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Burri S, Granheimer K, Rémy M, Tannira V, So Y, Rumpunen K, Tornberg E, Canaviri Paz P, Uhlig E, Oscarsson E, Rohrstock AM, Rahman M, Håkansson Å. Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation. Biomed Pharmacother 2021; 135:111133. [PMID: 33383374 DOI: 10.1016/j.biopha.2020.111133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 12/10/2020] [Accepted: 12/10/2020] [Indexed: 02/07/2023] Open
Abstract
Epidemiological studies have found that there is a correlation between red and processed meat consumption and an increased risk of colorectal cancer. There are numerous existing hypotheses on what underlying mechanisms are causative to this correlation, but the results remain unclear. A common hypothesis is that lipid oxidation, which occurs in endogenous lipids and phospholipids in consumed food, are catalyzed by the heme iron in meat. In this study, five pre-selected plant antioxidant preparations (sea buckthorn leaves and sprouts, summer savory leaves, olive polyphenols, onion skin and lyophilized black currant leaves) were added to a meatball type prone to oxidize (pork meat, 20 % fat, 2% salt, deep-fried and after 2 weeks of storage). Pro-inflammatory markers, neutrophil infiltration and microbiota composition were studied after four months in a chronic inflammation model in C57BL6/J female mice. We found that the bacterial diversity index was affected, as well as initial immunological reactions.
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Affiliation(s)
- Stina Burri
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Kajsa Granheimer
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Marine Rémy
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Vandana Tannira
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Yunjeong So
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Kimmo Rumpunen
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Fjälkestadsvägen 459, 291 94, Kristianstad, Sweden
| | - Eva Tornberg
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Pamela Canaviri Paz
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Elisabeth Uhlig
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden
| | - Elin Oscarsson
- Department of Clinical Sciences, The Diabetes and Celiac Disease Unit, Lund University, Jan Waldenströms gata 35, 21428, Malmö, Sweden
| | - Anne-Marie Rohrstock
- Department of Clinical Sciences, Surgery Research Unit and the Clinic of Surgery, Skåne University Hospital Malmö, Lund University, Inga Marie Nilssons gata 47, 205 022, Malmö, Sweden
| | - Milladur Rahman
- Department of Clinical Sciences, Surgery Research Unit and the Clinic of Surgery, Skåne University Hospital Malmö, Lund University, Inga Marie Nilssons gata 47, 205 022, Malmö, Sweden
| | - Åsa Håkansson
- Department of Food Technology, Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62, Lund, Sweden.
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