Rebekka Thøgersen1, Josué L Castro-Mejía2, Ulrik Kraemer Sundekilde1, Lars H Hansen3, Axel Kornerup Hansen4, Dennis Sandris Nielsen2, Hanne Christine Bertram1. 1. Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark. 2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark. 3. Department of Environmental Science, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark. 4. Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Thorvaldsensvej 57, 1871, Frederiksberg C, Denmark.
Abstract
SCOPE: Processed meat intake is associated with a potential increased colorectal cancer (CRC) risk. In contrast, dietary fiber consumption has been found to lower CRC risk, possibly via mechanisms involving the gut microbiota (GM) and its metabolites. This study investigates the effect of inulin enrichment of a common pork sausage product on GM composition and activity in healthy rats. METHODS AND RESULTS: Thirty Sprague-Dawley rats are fed a diet based on either an inulin-enriched sausage (n = 12), a corresponding control sausage without enrichment (n = 12), or a standard chow diet (n = 6) during a 4 week intervention. NMR-based metabolomics analyses are conducted on fecal and plasma samples, and GM composition is determined using 16S rRNA gene amplicon sequencing. Pronounced effects of diets on GM composition and activity are found. Rats fed the inulin-enriched sausages have increased levels of short chain fatty acids (SCFAs) in the fecal and plasma metabolome and increased fecal levels of Bifidobacterium spp. as compared to rats fed sausages without enrichment. CONCLUSION: Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.
SCOPE: Processed meat intake is associated with a potential increased colorectal cancer (CRC) risk. In contrast, dietary fiber consumption has been found to lower CRC risk, possibly via mechanisms involving the gut microbiota (GM) and its metabolites. This study investigates the effect of inulin enrichment of a common pork sausage product on GM composition and activity in healthy rats. METHODS AND RESULTS: Thirty Sprague-Dawley rats are fed a diet based on either an inulin-enriched sausage (n = 12), a corresponding control sausage without enrichment (n = 12), or a standard chow diet (n = 6) during a 4 week intervention. NMR-based metabolomics analyses are conducted on fecal and plasma samples, and GM composition is determined using 16S rRNA gene amplicon sequencing. Pronounced effects of diets on GM composition and activity are found. Rats fed the inulin-enriched sausages have increased levels of short chain fatty acids (SCFAs) in the fecal and plasma metabolome and increased fecal levels of Bifidobacterium spp. as compared to rats fed sausages without enrichment. CONCLUSION: Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.
Authors: Lorne J Hofseth; James R Hebert; Anindya Chanda; Hexin Chen; Bryan L Love; Maria M Pena; E Angela Murphy; Mathew Sajish; Amit Sheth; Phillip J Buckhaults; Franklin G Berger Journal: Nat Rev Gastroenterol Hepatol Date: 2020-02-21 Impact factor: 46.802
Authors: Weiwei He; Zhuqing Xie; Rebekka Thøgersen; Martin Krøyer Rasmussen; Line F Zachariassen; Niklas Rye Jørgensen; Jan Vaerum Nørgaard; Henrik J Andersen; Dennis S Nielsen; Axel K Hansen; Hanne Christine Bertram Journal: Mol Nutr Food Res Date: 2022-02-17 Impact factor: 6.575