Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

Song, Shangxin; Hooiveld, Guido; Li, Mengjie; Fan, Zhanming; Zhang, Wei; Xu, Xinglian; Müller, Michael

doi:10.1038/srep20036

Cited by 35 publications

(54 citation statements)

References 57 publications

(67 reference statements)

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“…Furthermore, the growth rate of mice fed different protein diets tended to be slow, and even decreased over the feeding period. The growth rates were different from previous studies using a rat model (43), which may be related to the physiological performance of the animals themselves and the time of dietary intervention.…”

Section: Discussioncontrasting

confidence: 96%

Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets

Xie

Zhou

Wang

2018

Preprint

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22The purpose of this study was to characterize the dynamical changes of gut microbiota and 23 explore the influence on bidirectional communications between the gut and the brain during a 24 relatively long-term intake of different protein diets. The C57BL/6J mice were fed casein, soy 25 protein and four kinds of processed meat proteins at a normal dose of 20% for 8 months. Protein 26 diets dramatically affected the microbial composition and function and also the signaling 27 molecule levels of the gut-brain axis in a dynamic manner, which consequently affected growth 28 performance. Alistipes, Clostridiales vadinBB60, Anaerotruncus, Blautia and Oscillibacter had a 29 relatively fast response to the diet, while Bacteroidales S24-7, Ruminiclostridium, 30 Ruminococcaceae UCG-014, Coriobacteriaceae UCG-002 and Bilophila responded slowly. 31Rikenellaceae RC9 gut, Faecalibaculum and Lachnospiraceae showed a continuous change with 32 feeding time. Bacteroidales S24-7 abundance increased from 4 months to 8 months, whereas 33 those of Rikenellaceae RC9 gut, Akkermansia, Alistipes and Anaerotruncus remarkably decreased. 34Five and fifteen biological functions of microbiota were affected at 4 months and 8 months, 35 respectively, and sixteen functions were observed to change over feeding time. Moreover, 28 and 36 48 specific operational taxonomy units were associated with the regulation of serotonin, peptide 37 YY, leptin and insulin levels at two time points. Ruminococcaceae was positively associated with 38 Lachnospiraceae and negatively associated with Bacteroidales S24-7. These results give an 39 important insight into the effect of gut microbiota on the bidirectional communications between 40 the gut and the brain under a certain type of diet. 41 42 3 Importance 43Many gastrointestinal and neuropsychiatric disorders may have a common pathophysiologic 44 mechanism, involving bidirectional brain-gut axis signaling through humoral and neural 45 pathways. The gut microbiota plays an important role in the communications between the gut 46 and the brain. Recent evidence suggests that a growing number of subjects suffer from the above 47 disorders. The significance of this study lies in the finding that long-term intake of different 48 proteins at a normal dose induces dynamic alterations of specific microbiota in mice, which 49 consequently affect bidirectional communications between the gut and the brain and results in 50 different growth performance through dynamically regulating signaling molecule levels. 51Furthermore, this study indicates that intake of the same diet for a long time, irrespective of the 52 diet source, may have an adverse effect on host health by altering gut microbiota. 53 54 55 56between the gut and the brain, coined the microbiota-gut-brain axis (1). The brain ensures 60 proper maintenance and coordination of gastrointestinal functions. In turn, the gut microbiota has 61 a great influence on central nervous system activities and host behavior, with chemical signaling 62 of the gut-brain ...

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Section: Discussioncontrasting

confidence: 96%

Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets

Xie

Zhou

Wang

2018

Preprint

Self Cite

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“…This indicated that SPI inhibited the feed conversion rate. Similar results were observed in previous studies [23,26], in which growing rats were fed casein or SPI AIN-93G diets. In those studies, however, the decline in feed conversion efficiency in the SPI rats was not caused by the increased feed intake, but by the decreased weight gain.…”

Section: Discussionsupporting

confidence: 91%

Dietary Soy Protein Isolate Attenuates Intestinal Immunoglobulin and Mucin Expression in Young Mice Compared with Casein

Zeng

Wang

et al. 2020

Nutrients

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Dietary protein sources have profound effects on children and young animals, and are important for the gut barrier function and immune resilience. Milk and soy are the main sources of protein for children and young animals after weaning. The objective of this study was to compare the effects of dairy and soy proteins on the intestinal barrier in early development. Weanling C57BL/6 mice were fed AIN-93G diets prepared with casein or soy protein isolate (SPI) for 21 days. Compared with those fed with the casein diet, mice fed with the SPI diet did not change their body weight and organ coefficients, but increased their feed intake and ratio of feed to gain. SPI lowered the level of luminal secretory immunoglobulin A (SIgA) and downregulated the levels of IL-4, IL-13, polymeric immunoglobulin receptor (Pigr), Janus kinase 1 (Jak1), signal transducer and activator of transcription 6 (Stat6), and transforming growth factor-β (Tgfb) in the mouse ileum. Western blotting of ileal proteins confirmed that SPI suppressed the activation of the JAK1/STAT6 signaling pathway. Furthermore, SPI attenuated intestinal mucin production, as demonstrated by the decreased numbers of intestinal goblet cells and the reduced relative expression levels of mucin 1 (Muc1), mucin 2 (Muc2), trefoil factor 3 (Tff3), glucose-regulated protein 94 (Grp94), and anterior gradient homolog 2 (Agr2). The results indicated that the SPI diet could attenuate mouse intestinal immunity, as demonstrated by decreased SIgA and mucin production in the intestine. Therefore, we suggest that our findings should be of consideration when SPI or casein are used as dietary protein sources.

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“…In animal studies, dietary meat proteins have been shown to affect gut microbiota, metabolism in liver, and host health (18, 19). The quality of dietary meat proteins is quite important.…”

Section: Discussionmentioning

confidence: 99%

Proteome Profiles of Digested Products of Commercial Meat Sources

Liu

Zhou

et al. 2017

Front. Nutr.

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This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC–MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham (P < 0.05), while the opposite was for cooked ham (P < 0.05). Nano-LC–MS/MS analysis revealed that dry-cured ham samples had the greatest number of 750–3,500 Da Mw peptides in pepsin-digested products. In the digested products of cooked ham and emulsion-type sausage, a lot of peptides were matched with soy protein that was added in the formulations. In addition, protein oxidation was also observed in different meat products. Our findings give an insight into nutritional values of different meat products.

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Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

Cited by 35 publications

References 57 publications

Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets

Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets

Dietary Soy Protein Isolate Attenuates Intestinal Immunoglobulin and Mucin Expression in Young Mice Compared with Casein

Proteome Profiles of Digested Products of Commercial Meat Sources

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