title: Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats.
abstract: We report on the impact of purified dietary meat proteins from four species on plasma insulin, lipid and amino acid (AA) concentrations, and hepatic transcriptome (RNA-sequencing).
  
  
  
  Young rats received semi-synthetic diets for 1 wk that differed only regarding protein source; casein (reference) was replaced by beef, chicken, fish, or pork proteins. Compared to casein, all proteins, except pork, increased total plasma AA concentrations. Pork protein reduced adipose tissue mass and liver triacylglycerol, which was accompanied by increased plasma triacylglycerol concentrations. Plasma cholesterol was reduced by fish protein. The number of differentially expressed genes ranged between 609 (pork) and 1258 (chicken); on average one-third of the changes were specific for each meat protein. Pathway responses were most similar for beef and chicken, followed by pork and fish. Although the extent varied, all meat proteins induced mRNA translation, antigen processing/presentation, intracellular vesicular trafficking, and oxidoreductive-transformation pathways, and suppressed signal-transduction (Notch, TGFB/SMAD, insulin) and mitochondrial biogenesis pathways. Lipid- and AA-metabolic pathways were repressed, except by pork. AA-transport pathways were induced by beef and fish only, and complement/coagulation-pathways were suppressed by chicken and beef. Fish suppressed nuclear-transport and cofactor metabolism.
  
  
  
  To conclude, short-term feeding of different meat proteins resulted in distinct physiological and transcriptome changes in young rats.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Shangxin
authors.initials: S
authors.lastname: Song
authors.affiliation: Nutrition, Metabolism and Genomics Group, Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands.
authors.forename: Guido J E J
authors.initials: GJ
authors.lastname: Hooiveld
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Mengjie
authors.initials: M
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Human Functional Genomics Jiangsu Province, Nanjing Medical University, Nanjing, P. R. China.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Norwich Medical School, University of East Anglia Norwich, Norwich Medical School, University of East Anglia, Norwich, UK.
authors.forename: Michael
authors.initials: M
authors.lastname: Müller
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D050154:Adiposity; D000596:Amino Acids / Q000097:blood*; D000818:Animals; D002417:Cattle; D002645:Chickens; D002784:Cholesterol / Q000097:blood; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage*; D005399:Fishes; D007328:Insulin / Q000097:blood; D008099:Liver / Q000378:metabolism*; D008297:Male; D011200:Poultry; D051381:Rats; D017207:Rats, Sprague-Dawley; D000069466:Red Meat; D017747:Seafood; D013552:Swine; D059467:Transcriptome; D014280:Triglycerides / Q000097:blood
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D007328:Insulin; D014280:Triglycerides; D002784:Cholesterol
keywords: Dietary protein; Meat protein; Metabolism; Molecular nutrition; Nutrigenomics