Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation
(2021) In Biomedicine and Pharmacotherapy 135.- 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... (More)
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.
(Less)
- author
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Biomedicine and Pharmacotherapy
- volume
- 135
- article number
- 111133
- publisher
- Elsevier
- external identifiers
-
- pmid:33383374
- scopus:85098589765
- ISSN
- 1950-6007
- DOI
- 10.1016/j.biopha.2020.111133
- language
- English
- LU publication?
- yes
- additional info
- Copyright © 2020 The Authors. Published by Elsevier Masson SAS.. All rights reserved.
- id
- 2fb4b889-f9e1-47fd-8533-c5ab69d9cbdd
- date added to LUP
- 2021-01-04 15:11:14
- date last changed
- 2024-09-19 12:37:37
@article{2fb4b889-f9e1-47fd-8533-c5ab69d9cbdd, abstract = {{<p>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.</p>}}, author = {{Burri, Stina and Granheimer, Kajsa and Rémy, Marine and Tannira, Vandana and So, Yunjeong and Rumpunen, Kimmo and Tornberg, Eva and Canaviri Paz, Pamela and Uhlig, Elisabeth and Oscarsson, Elin and Rohrstock, Anne-Marie and Rahman, Milladur and Håkansson, Åsa}}, issn = {{1950-6007}}, language = {{eng}}, publisher = {{Elsevier}}, series = {{Biomedicine and Pharmacotherapy}}, title = {{Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation}}, url = {{http://dx.doi.org/10.1016/j.biopha.2020.111133}}, doi = {{10.1016/j.biopha.2020.111133}}, volume = {{135}}, year = {{2021}}, }