Dietary Proteins Alter Fermentation Characteristics of Human Gut Microbiota In Vitro.
Cereal proteins
Fermentation products
In vitro fermentation
Microbiota
Red meat proteins
Journal
Plant foods for human nutrition (Dordrecht, Netherlands)
ISSN: 1573-9104
Titre abrégé: Plant Foods Hum Nutr
Pays: Netherlands
ID NLM: 8803554
Informations de publication
Date de publication:
Dec 2021
Dec 2021
Historique:
pubmed:
29
8
2020
medline:
15
12
2021
entrez:
29
8
2020
Statut:
ppublish
Résumé
The objective of this study was to evaluate the fermentation characteristics of proteins from diverse sources by human gut microbiota. Cereal proteins (rice and oat), red meat proteins (pork and beef), chicken protein and casein were selected as the substrates for simulated gastrointestinal digestion (SGID), and human faecal samples were collected from healthy donors as the inoculum of fermentation. In this study, we further analyzed the correlations of amino acids (AA) compositions, fermentation productions and gut microbiota. As the results, the animal protein groups had higher degree of hydrolysis (DH) after digestion and higher levels of ammonia nitrogen (NH
Identifiants
pubmed: 32857283
doi: 10.1007/s11130-020-00836-w
pii: 10.1007/s11130-020-00836-w
doi:
Substances chimiques
Dietary Proteins
0
Fatty Acids, Volatile
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
419-426Subventions
Organisme : CAAS and the National Natural Science Foundation of China
ID : 31401505
Commentaires et corrections
Type : ErratumIn
Informations de copyright
© 2020. Springer Science+Business Media, LLC, part of Springer Nature.
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