Impact of novel clean label ham formulations on the human gut microbiota

Teresa Bento de Carvalho, Joana Bastos Barbosa*, Nelson Mota de Carvalho, Carla Souza, Célia Costa, Norton Komora, Alexandra Azevedo, Ana Raquel Madureira, Paula Teixeira

*Corresponding author for this work

Research output: Contribution to conferencePosterpeer-review

Abstract

Introduction: The influence of diet on the human gut microbiota has been the subject of much debate, particularly in relation to innovative products that are still considered novel. Dietary habits have a fundamental impact on the human gut microbiota, which explains the variations observed between individuals and over the course of a lifetime. The aim of this study was to evaluate the effect of four clean label ham formulations (Table 1) (without sodium nitrite and with natural nitrate sources combined with the addition of nitrate reducing cultures) on the human gut microbiota of potential consumers after in vitro digestion, according to the INFOGEST protocol, and colonic fermentation. Methods: DNA extraction from the stored pellets was carried out using the Invitrogen PureLink™ Microbiome DNA Purification Kit. 16S rRNA gene sequence data was processed with QIIME2 by Novogene UK; Quantification of fermentation metabolites, short-chained fatty acids and branched- chained fatty acids, by high-performance liquid chromatography (HPLC) from supernatant. The impact of each novel formulation and for a faecal inoculum control (Inoc) on the gut microbiota profile and fermentation metabolites (i.e., SCFAs) was assessed by next-generation sequencing (NGS) and high-performance liquid chromatography (HPLC), respectively. Results and discussion: Higher concentration of SCFA (Acetate + Butyrate + Propionate) after 48 h colonic fermentation were found for: D (65.96 mM) > A (63.36 mM) > E (59.35 mM) > C (58.64 mM) > B (57.22 mM) > Inoc (16.20 mM); Lowest SCFA concentrations were found for the inoculum control (Inoc), as expected, due to the lack of nutrients to promote bacterial fermentation over time. The most abundant phylum present were Bacillota and Pseudomonadota for all samples (A, B, C, D, E and Inoc) and all time points (0h, 24h and 48h); Higher relative abundance of Pseudomonadota was observed for all samples when compared to the inoculum control (Inoc); After fermentation, relative abundance of Bacteroidota is higher for the ham control sample (added sodium nitrite) than for the samples that are formulated with natural plant nitrate coupled with starter cultures. Conclusions: There were no discernible variations in SCFA levels or microbial populations during colonic fermentation between the new formulations and the conventional ham, indicating that the suggested clean label approach produced encouraging outcomes; Additional investigation should provide light on the endogenous production of volatile and non-volatile chemicals (nitrosamines) in vitro, their effects on the microbiota in the human gut, and any potential toxicity to human intestinal epithelial cells.
Original languageEnglish
Number of pages1
Publication statusPublished - Apr 2024
Event8th International Conference on Food Digestion - Sheraton Porto Hotel, Porto, Portugal
Duration: 9 Apr 202411 Apr 2024
https://www.icfd2024.com/

Conference

Conference8th International Conference on Food Digestion
Abbreviated titleICFD 2024
Country/TerritoryPortugal
CityPorto
Period9/04/2411/04/24
Internet address

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