Projects
Impact of meat and processed meat products on the formation and (geno)toxic activity of N-nitroso compounds in the human gastrointestinal tract Ghent University
Evidence exists that red and processed meat, increase the risk of colorectal cancer. A plausible explanation is the formation of N-nitroso compounds in the human gut. In this study a combination of state-of-the-art chemical-analytical techniques and toxicological tests will be used on digests from meats. This will lead to the characterization of NOCs and allow to distinguish those in terms of activity.
Processed meat in the diet: influence of reactive oxygen/nitrogen/chlorine species during gastrointestinal digestion Ghent University
Processes during the digestion of meat-based meals will be investigated.
Research questions: to what extent do the 1/ fat and antioxidant and 2/ salt and nitrite content of processed meat in interaction with the non-meat foods in a meal influence the oxidation/nitrosation/chlorination processes during digestion?
An optimized pig model will be installed and analyses will be performed on digestion samples.
Production of meat analogues using microorganisms grown on acetate Ghent University
As the global population shifts to protein-rich diets, meat consumption is ever-increasing. To meet the demand without further compromising the environment, research efforts are focused on the exploration of novel meat alternatives (e.g. plant-based products). However, the use of microorganisms as a raw material remains vastly unexplored. Microorganisms are able to synthesize a multitude of compounds with high nutritional value (e.g. ...
Meat and health: the role of sulfur-containing amino acids in the large intestine Ghent University
Meat and fish are protein sources rich in sulfur-containing amino acids, which are essential in the diet When sulfur compounds enter the large intestine, the growth of sulfate-reducing bacteria (SRB) is promoted, favoring the formation of hydrogen sulfide (H2S), a key regulator of intestinal health High concentrations of large intestinal H2S may damage the intestinal mucus layer, leading to inflammation and DNA damage Present proposal will ...
Product quality and governance in the making of the consumer society: selling meat in late- and post-corporative Brussels (1770- 1860) Vrije Universiteit Brussel
Recent approaches emphasize the role of governance in providing
the necessary context for a consumer society to take shape. This study contributes to this debate by examining the regulation of a highly degradable, insecure, and potentially dangerous commodity such as meat in the 1770-1860 period of rapid economic, political and urban transition. Examining governance ...
Enzymatic and oxidative effects on the protein fraction of fermented meat products Vrije Universiteit Brussel
Insight into the contribution of proteins, fats and ingredients to the structure and physical stability of vegetarian meat analogues KU Leuven
Despite growing consumer interest in protein-rich alternatives to meat products, plant-based emulsified meat analogues often have sub-optimal texture compared to the meat products they imitate. This is partly due to the knowledge gap on the structure formation, techno-functional characteristics and underlying mechanisms of nontexturized proteins used. These questions are addressed by describing the influence and underlying mechanisms of plant ...
Influence of (processed) red meat on colon cancer: a new in vitro approach Ghent University
Meat is a valuable nutrient source. Yet, epidemiological studies have revealed the colon cancer inducing effect of red and processed meat products. Therefore, the Superior Health Council has recommended to restrict red and processed meat consumption. Mechanisms behind this effect are still not fully understood, and especially the impact of the colonic environment on later stages of colon cancer progression is not well explored. In this ...
Cultured stem cells for customized meat design Ghent University
Cellular agriculture is a promising avenue for sustainably contributing to the growing food demand. In this respect, cultured or in vitro meat receives increasing attention. Yet, there is currently no scientific evidence that animal myofibers equivalent to meat as a nutrient dense, highly structured food, can be made in vitro. This proposal will address several existing hurdles. A major challenge is to obtain a suitable cell type capable of ...