Abstract
Our previous study showed that the intake of meat proteins dynamically affected fecal microbial composition. However, the digestion of processed meat proteins in vivo and its relationship with gut microbiota and host remain unclear. In this study, we collected cecal contents and intestinal tissue from the mice fed with casein, soybean protein (SP), and four processed pork proteins for 8 months, and analyzed the amino acid (AA) files, cecum microbial composition and metabolites, and intestinal morphology. Dry-cured pork protein and stewed pork protein (SPP) groups had significantly higher total AA content in gut content than the other groups, but the content of the SPP group was relatively lower in the serum. The microbial composition of the processed meat protein groups differed from the casein or SP group, which is consistent with changes in AA composition. Emulsion sausage protein and SP diets upregulated the microbial AA metabolism, energy metabolism, signaling molecules and interaction, translation, and digestive system function but downregulated the microbial membrane transport, signal transduction and cell motility function compared to the casein diet. The SPP diets increased concentrations of acetate, propionate, butyrate, and isovalerate by specific gut microbes, but it decreased the relative abundance of Akkermansia. Moreover, the mice fed SP diet had relatively lower crypt depth, higher villus height and V/C ratio in duodenum, with the longer small intestines and the heavier cecum than other diets. These results suggested that processing methods altered bioavailability of meat proteins, which affected the intestinal morphology and the cecum microbial composition and function.
Highlights
Meat is an important protein source in diets
Mice fed a soybean protein (SP) diet had the lowest level of serum total amino acid (AA), but the values were much higher for mice fed processed meat protein diets or a casein diet (Figure 1 and Supplementary Table S1)
Serum total AAs were higher in mice fed a cooked pork protein (CPP) or dry-cured pork protein (DPP) diet than in mice fed an emulsion-type sausage protein (ESP) or stewed pork protein (SPP) diet
Summary
Meat is an important protein source in diets. the proteins in meat are prone to chemical changes during processing (Berardo et al, 2015; He J. et al, 2018), which may affect the digestion and absorption in the host. Gut microbiota has been recognized as an important medium linking food to the host (Derrien and Veiga, 2017). It could be altered by different factors, such as diet, ethnicity, or geography (He Y. et al, 2018). Much attention has been paid to the effects of short-term intake of dietary protein on the gut microbiota composition. The digestion of processed meat proteins in vivo and its relationship with gut microbiota and host remain unclear. The objective of this study was to explore the digestion of processed meat protein in vivo and its relationship with gut microbiota and intestinal morphology
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