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

Publikation: Bidrag til tidsskriftTidsskriftartikel

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

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.

OriginalsprogEngelsk
Artikelnummer125339
TidsskriftFood Chemistry
Vol/bind302
Antal sider7
ISSN0308-8146
DOI
StatusUdgivet - 2020

ID: 234209591