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Olier M, Naud N, Fouché E, Tondereau V, Ahn I, Leconte N, Blas-Y-Estrada F, Garric G, Heliès-Toussaint C, Harel-Oger M, Marmonier C, Théodorou V, Guéraud F, Jan G, Pierre F. Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats. NPJ Sci Food 2024; 8:43. [PMID: 38956092 PMCID: PMC11220098 DOI: 10.1038/s41538-024-00273-y] [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: 07/19/2023] [Accepted: 05/15/2024] [Indexed: 07/04/2024] Open
Abstract
The haemoglobin content in meat is consistently associated with an increased risk of colorectal cancer, whereas calcium may play a role as a chemopreventive agent. Using rodent models, calcium salts have been shown to prevent the promotion of haem-induced and red meat-induced colorectal carcinogenesis by limiting the bioavailability of the gut luminal haem iron. Therefore, this study aimed to compare impacts of dietary calcium provided as calcium salts or dairy matrix on gut homoeostasis perturbations by high haeminic or non-haeminic iron intakes. A 3-week intervention study was conducted using Fischer 344 rats. Compared to the ferric citrate-enriched diet, the haemoglobin-enriched diet led to increased faecal, mucosal, and urinary lipoperoxidation-related biomarkers, resulting from higher gut luminal haem iron bioavailability. This redox imbalance was associated to a dysbiosis of faecal microbiota. The addition of calcium to haemoglobin-enriched diets limited haem iron bioavailability and counteracted redox imbalance, with improved preventive efficacy when calcium was provided in dairy matrix. Data integration revealed correlations between haem-induced lipoperoxidation products and bacterial communities belonging to Peptococcaceae, Eubacterium coprostanoligenes group, and Bifidobacteriaceae. This integrated approach provides evidence of the benefits of dairy matrix as a dietary calcium vehicle to counteract the deleterious side-effects of meat consumption.
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Affiliation(s)
- Maïwenn Olier
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Nathalie Naud
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Edwin Fouché
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Valérie Tondereau
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Ingrid Ahn
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | | | - Florence Blas-Y-Estrada
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | | | - Cécile Heliès-Toussaint
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | | | | | - Vassilia Théodorou
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Françoise Guéraud
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France
| | - Gwénaël Jan
- STLO, INRAE, I'Institut Agro, Rennes, France
| | - Fabrice Pierre
- Toxalim (Research Centre in Food Toxicology), INRAE, Université de Toulouse, ENVT, INP-EI Purpan, UPS, Toulouse, France.
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Hou Y, Zhang X, Liu X, Wu Q, Hou J, Su P, Guo Q. Comparison of the Effects of 5-Hydroxymethylfurfural in Milk Powder Matrix and Standard Water on Oxidative Stress System of Zebrafish. Foods 2022; 11:foods11121814. [PMID: 35742011 PMCID: PMC9223135 DOI: 10.3390/foods11121814] [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: 05/24/2022] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 02/07/2023] Open
Abstract
5-Hydroxymethylfurfural (5-HMF) and furfural (FF) are products of the maillard reaction (MR) in milk powder and their safety is controversial. The concentration changes of 5-HMF and FF after a period of cold storage were determined by high-performance liquid chromatography (HPLC). Then, we compared the toxicity effects of 5-HMF (2, 20, or 200 μM) in milk powder matrix and standard water on the oxidative stress system of zebrafish embryos. The results showed that the concentration of 5-HMF was stable, and the concentration of FF degraded over time. 5-HMF-exposed zebrafish embryos had a LC50 value of 961 μM for 120 h. High-concentration of 5-HMF exposure resulted in developmental toxicity and induced oxidative stress. 5-HMF exposure resulted in low expression of gstr gene at 200 μM in both matrices. Moreover, sod, cat, gstr, and gpxla genes were differentially highly expressed in other groups or showed no significant difference. Residual levels in all groups were well below the exposed dose, with a maximum value of only 0.4‱. These results provided a theoretical basis for understanding the effects of 5-HMF exposure in milk powder matrix on the oxidative stress system and suggested that the presence of 5-HMF in our daily consumption of milk powder does not produce significant toxic effects and need not be overstressed.
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Affiliation(s)
- Yingyu Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Xinyue Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Xixia Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
- Correspondence: ; Tel.: +86-0714-6511-613
| | - Qin Wu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Jianjun Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Ping Su
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Qian Guo
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; (Y.H.); (X.Z.); (Q.W.); (J.H.); (P.S.); (Q.G.)
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
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In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutr Res Rev 2017; 31:52-70. [PMID: 28965518 DOI: 10.1017/s0954422417000191] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.
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Harvey BH, Joubert C, du Preez JL, Berk M. Effect of Chronic N-Acetyl Cysteine Administration on Oxidative Status in the Presence and Absence of Induced Oxidative Stress in Rat Striatum. Neurochem Res 2007; 33:508-17. [PMID: 17763945 DOI: 10.1007/s11064-007-9466-y] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2007] [Accepted: 07/31/2007] [Indexed: 10/22/2022]
Abstract
Antioxidants have possible therapeutic value in neurodegenerative disorders, although they may have pro-oxidant effects under certain conditions. Glutathione (GSH) is a key free radical scavenger. N-acetylcysteine (NAC) bolsters GSH and intracellular cysteine and also has effective free radical scavenger properties. The effects of chronic NAC administration (50 mg/kg/day, 500 mg/kg/day, 1500 mg/kg/day x 21 days) on cellular markers of oxidative status was studied in striatum of healthy male Sprague-Dawley rats as well as in animals with apparent striatal oxidative stress following chronic haloperidol treatment (1.5 mg/kg/day x 3 weeks). In non-haloperidol treated animals, NAC 50 and 500 mg/kg did not affect oxidative status, although NAC 1,500 mg/kg significantly increased striatal superoxide levels, decreased lipid peroxidation and increased consumption of reduced glutathione (GSH). Haloperidol alone evoked a significant increase in superoxide and lipid peroxidation. All NAC doses blocked haloperidol induced increases in superoxide levels, while NAC 500 mg/kg and 1,500 mg/kg prevented haloperidol-associated lipid peroxidation levels and also increased the GSSG/GSH ratio. NAC may protect against conditions of striatal oxidative stress, although possible pro-oxidative actions at high doses in otherwise healthy individuals, e.g. to offset worsening of neurodegenerative illness, should be viewed with caution.
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Affiliation(s)
- Brian H Harvey
- Unit for Drug Research and Development, School of Pharmacy (Pharmacology), North-West University, Potchefstroom Campus, Potchefstroom, South Africa.
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