Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

TY - JOUR

T1 - Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut

T2 - Mycomeat, a randomised crossover control trial

AU - Farsi, Dominic

AU - Gallegos, Jose Lara

AU - Koutsidis, Georgios

AU - Nelson, Andrew

AU - Finnigan, Tim J. A.

AU - Cheung, William

AU - Muñoz-Muñoz, Jose L.

AU - Commane, Daniel M.

N1 - Funding Information: This work was part funded by Marlow foods Ltd. TJAF is an employee of Marlow Foods. DNF, JLG, GK, AN, WC, JLMM and DMC are employees of Northumbria University. TJAF contributed to the project through regular discussion and by providing logistical support enabling effective study blinding. The research team at Northumbria University was responsible for the research design, data collection and analysis, and preparation of the manuscript. Aside from those mentioned above, the authors report no conflicts of interest. Publisher Copyright: © 2023, The Author(s).

PY - 2023/4

Y1 - 2023/4

N2 - Purpose: The high-meat, low-fibre Western diet is strongly associated with colorectal cancer risk. Mycoprotein, produced from Fusarium venanatum, has been sold as a high-fibre alternative to meat for decades. Hitherto, the effects of mycoprotein in the human bowel have not been well considered. Here, we explored the effects of replacing a high red and processed meat intake with mycoprotein on markers of intestinal genotoxicity and gut health. Methods: Mycomeat (clinicaltrials.gov NCT03944421) was an investigator-blind, randomised, crossover dietary intervention trial. Twenty healthy male adults were randomised to consume 240 g day−1 red and processed meat for 2 weeks, with crossover to 2 weeks 240 g day−1 mycoprotein, separated by a 4-week washout period. Primary end points were faecal genotoxicity and genotoxins, while secondary end points comprised changes in gut microbiome composition and activity. Results: The meat diet increased faecal genotoxicity and nitroso compound excretion, whereas the weight-matched consumption of mycoprotein decreased faecal genotoxicity and nitroso compounds. In addition, meat intake increased the abundance of Oscillobacter and Alistipes, whereas mycoprotein consumption increased Lactobacilli, Roseburia and Akkermansia, as well as the excretion of short chain fatty acids. Conclusion: Replacing red and processed meat with the Fusarium-based meat alternative, mycoprotein, significantly reduces faecal genotoxicity and genotoxin excretion and increases the abundance of microbial genera with putative health benefits in the gut. This work demonstrates that mycoprotein may be a beneficial alternative to meat within the context of gut health and colorectal cancer prevention.

AB - Purpose: The high-meat, low-fibre Western diet is strongly associated with colorectal cancer risk. Mycoprotein, produced from Fusarium venanatum, has been sold as a high-fibre alternative to meat for decades. Hitherto, the effects of mycoprotein in the human bowel have not been well considered. Here, we explored the effects of replacing a high red and processed meat intake with mycoprotein on markers of intestinal genotoxicity and gut health. Methods: Mycomeat (clinicaltrials.gov NCT03944421) was an investigator-blind, randomised, crossover dietary intervention trial. Twenty healthy male adults were randomised to consume 240 g day−1 red and processed meat for 2 weeks, with crossover to 2 weeks 240 g day−1 mycoprotein, separated by a 4-week washout period. Primary end points were faecal genotoxicity and genotoxins, while secondary end points comprised changes in gut microbiome composition and activity. Results: The meat diet increased faecal genotoxicity and nitroso compound excretion, whereas the weight-matched consumption of mycoprotein decreased faecal genotoxicity and nitroso compounds. In addition, meat intake increased the abundance of Oscillobacter and Alistipes, whereas mycoprotein consumption increased Lactobacilli, Roseburia and Akkermansia, as well as the excretion of short chain fatty acids. Conclusion: Replacing red and processed meat with the Fusarium-based meat alternative, mycoprotein, significantly reduces faecal genotoxicity and genotoxin excretion and increases the abundance of microbial genera with putative health benefits in the gut. This work demonstrates that mycoprotein may be a beneficial alternative to meat within the context of gut health and colorectal cancer prevention.

UR - http://www.scopus.com/inward/record.url?scp=85146384657&partnerID=8YFLogxK

U2 - 10.1007/s00394-023-03088-x

DO - 10.1007/s00394-023-03088-x

M3 - Article

SN - 1436-6207

VL - 62

SP - 1479

EP - 1492

JO - EUROPEAN JOURNAL OF NUTRITION

JF - EUROPEAN JOURNAL OF NUTRITION

IS - 3

ER -