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Mol Nutr Food Res. 2018 Oct;62(19):e1800608. doi: 10.1002/mnfr.201800608. Epub 2018 Jul 25.

Ingestion of an Inulin-Enriched Pork Sausage Product Positively Modulates the Gut Microbiome and Metabolome of Healthy Rats.

Author information

1
Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark.
2
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
3
Department of Environmental Science, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark.
4
Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Thorvaldsensvej 57, 1871, Frederiksberg C, Denmark.

Abstract

SCOPE:

Processed meat intake is associated with a potential increased colorectal cancer (CRC) risk. In contrast, dietary fiber consumption has been found to lower CRC risk, possibly via mechanisms involving the gut microbiota (GM) and its metabolites. This study investigates the effect of inulin enrichment of a common pork sausage product on GM composition and activity in healthy rats.

METHODS AND RESULTS:

Thirty Sprague-Dawley rats are fed a diet based on either an inulin-enriched sausage (n = 12), a corresponding control sausage without enrichment (n = 12), or a standard chow diet (n = 6) during a 4 week intervention. NMR-based metabolomics analyses are conducted on fecal and plasma samples, and GM composition is determined using 16S rRNA gene amplicon sequencing. Pronounced effects of diets on GM composition and activity are found. Rats fed the inulin-enriched sausages have increased levels of short chain fatty acids (SCFAs) in the fecal and plasma metabolome and increased fecal levels of Bifidobacterium spp. as compared to rats fed sausages without enrichment.

CONCLUSION:

Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.

KEYWORDS:

dietary fiber fortification; gut microbiota; metabolomics; processed meat; short chain fatty acids

PMID:
30004630
DOI:
10.1002/mnfr.201800608

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