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Uchida M, Park J, Fujie S, Hosomi K, Horii N, Watanabe K, Sanada K, Shinohara Y, Mizuguchi K, Kunisawa J, Iemitsu M, Miyachi M. Effect of resistance training and chicken meat on muscle strength and mass and the gut microbiome of older women: A randomized controlled trial. Physiol Rep 2024; 12:e16100. [PMID: 38888088 PMCID: PMC11184365 DOI: 10.14814/phy2.16100] [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: 03/06/2024] [Revised: 05/23/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
This study investigated the effects of white meat, such as chicken, intake combined with resistance training on muscle mass and strength in the elderly women, and whether the underlying mechanism involves changes in the gut microbiota. Ninety-three volunteers (age 59-79 years) were randomly allocated to sedentary control with placebo (Sed + PL) or chicken meat (Sed + HP) and resistance training with placebo (RT + PL) or chicken meat (RT + HP). Resistance training sessions were performed 3 d/week for 12 weeks using leg extensions and curls. Boiled chicken meat (110 g, containing 22.5 g protein) was ingested 3 d/week for 12 weeks. Maximal muscle strength and whole-body lean mass increased significantly in the RT + PL group compared to the Sed + HP group, and the RT + HP group showed a significantly greater increase than the Sed + HP and RT + PL groups. Additionally, the gut microbiota composition did not change before or after the interventions in any of the four groups. Moreover, the individual comparison of gut bacteria using false discovery rate-based statistical analysis showed no alterations before or after the interventions in the four groups. Resistance training combined with chicken meat intake may effective have increased muscle mass and strength without drastically modifying the gut microbiota composition in elderly women.
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Grants
- #22H03487 Ministry of Education, Culture, Sports, Science and Technology (MEXT)
- #16K00944 Ministry of Education, Culture, Sports, Science and Technology (MEXT)
- #20H04117 Ministry of Education, Culture, Sports, Science and Technology (MEXT)
- #201709002B Ministry of Health, Labour and Welfare (MHLW)
- 22ae0121035s0102 Japan Agency for Medical Research and Development (AMED)
- 22ae0121042h0002 Japan Agency for Medical Research and Development (AMED)
- 20AC5004 the Ministry of Health and Welfare of Japan and Public /Private R&D Investment Strategic Expansion PrograM
- J. Kunisawa Programs for Bridging the gap between R&D and the IDeal society (society 5.0) and Generating Economic and social value: BRiDGE
- #134 Ito Foundation
- Ministry of Education, Culture, Sports, Science and Technology (MEXT)
- Japan Agency for Medical Research and Development (AMED)
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Affiliation(s)
- Masataka Uchida
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
| | - Jonguk Park
- Artificial Intelligence Center for Health and Biomedical ResearchNational Institutes of Biomedical Innovation, Health and NutritionOsakaJapan
| | - Shumpei Fujie
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
| | - Koji Hosomi
- Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and MedicineNational Institutes of Biomedical Innovation, Health and NutritionOsakaJapan
| | - Naoki Horii
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
| | - Kohei Watanabe
- Laboratory of Neuromuscular Biomechanics, School of Health and Sport SciencesChukyo UniversityToyotaJapan
| | - Kiyoshi Sanada
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
| | - Yasushi Shinohara
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
| | - Kenji Mizuguchi
- Artificial Intelligence Center for Health and Biomedical ResearchNational Institutes of Biomedical Innovation, Health and NutritionOsakaJapan
- Institute for Protein Research, Osaka UniversityOsakaJapan
| | - Jun Kunisawa
- Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and MedicineNational Institutes of Biomedical Innovation, Health and NutritionOsakaJapan
| | - Motoyuki Iemitsu
- Faculty of Sport and Health ScienceRitsumeikan UniversityKusatsuJapan
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Li Q, Ke W, Jiang S, Zhang M, Shan K, Li C. Dietary Hemin Remodels Gut Microbiota and Mediates Tissue Inflammation and Injury in the Small Intestine. Mol Nutr Food Res 2024; 68:e2300889. [PMID: 38676468 DOI: 10.1002/mnfr.202300889] [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: 12/13/2023] [Revised: 02/27/2024] [Indexed: 04/29/2024]
Abstract
SCOPE Epidemiological studies have linked excessive red and processed meat intake to gut disorders. Under laboratory conditions, high heme content is considered the primary health risk factor for red meat. However, heme in meat is present in myoglobin, which is an indigestible protein, suggesting the different functions between myoglobin and heme. This study aims to explore how dietary myoglobin and heme affect gut health and microbiota differently. METHODS AND RESULTS Histological and biochemical assessments as well as 16S rRNA sequencing are performed. Moderate myoglobin intake (equivalent to the recommended intake of 150 g meat per day for human) has beneficial effects on the duodenal barrier. However, a too high myoglobin diet (equivalent to intake of 3000 g meat per day for human) triggers duodenum injury and alters the microbial community. The hemin diet destroys intestinal tissue and ileal microbiota more significantly. The in vitro experiments further confirm that free heme exhibits high toxicity to beneficial gut bacteria while myoglobin promotes the growth and metabolism of Limosilactobacillus reuteri. CONCLUSION Moderate intake of myoglobin or hemin is beneficial to intestinal health and microbiota, but too high amounts lead to tissue inflammation and injury in the small intestine by reshaping ileal microbiota.
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Affiliation(s)
- Qian Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Weixin Ke
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Shuai Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, P.R. China
| | - Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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Hamamah S, Iatcu OC, Covasa M. Nutrition at the Intersection between Gut Microbiota Eubiosis and Effective Management of Type 2 Diabetes. Nutrients 2024; 16:269. [PMID: 38257161 PMCID: PMC10820857 DOI: 10.3390/nu16020269] [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: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Nutrition is one of the most influential environmental factors in both taxonomical shifts in gut microbiota as well as in the development of type 2 diabetes mellitus (T2DM). Emerging evidence has shown that the effects of nutrition on both these parameters is not mutually exclusive and that changes in gut microbiota and related metabolites such as short-chain fatty acids (SCFAs) and branched-chain amino acids (BCAAs) may influence systemic inflammation and signaling pathways that contribute to pathophysiological processes associated with T2DM. With this background, our review highlights the effects of macronutrients, carbohydrates, proteins, and lipids, as well as micronutrients, vitamins, and minerals, on T2DM, specifically through their alterations in gut microbiota and the metabolites they produce. Additionally, we describe the influences of common food groups, which incorporate varying combinations of these macronutrients and micronutrients, on both microbiota and metabolic parameters in the context of diabetes mellitus. Overall, nutrition is one of the first line modifiable therapies in the management of T2DM and a better understanding of the mechanisms by which gut microbiota influence its pathophysiology provides opportunities for optimizing dietary interventions.
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Affiliation(s)
- Sevag Hamamah
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA;
| | - Oana C. Iatcu
- Department of Biomedical Sciences, College of Medicine and Biological Science, University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA;
- Department of Biomedical Sciences, College of Medicine and Biological Science, University of Suceava, 720229 Suceava, Romania
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Wang X, Shen C, Wang X, Tang J, Wu Z, Huang Y, Shao W, Geng K, Xie H, Pu Z. Schisandrin protects against ulcerative colitis by inhibiting the SGK1/NLRP3 signaling pathway and reshaping gut microbiota in mice. Chin Med 2023; 18:112. [PMID: 37674245 PMCID: PMC10481484 DOI: 10.1186/s13020-023-00815-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 08/08/2023] [Indexed: 09/08/2023] Open
Abstract
BACKGROUND According to the Chinese Pharmacopoeia, the fruit of Schisandra chinensis (Turcz.) Baill. (SC) is an important traditional Chinese medicine that can be used to treat diarrhea. Despite the increasing research on the anti-inflammatory and anti-oxidant aspects of SC, the studies on the anti-ulcerative colitis of Schisandrin (SCH), the main constituent of SC, are relatively few. METHODS The mice used in the study were randomly distributed into 6 groups: control, model, 5-ASA, and SCH (20, 40, 80 mg/kg/d). The mice in the model group were administered 3% (w/v) dextran sulfate sodium (DSS) through drinking water for 7 days, and the various parameters of disease activity index (DAI) such as body weight loss, stool consistency, and gross blood were measured. ELISA was used to detect inflammatory factors, and bioinformatics combined with transcriptome analysis was done to screen and verify relevant targets. 16S rDNA high-throughput sequencing was used to analyze the composition of the gut microbiota(GM), while mass spectrometry was done to analyze the changes in the content of bile acids (BAs) in the intestine. RESULTS Mice treated with SCH experienced significant weight gain, effectively alleviating the severity of colitis, and decreasing the levels of inflammatory factors such as TNF-α, IL-1β, IL-18, IL-6, and other related proteins (NLRP3, Caspase-1, SGK1) in UC mice. Furthermore, the analysis of GM and BAs in mice revealed that SCH increased the relative abundance of Lactobacilli spp, reduced the relative abundance of Bacteroides, and promoted the conversion of primary BAs to secondary BAs. These effects contributed to a significant improvement in the DSS-induced GM imbalance and the maintenance of intestinal homeostasis. CONCLUSION It seems that there is a close relationship between the SCH mechanism and the regulation of SGK1/NLRP3 pathway and the restoration of GM balance. Therefore, it can be concluded that SCH could be a potential drug for the treatment of UC.
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Affiliation(s)
- Xiaohu Wang
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China
- Graduate School of Wannan Medical College, No.22, Wenchang West Road, Yijiang District, Wuhu, 241000, China
| | - Chaozhuang Shen
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China
| | - Xingwen Wang
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China
| | - Jin Tang
- Graduate School of Wannan Medical College, No.22, Wenchang West Road, Yijiang District, Wuhu, 241000, China
| | - Zijing Wu
- Department of Pharmacy, Bengbu First People's Hospital, Bengbu, 233000, China
| | - Yunzhe Huang
- Graduate School of Wannan Medical College, No.22, Wenchang West Road, Yijiang District, Wuhu, 241000, China
| | - Wenxin Shao
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China
| | - Kuo Geng
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China
| | - Haitang Xie
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China.
| | - Zhichen Pu
- Anhui Provincial Center for Drug Clinical Evaluation, Yijishan Hospital of Wannan Medical College, No. 2, Zheshan West Road, Jinghu District, Wuhu, 241000, China.
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Ashkar F, Wu J. Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267055 DOI: 10.1021/acs.jafc.3c00442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.
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Affiliation(s)
- Fatemeh Ashkar
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
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Li F, Wu X, Liang Y, Wu W. Potential implications of oxidative modification on dietary protein nutritional value: A review. Compr Rev Food Sci Food Saf 2023; 22:714-751. [PMID: 36527316 DOI: 10.1111/1541-4337.13090] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022]
Abstract
During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.
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Affiliation(s)
- Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Ying Liang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
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Li Z, Ke H, Wang Y, Chen S, Liu X, Lin Q, Wang P, Chen Y. Global trends in Akkermansia muciniphila research: A bibliometric visualization. Front Microbiol 2022; 13:1037708. [PMID: 36439840 PMCID: PMC9685322 DOI: 10.3389/fmicb.2022.1037708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 10/28/2022] [Indexed: 12/06/2023] Open
Abstract
BACKGROUND Akkermansia muciniphila is a member of the gut microbiome, using mucin as sources of carbon, nitrogen, and energy. Since the first discovery of this unique bacterium in 2004, A. muciniphila has been extensively studied. It is considered a promising "next-generation beneficial microbe." The purpose of this paper is to sort out the research status and summarize the hotspots through bibliometric analysis of the publications of A. muciniphila. METHODS The publications about A. muciniphila from January 2004 to February 2022 were obtained from the Web of Science Core Collection. Visualization analyses were performed using three bibliometric tools and GraphPad Prism. RESULTS A total of 1,478 published documents were analyzed. Annual publication number grew from 1 in 2004 to 336 in 2021, with China being the leading producer (33.36%). De Vos, Willem M was the most productive author with the highest H-index (documents = 56, H-index = 37), followed by Cani, Patrice D (documents = 35, H-index = 25). And Scientific Reports published the most papers. PNAS was the keystone taxa in this field, with high betweenness centrality (0.11) and high frequency. The keywords with high frequency in recent years include: oxidative stress, diet, metformin, fecal microbiota transplantation, short-chain fatty acids, polyphenols, microbiota metabolites and so on. The keyword "oxidative stress" was observed to be increasing in frequency recently. CONCLUSION Over time, the scope of the research on the clinical uses of A. muciniphila has gradually increased, and was gradually deepened and developed toward a more precise level. A. muciniphila is likely to remain a research hotspot in the foreseeable future and may contribute to human health.
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Affiliation(s)
- Zitong Li
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Haoran Ke
- Hepatology Unit, Department of Infectious Diseases, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Ying Wang
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Shuze Chen
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Xiuying Liu
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Qianyun Lin
- Department of Gastroenterology, Beijing Friendship Hospital, Capital Medical University, Beijing, China
| | - Pu Wang
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
| | - Ye Chen
- Guangdong Provincial Key Laboratory of Gastroenterology, Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou, China
- Integrative Microecology Center, Department of Gastroenterology, Shenzhen Hospital, Southern Medical University, Shenzhen, China
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Zapico A, Arboleya S, Ruiz-Saavedra S, Gómez-Martín M, Salazar N, Nogacka AM, Gueimonde M, de los Reyes-Gavilán CG, González S. Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals. Front Nutr 2022; 9:1000829. [PMID: 36313092 PMCID: PMC9597247 DOI: 10.3389/fnut.2022.1000829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 09/19/2022] [Indexed: 11/18/2022] Open
Abstract
Objectives Although xenobiotics derived from food processing may cause modifications in the composition of the gut microbiota (GM) evidence is scarce. The aim of this study is to evaluate the impact of potential dietary carcinogens as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitroso compounds and acrylamide, in combination to fibers (poly)phenols on the GM composition in a group of materially deprived subjects. Study design Transversal observational study in a sample of 19 subjects recipients of Red Cross food aid. Dietary information was recorded by means of 3 non-consecutive 24 h recalls. Questions focused on the type of cooking and the extent of cooking and roasting were included. Information on potential carcinogens was mainly obtained from the European Prospective Investigation into Cancer and Nutrition (EPIC) and Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) Carcinogen Databases. Microbial composition was determined by 16S ribosomal RNA gene sequencing in fecal samples. Results Higher levels of Lachnospiraceae and Eggerthellaceae families were found in individuals consuming less than 50 ng/day of 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx) (considered as lower risk dose for colorectal adenoma) while those consuming more than 40 ng/day of 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP) (higher risk for colorectal adenoma) showed lower relative abundance of Muribaculaceae and greater presence of Streptococcaceae and Eubacterium coprostanoligenes group. Conclusion The associations identified between diet and processing by-products on GM in this study could be used as potential targets for the designing of dietary interventions tailored to this collective.
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Affiliation(s)
- Aida Zapico
- Department of Functional Biology, University of Oviedo, Oviedo, Spain,Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Silvia Arboleya
- Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain
| | - Sergio Ruiz-Saavedra
- Department of Functional Biology, University of Oviedo, Oviedo, Spain,Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - María Gómez-Martín
- Department of Functional Biology, University of Oviedo, Oviedo, Spain,Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Nuria Salazar
- Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain
| | - Alicja M. Nogacka
- Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain
| | - Miguel Gueimonde
- Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain
| | - Clara G. de los Reyes-Gavilán
- Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain,*Correspondence: Clara G. de los Reyes-Gavilán,
| | - Sonia González
- Department of Functional Biology, University of Oviedo, Oviedo, Spain,Diet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain,Sonia González,
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Xie Y, Cai L, Huang Z, Shan K, Xu X, Zhou G, Li C. Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12442-12455. [PMID: 36070521 DOI: 10.1021/acs.jafc.2c04246] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Real meat and plant-based meat analogues have different in vitro protein digestibility properties. This study aims to further explore their in vivo digestion and absorption and their effects on the gastrointestinal digestive function of mice. Compared with the real pork and beef, plant-based meat analogues significantly reduced the number of gastric parietal cells, the levels of gastrin/CCKBR, acetylcholine/AchR, Ca2+, CAMK II, PKC, and PKA, the activity of H+, K+-ATPase, and pepsin, the duodenal villus height, and the ratio of villus height to crypt depth and downregulated the expression of most nitrogen nutrient sensors. Peptidomics revealed that plant-based meat analogues released fewer peptides during in vivo digestion and increased the host- and microbial-derived peptides. Moreover, the real beef showed better absorption properties. These results suggested that plant-based meat analogues weaken gastrointestinal digestive function of mice, and their digestion and absorption performance in vivo is not as good as the real meat.
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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
| | - 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
| | - Zhiji Huang
- 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
| | - Kai Shan
- 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
| | - Xinglian Xu
- 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
| | - Guanghong Zhou
- 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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Zhao D, Shan K, Xie Y, Zhang G, An Q, Yu X, Zhou G, Li C. Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers. NPJ Biofilms Microbiomes 2022; 8:56. [PMID: 35821237 PMCID: PMC9276758 DOI: 10.1038/s41522-022-00319-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 06/13/2022] [Indexed: 12/15/2022] Open
Abstract
Relationships between meat consumption and gut diseases have been debated for decades, and the gut microbiota plays an important role in this interplay. It was speculated that the gut microbiota and relevant indicators of hosts with different body weight indexes (BMIs) might respond differentially to meat-based diet alterations, since lean and obese hosts have different gut microbiota composition. Forty-five young Chinese volunteers were recruited and assigned to high-, middle- and low-BMI groups. All of the volunteers were given a beef-based diet for 2 weeks and subsequently with a chicken-based diet for another 2 weeks. Body weight and blood indexes were measured, and fecal samples were obtained for 16S rRNA sequencing, metabolome and proteome analyses. The fecal metabolites of the low-BMI volunteers showed greater sensitivity to meat-based diet alterations. In contrast, the fecal proteome profiles and blood indexes of the high- and middle-BMI volunteers indicated greater sensitivity to meat-based diet alterations. Replacing the beef-based diet with the chicken-based diet largely changed operational taxonomic units of Bacteroides genus, and thus probably induced downregulation of immunoglobulins in feces. Compared with the beef-based diet, the chicken-based diet decreased inflammation-related blood indexes, especially in high- and middle-BMI volunteers. This work highlighted the role of BMI as an important factor predicting changes in gut homeostasis in response to meat consumption. Compared with the chicken-based diet, the beef-based diet may induce more allergic and inflammation-related responses in high- and middle- BMI Chinese at the current level.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Kai Shan
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Yunting Xie
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Guanghong Zhang
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Qi An
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P. R. China.
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11
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Zhang S, Zhong R, Tang S, Han H, Chen L, Zhang H. Baicalin Alleviates Short-Term Lincomycin-Induced Intestinal and Liver Injury and Inflammation in Infant Mice. Int J Mol Sci 2022; 23:ijms23116072. [PMID: 35682750 PMCID: PMC9181170 DOI: 10.3390/ijms23116072] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/22/2022] [Accepted: 05/26/2022] [Indexed: 11/24/2022] Open
Abstract
The adverse effects of short-term megadose of antibiotics exposure on the gastrointestinal and liver tissue reactions in young children have been reported. Antibiotic-induced intestinal and liver reactions are usually unpredictable and present a poorly understood pathogenesis. It is, therefore, necessary to develop strategies for reducing the adverse effects of antibiotics. Studies on the harm and rescue measures of antibiotics from the perspective of the gut–liver system are lacking. Here, we demonstrate that lincomycin exposure reduced body weight, disrupted the composition of gut microbiota and intestinal morphology, triggered immune-mediated injury and inflammation, caused liver dysfunction, and affected lipid metabolism. However, baicalin administration attenuated the lincomycin-induced changes. Transcriptome analysis showed that baicalin improved immunity in mice, as evidenced by the decreased levels of intestinal inflammatory cytokines and expression of genes that regulate Th1, Th2, and Th17 cell differentiation, and inhibited mucin type O-glycan biosynthesis pathways. In addition, baicalin improved liver function by upregulating the expression of genes involved in bile acid secretion and lipid degradation, and downregulating genes involved in lipid synthesis in lincomycin-treated mice. Bile acids can regulate intestinal immunity and strengthen hepatoenteric circulation. In addition, baicalin also improved anti-inflammatory bacteria abundance (Blautia and Coprobacillus) and reduced pathogenic bacteria abundance (Proteobacteria, Klebsiella, and Citrobacter) in lincomycin-treated mice. Thus, baicalin can ameliorate antibiotic-induced injury and its associated complications such as liver disease.
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Affiliation(s)
| | | | | | | | - Liang Chen
- Correspondence: (L.C.); (H.Z.); Tel.: +86-10-6281-8910 (L.C.); Fax: +86-10-6281-6013 (H.Z.)
| | - Hongfu Zhang
- Correspondence: (L.C.); (H.Z.); Tel.: +86-10-6281-8910 (L.C.); Fax: +86-10-6281-6013 (H.Z.)
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12
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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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13
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Jiang S, Xue D, Zhang M, Li Q, Liu H, Zhao D, Zhou G, Li C. Myoglobin diet affected colonic mucus layer and barrier by increasing the abundance of several beneficial gut bacteria. Food Funct 2022; 13:9060-9077. [DOI: 10.1039/d2fo01799g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The study aimed to explore the in vitro digestion of myoglobin diet and its relationship with the gut microbiota and intestinal barrier at two feeding time points. In vitro study...
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14
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Luthra-Guptasarma M, Guptasarma P. Does chronic inflammation cause acute inflammation to spiral into hyper-inflammation in a manner modulated by diet and the gut microbiome, in severe Covid-19? Bioessays 2021; 43:e2000211. [PMID: 34213801 DOI: 10.1002/bies.202000211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/14/2022]
Abstract
We propose that hyper-inflammation (HYPi) is a ''runaway'' consequence of acute inflammation (ACUi) that arises more easily (and also abates less easily) in those who host a pre-existing chronic inflammation (CHRi), because (i) most factors involved in generating an ACUi to limit viral proliferation are already present when there is an underlying CHRi, and also because (ii) anti-inflammatory (AI) mechanisms for the abatement of ACUi (following containment of viral proliferation) are suppressed and desensitized where there is an underlying CHRi, with this causing the ACUi to spiral into a HYPi. Stress, pollution, diet, and gut microbiomes (alterable in weeks through dietary changes) have an intimate and bidirectional cause-effect relationship with CHRi. We propose that avoidance of CHRi-promoting foods and adoption of CHRi-suppressing foods could reduce susceptibility to HYPi, in Covid-19 and in other viral diseases, such as influenza, which are characterized by episodic and unpredictable HYPi.
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Affiliation(s)
- Manni Luthra-Guptasarma
- Department of Immunopathology, Postgraduate Institute of Medical Education and Research (PGIMER), Chandigarh, India
| | - Purnananda Guptasarma
- Centre for Protein Science, Design and Engineering, Department of Biological Sciences, Indian Institute of Science Education and Research (IISER) Mohali, SAS Nagar, Punjab, India
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15
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A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs. Animals (Basel) 2020; 10:ani10122384. [PMID: 33322745 PMCID: PMC7763816 DOI: 10.3390/ani10122384] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/25/2020] [Accepted: 12/10/2020] [Indexed: 12/21/2022] Open
Abstract
Simple Summary Pork is one of the most consumed meats worldwide but its production and quality are facing significant challenges, including feeding sustainability and the unhealthy image of fat. In fact, corn, and soybean, the two main conventional feedstuffs for pig production, are in unsustainable competition with the human food supply and biofuel industry. Moreover, the nutritional value of pork lipids is small due to their low contents of the beneficial n-3 polyunsaturated fatty acids and lipid-soluble antioxidants. The inclusion of microalgae in pig diets represents a promising approach for the development of sustainable pork production and the improvement of its quality. The current study aimed to investigate the impact of Chlorella vulgaris as ingredient (5% in the diet), alone and in combination with carbohydrases, on growth performance, carcass characteristics and pork quality traits in finishing pigs. Our data indicate that the use of 5% C. vulgaris in finishing pig diets does not impair animal growth and ameliorates the nutritional value of pork. Therefore, C. vulgaris could be used advantageously as an alternative sustainable ingredient in swine feeding. Abstract The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.
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16
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Li Q, Zhao D, Liu H, Zhang M, Jiang S, Xu X, Zhou G, Li C. "Rigid" structure is a key determinant for the low digestibility of myoglobin. Food Chem X 2020; 7:100094. [PMID: 32617526 PMCID: PMC7322683 DOI: 10.1016/j.fochx.2020.100094] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/13/2020] [Accepted: 06/06/2020] [Indexed: 01/13/2023] Open
Abstract
Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its insusceptibility to digestion using spectroscopic and computational techniques. Myoglobin was degraded by only 7.03% by pepsin and 33.00% by pancreatin. The structure of myoglobin still maintained α-helix after the two-step digestion, with the exposure of some aromatic residues. In addition, molecular dynamics modeling suggested that hydrophobic amino acid residues (Phe 111, Leu 10, Ala 115, Pro 116) in pepsin and polar amino acid residues (Tyr 146, Thr 95) in myoglobin were found in the proximity of binding sites, which could result in the low digestibility of myoglobin. Our findings provide a new insight into the underlying mechanisms on the difficulty in digestion of myoglobin.
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Affiliation(s)
- Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation 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 Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation 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 Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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17
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Xie Y, Wang C, Zhao D, Zhou C, Li C. Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice. Mol Nutr Food Res 2020; 64:e2000291. [PMID: 32730665 DOI: 10.1002/mnfr.202000291] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/09/2020] [Indexed: 11/07/2022]
Abstract
SCOPE This study is to investigate the effects of long-term intake of pork protein on the composition of gut microbiota and proteins in mice. METHODS AND RESULTS C57BL/6J mice are fed pork meat protein diets for 240 days, and the composition of gut microbiota and proteins in luminal contents from the duodenum to the colon are analyzed by 16S rRNA gene sequencing and LC-MS/MS. The stewed pork protein diet group has a highly similar microbiota composition to that of the cooked pork protein diet group, but different from the pork emulsion sausage or dry-cured pork protein diet groups. Lachnospiraceae NK4A136, Odoribacter, Defluviitaleaceae UCG-011, Ruminiclostridium 9, Blautia, Lachnoclostridium, and Ruminococcaceae UCG-010 play an important role in response to changes in gut luminal proteins. Specific microbes are significantly correlated with the Cela3b and Cpa1 that are derived from the host and involve protein digestion and absorption. CONCLUSIONS Pork meat protein diets alter the gut microbiota composition and specific gut microbes may have a great impact on protein digestion and absorption by regulating the secretion of digestive proteins from the host. These findings provide a new insight into the associations of long-term intake of meat protein diet with gut microbiota and host.
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Affiliation(s)
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Chao Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Changyu 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 Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - 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 Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
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18
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Xie Y, Wang C, Zhao D, Wang C, Li C. Dietary Proteins Regulate Serotonin Biosynthesis and Catabolism by Specific Gut Microbes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5880-5890. [PMID: 32363863 DOI: 10.1021/acs.jafc.0c00832] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
More than 90% of serotonin is produced in the intestine. Previous studies have shown that different protein diets significantly affect serum serotonin levels. Here, the colonic microbiota and intestinal serotonin were measured to elaborate how protein diets affect serotonin production in a mouse model. The emulsion-type sausage protein and cooked pork protein diets increased the mRNA levels of tryptophan hydroxylase 1 (Tph1) and monoamine oxidase A (Maoa) and serotonin level as well but reduced the number of enterochromaffin cells. However, the soy protein diet increased the number of enterochromaffin cells and Tph1 mRNA level but decreased the Maoa mRNA level and the serotonin content. Specific gut microbes that responded to dietary changes and affected the content of short-chain fatty acids were significantly related to serotonin-associated biomarkers. These results suggest that dietary proteins may regulate serotonin biosynthesis and catabolism by altering specific gut microbes.
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Affiliation(s)
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Chao Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, P. R. China
- Joint International Research Laboratory of Animal Health and Food Safety, MOE, Nanjing Agricultural University, Nanjing 210095, P. R. China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, P. R. China
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