Nadezda V Khodorova1, Douglas N Rutledge2, Marion Oberli1, David Mathiron3, Paulo Marcelo4, Robert Benamouzig1, Daniel Tomé1, Claire Gaudichon1, Serge Pilard3. 1. UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, Institut National de la Recherche Agronomique, Université Paris Saclay, Paris, France. 2. UMR 1145 Génie Industriel Alimentaire, AgroParisTech, Institut National de la Recherche Agronomique, Université Paris Saclay, Paris, France. 3. Plateforme Analytique, Université de Picardie Jules Verne, Amiens, France. 4. Plateforme Imagerie Cellulaire et Analyse des Protéines, Université de Picardie Jules Verne, Amiens, France.
Abstract
SCOPE: The impact of meat consumption on human health is widely examined in nutritional epidemiological studies, especially due to the connection between the consumption of red and processed meat and the risk of colon cancer. Food questionnaires do not assess the exposure to different methods of meat cooking. This study aimed to identify biomarkers of the acute ingestion of bovine meat cooked with two different processes. METHODS AND RESULTS: Non-targeted UPLC-MS metabolite profiling was done on urine samples obtained from 24 healthy volunteers before and 8 h after the ingestion of a single meal composed of intrinsically 15 N labelled bovine meat, either cooked at 55 °C for 5 min or at 90 °C for 30 min. A discriminant analysis extension of independent components analysis was applied to the mass spectral data. After meat ingestion, the urinary excretion of 1-methylhistidine, phenylacetylglutamine, and short- and medium-chained acylcarnitines was observed. 15 N labelling was detected in these metabolites, thus confirming their origin from ingested meat. However, no difference was observed in urinary metabolomic profiles according to the meat cooking process used. CONCLUSION: Meat ingestion led to the excretion of several nitrogen-containing compounds, but although a metabolic signature was detected for meat ingestion, the impact of the cooking process was not detectable at the level of urinary metabolic signature in our experimental conditions.
SCOPE: The impact of meat consumption on human health is widely examined in nutritional epidemiological studies, especially due to the connection between the consumption of red and processed meat and the risk of colon cancer. Food questionnaires do not assess the exposure to different methods of meat cooking. This study aimed to identify biomarkers of the acute ingestion of bovine meat cooked with two different processes. METHODS AND RESULTS: Non-targeted UPLC-MS metabolite profiling was done on urine samples obtained from 24 healthy volunteers before and 8 h after the ingestion of a single meal composed of intrinsically 15 N labelled bovine meat, either cooked at 55 °C for 5 min or at 90 °C for 30 min. A discriminant analysis extension of independent components analysis was applied to the mass spectral data. After meat ingestion, the urinary excretion of 1-methylhistidine, phenylacetylglutamine, and short- and medium-chained acylcarnitines was observed. 15 N labelling was detected in these metabolites, thus confirming their origin from ingested meat. However, no difference was observed in urinary metabolomic profiles according to the meat cooking process used. CONCLUSION: Meat ingestion led to the excretion of several nitrogen-containing compounds, but although a metabolic signature was detected for meat ingestion, the impact of the cooking process was not detectable at the level of urinary metabolic signature in our experimental conditions.
Authors: Alexander C Razavi; Lydia A Bazzano; Jiang He; Camilo Fernandez; Seamus P Whelton; Marie Krousel-Wood; Shengxu Li; Jovia L Nierenberg; Mengyao Shi; Changwei Li; Xuenan Mi; Jason Kinchen; Tanika N Kelly Journal: J Am Heart Assoc Date: 2020-01-29 Impact factor: 5.501
Authors: Nadezda V Khodorova; Annemarie Rietman; Douglas N Rutledge; Jessica Schwarz; Julien Piedcoq; Serge Pilard; Els Siebelink; Frans J Kok; Daniel Tomé; Marco Mensink; Dalila Azzout-Marniche Journal: Nutrients Date: 2021-04-03 Impact factor: 5.717