New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor

Ligen Xu; Tingting Mao; Minquan Xia; Wei Wu; Jing Chen; Chunqing Jiang; Tao Zeng; Yong Tian; Lizhi Lu; Zhaoxia Cai

doi:10.1016/j.foodchem.2024.139354

New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor

Food Chem. 2024 Apr 13:450:139354. doi: 10.1016/j.foodchem.2024.139354. Online ahead of print.

Authors

Ligen Xu¹, Tingting Mao², Minquan Xia³, Wei Wu³, Jing Chen³, Chunqing Jiang⁴, Tao Zeng⁵, Yong Tian⁵, Lizhi Lu⁶, Zhaoxia Cai⁷

Affiliations

¹ Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
² State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
³ Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Jinwu Agricultural Development Co., Jinhua 321000, China.
⁵ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
⁶ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: lulizhibox@163.com.
⁷ Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: caizhaoxia@mail.hzau.edu.cn.

PMID: 38636385
DOI: 10.1016/j.foodchem.2024.139354

Abstract

The interaction between gut microbiota and muscles through the gut-muscle axis has received increasing attention. This study attempted to address existing research gaps by investigating the effects of gut microbiota on meat flavor. Specifically, lactic acid bacteria were administered to ducks, and the results of e-nose and e-tongue showed significantly enhanced meat flavor in the treatment group. Further analyses using GC-MS revealed an increase in 6 characteristic volatile flavor compounds, including pentanal, hexanal, heptanal, 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran. Linoleic acid was identified as the key fatty acid that influences meat flavor. Metagenomic and transcriptomic results further confirmed that cecal microbiota affects the duck meat flavor by regulating the metabolic pathways of fatty acids and amino acids, especially ACACB was related to fatty acid biosynthesis and ACAT2, ALDH1A1 with fatty acid degradation. This study sheds light on a novel approach to improving the flavor of animal-derived food.

Keywords: Duck meat flavor; Gut microbiota; Gut-muscle axis; Metabolome; Metagenome; Transcriptome.