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Ingestion of an Inulin‐Enriched Pork Sausage Product Positively Modulates the Gut Microbiome and Metabolome of Healthy Rats
Author(s) -
Thøgersen Rebekka,
CastroMejía Josué L.,
Sundekilde Ulrik Kræmer,
Hansen Lars H.,
Hansen Axel Kornerup,
Nielsen Dennis Sandris,
Bertram Hanne Christine
Publication year - 2018
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201800608
Subject(s) - inulin , food science , metabolome , feces , gut flora , bifidobacterium , prebiotic , ingestion , chemistry , microbiome , lactobacillus , composition (language) , biology , metabolomics , biochemistry , fermentation , microbiology and biotechnology , bioinformatics , linguistics , philosophy , chromatography
Scope Processed meat intake is associated with a potential increased colorectal cancer (CRC) risk. In contrast, dietary fiber consumption has been found to lower CRC risk, possibly via mechanisms involving the gut microbiota (GM) and its metabolites. This study investigates the effect of inulin enrichment of a common pork sausage product on GM composition and activity in healthy rats. Methods and results Thirty Sprague‐Dawley rats are fed a diet based on either an inulin‐enriched sausage ( n = 12), a corresponding control sausage without enrichment ( n = 12), or a standard chow diet ( n = 6) during a 4 week intervention. NMR‐based metabolomics analyses are conducted on fecal and plasma samples, and GM composition is determined using 16S rRNA gene amplicon sequencing. Pronounced effects of diets on GM composition and activity are found. Rats fed the inulin‐enriched sausages have increased levels of short chain fatty acids (SCFAs) in the fecal and plasma metabolome and increased fecal levels of Bifidobacterium spp. as compared to rats fed sausages without enrichment. Conclusion Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.