The digestive fate of beef versus plant-based burgers from bolus to stool

Zhou, Zhitong; Amer, Hala; Sultani, Arianna; Nasr, Pedram; Wang, Yan; Corradini, Maria G.; Goff, H. Douglas; LaPointe, Gisèle; Rogers, Michael A.

doi:10.1016/j.foodres.2023.112688

Cited by 4 publications

(5 citation statements)

References 56 publications

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“…Moreover, 10–15% of the population suffer from irritable bowel syndrome (IBS), and while plain cooked meats are non-irritating, soy and the added flavors in plant-based foods can prove problematic [ 53 ]. The lipidemic responses of meat vs. plant-based meat in the digestive tract are still being studied, but recent studies have shown differences in digestive fate based on structural differences [ 54 ]. While the emergence of plant-based meats holds promise to mediate the environmental detriment of industrial farming, more research and options may be needed to accommodate those with food restrictions.…”

Section: Question 4: How Can the Biochemical Basis Of Taste Inform Th...mentioning

confidence: 99%

Five questions on how biochemistry can combat climate change

Chen,

Guo,

How

et al. 2023

BBA Advances

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Section: Question 4: How Can the Biochemical Basis Of Taste Inform Th...mentioning

confidence: 99%

Five questions on how biochemistry can combat climate change

Chen,

Guo,

How

et al. 2023

BBA Advances

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“…Meat substitutes, such as fast-food chain "plant-based" burgers, often include 'yeast extract' (flavor enhancer, a vague term often used for glutamate-rich MSG-like excitotoxins [216]) and the emulsifier methylcellulose (linked to gastrointestinal inflammation [217]). In experimental models, plant-based alternative burgers (vs. meat) raise the Firmicutes to Bacteroidetes ratio in gut microbiota [218]. Although there have been disparate findings, the preponderance of studies has linked a higher Firmicutes to Bacteroidetes ratio to irritable bowel syndrome and other non-communicable diseases [219][220][221].…”

Section: Dietary Displacement Planetary Healthmentioning

confidence: 99%

Beyond Plants: The Ultra-Processing of Global Diets Is Harming the Health of People, Places, and Planet

Prescott

D’Adamo

Holton

et al. 2023

IJERPH

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Global food systems are a central issue for personal and planetary health in the Anthropocene. One aspect of major concern is the dramatic global spread of ultra-processed convenience foods in the last 75 years, which is linked with the rising human burden of disease and growing sustainability and environmental health challenges. However, there are also calls to radically transform global food systems, from animal to plant-derived protein sources, which may have unintended consequences. Commercial entities have moved toward this “great plant transition” with vigor. Whether motivated by profit or genuine environmental concern, this effort has facilitated the emergence of novel ultra-processed “plant-based” commercial products devoid of nutrients and fiber, and sometimes inclusive of high sugar, industrial fats, and synthetic additives. These and other ingredients combined into “plant-based” foods are often assumed to be healthy and lower in calorie content. However, the available evidence indicates that many of these products can potentially compromise health at all scales—of people, places, and planet. In this viewpoint, we summarize and reflect on the evidence and discussions presented at the Nova Network planetary health meeting on the “Future of Food”, which had a particular focus on the encroachment of ultra-processed foods into the global food supply, including the plant-sourced animal protein alternatives (and the collective of ingredients therein) that are finding their way into global fast-food chains. We contend that while there has been much uncritical media attention given to the environmental impact of protein and macronutrient sources—meat vs. novel soy/pea protein burgers, etc.—the impact of the heavy industrial processing on both human and environmental health is significant but often overlooked, including effects on cognition and mental health. This calls for a more nuanced discourse that considers these complexities and refocuses priorities and value systems towards mutualistic solutions, with co-benefits for individuals, local communities, and global ecology.

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“…Recently, Zhou and co-authors claimed that SCFA production was boosted in the ascending and descending colon when pea based PBMA was employed to feed the Simulated Human Intestinal Microbial Ecosystem (SHIME ® ) 13 . Indeed, numerous studies have shown beneficial antiinflammatory effects with soy and pea-based protein interventions 14 .…”

Section: Introductionmentioning

confidence: 99%

“…Butyrate is a crucial SCFA since it is the primary energy source for colonocytes and activates intestinal glucogenesis, which positively impacts the host’s glucose and energy balance 12 . Recently, Zhou and co-authors claimed that SCFA production was boosted in the ascending and descending colon when pea based PBMA was employed to feed the Simulated Human Intestinal Microbial Ecosystem (SHIME ® ) 13 . Indeed, numerous studies have shown beneficial anti-inflammatory effects with soy and pea-based protein interventions 14 .…”

Section: Introductionmentioning

confidence: 99%

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In-vitro digestion models to examine the effects of Plant-Based Meat substitutes on Gut Microbial Metabolites

Izquierdo-Sandoval,

Duan,

Fryganas

et al. 2023

Preprint

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The increasing popularity of plant-based meat alternatives (PBMAs) has triggered a contentious debate about their impact on gut health in comparison to traditional animal-based meats. This study investigates the digestibility and bioavailability of a beef patty, a commercial PBMA, and a homemade pea protein-based 'patty' by examining their influence on gut microbial metabolism. Fecal samples from five different donors were utilized to replicate colonic fermentation in vitro, with samples collected at various time points (0, 6, 12, 24, 32, and 48 hours). A rapid biochemical profiling, comparing red meat and meat analogs in terms of traditional biomarkers of gut health (ammonia, phenols, indoles, pH, and short-chain fatty acids), was conducted. Additionally, an untargeted metabolomics workflow specially designed for time-series studies, utilizing ultra-high performance liquid chromatography hyphenated to a quadrupole time-of-flight mass spectrometer (UPLC-QTOF MS), was implemented to assess differences in terms of protein-related gut microbial metabolites (GMMs). The findings of this approach revealed notable differences in the production of intestinal inflammation markers, metabolites related to the carnitine pathways, and GMMs with signaling functions in the intestinal tract during the fermentation of animal- and plant-based burgers.

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The digestive fate of beef versus plant-based burgers from bolus to stool

Cited by 4 publications

References 56 publications

Five questions on how biochemistry can combat climate change

Five questions on how biochemistry can combat climate change

Beyond Plants: The Ultra-Processing of Global Diets Is Harming the Health of People, Places, and Planet

In-vitro digestion models to examine the effects of Plant-Based Meat substitutes on Gut Microbial Metabolites

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