Song S, Hua C, Zhao F, Li M, Fu Q, Hooiveld GJEJ, Muller M, Li C, Zhou G. Purified Dietary Red and White Meat Proteins Show Beneficial Effects on Growth and Metabolism of Young Rats Compared to Casein and Soy Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9942-9951. [PMID: 30176144 DOI: 10.1021/acs.jafc.8b02521] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study compared the effects of casein, soy protein (SP), red (RMP), and white meat (WMP) proteins on growth and metabolism of young rats. Compared to casein, the ratio of daily feed intake to daily body weight gain of rats was not changed by meat protein but reduced by SP by 93.3% ( P < 0.05). Feeding RMP and WMP reduced the liver total cholesterol (TC) contents by 24.3% and 17.8%, respectively ( P < 0.05). Only RMP increased plasma HDL-cholesterol concentrations (by 12.7%, P < 0.05), whereas SP increased plasma triacylglycerol, TC, and LDL-cholesterol concentrations by 23.7%, 19.5%, and 61.5%, respectively ( P < 0.05). Plasma essential and total amino acid concentrations were increased by WMP (by 18.8% and 12.4%, P < 0.05) but reduced by SP (by 28.3% and 37.7%, P < 0.05). Twenty-five liver proteins were differentially expressed in response to different protein sources. Therefore, meat proteins were beneficial for growth and metabolism of young rats compared to casein and SP.
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Affiliation(s)
- Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University , 3601 Hongjing Road , Nanjing 211171 , People's Republic of China
| | - Chun Hua
- School of Food Science, Nanjing Xiaozhuang University , 3601 Hongjing Road , Nanjing 211171 , People's Republic of China
| | - Fan Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Mengjie Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Qingquan Fu
- School of Food Science, Nanjing Xiaozhuang University , 3601 Hongjing Road , Nanjing 211171 , People's Republic of China
| | - Guido J E J Hooiveld
- Nutrition, Metabolism and Genomics Group, Division of Human Nutrition , Wageningen University , Wageningen 6700 HB , The Netherlands
| | - Michael Muller
- Norwich Medical School , University of East Anglia , Norwich NR4 2QR , England
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
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16
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Shi X, Lin X, Zhu Y, Ma Y, Li Y, Xu X, Zhou G, Li C. Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8584-8592. [PMID: 30060650 DOI: 10.1021/acs.jafc.8b01717] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this work, the effects of different sources of meat protein on liver metabolic enzymes were investigated. Rats were fed for 90 days with semisynthetic diets in which casein was fully replaced by isolated soybean, fish, chicken, pork, or beef proteins. Then, liver proteomics was performed using iTRAQ and LC-ESI-MS/MS. The results indicated that intake of meat protein diets significantly reduced the protein levels of CYP450s, GSTs, UGTs, and SULTs compared to those of the casein and soybean protein diet groups. The total antioxidant capacity and lipid peroxidation values did not differ between four meat protein diet groups and the casein diet group. However, GSH activity in the fish, chicken, and beef protein groups was significantly higher than those of the casein and soybean protein groups. The beef protein diet significantly upregulated the expression of immune-related proteins. The Keap1-Nrf2-ARE signaling pathway was suggested to involve the diet-mediated regulation of biotransformation, inflammation, and redox status.
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Affiliation(s)
- Xuebin Shi
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Xisha Lin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yafang Ma
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yingqiu Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
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17
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Oxidative and anti-oxidative status in muscle of young rats in response to six protein diets. Sci Rep 2017; 7:13184. [PMID: 29030561 PMCID: PMC5640680 DOI: 10.1038/s41598-017-11834-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 08/21/2017] [Indexed: 02/07/2023] Open
Abstract
We investigated the impact of six protein diets on oxidation and anti-oxidation status in the muscle of young rats. Rats were fed six protein diets for 14 days, including casein (control), and proteins isolated from soy, fish, chicken, pork and beef. Grx1, Trx1 and other oxidative metabolic indices in muscle were quantified. Compared with the casein diet, the soy protein diet had a similar oxidation level, but higher GSH and lower SOD activities. The chicken and fish protein groups had lower GSH and higher SOD activities, the pork protein group showed lower Grx1 levels than the casein group and the beef protein group showed the highest GSH, Grx1 and Trx1 levels as reflected by RT-PCR, Western blotting and immunohistochemistry analyses. Intake of meat proteins showed higher ROS and T-AOC but lower MDA levels than non-meat proteins, which may be due to the increase in Grx1 and Trx1 expression and other antioxidants. Meat proteins are more conducive to muscle of growing rats.
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18
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Zhu Y, Li H, Xu X, Li C, Zhou G. The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet. BMC Microbiol 2016; 16:281. [PMID: 27887575 PMCID: PMC5124274 DOI: 10.1186/s12866-016-0895-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Accepted: 11/13/2016] [Indexed: 12/22/2022] Open
Abstract
Background Meat protein in the diet has been shown to be beneficial for the growth of Lactobacillus in the caecum of growing rats; however, it is unknown whether gut microbiota in middle-aged animals have the same responses to meat protein diets. This study compared the composition of the gut microbiota between young and middle-aged rats after being fed 17.7% chicken protein diet for 14 days. Methods Feces were collected on day 0 and day 14 from young rats (4 weeks old) and middle-aged rats (64 weeks old) fed with 17.7% chicken protein diets. The composition of the gut bacteria was analyzed by sequencing the V4-V5 region of the 16S ribosomal RNA gene. Results The results showed that the composition of the gut microbiota was significantly different between young and middle-aged rats on both day 0 and day 14. The percentage of Firmicutes decreased for middle-aged rats (72.1% versus 58.1% for day 0 and day 14, respectively) but increased for young rats (41.5 versus 57.7% for day 0 and day 14, respectively). The percentage of Bacteroidetes increased to 31.2% (20.5% on day 0) for middle-aged rats and decreased to 29.6% (41.3% on day 0) for young rats. The relative abundance of the beneficial genus Lactobacillus increased in response to the intake of chicken protein in the young group, while it had the opposite effect in the middle-aged group. Conclusion The results of our study demonstrated that 17.7% chicken protein diet promoted the beneficial genus Lactobacillus in young rats, but the opposite effect were found in the middle-aged group. To evaluate the linkage between diet and host health, age effect should be considered in the future studies. Electronic supplementary material The online version of this article (doi:10.1186/s12866-016-0895-0) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu Province, 210095, People's Republic of China.,School of Biological and Medical Engineering, Hefei University of Technology, Hefei, 230009, China
| | - He Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu Province, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu Province, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu Province, 210095, People's Republic of China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu Province, 210095, People's Republic of China.
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19
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Song S, Hooiveld GJ, Zhang W, Li M, Zhao F, Zhu J, Xu X, Muller M, Li C, Zhou G. Comparative Proteomics Provides Insights into Metabolic Responses in Rat Liver to Isolated Soy and Meat Proteins. J Proteome Res 2016; 15:1135-42. [DOI: 10.1021/acs.jproteome.5b00922] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Shangxin Song
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Guido J. Hooiveld
- Nutrition,
Metabolism and Genomics Group, Division of Human Nutrition, Wageningen University, Wageningen 6703 HD, The Netherlands
| | - Wei Zhang
- Key
Laboratory of Human Functional Genomics Jiangsu Province, Nanjing Medical University, Nanjing 210029, P. R. China
| | - Mengjie Li
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Fan Zhao
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Jing Zhu
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Xinglian Xu
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Michael Muller
- Norwich
Medical School, University of East Anglia, Norwich NR4 7TJ, United Kingdom
| | - Chunbao Li
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Guanghong Zhou
- Key
Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory
of Animal Products Processing, MOA; Jiang Synergetic Innovation Center
of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P.R. China
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