Rice bran protein oxidation induced by rancidity alters the gut microbiota and intestinal permeability in mice

Abstract

Oxidized RBP induced by rice bran rancidity changes the gut microbiota profile, slightly affects the production of SCFAs, and improves the intestinal barrier by upregulating the expression of tight junction proteins.

Potential implications of oxidative modification on dietary protein nutritional value: A review

“…Li et al (2016) found that oxidized tyrosine products were mainly composed of dityrosine, 3-nitrotyrosine, and tyrosine, which had been widely identified in milk powder and processed meat food, and had been associated with physiological processes. A 24-week feeding of oxidized tyrosine (2, 4, 8 g/kg diet) induced the antioxidant system impairment, liver and kidney dysfunction, and fibrosis in the liver via the MAPK/TGF-𝛽1 signaling pathway and in the kidneys via the JNK/p38 signaling pathway (Li et al, F I G U R E 1 Dietary protein oxidation induces the damage on body health (Ahmad et al, 2019;Ding et al, 2017c;Li et al, 2016Li et al, , 2017Li et al, , 2022aLu et al, 2020;Ran et al, 2016) on mouse myocardial function. The dityrosine dose was determined according to the amount of reconstituted milk (3% protein content) consumed daily by a 5-kg baby, and the dose of oxidized tyrosine products was equal to dityrosine content (22%) in oxidized tyrosine (Lu et al, 2020).…”

“…The influence of oxidized dietary proteins on gut microbiota has been presented in Table 3. Li et al (2022a) prepared oxidized rice bran protein by storing rice bran for different periods for a 12-week gavage experiment. Compared with raw rice bran protein (isolated from rice bran stored for 0 days), oxidized rice bran protein (isolated from rice bran stored for 3 and 10 days) significantly changed the number of gut microbiota, as reflected by the richness indices (Chao1 and Observed operational taxonomic units (OTUs)) of gut microbiota in the colon.…”

“…As shown in Table 3, marked differences in the gut microbiota at the genus level were mainly observed in the obesity-related microbiota Oscillibacter, Mollicutes, and Mucispirillum, the mucin-degrading bacteria Akkermansia, the beneficial bacteria Lactobacillus, Bifidobacterium, Blautia, Alistipes, the H 2 S-producing bacteria Desulfovibrio, lactate-producing bacteria Turicibacter, the protein-fermentation bacteria Ruminococcaceae, Bacteroidales S24-7 group-norank, the pro-inflammatory bacteria Escherichia-Shigella, and the short-chain fatty acids (SCFAs)-producing bacteria Faecalibaculum, Lachnospiraceae NK4A136 (Ma et al, 2020;Maki & Looft, 2022). Compared with raw rice bran protein, oxidized rice bran protein disturbed the composition of gut microbiota at phylum and genus levels in mouse colon, and the composition of gut microbiota presented an oxidation extent-dependent pattern (Li et al, 2022a). In addition, a diet-dependent change was proposed to characterize the impacts of processed pork proteins on gut microbiota composition (Xie et al, 2020b(Xie et al, , 2020c.…”

“…Xie et al (2020b) also proposed that processed pork proteins changed the level of colonic SCFAs and BCFAs by altering the abundance of Anaeroplasma, Eubacterium coprostanoligenes, Romboutsia, Turicibacter, Prevotellaceae Ga6A1, Bacteroides, and Odoribacter. Notably, Li et al (2022a) evaluated the concentration of SCFAs in mouse colon after a 12-week gavage of oxidized rice bran protein, and found only the formation of formic acid and isovaleric acid was affected by rice bran protein with different oxidation extents. Correlation analysis revealed that higher formic acid concentration was closely correlated with the greater abundances of Duncaniella and Parabacteroides, while lower isovaleric acid concentration was associated with less leucine fermentation under the reducing abundance of Mediterrneibacterm, Phascolarctobacterium, Insolitispirillum, Coriobacteriaceae UCG-002, and Parvibacte.…”

“…While compared with native rice bran protein, oxidized rice bran protein downregulated the mRNA expression of occludin, zonula occludens‐1, and claudin3. Results implied that intake of oxidized rice bran protein might improve the gut barrier, and this improvement was weakened with the increasing oxidation extent of rice bran protein (Li et al., 2022a).…”