Yueting Ge1,2, Shiman Lin2, Bowen Li2, Yuhui Yang2,3, Xue Tang1,2, Yonghui Shi1,2, Jin Sun2,4, Guowei Le1,2. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China. 2. Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China. 3. College of Grain and Food Science, Henan University of Technology, Zhengzhou, 450001, P. R. China. 4. Institute of Nutrition and Health, Qingdao University, Qingdao, 266071, P. R. China.
Abstract
SCOPE: Reduced digestibility of foods containing oxidized proteins and the subsequent excessive accumulation of undigested components in the colon may cause changes in the intestinal flora composition. This study evaluates the characteristics of this change and the potential adverse effects on organisms. METHODS AND RESULTS: Pork is cooked using sous-vide or at high temperature and pressure (HTP), then freeze-dried, resulting in different levels of oxidized damage. Mice are fed diets containing low- (LOP), medium- (MOP), or high-oxidative damage pork (HOP) for 12 weeks. HOP intake increases mice body weight, induces inflammatory response, and causes oxidative stress, as indicated by the accumulation of oxidative products. Increased serum LPS levels and downregulation of tight junction-related genes in the mucosa suggest mucosal barrier damage. Alterations in the cecal microbiota include reduced relative abundance of the mucin-degrading bacteria Akkermansia, beneficial bacteria Lactobacillus and Bifidobacterium, and H2 S-producing bacteria Desulfovibrio and increased relative abundance of the pro-inflammatory bacteria Escherichia-Shigella and pathobiont Mucispirillum. CONCLUSION: HOP intake causes the accumulation of oxidative products, increases body weight, damages the intestinal barrier, and induces oxidative stress and inflammatory response, likely by altering gut microbiota through protein oxidation (POX).
SCOPE: Reduced digestibility of foods containing oxidized proteins and the subsequent excessive accumulation of undigested components in the colon may cause changes in the intestinal flora composition. This study evaluates the characteristics of this change and the potential adverse effects on organisms. METHODS AND RESULTS: Pork is cooked using sous-vide or at high temperature and pressure (HTP), then freeze-dried, resulting in different levels of oxidized damage. Mice are fed diets containing low- (LOP), medium- (MOP), or high-oxidative damage pork (HOP) for 12 weeks. HOP intake increases mice body weight, induces inflammatory response, and causes oxidative stress, as indicated by the accumulation of oxidative products. Increased serum LPS levels and downregulation of tight junction-related genes in the mucosa suggest mucosal barrier damage. Alterations in the cecal microbiota include reduced relative abundance of the mucin-degrading bacteria Akkermansia, beneficial bacteria Lactobacillus and Bifidobacterium, and H2 S-producing bacteria Desulfovibrio and increased relative abundance of the pro-inflammatory bacteria Escherichia-Shigella and pathobiont Mucispirillum. CONCLUSION: HOP intake causes the accumulation of oxidative products, increases body weight, damages the intestinal barrier, and induces oxidative stress and inflammatory response, likely by altering gut microbiota through protein oxidation (POX).