Partial substitution of meat with insect (Alphitobius diaperinus) in a carnivore diet changes the gut microbiome and metabolome of healthy rats

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect protein (Alphitobius diaperinus) in a four-week dietary intervention in a healthy rat model (n = 30). GM composition was characterized using’ 16S rRNA gene amplicon profiling while the metabolomes of stomach, small intestine, and colon content, feces and blood were investigated by1H-NMR spectroscopy. Metabolomics analyses revealed a larger escape of protein residues into the colon and a different microbial metabolization pattern of aromatic amino acids when partly substituting pork with insect. Both for rats fed a pork diet and rats fed a diet with partial replacement of pork with insect, the GM was dominated by Lactobacillus, Clostridium cluster XI and Akkermansia. However, Bray-Curtis dissimilarity metrics were different when insects were included in the diet. Introduction of insects in a common Western omnivore diet alters the gut microbiome diversity with consequences for endogenous metabolism. This finding highlights the importance of assessing gastrointestinal tract effects when evaluating new protein sources as meat replacements.

OriginalsprogEngelsk
Artikelnummer1814
TidsskriftFoods
Vol/bind10
Udgave nummer8
Antal sider14
ISSN2304-8158
DOI
StatusUdgivet - 2021

Bibliografisk note

Funding Information:
The present study was part of Sofie Kaas Lanng?s PhD project, which was funded by iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark and HCB?s Eliteforsk grant (# 6161-00016B). Yichang Zhang is funded by the China Scholarship Council.

Funding Information:
Funding: The present study was part of Sofie Kaas Lanng’s PhD project, which was funded by iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark and HCB’s Eliteforsk grant (# 6161-00016B). Yichang Zhang is funded by the China Scholarship Council.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

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