Combined Consumption of Beef‐Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats

Abstract

Scope High red meat and sucrose consumption increases the epidemiological risk for chronic diseases. Mechanistic hypotheses include alterations in oxidative status, gut microbiome, fat deposition, and low‐grade inflammation. Methods and results For 2 weeks, 40 rats consumed a diet high in white or red meat (chicken‐based or beef‐based cooked mince, respectively), and containing corn starch or sucrose in a 2 × 2 factorial design. Lard was mixed with lean chicken or beef to obtain comparable dietary fatty acid profiles. Beef (vs chicken)‐fed rats had higher lipid oxidation products (malondialdehyde, 4‐hydroxy‐2‐nonenal, and hexanal) in stomach content and blood, and lower blood glutathione. Sucrose (vs corn starch)‐fed rats showed increased blood lipid oxidation products and glutathione peroxidase activity, higher liver weight and malondialdehyde concentrations, and mesenterial and retroperitoneal fat accumulation. Beef–sucrose‐fed rats had increased cardiac weight, suggesting pathophysiological effects on the cardiovascular system. The colonic microbiome of beef–sucrose‐fed rats showed an outgrowth of the sulfate‐reducing family of the Desulfovibrionaceae, and lower abundance of the Lactobacillus genus, indicating intestinal dysbiosis. Blood C‐reactive protein, a marker for inflammation, was not different among groups. Conclusions Consumption of a cooked beef‐based meat product with sucrose increased oxidative stress parameters and promoted cardiac hypertrophy and intestinal dysbiosis.

Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion

“…found lower MDA and 4‐HNE in intestinal digests of pigs fed red/processed meat compared to chicken meat. At first sight, these data seem in contrast with the reported pro‐oxidant effect of myoglobin/heme‐Fe, and some of our previous observations of lower oxidation products in in vitro and in vivo digests of chicken compared to beef . The different fatty acid profiles among studies may be an important factor explaining these opposing results.…”

“…and Goethals et al., and to the first experiment of the present study. In contrast, when identical muscles were mixed with lard, the beef and deer digests contained significantly higher levels of 4‐HNE, HEX, 4‐HHE, PROP, TBARS, and/or PCC, corresponding to the data of our previous studies . As observed previously, addition of lard generally increased TBARS and PCC in digests to a different extent.…”

“…In contrast, when identical muscles were mixed with lard, the beef and deer digests contained significantly higher levels of 4-HNE, HEX, 4-HHE, PROP, TBARS, and/or PCC, corresponding to the data of our previous studies. [6,42,43] As observed previously, [44] addition of lard generally increased TBARS and PCC in digests to a different extent. However, lard only significantly increased 4-HNE and HEX concentrations when its addition largely increased the n-6/n-3 ratio, more specifically in beef, deer, and wild boar.…”

“…At first sight, these data seem in contrast with the reported pro-oxidant effect of myoglobin/heme-Fe, [13,18,41] and some of our previous observations of lower oxidation products in in vitro and in vivo digests of chicken compared to beef. [6,42,43] The different fatty acid profiles among studies may be an important factor explaining these opposing results. In our previous studies, [6,42,43] lard was added to lean chicken or beef muscle to standardize their fatty acid profile and isolate the effect of heme-Fe.…”

“…[6,42,43] The different fatty acid profiles among studies may be an important factor explaining these opposing results. In our previous studies, [6,42,43] lard was added to lean chicken or beef muscle to standardize their fatty acid profile and isolate the effect of heme-Fe. Therefore, in a second experiment, the fatty acid profile of six lean muscles varying widely in heme-Fe (0.5-25.0 mg kg −1 ) were either or not standardized by 20% lard addition.…”