TABLE 2.
Effects of beef feeding on the microbiota of male mice and rats1
| Impact on microbial community | |||||||
|---|---|---|---|---|---|---|---|
| Animal model | n | Beef diet | Other diet | Duration, d | Increased | Decreased | Reference |
| C57BL/6 mice | 40 | Freshly prepared steamed beef | Nonpurified diet | 56 | ↑Firmicutes (P)↑Oscillospira (G)↑Clostridium (G)↑Proteobacteria (P)↑Escherichia (G) | ↓Bacteroidetes (P)↓Prevotella (G) | 57 |
| C57BL/6 mice | 60 | LFB (12% kcal), and HFB (60% kcal) | Casein | 84 | Changes in LFB:Verrucomicrobia (P) ↑Akkermansia (G)Deferribacteres (P) ↑Deferribacteraceae (F) ↑Mucispirillum (G)Proteobacteria (P) ↑Desulfovibrionaceae (F)Bacteroidetes(P) ↑Bacteroidaceae (F)Changes in HFB:Deferribacteres (P) ↑Mucispirillum (G)Proteobacteria (P) ↑Escherichia (G) ↑Shigella (G)Tenericutes (P) ↑Mollicutes (C)Firmicutes (P) ↑Blautia (G) ↑Romboutsia (G) ↑Oscillibacter (G)Bacteroidetes (P) ↑Odoribacter (G) | Changes in HFB:Verrucomicrobia (P)*↓Akkermansia (G)Firmicutes (P)*↓Anaerotruncus (G) *↓Butyricicoccus (G) *↓Lactobacillus (G) | 61 |
| Sprague Dawley rats | 32 | Proteins were extracted from beef muscle, cooked at 72°C, freeze-dried, and ground into powder | Casein | 90 | Fusobacteria (P) ↑Fusobacterium (G)↑Bacteroidetes (P) | ↓ Firmicutes (P) | 83 |
| Sprague Dawley rats | 55 | Proteins were extracted from beef muscle, cooked at 72°C, freeze-dried, and ground into powder | Casein | 14 | *↑Firmicutes (P)*↑Allobaculum (G)*↑Blautia (G)*↑Lactobacillus (G) | Bacteroidetes (P)*↓Bacteroides (G)Firmicutes (P)*↓Lachnospiraceae (F) | 58 |
| Sprague Dawley rats | 66 | Proteins were extracted from beef muscle, cooked at 72°C, freeze-dried, and ground into powder | Casein | 90 | ↑Firmicutes (P)↑Lactobacillus (G)↑Proteobacteria (P) | Firmicutes (P)*↓Roseburia (G)↓Bacteroidetes (P) *↓Alloprevotella (G) | 10 |
| SPF Wistar rats | 60 | Powdered beef: a lean cut of beef was chosen, minced, and dehydrated in a drying oven, with air circulating at 105°C, for 3–4 h. The dried meat was then ground to a fine “flour” | Casein | 60 | Firmicutes (P)*↑Clostridium (G) *↑Enterococcus spp. (G)Proteobacteria (P) *↑Enterobacteriaceae (F)Bacteroidetes (P) *↑Bacteroides (G) | Firmicutes (P)*↓Lactobacillus (G) | 60 |
| BALB/c mice | 32 | Cooked red meat at a concentration of 30 g/100 g diet, and cooked red meat at a concentration of 30 g/100 g diet mixed with high-amylose maize starch at a concentration of 10 g/100 g diet | Casein | 12 | ↑Bacteroides—Prevotella groupProteobacteria (P) ↑Escherichia coli | Verrucomicrobia (P) ↓Akkermansia muciniphila Actinobacteria (P) ↓Bifidobacterium spp.Bacteroidetes (P) ↓Parabacteroides distasonis Firmicutes (P) ↓Clostridium leptum ↓Faecalibacterium prauznitzii ↓Ruminococcus gnavus ↓Enterococcus spp. (G) | 62 |
1
C, class; F, family; G, genus; HFB, high-fat beef; LFB, low-fat beef; O, order; P, phylum. Arrows indicate changes reported: ↑, increased; ↓, decreased. Taxa (phyla) without arrows are listed for clarification. *Significant change, P < 0.05. Arrows without * indicate changes based on relative abundance.