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Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats

Thomas Van Hecke (UGent) , Jo De Vrieze (UGent) , Nico Boon (UGent) , Winnok De Vos (UGent) , Els Vossen (UGent) and Stefaan De Smet (UGent)
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Abstract
Scope High red meat and sucrose consumption increases the epidemiological risk for chronic diseases. Mechanistic hypotheses include alterations in oxidative status, gut microbiome, fat deposition, and low-grade inflammation. Methods and results For 2 weeks, 40 rats consumed a diet high in white or red meat (chicken-based or beef-based cooked mince, respectively), and containing corn starch or sucrose in a 2 x 2 factorial design. Lard was mixed with lean chicken or beef to obtain comparable dietary fatty acid profiles. Beef (vs chicken)-fed rats had higher lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) in stomach content and blood, and lower blood glutathione. Sucrose (vs corn starch)-fed rats showed increased blood lipid oxidation products and glutathione peroxidase activity, higher liver weight and malondialdehyde concentrations, and mesenterial and retroperitoneal fat accumulation. Beef-sucrose-fed rats had increased cardiac weight, suggesting pathophysiological effects on the cardiovascular system. The colonic microbiome of beef-sucrose-fed rats showed an outgrowth of the sulfate-reducing family of the Desulfovibrionaceae, and lower abundance of the Lactobacillus genus, indicating intestinal dysbiosis. Blood C-reactive protein, a marker for inflammation, was not different among groups. Conclusions Consumption of a cooked beef-based meat product with sucrose increased oxidative stress parameters and promoted cardiac hypertrophy and intestinal dysbiosis.
Keywords
chronic disease, colonic microbiota, digestion, oxidation, red meat, GRADIENT GEL-ELECTROPHORESIS, POLYUNSATURATED FATTY-ACIDS, SUGAR-SWEETENED BEVERAGES, CORONARY-HEART-DISEASE, RED MEAT, METABOLIC SYNDROME, METHYL LINOLEATE, LIPID OXIDATION, REDUCING SUGARS, MUCUS BARRIER

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Chicago
Van Hecke, Thomas, Jo De Vrieze, Nico Boon, Winnok De Vos, Els Vossen, and Stefaan De Smet. 2019. “Combined Consumption of Beef-based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats.” Molecular Nutrition & Food Research 63 (2).
APA
Van Hecke, Thomas, De Vrieze, J., Boon, N., De Vos, W., Vossen, E., & De Smet, S. (2019). Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats. MOLECULAR NUTRITION & FOOD RESEARCH, 63(2).
Vancouver
1.
Van Hecke T, De Vrieze J, Boon N, De Vos W, Vossen E, De Smet S. Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats. MOLECULAR NUTRITION & FOOD RESEARCH. 2019;63(2).
MLA
Van Hecke, Thomas et al. “Combined Consumption of Beef-based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats.” MOLECULAR NUTRITION & FOOD RESEARCH 63.2 (2019): n. pag. Print.
@article{8582581,
  abstract     = {Scope High red meat and sucrose consumption increases the epidemiological risk for chronic diseases. Mechanistic hypotheses include alterations in oxidative status, gut microbiome, fat deposition, and low-grade inflammation. Methods and results For 2 weeks, 40 rats consumed a diet high in white or red meat (chicken-based or beef-based cooked mince, respectively), and containing corn starch or sucrose in a 2 x 2 factorial design. Lard was mixed with lean chicken or beef to obtain comparable dietary fatty acid profiles. Beef (vs chicken)-fed rats had higher lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) in stomach content and blood, and lower blood glutathione. Sucrose (vs corn starch)-fed rats showed increased blood lipid oxidation products and glutathione peroxidase activity, higher liver weight and malondialdehyde concentrations, and mesenterial and retroperitoneal fat accumulation. Beef-sucrose-fed rats had increased cardiac weight, suggesting pathophysiological effects on the cardiovascular system. The colonic microbiome of beef-sucrose-fed rats showed an outgrowth of the sulfate-reducing family of the Desulfovibrionaceae, and lower abundance of the Lactobacillus genus, indicating intestinal dysbiosis. Blood C-reactive protein, a marker for inflammation, was not different among groups. Conclusions Consumption of a cooked beef-based meat product with sucrose increased oxidative stress parameters and promoted cardiac hypertrophy and intestinal dysbiosis.},
  articleno    = {1800962},
  author       = {Van Hecke, Thomas and De Vrieze, Jo and Boon, Nico and De Vos, Winnok and Vossen, Els and De Smet, Stefaan},
  issn         = {1613-4125},
  journal      = {MOLECULAR NUTRITION \& FOOD RESEARCH},
  language     = {eng},
  number       = {2},
  pages        = {11},
  title        = {Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats},
  url          = {http://dx.doi.org/10.1002/mnfr.201800962},
  volume       = {63},
  year         = {2019},
}

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