Progress 11/01/16 to 10/31/20
Outputs
Target Audience: During this period, the participation in designing and conducting experiments provided a graduate studentand several undergraduate students significant training and professional development. The results from the experiments will inform other animal scientists whether lipid oxidation products in swine diets containing fats and oils negatively impact animal growth, adiposity and the marbling of meat.As pigs are a great translational animal model of human health and disease, theresults from the experiments will also provide human health scientists with insightinto whether consumption of lipid oxidation products, which have becomeubiquitous in humandiets inthe United States, alterhuman biology, especially in the gut where these compounds are likely present at higher concentrations. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project has provided training and professional development for two graduate students (Folagbayi Arowolo and Nathan Chesmore) and several undergraduate students and an undergraduate summer intern from University of Iowa. The work led to the induction of Folagbayi into Bouchet Graduate Honor Society on April 2, 2019. How have the results been disseminated to communities of interest?The work was presented at the Food Research Institute Annual Spring Meeting. This talk was attended by both researchers and members of the food industry. Shanmuganayagam D. Dietary Lipid Oxidation Products in Health and Disease. 2018 Food Research Institute Annual Spring Meeting, May 22-23, 2018, Madison, WI. (Invited Talk) What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Objective 1 - (a) In our studies, we also observed that LOPs reduce the growth rate of pigs. However, we also noted that pigs fed fats containing higher levels of LOPs had a lower percentage of body fat compared to those fed an isocaloric diet containing equal amount of fat, but with lower levels of LOPs. Interestingly, the dietary LOPs produced distinctly different distribution of the bodyfat depots, with greater amounts of subcutaneous adipose. Furthermore, the consumption of LOPs also produced notable differences in histomorphometry of the adipocytes. We are currently comparing expression of specific genes (energy metabolism, lipid mobilization, and inflammation) within the adipose from these pigs.Manuscript in preparation. (b)Given that the gut microbiome can be influenced by dietary components and then in turn have a systemic impact, we investigated the effects of consuming LOPs on gut bacterial and fungal communities and on growth and body composition during the prepubertal period inpigs. The presence of LOPs in thediet reduced growth and body fat gain in the animals. The gut microbiome was uniquely altered by both supplemental fat and the presence of LOPs, with notable changes in the abundances ofTuricibacterales,Spriochaetales,RF39,LactobacillalesandErysipelotrichales. The mycobiome was dominated byKazachstania,a porcine specific yeast, which was only minimally influenced by the dietary regimen. Application of machine learning identified dietary fat and LOPs as strong predictors of body fat. The genusMethanobrevibacterwas the key microbial predictor of body fat. This study highlights the need for further studies on the biological effects of LOPs which have become ubiquitous in human, livestock and pet diets in developed countries. This study is also the first to examine the mycobiome (fungal community) in pigs.Manuscript under review. (c) Since there were notable changes in lean body weight gain and body fat composition in the pigs fed LOPs, we asked whether these affected the quality of meat obtained from the pigs. We observed that the consumption of LOPs did not significantly affect meat quality at the time of harvest. However, it dramatically increased the accumulation of LOPs within meat (salted pork patties) during frozen storage to levels well-above (5-fold higher than) the levels at which consumers can distinguish undesirable odors and flavors. This suggests that feeding of fats containing LOPs to pigs will significantly shorten the shelf-life of meat from the animals.Manuscript Published. Objective 2 - We exploredwhether pre-adipocyte cells exposed to serum from animals fed LOPs show significant changes in differentiation into adipocytes, lipid accumulation and lipid mobilization. We did not observe any effect of the serum on these parameters. However, since the serum were collected from the pigs in a fasted state, we speculate that LOPs may not be in circulation at levels that may be found in the postprandial state. We are examinedthe effects of specific LOPs found in heated oils, such as hexanal, acrolein,2-hexenal 2,4-decadienalon the above-mentioned aspects of adipocytes. We found that that these compounds affect the viability and proliferation of cells in a dose devenedent manner.Manuscript in preparation.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Arowolo F, Willis KA, Karabayir I, Akbilgicc O, Blaser M, Pierre JF, Shanmuganayagam D. Dietary Lipid Oxidation Products Alter Growth, Adiposity and Gut Microbial Ecology in Prepubertal Pig Model. Submitted to FASEB Journal
- Type:
Journal Articles
Status:
Other
Year Published:
2021
Citation:
Arowolo F, Blaser M, Yang X, Bengtson ME, Andhole N, Kaylen C, Hosokawa E, Booth JR, Jobsis CT, Russell RL, Meudt JJ, Reichert JL, Crenshaw TD, Richards MP Shanmuganayagam D. Dietary Oxidized Lipid Intake Induces Differential Distribution and Function of Adipose Depots in Prepubertal Pig Model.(In preparation; To be submitted to Journal of Nutritional Biochemistry)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Arowolo F, Pierre JF, Blaser M, Shanmuganayagam D. Longitudinal Effects of Dietary Oxidized Lipids on the Gut Microbiome and Mycobiome in Pigs. Presented at Experimental Biology 2020 Meeting, April 47, San Diego, CA. FASEB J 2020; 34 (Supplement 1). DOI:�10.1096/fasebj.2020.34.s1.09676
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Arowolo F, Bengston ME, Andhole NG, Firmino SN, Shanmuganayagam D. Effects of Lipid Oxidation Products Found in Used Restaurant Fryer Oils on Adipocyte Differentiation and Lipid Metabolism. Presented at Experimental Biology 2020 Meeting, April 47, San Diego, CA. FASEB J 2020; 34 (Supplement 1). DOI: 10.1096/fasebj.2020.34.s1.05695
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Folagbayi Kayode Arowolo. Effects of Dietary Lipid Oxidation Products in Prepubertal Pig Models
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience: During this period, the participation in designing and conducting experiments provided two graduate students and several undergraduate students significant training and professional development. The results from the experiments will inform other animal scientists whether lipid oxidation products in swine diets containing fats and oils negatively impact animal growth, adiposity and the marbling of meat. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project has provided training and professional development for two graduate students (Folagbayi Arowolo and Nathan Chesmore) and several undergraduate students and an undergraduate summer intern from University of Iowa. The work led to the induction of Folagbayi intoBouchet Graduate Honor SocietyonApril 2, 2019. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Aim 1 -We are continuing to analyze the collected and stored tissue samples and will analyze all data for additional publications. We anticipate at least two more publications to be submitted. Aim 2 - Cell culture studies are ongoing and are expected to be completed in mid-2020.
Impacts
What was accomplished under these goals?
Objective 1 - (a) In our studies, we also observed that LOPs reduce the growth rate of pigs. However, we also noted that pigs fed fats containing higher levels of LOPs had a lower percentage of body fat compared to those fed an isocaloric diet containing equal amount of fat, but with lower levels of LOPs. Interestingly, the dietary LOPs produced distinctly different distribution of the bodyfat depots, with greater amounts of subcutaneous adipose. Furthermore, the consumption of LOPs also produced notable differences in histomorphometry of the adipocytes. We are currently comparing expression of specific genes (energy metabolism, lipid mobilization, and inflammation) within the adipose from these pigs. Manuscript in preparation. (b)We also explored whether the presence of LOPs in dietary fats have any impact on gut bacterial and fungal communities and observed that the consumption of LOPs led to a unique microbiome signature. For example, the alpha diversity of the gut bacteriome decreased over time under the diet containing LOPs. The diet containing these compounds also enriched 21 unique taxa, including the family Clostridiaceae. In contrast, the fungal community was not significantly affected by LOPs. Rather, we observed that diets containing higher levels of fats in general have an influence on the fungal community. Predictive statistical modelling of the microbiome data collected at various ages and time on diets led to the discovery of specific microbial populations that were very strongly predictive of body weight gain, total bodyfat and body fat distribution in the pigs. This study is also the first to examine the mycobiome (fungal community) in swine. Revision of manuscript in progress. (c)Since there were notable changes in lean body weight gain and body fat composition in the pigs fed LOPs, we asked whether these affected the quality of meat obtained from the pigs. We observed that the consumption of LOPs did not significantly affect meat quality at the time of harvest. However, it dramatically increased the accumulation of LOPs within meat (salted pork patties) during frozen storage to levels well-above (5-fold higher than) the levels at which consumers can distinguish undesirable odors and flavors. This suggests that feeding of fats containing LOPs to pigs will significantly shorten the shelf-life of meat from the animals. Manuscript Published. Objective 2- We are currently exploring whether pre-adipocyte cells exposed to serum from animals fed LOPs show significant changes in differentiation into adipocytes, lipid accumulation and lipid mobilization. We are also examining the effects of specific LOPs found in heated oils, such as crotonaldehyde, on the above-mentioned aspects of adipocytes.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Arowolo FK, Yang X, Blaser ME, Nicholson AM, Hosokawa E, Booth JR, Jobsis CT, Russell RL, Meudt JJ, Reichert JL, Crenshaw TD, Richards MP, Shanmuganayagam D. Presence of Lipid Oxidation Products in Swine Diet Lowers Pork Quality and Stability During Storage. Meat Science 2020 Feb;160:107946. doi: 10.1016/j.meatsci.2019.107946. Epub 2019 Sep 11.
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:During this period, the participation in designing and conducting experiments provided two graduate students and a number of undergraduate students significant training and professional development. The results from the experiments willalso inform other animal scientists whether lipid oxidation products in swine diets containing fats and oils negatively impact animal growth, adiposity and the marbling of meat. Changes/Problems:We had initially proposed to perform a swine feeding study to compare the effects of slow-oxidized oil to those of rapidoxidizedoil. However, we decided to use restaurant grease instead in the recently completed study. Restaurant grease isthought to contain lipid oxidation products that are similar to those in rapid-oxidized oil. As restaurant grease is often used asthe dietary fat source in swine production, we believe that the results from the completed study will give us real-worldassessment of the effects prior to costly and labor-intensive studies utilizing slow- and rapid- oxidized oils. The on-going and future studies will adhere to this change. What opportunities for training and professional development has the project provided?The project has provided training and professional development for two graduate students (Folagbayi Arowolo and NathanChesmore) and a number of undergraduate students (Abigale Nicholson, Morgan Blaser, Xing Yang, Sofia Firmino) and a high-school student summer intern (Elli Hosokawa). Folagbayi has presented the data from the completed studies at theExperimentalBiology 2018 Conference, along with several of the students as co-authors. Folagbayi attendedthe conference,along with a number of his undergrad co-authors. He has submitted a manuscript to the Journal of Food Science. He is currently analyzing the remaining data and will plan to publish additionalfindings in a peer-reviewed scientific journals in 2019. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Aim 1: 1. We will furtheranalyze the collected and stored tissue samples and will analyze all data for additional publications. We anticipate at least two more publications to be submitted. 2. Based on the conclusions drawn from the data analysis, we are currently designing additional animal studies. Aim 2: 1. We have begun cell culture studies proposed for accomplishing this aim. These studies will be completed in 2019.
Impacts
What was accomplished under these goals?
Supplementation of fats and oils to swine production diets provides significant amounts of energy and improves feedconversion and average daily gains. However, this increases the cost of feed, compelling the swine industry to rely oneconomical sources of fats and oils. Thus, the demand for rendered fats, recycled greases (e.g., restaurant grease) anddistillers dried grains with solubles (DDGS) have dramatically risen, and continue to rise. The physical and chemicalprocesses involved in the production of rendered fats, oils and DDGS, combined with the chemical nature of their lipidspromote the formation of lipid oxidation products (LOPs). There is increasing evidence that the presence of LOPs in livestockdiets negatively impact feed efficiency, meat quality and animal health. A few studies suggest that dietary LOPs also affectadiposity and thus may influence growth and meat quality via adipose-dependent mechanisms. However, the studies have notexplored these effects in detail nor have elucidated the physiological and molecular mechanism involved. Aim 1. We completed a feeding study in conventional swine to examine the effects of LOPs on swine growth and adiposityand the marbling of meat. The data from the study are currently being analyzed. Briefly: Forty-eight domestic swine (at twenty-one days of age, immediately post weaning) were divided into three equalstudy groups and placed on the following diet regimens for five months: (1) Low-Fat/Low-Calorie Diet (LF/LC Diet, N=16, 9%of calories from fat). (2) High-Fat/High-Calorie Diet containing LOPs (HF/HC+LOPs Diet, N=16, 44% of calories from fat). (3)High- Fat/High-Calorie Diet without LOPs (HF/HC-LOPs Diet, N=16, 44% of calories from fat). Body weight (BW)measurements were made weekly. Total adiposity and distribution were assessed at five different time points on eight of theanimals from each diet group using dual energy x-ray absorptiometry (DXA). At the end of the five-month study period, asexpected, the animals from HF/HC Diet groups had a significantly higher body weight and adiposity than those from the LF/LCDiet group. However, the HF/HC-LOPs animals had 6.4% (12.5 lbs.) higher body weight than the HF/HC+LOPs animals. Theadiposity of HF/HC- LOPs animals was also higher than their HF/HC+LOPs counterparts. Both HF/HC diet groups exhibitedincreased fat deposition in abdominal fat depots relative to the LF/LC diet group. The results from the study suggests that fatscontaining LOPs do not have the same physiological effects as fats in the native form and the presence of LOPs should beconsidered in dietary studies. In depth analysis of the data is still underway. We are also currently analyzing differences ingene expression in tissues from the study animals to test mechanistic hypothesis for the observed effects of LOPs. Aim 2: We have developed and implemented the cell culture techniques necessary for tackling Aim 2. Aim 2seeks to understand, at the molecular level, how swine feeds containing LOPs may influence the marbling of pork. These studies are currently ongoing.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
rowolo F, Nicholson A, Blaser M, Hosokawa E, Yang X, Booth JR, Jobsis CT, Meudt JJ, Reichert JL, Crenshaw T, Shanmuganayagam D. Effects of prepubertal oxidized dietary fat consumption on body weight, adiposity and adipose distribution in a swine model. Presented at Experimental Biology 2018 Conference (April 21-25, 2018), San Diego, CA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Chesmore NJ, Zhang W, Richards MP, Shanmuganayagam D. Modified HPLC method for detection of hydroxyoctadecadienoic acid with greater sensitivity. Presented at Experimental Biology 2018 Conference (April 21-25, 2018), San Diego, CA.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2019
Citation:
Arowolo FK, Yang X, Blaser ME, Nicholson AM, Hosokawa E, Booth JR, Jobsis CT, Russell RL, Meudt JJ, Reichert JL, Crenshaw TD, Richards MP, Shanmuganayagam D. Presence of Lipid Oxidation Products in Swine Diet Lowers Pork Quality and Stability During Storage. (Submitted to Journal of Food Science).
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Progress 11/01/16 to 09/30/17
Outputs
Target Audience:The participation in designing and conductingexperimentsduring this period of the projectprovided two graduate students and a number of undergraduate students significant training and professional development. The results from the experiments performed during this period will also inform other animal scientistwhether lipid oxidation products in swine diets containing fats or oils negatively impact animalgrowth, adiposity and the marbling of meat. Changes/Problems:We had initially proposed to perform a swinefeeding study to compare the effects ofslow-oxidizedoilto those of rapid-oxidizedoil. However, we decided to use restaurant grease insteadin the recently completed study. Restaurant grease is thought to contain lipid oxidation products that aresimilar to those in rapid-oxidized oil.Asrestaurant grease is often used as the dietary fat source in swine production, we believe that the results from the completed study will give us real-world assessment of the effects prior to costly and labor-intensive studies utilizingslow- and rapid- oxidizedoils. What opportunities for training and professional development has the project provided?The project has providedtraining and professional development for two graduate students (Folagbayi Arowolo and Nathan Chesmore)and a number of undergraduate students (Abigale Nicholson, Morgan Blaser, Xing Yang, Sofia Firmino,Colin Cabelka)and a high-school student summer intern (Elli Hosokawa). Folagbayi has submitted an abstract for the Experimental Biology 2018 Conference, along with several of the students as co-authors. Folagbayi plans to attend the conference, possibly along with a number of his undergrad co-authors. He iscurrently further analyzing the data and will plan to publish the findings in a peer-reviewed scientific journal inearly 2018.Nathan Chesmore has developed a novel, sensitivemethod for detecting the presence of a specific LOP known ashydroxyoctadecadienoic acid (HODE) in oil and biological samples. He has also submitted an abstract for theExperimental Biology 2018 Conference andis currently working on a manuscript from this work for publication. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Aim 1: 1. We will analyze the collected and stored tissue samples and will analzye all data. 2. Based on the conclusions drawn from the data analysis, we will design and conduct additional animal studies as needed. Aim 2: 1. We will begincell culture studiesproposed for accomplishing this aim.
Impacts
What was accomplished under these goals?
Supplementation of fats and oils to swine production diets provides significant amounts of energy and improves feed conversion and average daily gains. However, this increases the cost of feed, compelling the swine industry to rely on economical sources of fats and oils. Thus, the demand for rendered fats, recycled greases (e.g., restaurant grease) and distillers dried grains with solubles (DDGS) have dramatically risen, and continue to rise. The physical and chemical processes involved in the production of rendered fats, oils and DDGS, combined with the chemical nature of their lipids promote the formation of lipid oxidation products (LOPs). There is increasing evidence that the presence of LOPs in livestock diets negatively impact feed efficiency, meat quality and animal health. A few studies suggest that dietary LOPs also affect adiposity and thus may influence growth and meat quality via adipose-dependent mechanisms. However, the studies have not explored these effects in detail nor have elucidated the physiological and molecular mechanism involved. Aim 1. We completed a feeding study in conventional swine to examine theeffects of LOPs on swine growth and adiposity and the marbling of meat. The data from the study are currently being analyzed. Briefly:Forty-eight domestic swine (at twenty-one days of age, immediately post weaning) were divided into three equal study groups and placed on the following diet regimens for five months: (1) Low-Fat/Low-Calorie Diet (LF/LC Diet, N=16, 9% of calories from fat). (2) High-Fat/High-Calorie Diet containing LOPs (HF/HC+LOPs Diet, N=16, 44% of calories from fat). (3) High- Fat/High-Calorie Diet without LOPs (HF/HC-LOPs Diet, N=16, 44% of calories from fat). Body weight (BW) measurements were made weekly. Total adiposity and distribution were assessed at five different time points on eight of the animals from each diet group using dual energy x-ray absorptiometry (DXA). At the end of the five-month study period, as expected, the animals from HF/HC Diet groups had a significantly higher body weight and adiposity than those from the LF/LC Diet group. However, the HF/HC-LOPs animals had 6.4% (12.5 lbs.) higher body weight than the HF/HC+LOPs animals. The adiposity of HF/HC- LOPs animals was also higher than their HF/HC+LOPs counterparts. Both HF/HC diet groups exhibited increased fat deposition in abdominal fat depots relative to the LF/LC diet group. The results from the study suggests that fats containing LOPs do not have the same physiological effects as fats in the native form and the presence of LOPs should be considered in dietary studies. In depth analysis of the data is still underway.We are also currently analysing differences in gene expression in tissues from the study animals to test mechanistic hypothesis for the observed effects of LOPs. Aim 2:We begun the process of developing and implementing the cell culture techniques necessary for tackling Aim 2. Aim 2 seeks to understand, at the molecular level, how swine feeds containigLOPs may infuence the marbling of pork.
Publications
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