Red Meat Diet Exacerbates Colitis by Promoting the Accumulation of Myeloid Cells and Disrupting Gut Microbiota

作者：Shiyang Huang, Kun Yang, Dongfang Sun, Lehan Pan, Lina Ma, Mingyang Li, Wen Shi, Ye Zong, Zhongtao Zhang, Chunbao Li, Yingchi Yang, Dong Zhang, Dan Tian · 发表于：Molecular Nutrition & Food Research · 年份：2025 · DOI：10.1002/mnfr.70203 · 被引用次数：3 · 研究领域：Gut microbiota and health、Probiotics and Fermented Foods、Diet and metabolism studies

Inflammatory bowel disease (IBD) poses a significant threat to public health, yet its exact etiology remains unclear. Epidemiological studies reveal a strong correlation between red meat consumption and the development of IBD. In this study, we aimed to determine whether intake of different red meats increased colitis sensitivity and to explore the underlying mechanisms. Mice were fed various kinds of red meats including pork, beef, and mutton, for 2 weeks, followed by colitis induced with 2.5% dextran sulfate sodium. We found that intakes of three red meat diets (RMDs) exacerbated colonic inflammation. Transcriptome sequencing and flow cytometry analyses revealed a significant upregulation of pro-inflammatory cytokines and the infiltration of neutrophils and macrophages in the colon of mice fed RMDs. Our findings indicated that red meat consumption resulted in dysbiosis of the intestinal microbiota, marked by a decrease in the relative abundance of Streptococcus, Akkermansia, Faecalibacterium, and Lactococcus, coupled with an increase in Clostridium and Mucispirillum. These results highlight the necessity of dietary optimization, particularly the reduction of red meat consumption, as a preventive strategy against the development of IBD.