Oxidized Pork Induces Oxidative Stress and Inflammation by Altering Gut Microbiota in Mice

• Published in: Molecular nutrition & food research Vol. 64; no. 2; pp. e1901012 - n/a
• Main Authors: Ge, Yueting, Lin, Shiman, Li, Bowen, Yang, Yuhui, Tang, Xue, Shi, Yonghui, Sun, Jin, Le, Guowei
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 01.01.2020
• Subjects: Abundance; Accumulation; Animals; Bacteria; Body Weight; Cecum; Coliforms; Colon; Cooking - methods; Damage accumulation; Digestibility; Digestion; Digestive system; Digestive tract; Flora; Food-Processing Industry - methods; Gastrointestinal Microbiome - genetics; Gene Expression Regulation; gut microbiota; High temperature; Hydrogen sulfide; Inflammation; Inflammation - etiology; Inflammatory response; Intestinal microflora; Intestine; Lipopolysaccharides; Mice, Inbred C57BL; Microbiota; Mucin; Mucosa; Nutrient deficiency; Oxidation; Oxidation-Reduction; Oxidative Stress; oxidized pork; Pork; Pork Meat - adverse effects; Probiotics; protein oxidation; Proteins; Relative abundance; RNA, Ribosomal, 16S; Tight Junctions - genetics; oxidized pork; inflammation; gut microbiota; oxidative stress; protein oxidation
• ISSN: 1613-4125; 1613-4133
• DOI: 10.1002/mnfr.201901012

Scope Reduced digestibility of foods containing oxidized proteins and the subsequent excessive accumulation of undigested components in the colon may cause changes in the intestinal flora composition. This study evaluates the characteristics of this change and the potential adverse effects on organisms. Methods and results Pork is cooked using sous‐vide or at high temperature and pressure (HTP), then freeze‐dried, resulting in different levels of oxidized damage. Mice are fed diets containing low‐ (LOP), medium‐ (MOP), or high‐oxidative damage pork (HOP) for 12 weeks. HOP intake increases mice body weight, induces inflammatory response, and causes oxidative stress, as indicated by the accumulation of oxidative products. Increased serum LPS levels and downregulation of tight junction‐related genes in the mucosa suggest mucosal barrier damage. Alterations in the cecal microbiota include reduced relative abundance of the mucin‐degrading bacteria Akkermansia, beneficial bacteria Lactobacillus and Bifidobacterium, and H2S‐producing bacteria Desulfovibrio and increased relative abundance of the pro‐inflammatory bacteria Escherichia‐Shigella and pathobiont Mucispirillum. Conclusion HOP intake causes the accumulation of oxidative products, increases body weight, damages the intestinal barrier, and induces oxidative stress and inflammatory response, likely by altering gut microbiota through protein oxidation (POX). High temperature and pressure (HTP) cooking can cause high levels of oxidative damage to pork and reduce the in vitro digestibility of pork protein. Intake of pork with high oxidative damage causes the accumulation of oxidative products, increases body weight, damages the intestinal barrier, and induces oxidative stress and inflammatory response, likely by altering the gut microbiota through protein oxidation (POX).