White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins

2021 ◽  
Author(s):  
Jing Zhu ◽  
Shangxin Song ◽  
Xinglian Xu ◽  
Guanghong Zhou ◽  
Chunbao Li
Keyword(s):  
Red Meat ◽  
White Meat ◽  
Antioxidative Status ◽  
Meat Proteins

scholarly journals Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Yingying Zhu ◽  
Xisha Lin ◽  
Fan Zhao ◽  
Xuebin Shi ◽  
He Li ◽  
...  
Keyword(s):  
Meat Products ◽  
Red Meat ◽  
Gut Bacteria ◽  
Processed Meat ◽  
Gut Health ◽  
White Meat ◽  
Meat Protein ◽  
Excessive Intake ◽  
Meat Proteins

Abstract Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of gut bacteria in the caecum, by sequencing the V4-V5 region of 16S ribosomal RNA gene, obtained from rats fed with proteins from red meat (beef and pork), white meat (chicken and fish) and other sources (casein and soy). The results showed significant differences in profiles of gut bacteria between the six diet groups. Rats fed with meat proteins had a similar overall structure of caecal bacterial communities separated from those fed non-meat proteins. The beneficial genus Lactobacillus was higher in the white meat than in the red meat or non-meat protein groups. Also, rats fed with meat proteins and casein had significantly lower levels of lipopolysaccharide-binding proteins, suggesting that the intake of meat proteins may maintain a more balanced composition of gut bacteria, thereby reducing the antigen load and inflammatory response in the host.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

669 EFFECTS OF LEAN RED MEAT OR LEAN WHITE MEAT INTAKE ON THE LIPID PROFILE IN WOMEN: A RANDOMIZED CROSSOVER STUDY

2011 ◽  
Vol 12 (1) ◽  
pp. 141
Author(s):  
R. Mateo-Galleqo ◽  
S. Perez-Calahorra ◽  
A.M. Bea ◽  
E. Burillo ◽  
J. Homo ◽  
...  
Keyword(s):  
Crossover Study ◽  
Lipid Profile ◽  
Red Meat ◽  
White Meat ◽  
Meat Intake ◽  
Randomized Crossover Study

scholarly journals Impact of chronic dietary red meat, white meat, or non-meat protein on trimethylamine N-oxide metabolism and renal excretion in healthy men and women

2018 ◽  
Vol 40 (7) ◽  
pp. 583-594 ◽  
Author(s):  
Zeneng Wang ◽  
Nathalie Bergeron ◽  
Bruce S Levison ◽  
Xinmin S Li ◽  
Sally Chiu ◽  
...  
Keyword(s):  
Renal Excretion ◽  
Red Meat ◽  
White Meat ◽  
Men And Women ◽  
Healthy Men ◽  
Meat Protein

scholarly journals Changes in Mouse Gut Microbial Community in Response to the Different Types of Commonly Consumed Meat

2019 ◽  
Vol 7 (3) ◽  
pp. 76 ◽  
Author(s):  
Zhimin Zhang ◽  
Dapeng Li ◽  
Rong Tang
Keyword(s):  
Gut Microbiota ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Blood Lipid ◽  
Chow Group ◽  
Red Meat ◽  
White Meat ◽  
Different Types ◽  
Lipid Metabolites ◽  
Gut Microbial Community

The consumption of various meats prevalent throughout the world affects host health probably by associating with compositional shifts of gut microbiota. However, the responses of gut microbiota to different types of meat are not well understood. In this study, we explored the effects of cooked fish (white meat), and pork and beef (red meat) on gut microbiota and blood lipid metabolism in male C57BL/6 mice by comparing to those fed laboratory chow. Significant differences in microbial communities were observed among meat- and chow-fed mice. Compared with the chow group, the red and white meat groups obviously increased in abundance of Clostridium, and decreased in Prevotella abundance. The richness and diversity of gut microbiota were markedly decreased in the two red meat groups, with lower abundance of Oscillospira and higher abundance of Escherichia. Meanwhile, there were significant meat-related differences in blood lipid metabolites, with lower levels of high-density lipoprotein, low-density lipoprotein, cholesterol, and in mice fed white, compared with red, meat. Lipopolysaccharide-binding protein was significantly lower in fish-fed mice. Our results indicate that different types of meat potentially influence gut microbial compositions and blood metabolic profiles, suggesting a need to focus on clinically relevant bacteria in gut microbiota associated with increasing meat consumption.

scholarly journals Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial

2019 ◽  
Vol 110 (1) ◽  
pp. 24-33 ◽  
Author(s):  
Nathalie Bergeron ◽  
Sally Chiu ◽  
Paul T Williams ◽  
Sarah M King ◽  
Ronald M Krauss
Keyword(s):  
High Density Lipoprotein ◽  
High Density Lipoprotein Cholesterol ◽  
Dietary Protein ◽  
Ldl Cholesterol ◽  
Density Lipoprotein ◽  
Red Meat ◽  
Protein Source ◽  
White Meat ◽  
Cvd Risk ◽  
Ldl Particles

ABSTRACTBackgroundDietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of white meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated.ObjectiveWe tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red meat content compared with diets with similar amounts of protein derived from white meat or nonmeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs.MethodsGenerally healthy men and women, 21–65 y, body mass index 20–35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red meat, white meat, and nonmeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small + medium LDL particles, and total/high-density lipoprotein cholesterol.ResultsAnalysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat [P = 0.0004]). This was due primarily to increases in large LDL particles, whereas small + medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P = 0.10 and P = 0.51, respectively). Primary outcomes did not differ significantly between red and white meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P = 0.0003), apoB (P = 0.0002), and large LDL (P = 0.0002).ConclusionsThe findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing white over red meat for reducing CVD risk. This trial was registered at Clinicaltrials.gov as NCT01427855.

Lean red meat and lean white meat in the ncep step i diet

2000 ◽  
Vol 2 (1) ◽  
pp. 7-10
Author(s):  
Kevin C. Maki ◽  
Michael H. Davidson
Keyword(s):  
Red Meat ◽  
White Meat

scholarly journals The effect of dietary supplementation with different forms and levels of organic chromium on broilers meat quality

2006 ◽  
pp. 21-26
Author(s):  
Svetlana Keleman ◽  
Slavko Kevresan ◽  
Borisa Supic ◽  
Lidija Peric ◽  
Vladimir Strugar
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Quality ◽  
Ethylenediaminetetraacetic Acid ◽  
Dietary Supplementation ◽  
Red Meat ◽  
Chromium Picolinate ◽  
White Meat ◽  
Acid Complex ◽  
Different Levels

This paper deals with the effect of supplementation with the three different preparations of organic chromium complexes: the ethylenediaminetetraacetic acid complex with chromium; chromium (III)?lysine and chromium picolinate, on broilers meat quality. In every preparation supplementing broilers diet chromium was present at the three different levels: 0.2; 0.4 and 0.6 mg/kg. The meat quality was monitored with respect to the following parameters: the contents of fat, protein, minerals and water. It was observed that the fat content in broilers white meat was significantly lower if their diet was supplemented with 0.4 mg/kg chromium in the form of chromium(III)?lysine. In addition, different kinds of preparations influenced the protein, fat and water content in the white meat. Water content in white and red meat was lower in all experimental groups if compared to the control. However, the protein content in white and red meat was higher in experimental groups than in the control one.

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