In Vitro Fermentation of Animal and Plant Protein Isolates by the Human Gut Microbiota Under High and Low Carbohydrate Conditions.

Autor: Behounek M; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Cochran D; Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Motta-Romero HA; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Yang Q; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Ding W; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Morton M; Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Majumder K; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Powers R; Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA., Rose DJ; Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.; Department of Agronomy & Horticulture, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.
Jazyk: angličtina
Zdroj: Molecular nutrition & food research [Mol Nutr Food Res] 2024 Jul; Vol. 68 (14), pp. e2300555. Date of Electronic Publication: 2024 Jun 21.
DOI: 10.1002/mnfr.202300555
Abstrakt: Scope: There is a lack of research comparing how different protein isolates influence the microbiome, especially when carbohydrate (CHO) availability is varied. The objective is to determine changes in gut microbiota composition and function during fermentation of digested protein isolates under high and low CHO conditions.
Methods and Results: Protein isolates from beef, egg white, milk, pea, and soy are subjected to in vitro digestion and fermentation with human fecal microbiota. Under low CHO conditions, the microbiota is primarily proteolytic with decreased concentrations of peptides and increased variance among microbial taxa and production of ammonia and branched chain fatty acids by the microbiota. Milk protein not only results in the highest production of butyrate and p-hydroxyphenylacetate but also has high concentrations of deleterious fermentation metabolites. Amino acid composition of the protein isolates is significantly correlated with abundances of many microbial taxa and metabolites, but the correlations are stronger in the low CHO medium.
Conclusion: This study shows that low CHO conditions increase proteolytic fermentation and result in increased differences in microbiota response to protein isolates. It also showed that amino acid composition is highly associated with microbiota composition and function especially under low CHO conditions.
(© 2024 The Author(s). Molecular Nutrition & Food Research published by Wiley‐VCH GmbH.)
Databáze: MEDLINE
Externí odkaz: