Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats. / Thøgersen, Rebekka; Castro-Mejía, Josué L.; Sundekilde, Ulrik Kræmer; H. Hansen, Lars; Gray, Nicola; Kuhnle, Gunter; Rye Jørgensen, Niklas; Hansen, Axel Kornerup; Nielsen, Dennis Sandris; Bertram, Hanne Christine.
In: Food Chemistry, Vol. 331, 127291, 2020.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats
AU - Thøgersen, Rebekka
AU - Castro-Mejía, Josué L.
AU - Sundekilde, Ulrik Kræmer
AU - H. Hansen, Lars
AU - Gray, Nicola
AU - Kuhnle, Gunter
AU - Rye Jørgensen, Niklas
AU - Hansen, Axel Kornerup
AU - Nielsen, Dennis Sandris
AU - Bertram, Hanne Christine
PY - 2020
Y1 - 2020
N2 - This study investigated inulin and calcium-rich milk mineral incorporation into a pork sausage in order to examine the effects on microbiome and biochemical activity in the gastrointestinal tract upon ingestion. Rats (n = 48) were fed one of four sausages; a pork sausage enriched with 1) inulin (6.0%) and milk mineral (3%), 2) inulin (6.0%), 3) milk mineral (3%) or 4) control sausages without enrichment. NMR-based metabolomics revealed that inulin-enrichment increased the fecal concentration of short-chain fatty acids (SCFAs). Milk mineral-enrichment also increased SCFA concentrations, although less pronounced. In addition, milk mineral reduced the concentration of nitroso compounds in feces and small intestinal content. Combined enrichment with both inulin and milk mineral showed no cumulative effect on SCFA formation and seemed to oppose the milk mineral-induced reduction of nitroso compound formation. 16S rRNA gene amplicon sequencing indicated that alterations of the gut microbiome contributed to the observed effects.
AB - This study investigated inulin and calcium-rich milk mineral incorporation into a pork sausage in order to examine the effects on microbiome and biochemical activity in the gastrointestinal tract upon ingestion. Rats (n = 48) were fed one of four sausages; a pork sausage enriched with 1) inulin (6.0%) and milk mineral (3%), 2) inulin (6.0%), 3) milk mineral (3%) or 4) control sausages without enrichment. NMR-based metabolomics revealed that inulin-enrichment increased the fecal concentration of short-chain fatty acids (SCFAs). Milk mineral-enrichment also increased SCFA concentrations, although less pronounced. In addition, milk mineral reduced the concentration of nitroso compounds in feces and small intestinal content. Combined enrichment with both inulin and milk mineral showed no cumulative effect on SCFA formation and seemed to oppose the milk mineral-induced reduction of nitroso compound formation. 16S rRNA gene amplicon sequencing indicated that alterations of the gut microbiome contributed to the observed effects.
KW - Dietary fiber fortification
KW - Gut microbiota
KW - Metabolomics
KW - Milk mineral fortification
KW - Nitroso compounds
KW - Processed meat
U2 - 10.1016/j.foodchem.2020.127291
DO - 10.1016/j.foodchem.2020.127291
M3 - Journal article
C2 - 32559598
AN - SCOPUS:85086462582
VL - 331
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 127291
ER -
ID: 243339022