Purified dietary red and white meat proteins show beneficial effects on growth and metabolism of young rats compared to casein and soy protein

This study compared the effects of casein, soy protein (SP), red (RMP) and white meat (WMP) proteins on growth and metabolism of young rats. Compared to casein, the ratio of daily feed intake to daily body weight gain of rats was not changed by meat protein but reduced by SP by 93.3% (P<0.05). Feeding RMP and WMP reduced the liver total cholesterol (TC) contents by 24.3% and 17.8% respectively (P<0.05). Only RMP increased plasma HDL-cholesterol concentrations (by 12.7%, P<0.05), whereas SP increased plasma triacylglycerol, TC and LDL-cholesterol concentrations by 23.7%, 19.5% and 61.5% respectively (P<0.05). Plasma essential and total amino acid concentrations were increased by WMP (by 18.8% and 12.4%, P<0.05) but reduced by SP (by 28.3 and 37.7%, P<0.05). Twenty five liver proteins were differentially expressed in response to different protein sources. Therefore, meat proteins were beneficial for growth and metabolism of young rats compared to casein and SP

Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein Source

The impact of meat protein on metabolic regulation is still disputed and may be influenced by protein level. This study aimed to explore the effects of casein, pork, and chicken proteins at different protein levels (40% E vs 20% E) on body weight regulation, body fat accumulation, serum hormone levels, and inflammatory factors/metabolites in rats maintained on high-fat (45% E fat) diets for 84 d. Increased protein levels resulted in a significant reduction in body fat mass and an increase in the serum levels of the anti-inflammatory cytokine IL-10, independent of protein source. Analysis of blood via untargeted metabolomics analysis identified eight, four, and four metabolites significantly altered by protein level, protein source, and a protein level-source interaction, respectively. Together, the effects of casein, chicken, and pork protein on the regulation of body fat accumulation and blood metabolite profile are largely dependent on protein level and less attributable to the protein source

Dietary protein sources differentially affect the growth of Akkermansia muciniphila and maintenance of the gut mucus barrier in mice

Scope: The gut microbiota plays an essential role in linking diet to host health. The specific role of different dietary proteins on the gut microbiota and health is less understood. Here we investigated the impact of proteins derived from chicken and soy on the gut microbiota and host gut barrier in C57BL/6 mice. Methods and results: Specific-pathogen-free and germ-free mice were assigned to either a chicken or a soy protein-based diet for 4 weeks. Compared with a chicken protein-based diet, intake of a soy protein-based diet reduced the abundance of A. muciniphila and the number of goblet cells, lowered the level of Muc2 mRNA, and decreased the thickness of the mucus layer in the colon of specific-pathogen-free mice. In germ-free mice colonization with A. muciniphila combined with intake of a chicken protein-based diet resulted in a higher expression of the Muc2 mRNA in colon, and surprisingly, an increased potential for oxidative phosphorylation in A. muciniphila compared with colonized mice fed a soy protein-based diet. Conclusion: These findings suggest possible mutually beneficial interactions between the growth and function of A. muciniphila and host mucus barrier in response to intake of a chicken protein-based diet contrasting the intake of a soy protein-based diet

Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage

Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage

Effects of high dietary chicken protein on obesity development of rats fed high-fat diets

This study explored the effects of dietary chicken protein at high (HCK, 40 % E) or normal (CK, 20 % E) levels on obesity development of rats fed high-fat diets. Compared with the CK diet, the HCK diet reduced body weight gain (by 15 %), epididymal adipose tissue mass (by 18.4 %), and adipocyte size (by 18.8 %) significantly without affecting the food intake of rats. It also reduced blood insulin and glycosylated serum protein (GSP) significantly by 45.4 % and 14.3 %, respectively; however, the OGTT and HOMA-IR results were not different. The HCK diet downregulated EAT transcriptomics related to the biosynthesis of cholesterol, triglycerides, and fatty acids, which were highly correlated with the most downregulated hub genes, Insig1, Srebf2, Hmgcs1, and Fasn. Therefore, high dietary chicken protein content reduced body fat accumulation, blood insulin, and GSP, and downregulated EAT transcriptomics related to lipid biosynthesis in rats fed high-fat diets

Serine, glutamate, and proline in a high‐fat diet exacerbated metabolite reduction‐induced memory and cognitive decline

Abstract Epidemiological studies have shown that excessive consumption of meat may cause memory loss and cognitive decline, but the underlying mechanism is unknown. Here, a high‐chicken‐protein diet but not a high‐pork diet was found to have a markedly negative impact on the enteric nervous system and hippocampal function. Higher serine, glutamate, and proline levels in the high‐chicken‐protein diet inhibited the absorption capacity of amino acids, reduced the levels of neurotransmitters, and further increased hippocampal β‐secretase levels. Alzheimer's disease mouse model and cell studies confirmed that high‐chicken diet‐induced changes in the intestinal function further resulted in metabolic disorders with a reduction in L‐serine and niacinamide in serum, accumulation of hippocampal β‐amyloid, and eventually aggravated memory and cognitive decline. Our findings highlight the importance of serine, glutamate, and proline as systemic mediators of diet–gut–brain axis homeostasis against memory and cognitive dysfunctions associated with excessive intake of chicken

Comparative Proteomics Provides Insights into Metabolic Responses in Rat Liver to Isolated Soy and Meat Proteins

It has been reported that isolated dietary soy and meat proteins have distinct effects on physiology and liver gene expression, but the impact on protein expression responses are unknown. Because these may differ from gene expression responses, we investigated dietary protein-induced changes in liver proteome. Rats were fed for 1 week semisynthetic diets that differed only regarding protein source; casein (reference) was fully replaced by isolated soy, chicken, fish, or pork protein. Changes in liver proteome were measured by iTRAQ labeling and LC–ESI–MS/MS. A robust set totaling 1437 unique proteins was identified and subjected to differential protein analysis and biological interpretation. Compared with casein, all other protein sources reduced the abundance of proteins involved in fatty acid metabolism and Pparα signaling pathway. All dietary proteins, except chicken, increased oxidoreductive transformation reactions but reduced energy and essential amino acid metabolic pathways. Only soy protein increased the metabolism of sulfur-containing and nonessential amino acids. Soy and fish proteins increased translation and mRNA processing, whereas only chicken protein increased TCA cycle but reduced immune responses. These findings were partially in line with previously reported transcriptome results. This study further shows the distinct effects of soy and meat proteins on liver metabolism in rats