Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion.
3-Deoxyglucosone
Antimicrobials
Glyoxal
Gut microbiota
Methylglyoxal
Short-chain-fatty-acids
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2021
30 Mar 2021
Historique:
received:
04
06
2020
revised:
25
09
2020
accepted:
25
09
2020
pubmed:
23
10
2020
medline:
31
12
2020
entrez:
22
10
2020
Statut:
ppublish
Résumé
This study investigated the stability of dicarbonyl compounds (DCs), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO) during simulated gastrointestinal digestion processes and the impact these compounds have on the gut microbiota. DCs pass almost unaltered through the in-vitro gastrointestinal digestion phases (concentration loss: 11% for 3-DG, 24% for GO and MGO) and have an effect on the fermentative digestion process, reducing the total gut bacterial population up to 6 Log
Identifiants
pubmed: 33091666
pii: S0308-8146(20)32099-9
doi: 10.1016/j.foodchem.2020.128237
pii:
doi:
Substances chimiques
Aldehydes
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128237Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.