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

Authors
  • Thøgersen, Rebekka
  • Gray, Nicola
  • Kuhnle, Gunter
  • Van Hecke, Thomas
  • De Smet, Stefaan
  • Young, Jette Feveile
  • Sundekilde, Ulrik Kræmer
  • Hansen, Axel Kornerup
  • Bertram, Hanne Christine
Publication Date
Jan 01, 2020
Source
Ghent University Institutional Archive
Keywords
Language
English
License
Unknown
External links

Abstract

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.

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