Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Burri, Stina; Granheimer, Kajsa; Rémy, Marine; Tannira, Vandana; So, Yunjeong; Rumpunen, Kimmo; Tornberg, Eva; Paz, Pamela Canaviri; Uhlig, Elisabeth; Oscarsson, Elin; Rohrstock, Anne-Marie; Rahman, Milladur; Håkansson, Åsa

doi:10.1016/j.biopha.2020.111133

Cited by 6 publications

(4 citation statements)

References 18 publications

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“…In C57BL/6JRj mice with cyclically induced chronic inflammation, Burri et al (2021) reported marked changes in microbiota and immune responses after being fed processed meat products with plant antioxidants. The study provides proinflammatory responses upon the ingestion of processed meat by aiding bacterial diversity and regulatory T-cell levels.…”

Section: Gut-adipose Axis • Cerebrovascular Diseases • Impairs Egc-hg...mentioning

confidence: 99%

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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Section: Gut-adipose Axis • Cerebrovascular Diseases • Impairs Egc-hg...mentioning

confidence: 99%

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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“…are natural compounds present in fruits, vegetables, spices, honey, etc. [148]. Hydroxycinnamic acids (caffeic acid, ferulic acid, sinapic acid, chlorogenic acid) are a major class of phenolic acids, and their interactions with gut microbiota are rapidly growing interest in research and have been tested on murine models to identify their possible role in colitis and IBD [149].…”

Section: Antioxidantsmentioning

confidence: 99%

“…Natural antioxidants are added to meat-based products to avoid lipid oxidation [148]. In a study conducted on chronic inflammation-induced mice models, after several antioxidant preparations, a standardization in ileal and colic microbiota was found [148].…”

Section: Antioxidantsmentioning

confidence: 99%

Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis

et al. 2022

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Diet is a key environmental factor in inflammatory bowel disease (IBD) and, at the same time, represents one of the most promising therapies for IBD. Our daily diet often contains food additives present in numerous processed foods and even in dietary supplements. Recently, researchers and national authorities have been paying much attention to their toxicity and effects on gut microbiota and health. This review aims to gather the latest data focusing on the potential role of food additives in the pathogenesis of IBDs through gut microbiota modulation. Some artificial emulsifiers and sweeteners can induce the dysbiosis associated with an alteration of the intestinal barrier, an activation of chronic inflammation, and abnormal immune response accelerating the onset of IBD. Even if most of these results are retrieved from in vivo and in vitro studies, many artificial food additives can represent a potential hidden driver of gut chronic inflammation through gut microbiota alterations, especially in a population with IBD predisposition. In this context, pending the confirmation of these results by large human studies, it would be advisable that IBD patients avoid the consumption of processed food containing artificial food additives and follow a personalized nutritional therapy prescribed by a clinical nutritionist.

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“…Nowadays, the addition of spices and herbs to food is not only connected with enriching the organoleptic properties of food products. They are a source of natural antioxidant substances which can prolong food shelf-life [8] and exhibit health-promoting effects when added to meat products [9]. The protection against protein oxidation is very complex, therefore the antioxidant activity of phenolic compounds from plant extracts cannot be directly transferred to their action in the food matrix.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

Kaczmarek

Muzolf-Panek

2021

Animals

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The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.

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Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Cited by 6 publications

References 18 publications

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

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

Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

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