Changes in mouse gut microbial community in response to the different types of commonly consumed meat

Abstract

The consumption of various meats prevalent throughout the world affects host health probably by associating with compositional shifts of gut microbiota. However, the responses of gut microbiota to different types of meat are not well understood. In this study, we explored the effects of cooked fish (white meat), and pork and beef (red meat) on gut microbiota and blood lipid metabolism in male C57BL/6 mice by comparing to those fed laboratory chow. Significant differences in microbial communities were observed among meat-and chow-fed mice. Compared with the chow group, the red and white meat groups obviously increased in abundance of Clostridium, and decreased in Prevotella abundance. The richness and diversity of gut microbiota were markedly decreased in the two red meat groups, with lower abundance of Oscillospira and higher abundance of Escherichia. Meanwhile, there were significant meat-related differences in blood lipid metabolites, with lower levels of high-density lipoprotein, low-density lipoprotein, cholesterol, and in mice fed white, compared with red, meat. Lipopolysaccharide-binding protein was significantly lower in fish-fed mice. Our results indicate that different types of meat potentially influence gut microbial compositions and blood metabolic profiles, suggesting a need to focus on clinically relevant bacteria in gut microbiota associated with increasing meat consumption.