Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. / Thøgersen, Rebekka; Gray, Nicola; Kuhnle, Gunter; Van Hecke, Thomas; De Smet, Stefaan; Young, Jette Feveile; Sundekilde, Ulrik Kræmer; Hansen, Axel Kornerup; Bertram, Hanne Christine.

In: Food Chemistry, Vol. 302, 125339, 2020.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Thøgersen, R, Gray, N, Kuhnle, G, Van Hecke, T, De Smet, S, Young, JF, Sundekilde, UK, Hansen, AK & Bertram, HC 2020, 'Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats', Food Chemistry, vol. 302, 125339. https://doi.org/10.1016/j.foodchem.2019.125339

APA

Thøgersen, R., Gray, N., Kuhnle, G., Van Hecke, T., De Smet, S., Young, J. F., Sundekilde, U. K., Hansen, A. K., & Bertram, H. C. (2020). Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chemistry, 302, [125339]. https://doi.org/10.1016/j.foodchem.2019.125339

Vancouver

Thøgersen R, Gray N, Kuhnle G, Van Hecke T, De Smet S, Young JF et al. Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chemistry. 2020;302. 125339. https://doi.org/10.1016/j.foodchem.2019.125339

Author

Thøgersen, Rebekka ; Gray, Nicola ; Kuhnle, Gunter ; Van Hecke, Thomas ; De Smet, Stefaan ; Young, Jette Feveile ; Sundekilde, Ulrik Kræmer ; Hansen, Axel Kornerup ; Bertram, Hanne Christine. / Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. In: Food Chemistry. 2020 ; Vol. 302.

Bibtex

@article{416f011247a143d9acad4b0e79dfe1fd,
title = "Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats",
abstract = "Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.",
keywords = "Fiber-fortification, Inulin, Nitroso compounds, Oxidation, Processed meat",
author = "Rebekka Th{\o}gersen and Nicola Gray and Gunter Kuhnle and {Van Hecke}, Thomas and {De Smet}, Stefaan and Young, {Jette Feveile} and Sundekilde, {Ulrik Kr{\ae}mer} and Hansen, {Axel Kornerup} and Bertram, {Hanne Christine}",
year = "2020",
doi = "10.1016/j.foodchem.2019.125339",
language = "English",
volume = "302",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

AU - Thøgersen, Rebekka

AU - Gray, Nicola

AU - Kuhnle, Gunter

AU - Van Hecke, Thomas

AU - De Smet, Stefaan

AU - Young, Jette Feveile

AU - Sundekilde, Ulrik Kræmer

AU - Hansen, Axel Kornerup

AU - Bertram, Hanne Christine

PY - 2020

Y1 - 2020

N2 - Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.

AB - Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.

KW - Fiber-fortification

KW - Inulin

KW - Nitroso compounds

KW - Oxidation

KW - Processed meat

U2 - 10.1016/j.foodchem.2019.125339

DO - 10.1016/j.foodchem.2019.125339

M3 - Journal article

C2 - 31419771

AN - SCOPUS:85070525953

VL - 302

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 125339

ER -

ID: 234209591