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De Smet S, Van Hecke T. Meat products in human nutrition and health - About hazards and risks. Meat Sci 2024; 218:109628. [PMID: 39216414 DOI: 10.1016/j.meatsci.2024.109628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/09/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.
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Affiliation(s)
- Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Bonifacie A, Aubry L, Sayd T, Bourillon S, Duval A, Kombolo M, Nassy G, Promeyrat A, Santé-Lhoutellier V, Théron L. Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation. Food Res Int 2024; 195:114969. [PMID: 39277238 DOI: 10.1016/j.foodres.2024.114969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 08/12/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Nitrites are food additives used in meatfor their bacteriological, technological and sensory properties.However, they are suspected to be involved in the formation of various mutagenic nitroso compounds (NOCs).With a view to reducing the use of nitrite in meat products to improve the healthiness thereof, the formation of NOCs was studied during dynamic in vitro digestion ofcooked and recooked meats preparedwith various levels of nitrite. Residual nitrite and nitrate and NOCs were evaluated in the gastric and ileal compartments.In the absence of added nitrite, basalnitrosation and nitrosylation were detected, probably due to the oxidation of ammonium salts present in the gastric fluid. Nitrosamines, nitrosyl heme and nitrosothiols displayed different kinetics of formation and degradation,reflecting a possible transfer of nitric oxide from one substrate to another. A protective effect of nitrite on lipid oxidation was also observed during digestion.
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Affiliation(s)
- Aline Bonifacie
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France
| | - Laurent Aubry
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Thierry Sayd
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Sylvie Bourillon
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Angéline Duval
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Moïse Kombolo
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Gilles Nassy
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Aurélie Promeyrat
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Véronique Santé-Lhoutellier
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
| | - Laetitia Théron
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
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Ansorena D, Astiasaran I. Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4465-4472. [PMID: 38345147 DOI: 10.1002/jsfa.13333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg-1) and lyophilized parsley (7.1 g kg-1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg-1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. RESULTS Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg-1 for control and samples with parsley and 4.8 mg MDA kg-1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. CONCLUSION Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
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De Paepe E, Plekhova V, Vangeenderhuysen P, Baeck N, Bullens D, Claeys T, De Graeve M, Kamoen K, Notebaert A, Van de Wiele T, Van Den Broeck W, Vanlede K, Van Winckel M, Vereecke L, Elliott C, Cox E, Vanhaecke L. Integrated gut metabolome and microbiome fingerprinting reveals that dysbiosis precedes allergic inflammation in IgE-mediated pediatric cow's milk allergy. Allergy 2024; 79:949-963. [PMID: 38193259 DOI: 10.1111/all.16005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 11/29/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
BACKGROUND IgE-mediated cow's milk allergy (IgE-CMA) is one of the first allergies to arise in early childhood and may result from exposure to various milk allergens, of which β-lactoglobulin (BLG) and casein are the most important. Understanding the underlying mechanisms behind IgE-CMA is imperative for the discovery of novel biomarkers and the design of innovative treatment and prevention strategies. METHODS We report a longitudinal in vivo murine model, in which two mice strains (BALB/c and C57Bl/6) were sensitized to BLG using either cholera toxin or an oil emulsion (n = 6 per group). After sensitization, mice were challenged orally, their clinical signs monitored, antibody (IgE and IgG1) and cytokine levels (IL-4 and IFN-γ) measured, and fecal samples subjected to metabolomics. The results of the murine models were further extrapolated to fecal microbiome-metabolome data from our population of IgE-CMA (n = 22) and healthy (n = 23) children (Trial: NCT04249973), on which polar metabolomics, lipidomics and 16S rRNA metasequencing were performed. In vitro gastrointestinal digestions and multi-omics corroborated the microbial origin of proposed metabolic changes. RESULTS During mice sensitization, we observed multiple microbially derived metabolic alterations, most importantly bile acid, energy and tryptophan metabolites, that preceded allergic inflammation. We confirmed microbial dysbiosis, and its associated effect on metabolic alterations in our patient cohort, through in vitro digestions and multi-omics, which was accompanied by metabolic signatures of low-grade inflammation. CONCLUSION Our results indicate that gut dysbiosis precedes allergic inflammation and nurtures a chronic low-grade inflammation in children on elimination diets, opening important new opportunities for future prevention and treatment strategies.
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Affiliation(s)
- Ellen De Paepe
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Integrative Metabolomics (LIMET), Ghent University, Merelbeke, Belgium
| | - Vera Plekhova
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Integrative Metabolomics (LIMET), Ghent University, Merelbeke, Belgium
| | - Pablo Vangeenderhuysen
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Integrative Metabolomics (LIMET), Ghent University, Merelbeke, Belgium
| | - Nele Baeck
- Department of Pediatrics, Pediatric Gastroenterology, AZ Jan Palfijn Ghent, Ghent, Belgium
| | - Dominique Bullens
- Department of Microbiology, Immunology and Transplantation, Allergy and Immunology Research Group, KU Leuven, Leuven, Belgium
- Clinical Division of Pediatrics, UZ Leuven, Leuven, Belgium
| | - Tania Claeys
- Department of Pediatrics, Pediatric Gastroenterology and Nutrition & General Pediatric Medicine, AZ Sint-Jan Bruges, Bruges, Belgium
| | - Marilyn De Graeve
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Integrative Metabolomics (LIMET), Ghent University, Merelbeke, Belgium
| | - Kristien Kamoen
- Department of Pediatrics, Maria Middelares Ghent, Ghent, Belgium
| | - Anneleen Notebaert
- Department of Pediatrics, Sint-Vincentius Hospital Deinze, Deinze, Belgium
| | - Tom Van de Wiele
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, 9000, Belgium
| | - Wim Van Den Broeck
- Faculty of Veterinary Medicine, Department of Morphology, Imaging, Orthopedics, Rehabilitation and Nutrition, Ghent University, Merelbeke, Belgium
| | - Koen Vanlede
- Department of General Pediatrics, VITAZ, Sint-Niklaas, Belgium
| | - Myriam Van Winckel
- Faculty of Medicine and Health Sciences, Department of Internal Medicine and Pediatrics, Ghent University, Ghent, Belgium
| | - Lars Vereecke
- Faculty of Medicine and Health Sciences, Department of Internal Medicine and Pediatrics, Ghent University, Ghent, Belgium
- VIB-UGent Center for Inflammation Research, Ghent, Belgium
- Ghent Gut Inflammation Group (GGIG), Ghent, Belgium
| | - Chris Elliott
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom
| | - Eric Cox
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Immunology, Ghent University, Merelbeke, Belgium
| | - Lynn Vanhaecke
- Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Laboratory of Integrative Metabolomics (LIMET), Ghent University, Merelbeke, Belgium
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom
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Bao M, Jia X, Cheng Y, Zheng J, Liu Z, Lü X, Shan Y. Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6521-6530. [PMID: 37226631 DOI: 10.1002/jsfa.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 04/25/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
BACKGROUND Although nonfat milk has been used worldwide in the industrial dairy process, little is known about the effects of fat separation during the manufacturing process on skim milk's structural and digestive properties. This study investigated the effects of the manufacturing process on the structure and in vitro digestion properties of skim goat milk, particularly emphasizing fat separation. RESULTS Changes in the surface charge and hydrophobicity of milk proteins caused by fat separation resulted in oxidation and aggregation in the subsequent homogenization, heat and spray-drying processing, which affected its digestibility. Compared with separation by dish separator (DS), skim milk after tubular centrifugal separation (CS) showed a higher initial and final digestibility. The CS samples also had a lower surface hydrophobicity level and higher free sulfhydryl content, ζ-potential, and average particle size (P < 0.05). Goat milk protein after CS was more readily oxidized and aggregated during the subsequent homogenization and heat treatment, as evidenced by the higher carbonyl content and particle size. Centrifugal separation also converted more β-sheets to α-helices, thus promoting the aggregation of oxidized skim milk protein. CONCLUSION The skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant-induced protein structural changes, resulting in higher protein digestibility. These findings provide insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xuyu Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
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Cava R, Ladero L. Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages. Meat Sci 2023; 202:109198. [PMID: 37130497 DOI: 10.1016/j.meatsci.2023.109198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 05/04/2023]
Abstract
This study aimed to evaluate a pomegranate peel extract (PPE), selected for its level of phytochemical compounds and antioxidant activities, as a nitrite substitute in dry sausages, as well as its effect on lipid and protein oxidative changes and instrumental colour during the drying period (28 days). Of the extraction solvents screened, water: acetone 3:7 (v/v) was the most effective extraction solvent, yielding extracts with the highest content of phenolic compounds, flavonoids and condensed tannins and antioxidant activities (ABTS, DPPH and FRAP). Four batches of dry sausages were produced with different incoming amounts of sodium nitrite (NaNO2) and PPE: 1) 150 ppm NaNO2; 2) 0 ppm NaNO2; 3) 0 ppm NaNO2 + 1% PPE (v/w) and 4) 0 ppm NaNO2 + 2% PPE (v/w). Nitrite removal increased lipid oxidation in uncured dry sausages, while nitrite and PPE caused lower TBA-RS values in cured and PPE treated sausages. During drying, both nitrite and PPE addition significantly decreased carbonyl and thiol contents compared to the uncured dry sausages. A dose-response was found for PPE, with lower carbonyl and thiol concentrations, the higher the level of PPE added. PPE significantly modified instrumental colour coordinates L*a*b* producing significant total colour changes compared to cured dry sausages.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Grupo de Investigación TRADINNOVAL, Instituto de Biotecnología Ganadera y Cinegética, Facultad de Veterinaria, Cáceres 10003, Spain.
| | - Luis Ladero
- R&D Department, INCARLOPSA, Guijuelo, Salamanca 137770, Spain.
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Vahid F, Wagener L, Leners B, Bohn T. Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion. Foods 2023; 12:1719. [PMID: 37107513 PMCID: PMC10137800 DOI: 10.3390/foods12081719] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The digestive tract can be considered a bioreactor. High levels of reactive oxygen species (ROS) during digestion may predispose for local and/or systemic oxidative stress and inflammation, e.g., inflammatory bowel diseases. Food items rich in antioxidants may prevent such aggravation. This investigation analyzed pro-and antioxidant patterns of food matrices/items following in vitro digestion. Gastrointestinal digestion reflecting typically consumed quantities was performed on nine food items (orange and tomato juice, soda, coffee, white chocolate, sausage, vitamin C and E, and curcumin) and their combinations (n = 24), using the INFOGEST model. Antioxidant potential was measured by FRAP, DPPH, and ABTS, and pro-oxidant aspects by MDA (malondialdehyde) and peroxide formation. An anti-pro-oxidant score was developed, combining the five assays. Liquid food items showed moderately high antioxidant values, except for coffee and orange juice, which exhibited a high antioxidant potential. Solid matrices, e.g., white chocolate and sausage, showed both high pro-oxidant (up to 22 mg/L MDA) and high antioxidant potential (up to 336 mg/L vitamin C equivalents) at the same time. Individual vitamins (C and E) at physiological levels (achievable from food items) showed a moderate antioxidant potential (<220 mg/L vitamin C equivalents). Overall, both antioxidant and pro-oxidant assays correlated well, with correlation coefficients of up to 0.894. The effects of food combinations were generally additive, i.e., non-synergistic, except for combinations with sausage, where strong quenching effects for MDA were observed, e.g., with orange juice. In conclusion, as especially highlighted by complex matrices demonstrating both pro- and antioxidant potential, only measuring one aspect would result in physiological misinterpretations. Therefore, it is imperative to employ a combination of assays to evaluate both pro- and antioxidant properties of food digesta to ensure physiological relevance.
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Affiliation(s)
| | | | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Health, 1 A-B, L-1445 Strassen, Luxembourg
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In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. Food Chem X 2022; 16:100474. [PMID: 36263244 PMCID: PMC9574701 DOI: 10.1016/j.fochx.2022.100474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022] Open
Abstract
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity of the potentially toxic nitroso-compounds (NOCs), oxidation reactions products and different iron types were evaluated over time. No nitrite nor nitrate dose effect was observed on NOCs' chemical reactivity. Nitrosothiols were scarce, and nitrosylheme was destabilized for every conditions, possibly leading to free iron release in the digestive tract. Total noN-volatile N-nitrosamines concentrations increased in the gastric compartment while residual nitrites and nitrates remained stable. The minimal rate of 80/80 ppm nitrite/nitrate was enough to protect against lipid oxidation in the digestive tract. The present results provide new insights into the digestive chemistry of dry sausages, and into new reasonable arguments to reduce the load of additives in formulations.
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Yang P, Yang H, Zhou H, Li Q, Wei S, Wang Q, Yan Y, Liu Y, Pan H, Li S. Weipiling decoction alleviates N-methyl-N-nitro-N′-nitrosoguanidine-induced gastric precancerous lesions via NF-κB signalling pathway inhibition. Chin Med 2022; 17:104. [PMID: 36085156 PMCID: PMC9463785 DOI: 10.1186/s13020-022-00663-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 08/29/2022] [Indexed: 12/20/2022] Open
Abstract
Aim of the study We aimed to explore how weipiling (WPL) decoction WPL alleviates gastric precancerous lesions (GPLs) and uncover its anti-inflammatory roles in GPL treatment. Materials and methods The anti-GPL action mechanisms of WPL were analysed using a network pharmacological method. The WPL extract was prepared in a traditional way and evaluated for its major components using high-performance liquid chromatography with tandem mass spectrometry (HPLC–MS/MS). BALB/c mice were exposed to N-methyl-N-nitro-N-nitrosoguanidine (MNNG) (150 μg/mL) for 6 weeks to induce GPLs. GPL mice were administered WPL (3.75 g/kg/day and 15 g/kg/day) for an additional 8 weeks. Haematoxylin and eosin (H&E) staining was used to investigate histological alterations in gastric tissues. Expression of the T helper 1 (Th1) cell markers CD4+ and interferon-gamma (INF-γ) were tested using immunohistochemistry (IHC). Inflammatory protein and mRNA levels in the nuclear factor kappa B (NF-κB) pathway were detected using western blotting and a quantitative reverse transcription polymerase chain reaction (RT-qPCR), respectively. Results We identified and selected 110 active compounds and 146 targets from public databases and references. Four representative components of WPL were established and quantified by HPLC–MS/MS analysis. WPL attenuated MNNG-induced GPLs, including epithelial shedding, cavity fusion, basement membranes with asymmetrical thickness, intestinal metaplasia, dysplasia, pro-inflammatory Th1-cell infiltration, and INF-γ production, indicating that WPL prevents inflammation in the gastric mucosa. Furthermore, WPL reversed MNNG-induced activation of the IκB/NF-κB signalling pathway and subsequently attenuated the upregulation of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and nicotinamide adenine dinucleotide phosphate oxidase (NADPH oxidase (NOX)) family members NOX2 and NOX4. Conclusion WPL attenuated GPLs by controlling the generation of pro-inflammatory elements and inhibiting the NF-κB signalling pathway in vivo.
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Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment. Food Chem 2022; 397:133805. [PMID: 35914463 DOI: 10.1016/j.foodchem.2022.133805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
Abstract
The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37 °C, 2 h) of meat proteins, these were exposed to several dietary reactive components namely myoglobin, glucose, glyoxal, myoglobin + glucose and myoglobin + glyoxal. Two versions of each experimental unit were prepared depending on the addition or absence of nitrite. Compared to control (only meat proteins), myoglobin + glucose showed the highest pro-oxidative and pro-nitrosative effect (p < 0.001), likely caused by an increase in ROS derived from the degradation of glucose during assay. Nitrite promoted the occurrence of protein nitration but decreased protein oxidation in myoglobin-added groups (p < 0.001) by, plausibly, stabilizing heme iron. These results indicate the relevant role of glyco-oxidation during digestion of red meat with other dietary components such as reducing sugars.
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11
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Harahap IA, Sobral MMC, Casal S, Pinho SCM, Faria MA, Suliburska J, Ferreira IMPLVO. Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion. Front Nutr 2022; 9:901006. [PMID: 35845796 PMCID: PMC9280670 DOI: 10.3389/fnut.2022.901006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 05/25/2022] [Indexed: 11/22/2022] Open
Abstract
Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of red meat will also affect lipid stability. Combining other food ingredients within a meal also influences lipid oxidation, which will not stop after meals intake. This is due to the acidic environment of the stomach together with the presence of metallic ions, a process that is scarcely understood. The goal of this study was to evaluate the oxidation of fatty fish vs. meat meal diets under in vitro standardized semi-dynamic gastric conditions and FA release from the stomach to the duodenum. Meal diets composed by 25% beef meal (BM) or fatty fish meal (FM), 25% fried potatoes, and 50% sugar soft drink were prepared. Proximate composition, FA and amino acid profiles, and meals quality indices were evaluated. Their differences in composition led to different total gastric digestion time of 242.74 (BM) and 175.20 (FM) minutes. Using the INFOGEST semi-dynamic gastric model, 4 gastric emptying (GE) were simulated in both meals. In each GE, FA profile and lipid oxidation products (LOPs) formation were assessed. As a result, more than 50% FA release to the duodenum occurred in GE1, whose percentage decreased with the time of digestion. FM exhibited the highest LOPs formation, which corroborates the high peroxidizability index measured for this meal diet. Higher LOPs formation occurred in the later GEs, which released less FA. This suggests that higher times of residence in the stomach increase FA oxidation. This study shows a higher formation of LOPs during digestion of FM using a whole meal approach. These results relate to its richness in PUFAs compared to BM. Despite higher LOPs formation, FM digests that reached duodenum still contain higher content of unoxidized PUFAs compared with BM and a desirable ω3/ω6 PUFAs ratio of ~0.43. LOPs formation in PUFA-rich meals could be reduced if those meals have a low caloric value, avoiding large times of residence in the stomach and consequently high levels of oxidation.
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Affiliation(s)
- Iskandar Azmy Harahap
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Maria Madalena C. Sobral
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
- *Correspondence: Maria Madalena C. Sobral
| | - Susana Casal
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Susana C. M. Pinho
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Miguel A. Faria
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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12
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Mo L, Zhao C, Huang B, Niu J, Hong S, Li J, Lin Y, Qin F. Health Effects of Dietary Oxidized Milk Administration in Offspring Mice during Pregnancy and Lactation with Metabolomic Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1679-1688. [PMID: 35104143 DOI: 10.1021/acs.jafc.1c07132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Milk is an important source of nutrients during pregnancy. Previous studies have consistently shown that oxidation in milk and dairy products can induce oxidative stress, inflammation, and fibrosis in the liver and kidney. However, the mechanism underlying these effects remains largely unexplored. This study aimed to investigate the effects of oxidized milk on fecal metabolism and liver and kidney function of offspring mice. Oxidative modification of milk was performed using H2O2-Cu or heating, causing varying degrees of oxidative damage. Kunming female mice were fed with a H2O2-Cu, heat, or normal control diet until their offspring were 3 weeks old. Feces were collected for the metabolomics study based on mass spectrometry. Forty-two potentially significant metabolic biomarkers were screened, and each group's relative intensity was compared. The results showed that oxidized milk mainly regulated isoleucine metabolism, proline metabolism, and tricarboxylic acid cycle. In addition, the histopathological analysis showed accumulation of protein and lipid oxidation products in the liver and kidney tissues after intake of oxidized milk, which induced oxidative stress, increased the levels of inflammatory factors, and significantly increased the expression of genes and proteins involved in inflammatory pathways. The above results suggest that intake of oxidized milk during gestation may increase the risk of liver and kidney injury in male offspring by interfering with amino acid and energy metabolism, highlighting the potential health risks of oxidized milk in humans.
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Affiliation(s)
- Ling Mo
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chaochao Zhao
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Bo Huang
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Jiawei Niu
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Siyan Hong
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Jingjing Li
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Yintao Lin
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Fengqiong Qin
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
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13
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DUMAN E, KURBAN H. Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Zhang X, Dai Z, Zhang Y, Dong Y, Hu X. Structural characteristics and stability of salmon skin protein hydrolysates obtained with different proteases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112460] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Nieva-Echevarría B, Goicoechea E, Sopelana P, Guillén MD. Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion. Foods 2021; 11:58. [PMID: 35010183 PMCID: PMC8750871 DOI: 10.3390/foods11010058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/14/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022] Open
Abstract
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.
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Affiliation(s)
| | | | | | - María D. Guillén
- Food Technology, Lascaray Research Center, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; (B.N.-E.); (E.G.); (P.S.)
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16
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Van Hecke T, De Smet S. The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish. Foods 2021; 10:foods10112832. [PMID: 34829112 PMCID: PMC8625424 DOI: 10.3390/foods10112832] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/22/2021] [Accepted: 11/15/2021] [Indexed: 12/20/2022] Open
Abstract
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.
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17
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Draxler A, Franzke B, Cortolezis JT, Gillies NA, Unterberger S, Aschauer R, Zöhrer PA, Bragagna L, Kodnar J, Strasser EM, Neubauer O, Sharma P, Mitchell SM, Zeng N, Ramzan F, D’Souza RF, Knowles SO, Roy NC, Sjödin AM, Mitchell CJ, Milan AM, Wessner B, Cameron-Smith D, Wagner KH. The Effect of Elevated Protein Intake on DNA Damage in Older People: Comparative Secondary Analysis of Two Randomized Controlled Trials. Nutrients 2021; 13:3479. [PMID: 34684481 PMCID: PMC8537980 DOI: 10.3390/nu13103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/24/2021] [Accepted: 09/26/2021] [Indexed: 11/17/2022] Open
Abstract
A high protein intake at old age is important for muscle protein synthesis, however, this could also trigger protein oxidation with the potential risk for DNA damage. The aim of this study was to investigate whether an increased protein intake at recommended level or well above would affect DNA damage or change levels of reduced (GSH) and oxidised glutathione (GSSG) in community-dwelling elderly subjects. These analyses were performed in two randomized intervention studies, in Austria and in New Zealand. In both randomized control trials, the mean protein intake was increased with whole foods, in the New Zealand study (n = 29 males, 74.2 ± 3.6 years) to 1.7 g/kg body weight/d (10 weeks intervention; p < 0.001)) in the Austrian study (n = 119 males and females, 72.9 ± 4.8 years) to 1.54 g/kg body weight/d (6 weeks intervention; p < 0.001)). In both studies, single and double strand breaks and as formamidopyrimidine-DNA glycosylase-sensitive sites were investigated in peripheral blood mononuclear cells or whole blood. Further, resistance to H2O2 induced DNA damage, GSH, GSSG and CRP were measured. Increased dietary protein intake did not impact on DNA damage markers and GSH/GSSG levels. A seasonal-based time effect (p < 0.05), which led to a decrease in DNA damage and GSH was observed in the Austrian study. Therefore, increasing the protein intake to more than 20% of the total energy intake in community-dwelling seniors in Austria and New Zealand did not increase measures of DNA damage, change glutathione status or elevate plasma CRP.
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Affiliation(s)
- Agnes Draxler
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Bernhard Franzke
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
| | - Johannes T. Cortolezis
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Nicola A. Gillies
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Sandra Unterberger
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - Rudolf Aschauer
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - Patrick A. Zöhrer
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
| | - Laura Bragagna
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Julia Kodnar
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Eva-Maria Strasser
- Karl Landsteiner Institute for Remobilization and Functional Health/Institute for Physical Medicine and Rehabilitation, Kaiser Franz Joseph Hospital, Social Medical Center South, 1100 Vienna, Austria;
| | - Oliver Neubauer
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Center for Health Sciences and Medicine, Danube University Krems, 3500 Krems, Austria
| | - Pankaja Sharma
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Sarah M. Mitchell
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Nina Zeng
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
| | - Farha Ramzan
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Randall F. D’Souza
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Discipline of Nutrition, Faculty of Medical and Health Sciences, University of Auckland, Auckland 1142, New Zealand
- Maurice Wilkins Centre for Molecular Biodiscovery, University of Auckland, Auckland 1142, New Zealand
| | - Scott O. Knowles
- Smart Foods Innovation Centre of Excellence, AgResearch, Palmerston North 4410, New Zealand;
| | - Nicole C. Roy
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
- Department of Nutrition, University of Otago, Dunedin 9054, New Zealand
| | - Anders M. Sjödin
- Department of Nutrition, Exercise, and Sports, Copenhagen University, 2200 Copenhagen, Denmark;
| | - Cameron J. Mitchell
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- School of Kinesiology, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Amber M. Milan
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Smart Foods Innovation Centre of Excellence, AgResearch, Palmerston North 4410, New Zealand;
| | - Barbara Wessner
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - David Cameron-Smith
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research, Singapore 138632, Singapore
| | - Karl-Heinz Wagner
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
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18
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Lavado G, Higuero N, León-Camacho M, Cava R. Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added. Foods 2021; 10:1748. [PMID: 34441526 PMCID: PMC8391222 DOI: 10.3390/foods10081748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion.
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Affiliation(s)
- Guadalupe Lavado
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Nieves Higuero
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department, Instituto de la Grasa, Spanish National Research Council, 41012 Seville, Spain;
| | - Ramón Cava
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
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19
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Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110984] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites. Food Res Int 2021; 142:110203. [PMID: 33773678 DOI: 10.1016/j.foodres.2021.110203] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 01/15/2021] [Accepted: 01/30/2021] [Indexed: 12/12/2022]
Abstract
Mechanisms explaining epidemiological associations between red (processed) meat consumption and chronic disease risk are not yet elucidated, but may involve oxidative reactions, microbial composition alterations, inflammation and/or the formation of toxic bacterial metabolites. First, in vitro gastrointestinal digestion of 23 cooked beef-lard minces, to which varying doses of nitrite salt (range 0-40 g/kg) and sodium ascorbate (range 0-2 g/kg) were added, showed that nitrite salt decreased protein carbonylation up to 3-fold, and inhibited lipid oxidation, demonstrated by up to 4-fold lower levels of 'thiobarbituric acid reactive substances', 32-fold lower 4-hydroxynonenal, and 21-fold lower hexanal values. The use of ascorbate increased the antioxidant effect of low nitrite salt levels, whereas it slightly increased protein carbonylation at higher doses of nitrite salt. The addition of a low dose of ascorbate without nitrite salt slightly promoted oxidation during digestion, whereas higher doses had varying antioxidant effects. Second, 40 rats were fed a diet of cooked chicken- or beef-lard minces, either or not cured, for three weeks. Beef, compared to chicken, consumption increased lipid oxidation (2- to 4-fold) during digestion, and gut protein fermentation (cecal iso-butyrate, (iso-)valerate, and fecal indole, cresol), but oxidative stress and inflammation were generally not affected. Cured, compared to fresh, meat consumption significantly increased stomach protein carbonylation (+16%), colonic Ruminococcaceae (2.1-fold) and cecal propionate (+18%), whereas it decreased cecal butyrate (-25%), fecal phenol (-69%) and dimethyl disulfide (-61%) levels. Fecal acetaldehyde and diacetyl levels were increased in beef-fed rats by 2.8-fold and 5.9-fold respectively, and fecal carbon disulfide was 4-fold higher in rats consuming cured beef vs. fresh chicken. Given their known toxicity, the role of acetaldehyde and carbon disulfide in the relation between meat consumption and health should be investigated in future studies.
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21
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Delgado J, Ansorena D, Van Hecke T, Astiasarán I, De Smet S, Estévez M. Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review. Meat Sci 2021; 171:108278. [DOI: 10.1016/j.meatsci.2020.108278] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/07/2020] [Accepted: 08/07/2020] [Indexed: 12/15/2022]
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22
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. Food Res Int 2020; 136:109585. [PMID: 32846614 DOI: 10.1016/j.foodres.2020.109585] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/29/2023]
Abstract
Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.
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23
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Martin-Rubio AS, Sopelana P, Guillén MD. The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil. Food Funct 2020; 10:4440-4451. [PMID: 31287470 DOI: 10.1039/c9fo00598f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The behaviour of slightly oxidized virgin and refined soybean oils during in vitro digestion was studied by 1H nuclear magnetic resonance (1H NMR) and solid phase microextraction-gas chromatography/mass spectrometry. The main objectives were to analyze lipolysis extent and oxidation during digestion, and to assess the impact of two different proportions of ovalbumin on both processes. At the same time γ-tocopherol fate was monitored, when possible, by 1H NMR. The results reveal that the initial oxidation degree of the oils negatively influences the lipolysis extent, reducing the bioaccessibility of the major oil components, which include some essential fatty acids. Although the low ovalbumin proportion tested does not significantly affect lipolysis, this is greatly enhanced when ovalbumin is added at a high level, improving lipid bioaccessibility. It has also been shown that oxidation does not seem to have occurred to a great enough extent during digestion for it to be detected from polyunsaturated acyl group degradation. Moreover, the changes observed in the oxidation product profile of the starting oils after digestion can be considered to be due mainly to the transformation of the initially present hydroperoxides, whose concentration diminishes in the digested samples to give hydroxy-dienes, epoxides and aldehydes. In presence of a high ovalbumin proportion, hydroperoxide reduction to hydroxy-dienes is favoured and lower levels of aldehydes and epoxides are observed. This latter could be due to a diminution in their generation and/or to their reaction with ovalbumin. A high proportion of this protein in the system also increases γ-tocopherol bioaccessibility.
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Affiliation(s)
- A S Martin-Rubio
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
| | - P Sopelana
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
| | - M D Guillén
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
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24
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De Smet S, Demeyer D, Van Hecke T. Chronic diseases associated with meat consumption: epidemiology and mechanisms. ACTA ACUST UNITED AC 2019. [DOI: 10.3920/978-90-8686-877-3_14] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Daniel Demeyer
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
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25
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Seo JK, Parvin R, Yim DG, Zahid MA, Yang HS. Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4946-4955. [PMID: 31741518 DOI: 10.1007/s13197-019-03965-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2019] [Accepted: 07/16/2019] [Indexed: 01/22/2023]
Abstract
This study was evaluated the possibility of replacing some chemical additives in meat products by the Caesalpinia sappan L. (CS) extract. Four different types of cooked pork sausages were prepared by mixing nitrite with CS extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite + 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (P < 0.05) higher when pork sausages were processed with the addition of CS extracts. The rate of lipid oxidation significantly (P < 0.05) decreased in the case of CS extracts addition. By comparing with the control, all nitrite or CS extract resulted in significant (P < 0.05) lower L* values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% CS extract pointed significantly (P < 0.05) higher a* values in all storage times. As well as, arrangement of CS extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (P < 0.05), stable springiness and chewiness, and significantly (P < 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the CS extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage.
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Affiliation(s)
- Jin-Kyu Seo
- 1Division of Applied Science (BK21 Plus), Gyeongsang National University, Jinju, 52828 Korea
| | - Rashida Parvin
- 1Division of Applied Science (BK21 Plus), Gyeongsang National University, Jinju, 52828 Korea
| | - Dong-Gyun Yim
- 2Department of Animal Science, Sangji University, Wonju, 26339 Korea
| | - Md Ashrafuzzaman Zahid
- 1Division of Applied Science (BK21 Plus), Gyeongsang National University, Jinju, 52828 Korea
| | - Han-Sul Yang
- 1Division of Applied Science (BK21 Plus), Gyeongsang National University, Jinju, 52828 Korea
- 3Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
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26
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Van Hecke T, Goethals S, Vossen E, De Smet S. 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. Mol Nutr Food Res 2019; 63:e1900404. [DOI: 10.1002/mnfr.201900404] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 08/27/2019] [Indexed: 12/31/2022]
Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
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27
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Zhang Y, Zhao G, Cheng P, Yan X, Li Y, Cheng D, Wang R, Chen J, Shen W. Nitrite accumulation during storage of tomato fruit as prevented by hydrogen gas. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1651737] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yihua Zhang
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai, China
| | - Gan Zhao
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Pengfei Cheng
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Xinyu Yan
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Ying Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Dan Cheng
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Ren Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jun Chen
- Shennongjia Shi Zhen Water Structure Co., Ltd., Shennongjia, China
| | - Wenbiao Shen
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai, China
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28
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Thøgersen R, Gray N, Kuhnle G, Van Hecke T, De Smet S, Young JF, Sundekilde UK, Hansen AK, Bertram HC. Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chem 2019; 302:125339. [PMID: 31419771 DOI: 10.1016/j.foodchem.2019.125339] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/02/2019] [Accepted: 08/07/2019] [Indexed: 12/23/2022]
Abstract
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
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Affiliation(s)
| | - Nicola Gray
- Department of Food & Nutritional Sciences, University of Reading, United Kingdom
| | - Gunter Kuhnle
- Department of Food & Nutritional Sciences, University of Reading, United Kingdom
| | - Thomas Van Hecke
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
| | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
| | | | | | - Axel Kornerup Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
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29
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Goethals S, Vossen E, Michiels J, Vanhaecke L, Van Camp J, Van Hecke T, De Smet S. Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5661-5671. [PMID: 31012581 DOI: 10.1021/acs.jafc.9b00559] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Human diets contain a complex mixture of antioxidants and pro-oxidants that contribute to the body's oxidative status. In this study, 32 pigs were fed chicken versus red and processed meat in the context of a prudent or Western dietary pattern for 4 weeks, to investigate their oxidative status. Lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) were higher in the chicken versus red and processed meat diets (1.7- to 8.3-fold) and subsequent in vitro (1.3- to 1.9-fold) and in vivo (1.4 to 3-fold) digests ( P < 0.001), which was presumably related to the higher polyunsaturated fatty acid content in chicken meat and/or the added antioxidants in processed meat. However, diet had only a marginal or no effect on the systemic oxidative status, as determined by plasma oxygen radical absorbance capacity, malondialdehyde, glutathione, and glutathione peroxidase activity in blood and organs, except for α-tocopherol, which was higher after the consumption of the chicken-Western diet. In conclusion, in contrast to the hypothesis, the consumption of chicken in comparison to that of the red and processed meat resulted in higher concentrations of lipid oxidation products in the pig intestinal contents; however, this was not reflected in the body's oxidative status.
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Affiliation(s)
- Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium
- Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Joris Michiels
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium
- Institute for Global Food Security, School of Biological Sciences , Queen's University , University Road , Belfast BT7 1NN , Northern Ireland , United Kingdom
| | - John Van Camp
- Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
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30
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Food lipid oxidation under gastrointestinal digestion conditions: A review. Crit Rev Food Sci Nutr 2018; 60:461-478. [DOI: 10.1080/10408398.2018.1538931] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
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31
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Van Hecke T, Basso V, De Smet S. Lipid and Protein Oxidation during in Vitro Gastrointestinal Digestion of Pork under Helicobacter pylori Gastritis Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13000-13010. [PMID: 30411892 DOI: 10.1021/acs.jafc.8b04335] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Helicobacter pylori gastritis affects gastric pH and concentrations of ascorbic acid, hydrogen peroxide, hypochlorite, ammonia and urea, pepsin, and mucin. First, the separate effects of each of these altered factors on oxidation of pork were investigated during in vitro gastrointestinal digestion. Lipid and protein oxidation increased (range 23-48%) in duodenal digests of pork previously exposed to elevated (6.1) versus normal acidic stomach pH (2.3 to 3.5) conditions. Salivary nitrite reduced the formation of lipid and protein oxidation products (range 14-20%) under normal acidic but not elevated stomach pH conditions. Higher amounts of hydrogen peroxide and lower amounts of ascorbic acid decreased concentrations of lipid oxidation products in duodenal pork digests, whereas ammonia slightly stimulated protein oxidation during digestion. Second, two H. pylori gastritis-duodenal digestion models were installed using a set of altered compound concentrations at normal acidic or elevated stomach pH. The elevated pH-gastritis-duodenal digestion model increased pork protein oxidation compared with the normal pH-gastritis and the normal digestion model (14.3 ± 2.1 vs 8.2 ± 1.0 nmol DNPH/mg protein, P < 0.001). Compared with the other models, protein oxidation was also increased when nitrite-cured pork was exposed to the elevated pH-gastritis-duodenal digestion model (10.8 ± 1.4 vs 5.9 ± 0.8 nmol DNPH/mg protein, P < 0.001), but no significant effect of the model was observed when the pork was seasoned with herbs. Lipid oxidation was not or was marginally affected by the installed model.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Veronica Basso
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
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32
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Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chem 2018; 268:27-39. [DOI: 10.1016/j.foodchem.2018.06.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 12/13/2022]
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33
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Van Hecke T, De Vrieze J, Boon N, De Vos WH, Vossen E, De Smet S. Combined Consumption of Beef-Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats. Mol Nutr Food Res 2018; 63:e1800962. [PMID: 30379400 DOI: 10.1002/mnfr.201800962] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 09/12/2018] [Indexed: 12/13/2022]
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.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality , Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
| | - Jo De Vrieze
- Center for Microbial Ecology and Technology, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Nico Boon
- Center for Microbial Ecology and Technology, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Winnok H De Vos
- Laboratory of Cell Biology and Histology, Department of Veterinary Sciences, University of Antwerp, Groenenborgerlaan 171, B-2020, Antwerp, Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality , Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality , Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
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34
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Hu L, Ren S, Shen Q, Ye X, Chen J, Ling J. Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5344-5351. [PMID: 29656426 DOI: 10.1002/jsfa.9075] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 02/22/2018] [Accepted: 04/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Roasted fish enjoys great popularity in Asia, but how roasting and subsequent digestion influence the oxidation and proteolysis of fish meat is unknown. This study aimed to investigate the effect of roasting time on lipid and protein oxidation and their evolution and consequence on proteolysis during simulated digestion of fish fillets. RESULTS Several oxidation markers (thiobarbituric acid-reactive substances (TBARS), free thiols, total carbonyls and Schiff bases) were employed to assess the oxidation of fish. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and the 2,4,6-trinitrobenzenesulfonic acid (TNBS) assay for free amino groups were used to study the proteolysis during gastrointestinal digestion. The results showed that significant lipid and protein oxidative changes occurring in roasted fish fillets were reinforced after gastric digestion and were much more intense after intestinal digestion. Throughout roasting and digestion, a close interconnection between lipid and protein was also manifested as the levels of total carbonyls and Schiff bases rose while TBARS fell. Furthermore, free amino groups decreased with prolonged roasting time, signifying that protein oxidation before digestion resulted in impaired proteolysis during digestion. CONCLUSION This study indicated that the lipid and protein oxidation of fish fillets could be dependent on time of roasting, and the oxidation continued to develop and have an impact on proteolysis during in vitro digestion. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lyulin Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Sijie Ren
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qing Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
| | - Jiangang Ling
- Ningbo Academy of Agricultural Sciences, Zhejiang, China
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35
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Hemeryck LY, Rombouts C, De Paepe E, Vanhaecke L. DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity. Food Chem Toxicol 2018; 115:73-87. [DOI: 10.1016/j.fct.2018.02.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 02/13/2018] [Accepted: 02/14/2018] [Indexed: 01/28/2023]
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36
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Kruger C, Zhou Y. Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology. Food Chem Toxicol 2018; 118:131-153. [PMID: 29689357 DOI: 10.1016/j.fct.2018.04.048] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 01/08/2023]
Abstract
On October 26, 2015, IARC published a summary of their findings regarding the association of cancer with consumption of red meat or processed meat (IARC 2015; The Lancet Oncology 2015). The Working Group concluded that there is limited evidence in human beings for carcinogenicity from the consumption of red meat and inadequate evidence in experimental animals for the carcinogenicity of consumption of red meat. Nevertheless, the working group concluded that there is strong mechanistic evidence by which ingestion of red meat can be linked to human colorectal cancer and assigned red meat to Group 2A "probably carcinogenic to humans". The Working Group cited supporting mechanistic evidence for multiple meat components, including those formed from meat processing, such as N-nitroso compounds (NOC) and heterocyclic aromatic amines, and the endogenous compound, heme iron. The mechanism of action for each of these components is different and so it is critical to evaluate the evidence for each component separately. Consequently, this review critically examined studies that investigated mechanistic evidence associated with heme iron to assess the weight of the evidence associating exposure to red meat with colorectal cancer. The evidence from in vitro studies utilized conditions that are not necessarily relevant for a normal dietary intake and thus do not provide sufficient evidence that heme exposure from typical red meat consumption would increase the risk of colon cancer. Animal studies utilized models that tested promotion of preneoplastic conditions utilizing diets low in calcium, high in fat combined with exaggerations of heme exposure that in many instances represented intakes that were orders of magnitude above normal dietary consumption of red meat. Finally, clinical evidence suggests that the type of NOC found after ingestion of red meat in humans consists mainly of nitrosyl iron and nitrosothiols, products that have profoundly different chemistries from certain N-nitroso species which have been shown to be tumorigenic through the formation of DNA adducts. In conclusion, the methodologies employed in current studies of heme have not provided sufficient documentation that the mechanisms studied would contribute to an increased risk of promotion of preneoplasia or colon cancer at usual dietary intakes of red meat in the context of a normal diet.
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Affiliation(s)
- Claire Kruger
- ChromaDex Spherix Consulting, A Business Unit of ChromaDex, Inc., Rockville, MD, United States.
| | - Yuting Zhou
- ChromaDex Spherix Consulting, A Business Unit of ChromaDex, Inc., Rockville, MD, United States
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37
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Tan BL, Norhaizan ME, Liew WPP. Nutrients and Oxidative Stress: Friend or Foe? OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:9719584. [PMID: 29643982 PMCID: PMC5831951 DOI: 10.1155/2018/9719584] [Citation(s) in RCA: 182] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/24/2017] [Accepted: 12/04/2017] [Indexed: 02/07/2023]
Abstract
There are different types of nutritionally mediated oxidative stress sources that trigger inflammation. Much information indicates that high intakes of macronutrients can promote oxidative stress and subsequently contribute to inflammation via nuclear factor-kappa B- (NF-κB-) mediated cell signaling pathways. Dietary carbohydrates, animal-based proteins, and fats are important to highlight here because they may contribute to the long-term consequences of nutritionally mediated inflammation. Oxidative stress is a central player of metabolic ailments associated with high-carbohydrate and animal-based protein diets and excessive fat consumption. Obesity has become an epidemic and represents the major risk factor for several chronic diseases, including diabetes, cardiovascular disease (CVD), and cancer. However, the molecular mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. Therefore, this review aimed to explore how dietary choices exacerbate or dampen the oxidative stress and inflammation. We also discussed the implications of oxidative stress in the adipocyte and glucose metabolism and obesity-associated noncommunicable diseases (NCDs). Taken together, a better understanding of the role of oxidative stress in obesity and the development of obesity-related NCDs would provide a useful approach. This is because oxidative stress can be mediated by both extrinsic and intrinsic factors, hence providing a plausible means for the prevention of metabolic disorders.
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Affiliation(s)
- Bee Ling Tan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mohd Esa Norhaizan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Research Centre of Excellent, Nutrition and Non-Communicable Diseases (NNCD), Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Winnie-Pui-Pui Liew
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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de La Pomélie D, Santé-Lhoutellier V, Gatellier P. Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model. Food Chem 2018; 239:86-93. [DOI: 10.1016/j.foodchem.2017.06.092] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 06/08/2017] [Accepted: 06/15/2017] [Indexed: 01/26/2023]
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Han M, Clausen MP, Christensen M, Vossen E, Van Hecke T, Bertram HC. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food Funct 2018; 9:4017-4027. [DOI: 10.1039/c8fo00835c] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.
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Affiliation(s)
- Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing
- Quality and Safety Control
- China
- College of Food Science and Technology
- Nanjing Agricultural University
| | - Mathias P. Clausen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Morten Christensen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
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Van Hecke T, Ho P, Goethals S, De Smet S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Res Int 2017; 102:785-792. [DOI: 10.1016/j.foodres.2017.09.090] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/31/2017] [Accepted: 09/29/2017] [Indexed: 01/01/2023]
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Estévez M, Luna C. Dietary protein oxidation: A silent threat to human health? Crit Rev Food Sci Nutr 2017; 57:3781-3793. [DOI: 10.1080/10408398.2016.1165182] [Citation(s) in RCA: 137] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - C. Luna
- Medical Hospital, SES, Gobierno de Extremadura, Badajoz, Spain
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Rombouts C, Hemeryck LY, Van Hecke T, De Smet S, De Vos WH, Vanhaecke L. Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites. Sci Rep 2017; 7:42514. [PMID: 28195169 PMCID: PMC5307356 DOI: 10.1038/srep42514] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Accepted: 01/11/2017] [Indexed: 12/22/2022] Open
Abstract
Epidemiological research has demonstrated that the consumption of red meat is an important risk factor for the development of colorectal cancer (CRC), diabetes mellitus and cardiovascular diseases. However, there is no holistic insight in the (by-) products of meat digestion that may contribute to disease development. To address this hiatus, an untargeted mass spectrometry (MS)-based metabolomics approach was used to create red versus white meat associated metabolic fingerprints following in vitro colonic digestion using the fecal inocula of ten healthy volunteers. Twenty-two metabolites were unequivocally associated with simulated colonic digestion of red meat. Several of these metabolites could mechanistically be linked to red meat-associated pathways including N'-formylkynurenine, kynurenine and kynurenic acid (all involved in tryptophan metabolism), the oxidative stress marker dityrosine, and 3-dehydroxycarnitine. In conclusion, the used MS-based metabolomics platform proved to be a powerful platform for detection of specific metabolites that improve the understanding of the causal relationship between red meat consumption and associated diseases.
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Affiliation(s)
- Caroline Rombouts
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Lieselot Y. Hemeryck
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Thomas Van Hecke
- Ghent University, Faculty of Bioscience Engineering, Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Proefhoevestraat 10, B-9090 Melle, Belgium
| | - Stefaan De Smet
- Ghent University, Faculty of Bioscience Engineering, Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Proefhoevestraat 10, B-9090 Melle, Belgium
| | - Winnok H. De Vos
- Ghent University, Faculty of Bioscience Engineering, Department of Molecular Biotechnology, Laboratory of Cell Systems & Imaging, Coupure Links 653, B-9000 Ghent, Belgium
- Antwerp University, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Department of Veterinary Sciences, Laboratory of Cell Biology and Histology, Groenenborgerlaan 171, B-2020 Antwerp, Belgium
| | - Lynn Vanhaecke
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, Salisburylaan 133, B-9820 Merelbeke, Belgium
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Van Hecke T, Van Camp J, De Smet S. Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health. Compr Rev Food Sci Food Saf 2017; 16:214-233. [DOI: 10.1111/1541-4337.12248] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Thomas Van Hecke
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
| | - John Van Camp
- the Unit of Food Chemistry and Human Nutrition; Ghent Univ.; Ghent Belgium
| | - Stefaan De Smet
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Jakobsen LMA, Yde CC, Van Hecke T, Jessen R, Young JF, De Smet S, Bertram HC. Impact of red meat consumption on the metabolome of rats. Mol Nutr Food Res 2016; 61. [PMID: 27734579 DOI: 10.1002/mnfr.201600387] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 08/31/2016] [Accepted: 10/04/2016] [Indexed: 01/14/2023]
Abstract
SCOPE The scope of the present study was to investigate the effects of red versus white meat intake on the metabolome of rats. METHODS AND RESULTS Twenty-four male Sprague-Dawley rats were randomly assigned to 15 days of ad libitum feeding of one of four experimental diets: (i) lean chicken, (ii) chicken with lard, (iii) lean beef, and (iv) beef with lard. Urine, feces, plasma, and colon tissue samples were analyzed using 1 H NMR-based metabolomics and real-time PCR was performed on colon tissue to examine the expression of specific genes. Urinary excretion of acetate and anserine was higher after chicken intake, while carnosine, fumarate, and trimethylamine N-oxide excretion were higher after beef intake. In colon tissue, higher choline levels and lower lipid levels were found after intake of chicken compared to beef. Expression of the apc gene was higher in response to the lean chicken and beef with lard diets. Correlation analysis revealed that intestinal apc gene expression was correlated with fecal lactate content (R2 = 0.65). CONCLUSION This study is the first to identify specific differences in the metabolome related to the intake of red and white meat. These differences may reflect perturbations in endogenous metabolism that can be linked to the proposed harmful effects associated with intake of red meat.
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Affiliation(s)
| | | | - Thomas Van Hecke
- Laboratory for animal nutrition and animal product quality, Department of Animal Production, Ghent University, Melle, Belgium
| | - Randi Jessen
- Department of Food Science, Aarhus University, Denmark
| | - Jette F Young
- Department of Food Science, Aarhus University, Denmark
| | - Stefaan De Smet
- Laboratory for animal nutrition and animal product quality, Department of Animal Production, Ghent University, Melle, Belgium
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In vitro toxicity assessment of oral nanocarriers. Adv Drug Deliv Rev 2016; 106:381-401. [PMID: 27544694 DOI: 10.1016/j.addr.2016.08.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 08/04/2016] [Accepted: 08/09/2016] [Indexed: 02/08/2023]
Abstract
The fascinating properties of nanomaterials opened new frontiers in medicine. Nanocarriers are useful systems in transporting drugs to site-specific targets. The unique physico-chemical characteristics making nanocarriers promising devices to treat diseases may also be responsible for potential adverse effects. In order to develop functional nano-based drug delivery systems, efficacy and safety should be carefully evaluated. To date, no common testing strategy to address nanomaterial toxicological challenges has been generated. Different cell culture models are currently used to evaluate nanocarrier safety using conventional in vitro assays, but overall they have generated a huge amount of conflicting data. In this review we describe state-of-the-art approaches for in vitro testing of orally administered nanocarriers, highlighting the importance of developing harmonized and validated standard operating procedures. These procedures should be applied in a safe-by-design context with the aim to reduce and/or eliminate the uncertainties and risks associated with nanomedicine development.
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47
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Rysman T, Van Hecke T, Van Poucke C, De Smet S, Van Royen G. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. Food Chem 2016; 209:177-84. [DOI: 10.1016/j.foodchem.2016.04.027] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 04/01/2016] [Accepted: 04/12/2016] [Indexed: 01/12/2023]
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Delosière M, Santé-Lhoutellier V, Chantelauze C, Durand D, Thomas A, Joly C, Pujos-Guillot E, Rémond D, Comte B, Gladine C, Guy A, Durand T, Laurentie M, Dufour C. Quantification of 4-hydroxy-2-nonenal-protein adducts in the in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation. Food Funct 2016; 7:3497-504. [PMID: 27418316 DOI: 10.1039/c6fo00413j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydroxyalkenals are lipid oxidation end-products resulting from the oxidation of polyunsaturated fatty acids (PUFA). This study aimed at quantifying the production of 4-hydroxy-2-nonenal-protein adducts (HNE-P) via Michael addition from n-6 PUFA oxidation in the gastric digesta of mini-pigs after the consumption of meat-based meals with different plant antioxidant contents. Using the accuracy profile procedure, we validated an extraction protocol for the quantification of HNE-P by GC-MS/MS in gastric contents. The formation of HNE-P in the gastric compartment was observed for the first time, with concentrations ranging from less than 0.52 to 1.33 nmol HNE-P per 500 mg digesta. Nevertheless, most gastric HNE-P levels were below the limit of quantification of 0.52 nmol HNE-P per 500 mg digesta. In this animal study, the protective effect of plant antioxidant sources on HNE-P formation was not evidenced contrasting with the results using TBARS as markers.
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Affiliation(s)
- Mylène Delosière
- INRA, UR370 Animal Products Quality Unit, Clermont-Ferrand/Theix, F-63122 Saint-Genès-Champanelle, France.
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Larsson K, Tullberg C, Alminger M, Havenaar R, Undeland I. Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils. Food Funct 2016; 7:3458-67. [PMID: 27396605 DOI: 10.1039/c6fo00635c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Marine long-chain polyunsaturated fatty acids (LC n-3 PUFA) are associated with reduced risk for inflammatory diseases, such as cardiovascular diseases and rheumatoid arthritis. These fatty acids, however, are rapidly oxidized, generating highly reactive malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE). These oxidation products may interact with DNA and proteins, thus possibly leading to impaired cell functions. Little is known about the formation of MDA, HHE and HNE in fish oil in the gastrointestinal (GI) tract. In this study, the effect of dynamic in vitro digestion of cod liver oil on the generation of MDA, HHE and HNE was evaluated using the TNO Gastro-Intestinal Model (tiny-TIM). Effects of pre-formed oxidation products, pre-emulsification of the oil, and addition of oxidants (EDTA and hemoglobin, Hb) on GI oxidation were evaluated. Formation of aldehydes occurred during GI digestion. However, only emulsified oil fortified with 11.5 μM Hb oxidized to a degree that overcame the dilution induced by gastric secretion, which caused increased aldehyde concentrations in gastric lumen up to 90 min. The maximum levels of aldehydes generated in this study were 24.5 μM MDA, 1.6 μM HHE and 0.07 μM HNE. Oils containing different amounts of pre-formed lipid oxidation products maintained the same oxidation ranking order during digestion, even though the relative changes were not directly proportional. Emulsification of the oil had an unclear effect in the gastric phase, but a pro-oxidative effect in the intestinal phase. In general, higher aldehyde levels were reached in the intestinal lumen than in the initial meal, demonstrating that GI digestion promotes oxidation. Hence, epithelial cells may be exposed to elevated amounts of reactive aldehydes for several hours after a meal containing fish oil.
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Affiliation(s)
- Karin Larsson
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden.
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Hemeryck LY, Rombouts C, Hecke TV, Van Meulebroek L, Bussche JV, De Smet S, Vanhaecke L. In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion. Toxicol Res (Camb) 2016; 5:1346-1358. [PMID: 30090439 DOI: 10.1039/c6tx00079g] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 06/19/2016] [Indexed: 01/14/2023] Open
Abstract
Colorectal cancer (CRC) is the third most common cancer type in the world. Epidemiological research has demonstrated that both red and processed meat consumption significantly contribute to CRC risk. In this study, red meat toxicity was investigated by means of simulated gastrointestinal conditions, malondialdehyde (MDA) analysis and UHPLC-(HR)MS(/MS) based DNA adductomics. Since dairy products with high calcium content are associated with a decreased CRC-risk, the possible CRC-protective effects of calcium were assessed as well. The obtained results confirmed the earlier reported finding that heme-rich meat stimulates lipid peroxidation and O6-carboxymethylguanine (O6-CMG) DNA adduct formation during digestion. Calcium carbonate (CaCO3) supplementation resulted in both toxic and anti-toxic effects; i.e. stimulation of O6-CMG production, but reduction of MDA formation. DNA adductome mapping of meat digests revealed a significant interindividual variability. The observed DNA adduct profile also differed according to the digested meat type, uncovering different putative DNA adducts that seem to be associated with digestion of beef or chicken with or without supplemented CaCO3. Formamidopyrimidine-adenine was found to be discriminative for meat digests without added CaCO3, carboxyethylcytosine was significantly higher in beef digests and methoxymethylcytosine (or its hydroxyethylcytosine isomer) was found to be lower in meat digests supplemented with CaCO3. These results demonstrate that DNA adduct formation may be involved in the pathway that links red meat digestion to CRC promotion. In addition, the possible CRC-protective attributes of calcium through anti-oxidant actions could be documented.
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Affiliation(s)
- Lieselot Y Hemeryck
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Caroline Rombouts
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Thomas Van Hecke
- Laboratory of Animal Nutrition and Animal Product Quality , Department of Animal Production , Faculty of Bioscience Engineering , Ghent University , Proefhoevestraat 10 , B-9090 Melle , Belgium
| | - Lieven Van Meulebroek
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Julie Vanden Bussche
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality , Department of Animal Production , Faculty of Bioscience Engineering , Ghent University , Proefhoevestraat 10 , B-9090 Melle , Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
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