Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation

Yang, Yuhong; Wu, Haohao; Dong, Shiyuan; Jin, Weiya; Han, Kaining; Ren, Yanmei; Zeng, Mingyong

doi:10.1016/j.foodres.2018.07.015

Cited by 31 publications

(24 citation statements)

References 45 publications

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“…When faecal samples from patients with ulcerative colitis were fermented with glycated BSA, there was no change in SCFA production relative to the control heated BSA [64], which was consistent with the results seen when faecal samples from healthy volunteers were incubated with glycated pea protein [67]. A study that utilised glycated gluten observed reductions in the three main SCFAs, acetate, propionate and butyrate, following fermentation [68], whilst fermentation with glycated fish protein was associated with an increase in acetate, but not propionate or butyrate [71]. There is considerable variation in the effects of high-AGE interventions on the production of SCFAs from human faecal samples in vitro.…”

Section: Dietary Ages and Microbial Production Of Short-chain Fattsupporting

confidence: 67%

“…A recent study analysing the effect of bread crust on the microbiome observed that there were large interindividual differences with regard to Bifidobacteria , but noted that there was a consistent reduction in Enterobacteria across subjects [70]. At the phylum level, fermentation of glycated fish protein was associated with an expansion of Firmicutes and a contraction of Bacteroidetes [71]. A study using isolated AGEs identified that CML and fructoselysine are metabolised by human colonic microbiota, whilst pyrraline is not [72].…”

Section: Dietary Ages and Gut Microbial Compositionmentioning

confidence: 99%

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Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

2019

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The formation of advanced glycation end products (AGEs) in foods is accelerated with heat treatment, particularly within foods that are cooked at high temperatures for long periods of time using dry heat. The modern processed diet is replete with AGEs, and excessive AGE consumption is thought to be associated with a number of negative health effects. Many dietary AGEs have high molecular weight and are not absorbed in the intestine, and instead pass through to the colon, where they are available for metabolism by the colonic bacteria. Recent studies have been conducted to explore the effects of AGEs on the composition of the gut microbiota as well as the production of beneficial microbial metabolites, in particular, short-chain fatty acids. However, there is conflicting evidence regarding the impact of dietary AGEs on gut microbiota reshaping, which may be due, in part, to the formation of alternate compounds during the thermal treatment of foods. This review summarises the current evidence regarding dietary sources of AGEs, their gastrointestinal absorption and role in gut microbiota reshaping, provides a brief overview of the health implications of dietary AGEs and highlights knowledge gaps and avenues for future study.

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Section: Dietary Ages and Microbial Production Of Short-chain Fattsupporting

confidence: 67%

Section: Dietary Ages and Gut Microbial Compositionmentioning

confidence: 99%

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

2019

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“…Dialister was previously shown to be one of the amino acid-metabolizing bacteria. Its increased abundance in the microbiota of healthy adult men consuming soluble corn fiber [69]. This genus was also positively related to indole production and could be stimulated by mannooligosaccharides in vitro [70,71].…”

Section: Discussionmentioning

confidence: 93%

Bioregional Alterations in Gut Microbiome Contribute to the Plasma Metabolomic Changes in Pigs Fed with Inulin

Zhang

Xia

et al. 2020

Microorganisms

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Inulin (INU) is a non-digestible carbohydrate, known for its beneficial properties in metabolic disorders. However, whether and how gut microbiota in its regulation contributes to host metabolism has yet to be investigated. We conduct this study to examine the possible associations between the gut microbiota and circulating gut microbiota–host co-metabolites induced by inulin interventions. Plasma and intestinal site samples were collected from the pigs that have consumed inulin diet for 60 days. High-throughput sequencing was adopted for microbial composition, and the GC-TOF-MS-based metabolomics were used to characterize featured plasma metabolites upon inulin intervention. Integrated multi-omics analyses were carried out to establish microbiota–host interaction. Inulin consumption decreased the total cholesterol (p = 0.04) and glucose (p = 0.03) level in serum. Greater β-diversity was observed in the cecum and colon of inulin-fed versus that of control-fed pigs (p < 0.05). No differences were observed in the ileum. In the cecum, 18 genera were altered by inulin, followed by 17 in the colon and 6 in the ileum. Inulin increased propionate, and isobutyrate concentrations but decreased the ratio of acetate to propionate in the cecum, and increased total short fatty acids, valerate, and isobutyrate concentrations in the colon. Metabolomic analysis reveals that indole-3-propionic acid (IPA) was significantly higher, and the branched-chain amino acids (BCAA), L-valine, L-isoleucine, and L-leucine are significantly lower in the inulin groups. Mantel test and integrative analysis revealed associations between plasma metabolites (e.g., IPA, BCAA, L-tryptophan) and inulin-responsive cecal microbial genera. These results indicate that the inulin has regional effects on the intestine microbiome in pigs, with the most pronounced effects occurring in the cecum. Moreover, cecum microbiota plays a pivotal role in the modulation of circulating host metabolites upon inulin intervention

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“…Through incubation of glycated proteins with fecal samples from healthy individuals, the relative amounts of intestinal microbiota, primarily Firmicutes and BacteroidetesI , was modulated at varying degrees (Helou et al., 2015; Xu et al., 2019; Yang et al., 2018). In rodent models fed with heat‐processed foods, an expansion in Firmicutes and a contraction in Bacteroidetes were observed (Marungruang, Fåk, & Tareke, 2016; Zhang & Li, 2018).…”

Section: Health Implications Of Dages: Perspectives To Fill the Gap Bmentioning

confidence: 99%

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Zhang

2020

Comp Rev Food Sci Food Safe

135

116

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Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.

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Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation

Cited by 31 publications

References 45 publications

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Bioregional Alterations in Gut Microbiome Contribute to the Plasma Metabolomic Changes in Pigs Fed with Inulin

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

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