Traditional Processed Meat Products Re-designed Towards Inulin-rich Functional Foods Reduce Polyps in Two Colorectal...

Area of Science:

• Nutritional Science
• Gastroenterology
• Oncology

Background:

• Colorectal cancer (CRC) is a major health concern in Europe.
• Inulin-rich foods offer prebiotic benefits, enhancing gut microbiota and producing short-chain fatty acids (SCFAs).
• SCFAs like propionate and butyrate possess anti-cancer properties by inhibiting histone deacetylases and inducing apoptosis.

Purpose of the Study:

• To develop functional meat products (chorizo and cooked ham) enriched with inulin.
• To evaluate the efficacy of these inulin-rich meat products in preventing colorectal cancer using animal models.
• To investigate the impact of functional meat products on gut microbiota composition and SCFA production.

Main Methods:

• Inulin was incorporated into porcine meat products (chorizo at 15.7%, ham at 10%).
• Animal models (Rattus norvegicus F344 and a genetic CRC model) were used to test the preventive effects over 20 weeks, involving azoxymethane and dextran sodium sulfate treatments.
• Digestive tract tissues and gut microbiota were analyzed, including polyp counts, cecum weight, SCFA concentrations, and metagenomics.

Main Results:

• A 49% reduction in colon polyps was observed in animals fed functional meat products compared to controls.
• Increased cecum weight, a 51.8% rise in colon propionate, and a 39.1% increase in colon butyrate concentrations were noted.
• Metagenomics revealed shifts in gut microbiota, including increased Bacteroidetes and beneficial Blautia, with a reduction in pro-inflammatory bacteria like Desulfovibrio.

Conclusions:

• Processed meat products can be successfully redesigned into functional prebiotic foods.
• Inulin-enriched meat products represent a cost-effective dietary strategy for colorectal cancer prevention.
• These functional foods modulate gut microbiota and enhance the production of cancer-preventive SCFAs.