Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats

R. Thøgersen; J.L. Castro-Mejía; U. Kræmer Sundekilde; L.H. Hansen; N. Gray; G. Kuhnle; N.R. Jørgensen; A.K. Hansen; D.S. Nielsen; H.C. Bertram

doi:10.1016/j.foodchem.2020.127291

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Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats

Journal article

Peer reviewed

Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats

R. Thøgersen, J.L. Castro-Mejía, U. Kræmer Sundekilde, L.H. Hansen, N. Gray, G. Kuhnle, N.R. Jørgensen, A.K. Hansen, D.S. Nielsen and H.C. Bertram

Food Chemistry, Vol.331, Art. 127291

2020

DOI: https://doi.org/10.1016/j.foodchem.2020.127291

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Abstract

This study investigated inulin and calcium-rich milk mineral incorporation into a pork sausage in order to examine the effects on microbiome and biochemical activity in the gastrointestinal tract upon ingestion. Rats (n = 48) were fed one of four sausages; a pork sausage enriched with 1) inulin (6.0%) and milk mineral (3%), 2) inulin (6.0%), 3) milk mineral (3%) or 4) control sausages without enrichment. NMR-based metabolomics revealed that inulin-enrichment increased the fecal concentration of short-chain fatty acids (SCFAs). Milk mineral-enrichment also increased SCFA concentrations, although less pronounced. In addition, milk mineral reduced the concentration of nitroso compounds in feces and small intestinal content. Combined enrichment with both inulin and milk mineral showed no cumulative effect on SCFA formation and seemed to oppose the milk mineral-induced reduction of nitroso compound formation. 16S rRNA gene amplicon sequencing indicated that alterations of the gut microbiome contributed to the observed effects.

Details

Title: Inulin and milk mineral fortification of a pork sausage exhibits distinct effects on the microbiome and biochemical activity in the gut of healthy rats
Authors/Creators: R. Thøgersen (Author/Creator) - Aarhus University
J.L. Castro-Mejía (Author/Creator) - University of Copenhagen
U. Kræmer Sundekilde (Author/Creator)
L.H. Hansen (Author/Creator) - University of Copenhagen
N. Gray (Author/Creator) - Murdoch University
G. Kuhnle (Author/Creator)
N.R. Jørgensen (Author/Creator) - University of Southern Denmark
A.K. Hansen (Author/Creator) - University of Copenhagen
D.S. Nielsen (Author/Creator) - University of Copenhagen
H.C. Bertram (Author/Creator)
Publication Details: Food Chemistry, Vol.331, Art. 127291
Publisher: Elsevier Limited
Identifiers: 991005544798007891
Copyright: © 2020 Elsevier Ltd.
Murdoch Affiliation: Australian National Phenome Centre; Health Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 1 Clinical & Life Sciences; 1.120 Inflammatory Bowel Diseases & Infections; 1.120.384 Gut Microbiota
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
ESI research areas: Agricultural Sciences