RESUMEN
The formation of sulfur metabolites during large intestinal fermentation of red meat may affect intestinal health. In this study, four muscle sources with varying heme-Fe content (beef, pork, chicken and salmon), with or without fructo-oligosaccharides (FOS), were exposed to an in vitro gastrointestinal digestion and fermentation model, after which the formation of sulfur metabolites, protein fermentation metabolites, and short (SCFA) and branched (BCFA) chain fatty acids was assessed. When FOS were present during muscle fermentation, levels of SCFA (+54%) and H2S (+36%) increased, whereas levels of CS2 (-37%), ammonia (-60%) and indole (-30%) decreased, and the formation of dimethyl sulfides and phenol was suppressed. Red meat fermentation was not accompanied by higher H2S formation, but beef ferments tended to contain 33 to 49% higher CS2 levels compared to the ferments of other muscle sources. In conclusion, there is a greater effect on sulfur fermentation by the addition of FOS to the meats, than the intrinsic heme-Fe content of meat.
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Pollos , Digestión , Fermentación , Oligosacáridos , Carne Roja , Animales , Oligosacáridos/metabolismo , Carne Roja/análisis , Bovinos , Porcinos , Peces/metabolismo , Tracto Gastrointestinal/metabolismo , Azufre/metabolismo , Carne/análisis , Humanos , Ácidos Grasos Volátiles/metabolismo , Amoníaco/metabolismoRESUMEN
Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.
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In the present study, it was investigated if glucose addition (3 or 5%) to pork stimulates glycoxidation (pentosidine, PEN), glycation (Maillard reaction products, MRP), lipid oxidation (4-hydroxy-2-nonenal, 4-HNE; hexanal, HEX; thiobarbituric acid reactive substances, TBARS), and protein oxidation (protein carbonyl compounds, PCC) during various heating conditions and subsequent in vitro gastrointestinal digestion. An increase in protein-bound PEN level was observed during meat digestion, which was significantly stimulated by glucose addition (up to 3.3-fold) and longer oven-heating time (up to 2.5-fold) of the meat. These changes were accompanied by the distinct formation of MRP during heating and digestion of the meats. Remarkably, stimulated glyc(oxid)ation was accompanied by increased protein oxidation, whereas lipid oxidation was decreased, indicating these reactions are interrelated during gastrointestinal digestion of meat. Glucose addition generally didn't affect these oxidative reactions when pork was packed preventing air exposure and oven-heated until a core temperature of 75 °C was reached.
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Digestión , Glucosa , Calor , Oxidación-Reducción , Carbonilación Proteica , Animales , Porcinos , Glucosa/metabolismo , Glucosa/química , Culinaria , Tracto Gastrointestinal/metabolismo , Peroxidación de Lípido , Modelos Biológicos , Glicosilación , Humanos , Carne/análisisRESUMEN
Although interest in characterizing DNA damage by means of DNA adductomics has substantially grown, the field of DNA adductomics is still in its infancy, with room for optimization of methods for sample analysis, data processing and DNA adduct identification. In this context, the first objective of this study was to evaluate the use of hydrophilic interaction (HILIC) vs. reversed phase liquid chromatography (RPLC) coupled to high resolution mass spectrometry (HRMS) and thermal acidic vs. enzymatic hydrolysis of DNA followed by DNA adduct purification and enrichment using solid-phase extraction (SPE) or fraction collection for DNA adductome mapping. The second objective was to assess the use of total ion count (TIC) and median intensity (MedI) normalization compared to QC (quality control), iQC (internal QC) and quality control-based robust locally estimated scatterplot smoothing (LOESS) signal correction (QC-RLSC) normalization for processing of the acquired data. The results demonstrate that HILIC compared to RPLC allowed better modeling of the tentative DNA adductome, particularly in combination with thermal acidic hydrolysis and SPE (more valid models, with an average Q2(Y) and R2(Y) of 0.930 and 0.998, respectively). Regarding the need for data normalization and the management of (limited) system instability and signal drift, QC normalization outperformed TIC, MedI, iQC and LOESS normalization. As such, QC normalization can be put forward as the default data normalization strategy. In case of momentous signal drift and/or batch effects however, comparison to other normalization strategies (like e.g. LOESS) is recommended. In future work, further optimization of DNA adductomics may be achieved by merging of HILIC and RPLC datasets and/or application of 2D-LC, as well as the inclusion of Schiff base stabilization and/or fraction collection in the thermal acidic hydrolysis-SPE sample preparation workflow.
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Cromatografía de Fase Inversa , Aductos de ADN , Espectrometría de Masas/métodos , Cromatografía de Fase Inversa/métodos , Hidrólisis , Interacciones Hidrofóbicas e HidrofílicasRESUMEN
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled 'suitable for heating'. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.
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Mechanisms explaining epidemiological associations between red (processed) meat consumption and chronic disease risk are not yet elucidated, but may involve oxidative reactions, microbial composition alterations, inflammation and/or the formation of toxic bacterial metabolites. First, in vitro gastrointestinal digestion of 23 cooked beef-lard minces, to which varying doses of nitrite salt (range 0-40 g/kg) and sodium ascorbate (range 0-2 g/kg) were added, showed that nitrite salt decreased protein carbonylation up to 3-fold, and inhibited lipid oxidation, demonstrated by up to 4-fold lower levels of 'thiobarbituric acid reactive substances', 32-fold lower 4-hydroxynonenal, and 21-fold lower hexanal values. The use of ascorbate increased the antioxidant effect of low nitrite salt levels, whereas it slightly increased protein carbonylation at higher doses of nitrite salt. The addition of a low dose of ascorbate without nitrite salt slightly promoted oxidation during digestion, whereas higher doses had varying antioxidant effects. Second, 40 rats were fed a diet of cooked chicken- or beef-lard minces, either or not cured, for three weeks. Beef, compared to chicken, consumption increased lipid oxidation (2- to 4-fold) during digestion, and gut protein fermentation (cecal iso-butyrate, (iso-)valerate, and fecal indole, cresol), but oxidative stress and inflammation were generally not affected. Cured, compared to fresh, meat consumption significantly increased stomach protein carbonylation (+16%), colonic Ruminococcaceae (2.1-fold) and cecal propionate (+18%), whereas it decreased cecal butyrate (-25%), fecal phenol (-69%) and dimethyl disulfide (-61%) levels. Fecal acetaldehyde and diacetyl levels were increased in beef-fed rats by 2.8-fold and 5.9-fold respectively, and fecal carbon disulfide was 4-fold higher in rats consuming cured beef vs. fresh chicken. Given their known toxicity, the role of acetaldehyde and carbon disulfide in the relation between meat consumption and health should be investigated in future studies.
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Microbioma Gastrointestinal , Carne Roja , Animales , Bovinos , Culinaria , Digestión , Carne/análisis , Ratas , Carne Roja/análisisRESUMEN
SCOPE: The consumption of red and processed meat, and not white meat, associates with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aims at unraveling novel meat-associated mechanisms that are involved in disease development. METHODS AND RESULTS: A non-hypothesis driven strategy of untargeted metabolomics is applied to assess colon tissue from rats (fed a high dose of beef vs. white meat) and from pigs (fed red/processed meat vs. white meat), receiving a realistic human background diet. An increased carnitine metabolism is observed, which is reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine is higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels are reduced. This suggests an altered response from colon cancer cell line towards meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs are observed in N-glycolylneuraminic acid incorporation, prostaglandin, and fatty acid synthesis. CONCLUSION: This study demonstrates elevated (acyl)carnitine metabolism in colon tissue of animals that follow a red meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed meat and Western diseases.
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Carnitina/metabolismo , Colon/metabolismo , Carne Roja , Animales , Carnitina/análogos & derivados , Pollos , Dieta Occidental/efectos adversos , Células HT29 , Humanos , Metabolismo de los Lípidos , Masculino , Metabolómica , Ratas Sprague-Dawley , PorcinosRESUMEN
The assessment of the actual contribution of red or processed meat to increasing the risk of suffering cardiovascular diseases (CVD) requires identification of specific harmful components and their underlying pathological mechanisms. In regards to CVD, meat lipids and their oxidation products have been recurrently studied due to their implications on lipid metabolism, hypercholesterolemia, obesity, and risk of suffering vascular events such as stroke. The impact of excess NaCl intake on increasing blood pressure is well-established and processed meat products have been recognized as a major contributor to dietary sodium in developed countries. Recent evidence has also suggested carnitine from red meat, as a precursor for trimethylamine-N-oxide, which has been shown to cause atherosclerosis, may increase the risk of suffering CVD in experimental animals. The present review aims to provide an updated overview, including evidence, controversies and unresolved questions on both the epidemiology and mechanisms relating red and processed meat consumption to CVD.
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Enfermedades Cardiovasculares/etiología , Productos de la Carne/análisis , Carne Roja/análisis , Animales , Enfermedades Cardiovasculares/epidemiología , Carnitina/efectos adversos , Humanos , Lípidos/efectos adversos , Productos de la Carne/efectos adversos , Carne Roja/efectos adversos , Factores de Riesgo , Cloruro de Sodio Dietético/efectos adversosRESUMEN
Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.
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Productos de la Carne , Carne de Cerdo , Carne Roja , Animales , Tracto Gastrointestinal , Humanos , Lípidos , Carne/análisis , Productos de la Carne/análisis , Carbonilación Proteica , Carne Roja/análisis , PorcinosRESUMEN
SCOPE: To improve understanding of the epidemiological link between red and processed meat consumption and chronic diseases, more insight into the formation of metabolites during meat digestion is warranted. METHODS AND RESULTS: Untargeted mass-spectrometry-based metabolomics is applied to explore the impact of red and processed meat consumption (compared to chicken), combined with a prudent or Western dietary pattern. A pig feeding study (n = 32), as a sentinel for humans, is conducted in a 2 × 2 factorial design for 4 weeks. The luminal content of the small intestine and colon are collected to determine their metabolic fingerprints. Seventy-six metabolites (38 in the small intestine, 32 in the colon, and 6 in both intestinal compartments) contributing to the distinct gut metabolic profiles of pigs fed either chicken or red and processed meat are (tentatively) identified. Consumption of red and processed meat results in higher levels of short- and medium-chain acylcarnitines and 3-dehydroxycarnitine, irrespective of dietary context, whereas long-chain acylcarnitines and monoacylglycerols are associated with the red and processed Western diet. CONCLUSION: The identification of red and processed meat-associated gut metabolites in this study contributes to the understanding of meat digestion in a complex but controlled dietary context and its potential health effects.
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Colon/metabolismo , Intestino Delgado/metabolismo , Metaboloma , Productos Avícolas , Carne Roja , Animales , Pollos , Dieta , Dieta Occidental , Industria de Procesamiento de Alimentos , Microbioma Gastrointestinal , Espectrometría de Masas , Metabolómica/métodos , PorcinosRESUMEN
Red meat has been associated with an increased cardiovascular disease (CVD) risk, possibly through gut microbial-derived trimethylamine-N-oxide (TMAO). However, previous reports are conflicting, and influences from the background diet may modulate the impact of meat consumption. This study investigated the effect of red and white meat intake combined with two different background diets on urinary TMAO concentration and its association with the colon microbiome in addition to apparent hepatic TMAO-related activity. For 4 weeks, 32 pigs were fed chicken or red and processed meat combined with a prudent or western background diet. 1H NMR-based metabolomics analysis was conducted on urine samples and hepatic mRNA expression of TMAO-related genes determined. Lower urinary TMAO concentrations were observed after intake of red and processed meat when consumed with a prudent compared to a western background diet. In addition, correlation analyses between urinary TMAO concentrations and relative abundance of colon bacterial groups suggested an association between TMAO and specific bacterial taxa. Diet did not affect the hepatic mRNA expression of genes related to TMAO formation. The results suggest that meat-induced TMAO formation is regulated by mechanisms other than alterations at the hepatic gene expression level, possibly involving modulations of the gut microbiota.
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Pigs were fed either red and processed meat or chicken meat within either a prudent or a Western dietary pattern for four weeks (2 × 2 full factorial design). The colon microbial community and volatile organic compounds were assessed (either quantified or based on their presence). Results show that Lactobacilli were characteristic for the chicken × prudent dietary pattern treatment and Paraprevotella for the red and processed meat × prudent dietary pattern treatment. Enterobacteriaceae and Desulfovibrio were characteristic for the chicken × Western dietary pattern treatment and Butyrivibrio for the red and processed meat × Western dietary pattern treatment. Campylobacter was characteristic for chicken consumption and Clostridium XIVa for red and processed meat, irrespective of the dietary pattern. Ethyl valerate and 1-methylthio-propane were observed more frequently in pigs fed red and processed meat compared to chicken meat. The prevalence of 3-methylbutanal was >80% for pigs receiving a Western dietary pattern, whereas for pigs fed a prudent dietary pattern the prevalence was <35%. The concentration of butanoic acid was significantly higher when the prudent dietary pattern was given, compared to the Western dietary pattern, but no differences for other short chain fatty acids or protein fermentation products were observed.
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Colon/microbiología , Dieta/veterinaria , Microbioma Gastrointestinal , Productos de la Carne/análisis , Carne Roja/análisis , Compuestos Orgánicos Volátiles/metabolismo , Animales , Butyrivibrio/metabolismo , Campylobacter/metabolismo , Pollos , Clostridium/metabolismo , Colon/metabolismo , ADN Bacteriano/genética , ADN Bacteriano/aislamiento & purificación , Dieta Occidental , Enterobacteriaceae/metabolismo , Fermentación , Masculino , PorcinosRESUMEN
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (nâ¯=â¯30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (pâ¯=â¯0.03) and FeNO (pâ¯=â¯0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
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Alimentos Fortificados , Inulina/farmacología , Productos de la Carne , Compuestos Nitrosos/metabolismo , Alimentación Animal , Animales , Carcinógenos/análisis , Carcinógenos/metabolismo , Heces/química , Metabolismo de los Lípidos/efectos de los fármacos , Hígado/efectos de los fármacos , Hígado/metabolismo , Espectroscopía de Resonancia Magnética , Compuestos Nitrosos/análisis , Ratas Sprague-Dawley , Carne Roja , PorcinosRESUMEN
SCOPE: Muscle food characteristics (fatty acid profile, heme-Fe, intrinsic antioxidants) that relate to the formation of (patho)physiological oxidation products during gastrointestinal digestion are investigated. METHODS AND RESULTS: Muscles (n = 33) from 18 mammal, poultry, and fish species, of which some are mixed with lard to standardize their fatty acid profile, are digested in vitro. Lipid oxidation is assessed by thiobarbituric reactive substances (TBARS), n-3 PUFA derivative 4-hydroxy-2-hexenal and propanal, n-6 PUFA derivative 4-hydroxy-2-nonenal and hexanal, and protein oxidation by carbonylation. Digests of n-3 PUFA-rich fish demonstrated the highest n-3 PUFA oxidation, whereas digests of various poultry and rabbit muscles showed highest n-6 PUFA oxidation, which correlated significantly with the n-6/n-3 PUFA ratio. Without lard addition, lipid oxidation is significantly higher in chicken and pork loin digests versus beef and deer digests, whereas the opposite occurred when these muscles are mixed with lard. Protein carbonylation correlates significantly with levels of TBARS and the sum of hydroxy-alkenals in digests. The n-6/n-3 PUFA ratio correlates well with the 4-hydroxy-2-nonenal/4-hydroxy-2-hexenal ratio in digests. CONCLUSIONS: Muscular fatty acid profiles largely explain type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulates oxidation when digested with specific fat sources.
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Digestión , Ácidos Grasos Omega-3/análisis , Ácidos Grasos Omega-6/análisis , Tracto Gastrointestinal/metabolismo , Carne/análisis , Músculos/química , Aldehídos/análisis , Aldehídos/metabolismo , Animales , Peces , Metabolismo de los Lípidos , Músculos/metabolismo , Oxidación-Reducción , Aves de CorralRESUMEN
Human diets contain a complex mixture of antioxidants and pro-oxidants that contribute to the body's oxidative status. In this study, 32 pigs were fed chicken versus red and processed meat in the context of a prudent or Western dietary pattern for 4 weeks, to investigate their oxidative status. Lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) were higher in the chicken versus red and processed meat diets (1.7- to 8.3-fold) and subsequent in vitro (1.3- to 1.9-fold) and in vivo (1.4 to 3-fold) digests ( P < 0.001), which was presumably related to the higher polyunsaturated fatty acid content in chicken meat and/or the added antioxidants in processed meat. However, diet had only a marginal or no effect on the systemic oxidative status, as determined by plasma oxygen radical absorbance capacity, malondialdehyde, glutathione, and glutathione peroxidase activity in blood and organs, except for α-tocopherol, which was higher after the consumption of the chicken-Western diet. In conclusion, in contrast to the hypothesis, the consumption of chicken in comparison to that of the red and processed meat resulted in higher concentrations of lipid oxidation products in the pig intestinal contents; however, this was not reflected in the body's oxidative status.
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Estrés Oxidativo , Animales , Bovinos , Pollos , Dieta Occidental , Glutatión/metabolismo , Humanos , Masculino , Malondialdehído/metabolismo , Carne , Modelos Animales , PorcinosRESUMEN
SCOPE: High red meat and sucrose consumption increases the epidemiological risk for chronic diseases. Mechanistic hypotheses include alterations in oxidative status, gut microbiome, fat deposition, and low-grade inflammation. METHODS AND RESULTS: For 2 weeks, 40 rats consumed a diet high in white or red meat (chicken-based or beef-based cooked mince, respectively), and containing corn starch or sucrose in a 2 × 2 factorial design. Lard was mixed with lean chicken or beef to obtain comparable dietary fatty acid profiles. Beef (vs chicken)-fed rats had higher lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) in stomach content and blood, and lower blood glutathione. Sucrose (vs corn starch)-fed rats showed increased blood lipid oxidation products and glutathione peroxidase activity, higher liver weight and malondialdehyde concentrations, and mesenterial and retroperitoneal fat accumulation. Beef-sucrose-fed rats had increased cardiac weight, suggesting pathophysiological effects on the cardiovascular system. The colonic microbiome of beef-sucrose-fed rats showed an outgrowth of the sulfate-reducing family of the Desulfovibrionaceae, and lower abundance of the Lactobacillus genus, indicating intestinal dysbiosis. Blood C-reactive protein, a marker for inflammation, was not different among groups. CONCLUSIONS: Consumption of a cooked beef-based meat product with sucrose increased oxidative stress parameters and promoted cardiac hypertrophy and intestinal dysbiosis.
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Cardiomegalia/etiología , Colon/microbiología , Desulfovibrionaceae/crecimiento & desarrollo , Estrés Oxidativo , Carne Roja , Sacarosa/farmacología , Animales , Proteína C-Reactiva/análisis , Bovinos , Microbioma Gastrointestinal , Glutatión/metabolismo , Masculino , Ratas , Ratas Sprague-Dawley , Sustancias Reactivas al Ácido Tiobarbitúrico/análisisRESUMEN
Helicobacter pylori gastritis affects gastric pH and concentrations of ascorbic acid, hydrogen peroxide, hypochlorite, ammonia and urea, pepsin, and mucin. First, the separate effects of each of these altered factors on oxidation of pork were investigated during in vitro gastrointestinal digestion. Lipid and protein oxidation increased (range 23-48%) in duodenal digests of pork previously exposed to elevated (6.1) versus normal acidic stomach pH (2.3 to 3.5) conditions. Salivary nitrite reduced the formation of lipid and protein oxidation products (range 14-20%) under normal acidic but not elevated stomach pH conditions. Higher amounts of hydrogen peroxide and lower amounts of ascorbic acid decreased concentrations of lipid oxidation products in duodenal pork digests, whereas ammonia slightly stimulated protein oxidation during digestion. Second, two H. pylori gastritis-duodenal digestion models were installed using a set of altered compound concentrations at normal acidic or elevated stomach pH. The elevated pH-gastritis-duodenal digestion model increased pork protein oxidation compared with the normal pH-gastritis and the normal digestion model (14.3 ± 2.1 vs 8.2 ± 1.0 nmol DNPH/mg protein, P < 0.001). Compared with the other models, protein oxidation was also increased when nitrite-cured pork was exposed to the elevated pH-gastritis-duodenal digestion model (10.8 ± 1.4 vs 5.9 ± 0.8 nmol DNPH/mg protein, P < 0.001), but no significant effect of the model was observed when the pork was seasoned with herbs. Lipid oxidation was not or was marginally affected by the installed model.
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Digestión , Gastritis/microbiología , Infecciones por Helicobacter/metabolismo , Lípidos/química , Proteínas/química , Carne Roja/análisis , Amoníaco/farmacología , Animales , Ácido Ascórbico/farmacología , Duodeno/metabolismo , Ácido Gástrico/química , Jugo Gástrico/química , Gastritis/metabolismo , Helicobacter pylori , Humanos , Peróxido de Hidrógeno/farmacología , Concentración de Iones de Hidrógeno , Modelos Biológicos , Oxidación-Reducción , Sus scrofaRESUMEN
The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the addition of chitosan or carboxymethyl cellulose (CMC) (2% w/w) to a model meat product. Both dietary fibers improved the water-binding capacity (WBC), while chitosan addition resulted in a firmer texture, CMC lowered the hardness. Chitosan addition resulted in a 2-fold reduction of lipid oxidation products, whereas CMC had no significant effect on oxidation. The effect of chitosan addition on lipid oxidation was evident both in the meat system and after simulated in vitro gastrointestinal digestion. Low-field nuclear magnetic resonance (NMR) relaxometry revealed that the fibers impacted the intrinsic water differently; the addition of chitosan resulted in a faster T2 relaxation time corresponding to water entrapped in a more dense pore network. Coherent anti-Stokes Raman scattering (CARS) microscopy was for the first time applied in a meat product to study the microstructure, which revealed that the two fibers exerted different effects on the size and entrapment of fat droplets in the protein network, which probably explain the mechanisms by which chitosan reduced lipid oxidation in the system.
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Carboximetilcelulosa de Sodio/análisis , Quitosano/análisis , Aditivos Alimentarios/química , Productos de la Carne/análisis , Animales , Manipulación de Alimentos , Oxidación-Reducción , Porcinos , Agua/análisisRESUMEN
The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m.ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine-in beef, anserine-in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.
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Anserina/aislamiento & purificación , Carnosina/aislamiento & purificación , Ácidos Grasos/aislamiento & purificación , Carne/análisis , Minerales/aislamiento & purificación , Músculo Esquelético/química , Animales , Anserina/química , Carnosina/química , Bovinos , Pollos , Ácidos Grasos/química , Hemo/química , Hemo/aislamiento & purificación , Hierro/análisis , Minerales/química , Bocadillos/clasificación , Especificidad de la Especie , StruthioniformesRESUMEN
Dietary factors play a major role in the development of colorectal cancer. This study evaluated the reproducibility and validity of a 109-food item Food Frequency Questionnaire (FFQ) to measure the consumption of foods and nutrients related to the development of colorectal cancer in a population aged ≥50 years in Flanders, Belgium. A semi-quantitative FFQ was administered two times in a period of two weeks to evaluate reproducibility (FFQ1 and FFQ2). The validity of the FFQ was assessed by comparing FFQ1 against the 3-day diary method (3 DD). A total of 162 respondents (mean age 57.5 years) provided data for the FFQ, of whom 156 also participated in the validity assessment. Mean differences in the intake of foods and nutrients between FFQ1 and FFQ2 were, overall, small and statistically insignificant. However, a higher estimation was observed by FFQ1 as compared to the 3-DD method for the majority of food groups and nutrient intake in the validity assessment. A systematic mean difference (g/day) was observed for eight food groups in the Bland-Altman agreement test; the largest was for fruit intake. Regarding the nutrients, a systematic mean difference was observed in calcium, fat, and vitamin D intake. Overall, the reproducibility of the FFQ was good, and its validity could be satisfactory for estimating absolute food and nutrient intakes and ranking individuals according to high and low intake categories.