A randomised controlled trial of innovative specialised meat product for patients with cardiovascular and metabolic disorders
Keywords:CVD, metabolic disorder, functional food, hyperlipidemia, cholesterol
Cardiovascular diseases remain one of the leading causes of death globally. A lot of dietary patterns for CVD prevention have been proposed, but special attention is paid to functional foods. Bioactive proteins and peptides from animal sources are also considered tools for the prevention of CVDs. Here, 40 overweight or obese adult men and women aged between
61 and 66 years, with a body-mass index between 28 and 61 kg.m-2, were enrolled into a randomised controlled trial of new meat products for specialised nutrition. Participants in the control group (n = 20) consumed a standard hyponatric low-calorie diet for 28-30 days (10 days inpatient and 18-20 days outpatient), and in the experimental group – a low-calorie diet and 100g developed meat product (ratio of the porcine aorta to hearts 1:3) per day. Total cholesterol, triglyceride, cholesterol low-density lipoprotein, and cholesterol high-density lipoprotein levels were measured in the serum; from this, the atherogenic index was calculated. The positive effect of developed meat products on the serum lipid profile of patients during the trial was mild but noticeable. A significant reduction in cholesterol levels was noticed in the experimental group, by 18.2% and 14.0% after 7 – 10 and 28 – 30 days, respectively, while the cholesterol level in the control group returned to its original level after 28 – 30 days of dieting. The difference between the control and experimental groups was not significant, while data in the percentiles were. Therefore, it is more preferable to use a developed product as a component in diet therapy for hyperlipidaemic humans for over 28 – 30 days. Pronounced effects of the product could be linked to the unique proteome and peptidome of heart and aorta tissues based on organ-specific gene expression and the presence of tissue-specific substances.
Ahhmed, A. M., Muguruma, M. 2010. A review of meat protein hydrolysates and hypertension. Meat Science, vol. 86, no. 1, p. 110-118. https://doi.org/10.1016/j.meatsci.2010.04.032
Alissa, E. M., Ferns, G. A. 2012. Functional foods and nutraceuticals in the primary prevention of cardiovascular diseases. Journal of Nutrition and Metabolism, vol. 2012, p. 1-17. https://doi.org/10.1155/2012/569486
Anand, S. S., Hawkes, C., de Souza, R. J., Mente, A., Dehghan, M., Nugent, R., Zulyniak, M. A., Weis, T., Bernstein, A. M., Krauss, R. M., Kromhout, D., Jenkins, D. J. A., Malik, V., Martinez-Gonzalez, M. A., Mozaffarian, D., Yusuf, S., Willett, W. C., Popkin, B. M. 2015. Food consumption and its impact on cardiovascular disease: Importance of Solutions Focused on the Globalised Food System: A Report From the Workshop Convened by the World Heart Federation. Journal of the American College of Cardiology, vol. 66, no. 14, p. 1590-1614. https://doi.org/10.1016/j.jacc.2015.07.050
Arihara, K. 2006. Strategies for designing novel functional meat products. Meat Science, vol.74, no. 1, p. 219-229. https://doi.org/10.1016/j.meatsci.2006.04.028
Arrutia, F., Fernández, R., Menéndez, C., González, U. A., Riera, F. A. 2017. Utilisation of blood by-products: An in silico and experimental combined study for BSA usage. Scientific Reports, vol. 7, p. 1-9. https://doi.org/10.1038/s41598-017-17029-2
Barbeira, A. N., Dickinson, S.P., Bonazzola, R., Zheng, J., Wheeler, H. E., Torres, J.M., Torstenson, E. S., Shah, K. P., Garcia, T., Edwards, T. L., Stahl, E. A., Huckins, L. M., Nicolae, D. L., Cox, N. J., Im, H. K. 2018. Exploring the phenotypic consequences of tissue specific gene expression variation inferred from GWAS summary statistics. Nature Communications, vol. 9, no. 1, p. 1-20. https://doi.org/10.1038/s41467-018-03621-1
Bauchart, C., Rémond, D., Chambon, C., Patureau Mirand, P., Savary-Auzeloux, I., Reynès, C., Morzel, M. 2006. Small peptides (<5 kDa) found in ready-to-eat beef meat. Meat Science, vol. 74, no. 4, p. 658-666. https://doi.org/10.1016/j.meatsci.2006.05.016
Bhat, Z. F., Kumar, S., Bhat, H. F. 2015. Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, vol. 52, no. 9, p. 5377-5392. https://doi.org/10.1007/s13197-015-1731-5
Breschi, A., Djebali, S., Gillis, J., Pervouchine, D. D., Dobin, A., Davis, C. A., Gingeras, T. R., Guigó, R. 2016. Gene-specific patterns of expression variation across organs and species. Genome Biology, vol. 17, no. 1, p. 1-13. https://doi.org/10.1186/s13059-016-1008-y
Cencic, A., Chingwaru, W. 2010. The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, vol. 2, no. 6, p. 611-625. https://doi.org/10.3390/nu2060611
Chernukha, I. M., Fedulova, L. V., Kotenkova, E. A., Shishkin, S. S., Kovalyov, L. I., Mashentseva, N. G., Klabukova, D. L. 2016 Influence of heat treatment on tissue specific proteins in the Sus scrofa cardiac muscle and aorta. Russian Journal of Biopharmaceuticals, vol. 8, no. 6, p. 38-44.
Chernukha, I., Fedulova, L., Kotenkova, E., Akhremko, A. 2018. Hypolipidaemic action of the meat product: in vivo study. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 566-569. https://doi.org/10.5219/959
Cicero, A. F. G., Fogacci, F., Colletti, A. 2017. Potential role of bioactive peptides in prevention and treatment of chronic diseases: a narrative review. British Journal of Pharmacology, vol. 174, no. 11, p. 1378-1394. https://doi.org/10.1111/bph.13608
Eilat-Adar, S., Sinai, T., Yosefy, C., Henkin, Y. 2013. Nutritional recommendations for cardiovascular disease prevention. Nutrients, vol. 5, no. 9, p. 3646-3683. https://doi.org/10.3390/nu5093646
Fagerberg, L., Hallström, B. M., Oksvold, P., Kampf, C., Djureinovic, D., Odeberg, J., et al. 2014. Analysis of the human tissue-specific expression by genome-wide integration of transcriptomics and antibody-based proteomics. Molecular and Cellular Proteomics, vol. 13, no. 2, p. 397-406. https://doi.org/10.1074/mcp.M113.035600
Griffiths, K., Aggarwal, B. B., Singh, R. B., Buttar, H. S., Wilson, D., De Meester, F. 2016. Food antioxidants and their anti-inflammatory properties: A potential role in cardiovascular diseases and cancer prevention. Diseases (Basel, Switzerland), vol. 4, no. 3, p. 1-15. https://doi.org/10.3390/diseases4030028
Guschanski, K., Warnefors, M., Kaessmann, H. 2017. The evolution of duplicate gene expression in mammalian organs. Genome Research, vol. 27, no. 9, p. 1461-1474. https://doi.org/10.1101/gr.215566.116
Han, T. S., Lean, M. E. 2016. A clinical perspective of obesity, metabolic syndrome and cardiovascular disease. JRSM Cardiovascular Disease, vol. 5, p. 1-13. https://doi.org/10.1177/2048004016633371
Hongdong, S., Bo, L. 2017. Beneficial effects of collagen hydrolysate: A review on recent developments. Biomedical Journal of Scientific & Technical Research, vol. 1, no. 2, p.458-461. https://doi.org/10.26717/BJSTR.2017.01.000217
Hui, Y. H. 2012. Handbook of Meat and Meat Processing. 2nd ed. USA: Taylor & Francis Group, 1000 p. ISBN 9781439836835.
Kotenkova, E., Chernukha, I. 2019. Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 331-336. https://doi.org/10.5219/1119
Koyama, Y., Kusubata, M. 2013. Effects of collagen peptide ingestion on blood lipids in rats fed a high-lipid and high-sucrose diet. Food Science and Technology Research, vol. 19, no. 6, p. 1149-1153. https://doi.org/10.3136/fstr.19.1149
Lafarga, T., Hayes, M. 2014. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Science, vol. 98, no. 2, p. 227-239. https://doi.org/10.1016/j.meatsci.2014.05.036
Liu, R., Xing, L., Fu, Q., Zhou, G. H., Zhang, W. G. 2016. A review of antioxidant peptides derived from meat muscle and by-products. Antioxidants (Basel, Switzerland), vol. 5, no. 3, p. 1-15. https://doi.org/10.3390/antiox5030032
Lordan, R., Tsoupras, A., Mitra, B., Zabetakis, I. 2018. Dairy fats and cardiovascular disease: Do we really need to be concerned? Foods (Basel, Switzerland), vol. 7, no. 3, p. 1-34. https://doi.org/10.3390/foods7030029
Lyapina, L. A., Grigor’eva, M. E., Obergan, T. Y., Shubina, T. A., Andreeva, L. A., Myasoedov, N. F. 2015. Peptide regulation of metabolic processes under hypercholesterolaemia conditions of an organism. Biology Bulletin, vol. 42, no. 6, p. 546-555. https://doi.org/10.1134/S1062359015060060
Mozaffarian, D. 2016. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: A comprehensive review. Circulation, vol. 133, no. 2, p. 187–225. https://doi.org/10.1161/CIRCULATIONAHA.115.018585
Mine, Y., Shahidi, F. 2006. Nutraceutical Proteins and Peptides in Health and Disease. USA: Taylor & Francis Group, CRC Press, 688 p. ISBN 9781420028836.
Myasoedov, N. F., Lyapina, L. A., Grigorjeva, M. E., Obergan, T. Y., Shubina, T. A., Andreeva, L. A. 2016. Mechanisms for glyproline protection in hypercholesterolemia. Pathophysiology, vol. 23, no. 1, p. 27-33. https://doi.org/10.1016/j.pathophys.2015.11.001
Nakade, K. A., Kaneko, H., Oka, T., Ahhmed, A. M., Muguruma, M., Numata, M., Nagaoka, S. 2009. Сattle-heart hydrolysates ameliorates hypercholesterolaemia accompanied by suppression of the cholesterol absorption and rats in Caco-2 cells. Bioscience Biotechnology Biochemistry, vol. 73, no. 3, p. 607-612. https://doi.org/10.1271/bbb.80687
Ryan, J. T., Ross, R. P., Bolton, D., Fitzgerald, G. F., Stanton, C. 2011. Bioactive peptides from muscle sources: meat and fish. Nutrients, vol. 3, no. 9, p. 765-791. https://doi.org/10.3390/nu3090765
Saklayen, M. G. 2018. The global epidemic of the metabolic syndrome. Current Hypertension Reports, vol. 20, no. 2, article ID 12, p. 1-8. doi:10.1007/s11906-018-0812-z
Sánchez, A., Vázquez, A. 2017. Bioactive peptides: A review. Food Quality and Safety, vol. 1, no. 1, p. 29-46. https://doi.org/10.1093/fqsafe/fyx006
Shabalina, A. A., Liapina, L. A., Rochev, D. L., Kostyreva, M. V., Tanashian, M. M., Suslina, Z. A. 2015. In vitro lipid-lowering and fibrinolytic effects of regulatory leucine-containing glyprolines in human blood. Biology Bulletin, vol. 42, no. 1, p. 74-77. https://doi.org/10.1134/S1062359015010112
Sonawane, A. R., Platig, J., Fagny, M., Chen, C. Y., Paulson, J. N., Lopes-Ramos, C. M., DeMeo, D. L., Quackenbush, J., Glass, K., Kuijjer, M. L. 2017. Understanding tissue-specific gene regulation. Cell Reports, vol. 21, no. 4, p. 1077-1088. https://doi.org/10.1016/j.celrep.2017.10.001
Toldrá, F., Aristoy, M. C., Mora, L., Reig, M. 2012. Innovations in value-addition of edible meat by-products. Meat Science, vol. 92, no. 3, p. 290-296. https://doi.org/10.1016/j.meatsci.2012.04.004
Tometsuka, C., Koyama, Y., Ishijima, T., Toyoda, T., Teranishi, M., Takehana, K., Abe, K., Nakai, Y. 2017. Collagen peptide ingestion alters lipid metabolism-related gene expression and the unfolded protein response in mouse liver. British Journal of Nutrition, vol. 117, no. 1, p. 1-11. https://doi.org/10.1017/S0007114516004384
Tomosugi, N., Yamamoto, S., Takeuchi, M., Yonekura, H., Ishigaki, Y., Numata, N., Katsuda, S., Sakai, Y. 2017. Effect of collagen tripeptide on atherosclerosis in healthy humans. Journal of Atherosclerosis and Thrombosis, vol. 24, no. 5, p. 530–538. https://doi.org/10.5551/jat.36293
Udenigwe, C. C., Howard, A. 2013. Meat proteome as source of functional biopeptides. Food Research International, vol. 54, no. 1, p. 1021-1032. https://doi.org/10.1016/j.foodres.2012.10.002
Wahart, A., Hocine, T., Albrecht, C., Henry, A., Sarazin, T., Martiny, L., El Btaouri, H., Maurice, P., Bennasroune, A., Romier-Crouzet, B., Blaise, S., Duca, L. 2019. Role of elastin peptides and elastin receptor complex in metabolic and cardiovascular diseases. The FEBS Journal, vol. 286, no. 15, p. 2980-2993. https://doi.org/10.1111/febs.14836
Yazaki, M., Ito, Y., Yamada, M., Goulas, S., Teramoto, S., Nakaya, M. A., Ohno, S., Yamaguchi, K. 2017. Oral ingestion of collagen hydrolysate leads to the transportation of highly concentrated Gly-Pro-Hyp and its hydrolysed form of Pro-Hyp into the bloodstream and skin. Journal of Agricultural and Food Chemistry, vol. 65, no. 11, p. 2315-2322. https://doi.org/10.1021/acs.jafc.6b05679
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).