Prevention of colorectal cancer and modulation of murine gut microbiota using functional meats.

The functional meat product containing all nutraceutical compounds reduced the development of macroscopic colorectal tumors in a murine model of colorectal cancer.

• Five different processed meat products were formulated and tested in a murine model of colorectal cancer.
• The complete formulation included two carotenoids, two omega-3 fatty acids, catechins, carnosic acid, propyl propane thiosulfonate (PTSO), a postbiotic from Lactiplantibacillus plantarum, α-tocopherol, and ascorbyl palmitate.
• Synergy between all nutraceutical compounds was identified as necessary to achieve potent antitumor effects.
• Tumor development, inflammatory biomarkers, and gut microbiota impact were all quantified as outcome measures.

PTSO combined with the L. plantarum postbiotic exerted an anti-inflammatory effect in the murine colorectal cancer model.

• Propyl propane thiosulfonate (PTSO) was one of the nutraceutical components formulated into the functional meat products.
• The anti-inflammatory effect was assessed via inflammatory biomarkers.
• This combination was tested as part of the five different processed meat product formulations evaluated in the study.

The carotenoids included in the functional meat products exhibited a potent prebiotic-like effect on the gut microbiota.

• Two carotenoids were included among the nutraceutical compounds formulated into the functional meat products.
• The impact upon gut microbiota was quantified as part of the study outcomes.
• The prebiotic-like effect of carotenoids was distinguished from the anti-inflammatory effects observed with PTSO and the L. plantarum postbiotic.

Functional meat products were demonstrated to function as an effective delivery system for nutraceutical compounds to promote disease prevention.

• Five different processed meat product formulations were developed and tested.
• The nutraceutical compounds included carotenoids, omega-3 fatty acids, catechins, carnosic acid, PTSO, a Lactiplantibacillus plantarum postbiotic, α-tocopherol, and ascorbyl palmitate.
• The study contextualized these findings against the established association between processed meat consumption and higher colorectal cancer risk, and plant nutraceutical consumption with reduced risk via reduction of oxidative stress, mucosal inflammation, gut microbiota modification, and direct effects upon tumor cells.

Plant nutraceuticals have been associated with reduced colorectal cancer risk through multiple mechanisms including reduction of oxidative stress, mucosal inflammation, gut microbiota modification, and direct effects upon tumor cells.

• This background formed the scientific rationale for the nutraceutical compounds selected for incorporation into the functional meat products.
• Extensive studies associate processed meat products with a higher risk of colorectal cancer.
• Consumption of plant nutraceuticals has the opposite effect to processed meat consumption with respect to colorectal cancer risk.