Metabolic consequences and gut microbiome alterations in rats consuming pork vs. a commercial plant-based meat analogue
In the present research, we examined how the consumption of a popular brand of ultra-processed plant-based meat analogues (PBMA) balls would affect gut health and metabolism in rats, compared to the consumption of model pork balls with equivalent contents of protein, fat, carbohydrates, and dry matter. A mixture of herbs was added to the model pork balls during preparation to match the type and amount of herbs used in the commercial PBMA product, after which both products were exposed to equal heating conditions. Following three weeks on the experimental diets, potential alterations in colon microbiota composition, faecal metabolites, gut histology, transcriptomics, and oxidative stress were evaluated. Additionally, we assessed systemic metabolism by NMR-based metabolomics (plasma, urine), oxidative stress, inflammation (CRP), cholesterol (LDL, HDL), lipid depositions, and organ weights.