In vitro colonic fermentation of clean label ham formulations: Gut microbiota modulation and metabolite production

Consumer wishes for "clean label" products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham have been under scrutiny due to their potential harm to human health, having sodium nitrite been theorised to trigger dysbiosis of the gut microbiota and impair faecal short-chain fatty acids (SCFAs) production. Four novel ham formulations with a natural nitrate source coupled with nitrate-reducing starter cultures were subjected to an in vitro gastrointestinal digestion simulation (INFOGEST) and followed by in vitro colonic fermentation. The impact of each novel ham formulation on the gut microbiota and their fermentation metabolites, namely SCFAs, was assessed by quantitative Next Generation Sequencing and High-Performance Liquid Chromatography, respectively. No significant differences have been found for SCFAs levels or microbial communities throughout colonic fermentation. Further research should provide insight into how these alternatives can be associated with nitrosamine formation. The potential benefits of "clean label" alternatives need to be thoroughly demonstrated. While these solutions are often considered preferable to traditional nitrite-containing products, their implementation should be approached with caution. In addition to their antimicrobial efficacy and consumer acceptance, it is essential to assess their impact on product cost and compare their performance and health impact (positive or negative) with that of traditional nitrite formulations. Extensive research is needed to ensure that any move to "clean label" formulations is based on solid evidence rather than market trends.