Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

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  • Rebekka Thøgersen
  • Nicola Gray, Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom
  • ,
  • Gunter Kuhnle, Department of Food and Nutritional Sciences, University of Reading, 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
  • ,
  • Jette F Young
  • Ulrik Kræmer Sundekilde
  • Axel Kornerup Hansen, Division of Laboratory Animal Science and Welfare, Dept. of Veterinary Pathobiology, Faculty of Life Science, Frederiksberg, Københavns Universitet, Danmark
  • Hanne Christine S. Bertram

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.

OriginalsprogEngelsk
Artikelnummer125339
TidsskriftFood Chemistry
Vol/bind302
Antal sider7
ISSN0308-8146
DOI
StatusUdgivet - 1 jan. 2020

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