Prevention of colorectal cancer and modulation of murine gut microbiota using functional meats

Extensive studies associate processed meat products with a higher risk of colorectal cancer, while consumption of plant nutraceuticals has the opposite effect, <i>via</i> the reduction of oxidative stress and mucosal inflammation, gut microbiota modification, and direct effects upon tumor cells. In this work, five different processed meat products have been formulated, containing two carotenoids, two omega-3 fatty acids, catechins, carnosic acid, propyl propane thiosulfonate (PTSO), a postbiotic from <i>Lactiplantibacillus plantarum</i>, and the vitamins α-tocopherol, and ascorbyl palmitate. These functional meat products have been tested in a murine model of colorectal cancer. Tumor development, inflammatory biomarkers, and the impact upon the gut microbiota were quantified. PTSO plus the <i>L. plantarum</i> postbiotic exerted an anti-inflammatory effect. The carotenoids exhibited a potent prebiotic-like effect. The functional meat product containing all nutraceutical compounds used in this study reduced the development of macroscopic colorectal tumors, indicating that a synergy between all these compounds is necessary to achieve potent antitumor effects. These results demonstrate that functional meat products can function as an effective system to deliver nutraceutical compounds to the host and promote disease prevention.