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

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.

Ingestion of an Inulin-Enriched Pork Sausage Product Positively Modulates the Gut Microbiome and Metabolome of Healthy Rats.

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.