Pork Meat Proteins Alter Gut Microbiota and Lipid Metabolism Genes in the Colon of Adaptive Immune‐Deficient Mice

Abstract

Scope: Excessive consumption of processed meat has been linked to an increasing risk of gut diseases. It is investigated how pork meat proteins affect colon homeostasis between normal and immune-compromised mice. Methods and results: Immune-deficient mice (Rag1 −/− ) and wild-type mice are fed a diet that contains 20% casein or protein isolated from cooked pork or dry-cured pork for 3 months. Rag1 −/− mice show greater variations in transcriptome responses and higher microbial diversity than wild-type mice after consumption of the pork meat protein diets. Intake of pork meat protein diets also increases body weight and induces colonic oxidative stress, low-grade inflammation, and gene expression involved in immune function, cell cycle, and migration. Key genes like Hmox1, Ppara, and Pparg are highly upregulated by pork meat protein. These changes are associated with decreased abundances of Blautia, Bifidobacterium, and Alistipes and increased abundances of Akkermansia muciniphila and Ruminococcaceae. Conclusion: Pork meat proteins affect colon health in both wild-type and Rag1 −/− mice by altering the microbiome profile under the complex interaction with adaptive immunity. The findings herein give a new insight into the understanding of meat intake, immunity, and gut health.

A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

“…Pork industry is currently facing the big challenges of feeding sustainability and the unhealthy image of fat. In fact, pork production is about 38% of the total amount of meat produced in the world, being is the most commonly consumed meat in different European, American, and Asian countries [ 1 ]. Moreover, the combination between rise of global population and the increase in income, will double the overall demand for animal-derived products by 2050, including pork [ 2 ].…”

New Plausible Mechanism for Gastric and Colorectal Carcinogenesis: Free Radical-Mediated Acetaldehyde Generation in a Heme/Myoglobin–Linoleate–Ethanol Mixture

“… 38 In mice, a portion of undigested Mb reportedly reaches the colon after meat intake. 39 A high-risk colon cancer group reportedly had a fecal pH of 7.0–8.0. 40 Therefore, the high AcAld formation in the meat and the Mb reactions at pH 7.4 may be related to both gastric and colorectal carcinogenesis.…”

Long‐Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host‐Derived Proteins in the Gut Contents of Mice

“…[ 47 ] However, previous studies showed that intake of pork meat protein diets induced colonic oxidative stress and low‐grade inflammation in immune‐deficient mice (Rag1 −/− ) under short‐term dietary intervention. [ 19 ] In addition, processed meat protein induced inflammation and hepatic lipogenesis by upregulating Nrf2/Keap1 signaling pathway in Glrx‐deficient mice fed for three months. [ 18 ] The differences between the present study and the previous study could be attributed to the balances between oxidative stress and antioxidant activities.…”

“…[ 17 ] In addition, processed meat proteins altered fecal microbiota composition in Glrx‐deficient mice [ 18 ] and affected colon health in both wild‐type and adaptive immune‐deficient mice by altering the gut microbiome profile. [ 19 ] The composition of mouse fecal microbiota varied dynamically with the feeding time of processed meat protein, in which the relative abundance of Bacteroidales S24−7 was observed to increase from 4 to 8 months of feeding, whereas the relative abundances of Rikenellaceae RC9 gut , Akkermansia, Alistipes, Clostridiales vadinBB60 , Clostridium sensustricto 1, and Anaerotruncus were dramatically reduced. [ 20 ] Gut microbiota has been shown to be associated with obesity, inflammatory diseases, and neuronal disorders.…”