Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver

Huang, Zixin; Shi, Xiansong; Zhou, Guanghong

doi:10.1016/j.fochms.2021.100050

Cited by 3 publications

(1 citation statement)

References 35 publications

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“…An increasing body of research from recent years has shown that the intake, digestion, and absorption of dietary meat protein can significantly affect physiological functions and metabolic changes. [11][12][13]27] The results of this study indicate that compared with the XWH0 and XWH1 groups, the body weight gain and epididymal fat weight decreased after XWH2 and XWH3 intake, suggesting that the prolonging of ripening period of Xuanwei ham may affect its nutrient digestibility and fat accumulation. Casein intake has been reported to help prevent weight gain among the protein sources tested, [28,29] and was consistent with the body weight change in Casein group observed in this study.…”

Section: Discussionmentioning

confidence: 70%

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice

Guo

Xie

et al. 2022

Molecular Nutrition Food Res

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Scope: Consumption of dry-cured ham may have a cardiovascular disease preventive capacity. However, whether ham protein in the maintenance of health and prevention of disease is dependent on ripening periods need to be clarified. Methods and results: Fifty C57BL/6 mice consume a diet that contains either Casein, raw ham protein (XWH0), or Xuanwei ham protein after 1-, 2-, or 3-years of maturation (XWH1, XWH2, or XWH3) for 4 weeks. Results show that longer ripening periods in the Xuanwei ham groups are negatively correlated with body weight gain, adipose tissue weight, total cholesterol (TC), and triglycerides levels in serum and liver, and these proteins intake could maintain liver health, reduce lipid deposition and oxidative stress, regulate lipid metabolism-related genes expression, alter the gut microbiota, and promote short-chain fatty acid production. Remarkably, XWH3 intake maintains lower TC and low-density lipoprotein cholesterol levels in serum and has high antioxidative activity as well. This regulation of lipid metabolism and oxidative stress may be related to the AMPK/Nrf2 signaling. Conclusion: Xuanwei ham dietary proteins that have endured a specific ripening period may have preventive effects on metabolic syndrome, which provide a basis for new ideas for nutritional health interventions.

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Section: Discussionmentioning

confidence: 70%

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice

Guo

Xie

et al. 2022

Molecular Nutrition Food Res

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Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter

Wang,

Chen,

Zhou

2024

Food Reviews International

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Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values

Bassey

Zhou

2023

Annu. Rev. Food Sci. Technol.

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Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.

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Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver

Cited by 3 publications

References 35 publications

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice

Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter

Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values

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