Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Research output: Contribution to journalArticle

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.

Details

Authors
Organisations
External organisations
  • Skåne University Hospital
  • Swedish University of Agricultural Sciences, Alnarp
  • Lund University
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Immunology in the medical area
Original languageEnglish
Article number111133
JournalBiomedicine and Pharmacotherapy
Volume135
Early online date2020 Dec 28
Publication statusPublished - 2021
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

Copyright © 2020 The Authors. Published by Elsevier Masson SAS.. All rights reserved.