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

Rebekka Thøgersen; Nicola Gray; Gunter Kuhnle; Thomas Van Hecke; Stefaan De Smet; Jette Feveile Young; Ulrik Kræmer Sundekilde; Axel Kornerup Hansen; Hanne Christine Bertram

doi:10.1016/j.foodchem.2019.125339

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

Journal article

Peer reviewed

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

Rebekka Thøgersen, Nicola Gray, Gunter Kuhnle, Thomas Van Hecke, Stefaan De Smet, Jette Feveile Young, Ulrik Kræmer Sundekilde, Axel Kornerup Hansen and Hanne Christine Bertram

Food chemistry, Vol.302, pp.125339-125339

2020

DOI: https://doi.org/10.1016/j.foodchem.2019.125339

PMID: 31419771

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Abstract

Fiber-fortification

Inulin

Nitroso compounds

Oxidation

Processed meat

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.

Details

Title: Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
Authors/Creators: Rebekka Thøgersen - Aarhus University
Nicola Gray - University of Reading
Gunter Kuhnle - University of Reading
Thomas Van Hecke - Ghent University
Stefaan De Smet - Ghent University
Jette Feveile Young - Aarhus University
Ulrik Kræmer Sundekilde - Aarhus University
Axel Kornerup Hansen - University of Copenhagen
Hanne Christine Bertram - Aarhus University
Publication Details: Food chemistry, Vol.302, pp.125339-125339
Publisher: Elsevier Ltd
Identifiers: 991005598621507891
Murdoch Affiliation: Centre for Computational and Systems Medicine
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 1 Clinical & Life Sciences; 1.111 Liver & Colon Cancer; 1.111.551 Colonoscopy
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
ESI research areas: Agricultural Sciences