Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats.

ABSTRACT: The food hydrocolloids κ-carrageenan and xanthan gum, used in processed foods including meat products, have unclear effects on gut health. This study investigated the effects of incorporating 1 % κ-carrageenan or xanthan gum into pork on protein digestibility, gut microbiota, oxidative stress, and gene expression using both in vitro gastrointestinal digestion/fermentation and an in vivo rodent model. In vitro, xanthan gum reduced protein digestibility (-11 %) in the simulated small intestine, thus elevating protein fermentation metabolites (up to 4-fold), but this was not observed in vivo. Consumption of a low-fiber pork diet without hydrocolloids promoted Akkermansia (29.5 % median abundance) and Tannerellaceae (24.7 %) growth in the colon, wherea

SUBMITTER: Elias Masiques N 

PROVIDER: S-EPMC12392642 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature