Relevance of protein fermentation to gut health

Windey, Karen; Preter, Vicky De; Verbeke, Kristin

doi:10.1002/mnfr.201100542

Cited by 515 publications

(390 citation statements)

References 100 publications

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“…Previous findings have also shown that gene expression of cytokines in the colon increased with high-CP diets, irrespective of dietary fermentable carbohydrate inclusion (17) . This is, to a certain extent, in contrast to our initial hypothesis; however, it can be concluded that in the present study, the decreased expression of MCT1 coincided with increased luminal availability of protein fermentation products such as NH 3 , and the concomitantly increased pro-inflammatory cytokine expression in the colonic mucosa. The role of MCT1 in the transport of butyrate into colonocytes has been well studied.…”

Section: Discussioncontrasting

confidence: 99%

“…Dietary and endogenous proteins that enter the large intestine of humans or monogastric animal species can be fermented by indigenous bacteria to form metabolites such as NH 3 , hydrogen sulphide, branched-chain fatty acids, phenols and indols, which may promote intestinal disorders (1 -4) . For example, protein level and quality in pig diets have been shown to be related to diarrhoea and shedding of enterotoxigenic Escherichia coli after a challenge (5,6) .…”

mentioning

confidence: 99%

“…A promising approach to reduce the formation of harmful metabolites from protein fermentation in the large intestine is the inclusion of fermentable carbohydrates in the diet (4,7,8) . This approach can be used to direct bacterial fermentation activity towards utilisation of carbohydrates instead of proteins, yielding lower luminal concentrations of branched-chain fatty acids and NH 3 and higher levels of SCFA.…”

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confidence: 99%

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Down-regulation of monocarboxylate transporter 1 (MCT1) gene expression in the colon of piglets is linked to bacterial protein fermentation and pro-inflammatory cytokine-mediated signalling

et al. 2015

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The present study investigated the influence of bacterial metabolites on monocarboxylate transporter 1 (MCT1) expression in pigs using in vivo, ex vivo and in vitro approaches. Piglets (n 24) were fed high-protein (26 %) or low-protein (18 %) diets with or without fermentable carbohydrates. Colonic digesta samples were analysed for a broad range of bacterial metabolites. The expression of MCT1, TNF-a, interferon g (IFN-g) and IL-8 was determined in colonic tissue. The expression of MCT1 was lower and of TNF-a and IL-8 was higher with high-protein diets (P, 0·05). MCT1 expression was positively correlated with L-lactate, whereas negatively correlated with NH 3 and putrescine (P,0·05). The expression of IL-8 and TNF-a was negatively correlated with L-lactate and positively correlated with NH 3 and putrescine, whereas the expression of IFN-g was positively correlated with histamine and 4-ethylphenol (P,0·05). Subsequently, porcine colonic tissue and Caco-2 cells were incubated with Na-butyrate, NH 4 Cl or TNF-a as selected bacterial metabolites or mediators of inflammation. Colonic MCT1 expression was higher after incubation with Na-butyrate (P,0·05) and lower after incubation with NH 4 Cl or TNF-a (P,0·05). Incubation of Caco-2 cells with increasing concentrations of these metabolites confirmed the up-regulation of MCT1 expression by Na-butyrate (linear, P, 0·05) and down-regulation by TNF-a and NH 4 Cl (linear, P,0·05). The high-protein diet decreased the expression of MCT1 in the colon of pigs, which appears to be linked to NH 3 -and TNF-a-mediated signalling.

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Section: Discussioncontrasting

confidence: 99%

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confidence: 99%

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confidence: 99%

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Down-regulation of monocarboxylate transporter 1 (MCT1) gene expression in the colon of piglets is linked to bacterial protein fermentation and pro-inflammatory cytokine-mediated signalling

et al. 2015

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“…As determined in humans by Scott et al (2012), heat-damaged pea protein is less digestible by host enzymes in the small intestine and is therefore reaching the more distal parts of the GIT where protein fermentation dominates. In conclusion, the amount and composition of fermentation metabolites in the different sites of the GIT, mainly in the large intestine, depend on the digestibility of the dietary proteins, which in turn is influenced by the quality, source and level of dietary protein (Windey et al, 2012). Thus, in the following, dietary strategies will be described, aiming to reduce protein fermentation through reduction of growth and metabolic activities of potential protein-fermenting pathogens.…”

Section: Impact Of Dietary Protein On the Incidence Of Pwdmentioning

confidence: 99%

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Rist

Weiss

Eklund

et al. 2013

Animal

220

198

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In pigs, the microbial ecosystem of the gastrointestinal tract (GIT) is influenced by various factors; however, variations in diet composition have been identified as one of the most important determinants. Marked changes in fermentation activities and microbial ecology may occur when altering the diet, for example, from milk to solid feed during weaning. In that way, access of pathogens to the disturbed ecosystem is alleviated, leading to infectious diseases and diarrhea. Thus, there is increasing interest in improving intestinal health by use of dietary ingredients suitable to beneficially affect the microbial composition and activity. For example, fermentable carbohydrates have been shown to promote growth of beneficial Lactobacillus species and bifidobacteria, thereby enhancing colonization resistance against potential pathogens or production of short-chain fatty acids, which can be used as energy source for epithelial cells. On the other hand, fermentation of protein results in the production of various potentially toxic products, such as amines and NH3, and is often associated with growth of potential pathogens. In that way, excessive protein intake has been shown to stimulate the growth of potentially pathogenic species such as Clostridium perfringens, and to reduce fecal counts of beneficial bifidobacteria. Therefore, it seems to be a promising approach to support growth and metabolic activity of the beneficial microbiota by developing suitable feeding strategies. For example, a reduction of dietary CP content and, at the same time, dietary supplementation with fermentable carbohydrates have proven to successfully suppress protein fermentation. In addition, the intestinal microbiota seems to be sensible to variations in dietary protein source, such as the use of highly digestible protein sources may reduce growth of protein-fermenting and potentially pathogenic species. The objective of the present review is to assess the impact of dietary protein on microbiota composition and activity in the GIT of piglets. Attention will be given to studies designed to determine the effect of variations in total protein supply, protein source and supplementation of fermentable carbohydrates to the diet on composition and metabolic activity of the intestinal microbiota.

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“…Fermentation of the excess of proteins in the gut yields metabolites such as NH 3 and H 2 S, compounds known to be toxic to the mucosa (Corpet et al, 1995). However, human epidemiologic studies do not support an association between protein intake and CRC (Windey et al, 2012).…”

Section: Excess Of Protein and Fat Intakementioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

157

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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Relevance of protein fermentation to gut health

Cited by 515 publications

References 100 publications

Down-regulation of monocarboxylate transporter 1 (MCT1) gene expression in the colon of piglets is linked to bacterial protein fermentation and pro-inflammatory cytokine-mediated signalling

Down-regulation of monocarboxylate transporter 1 (MCT1) gene expression in the colon of piglets is linked to bacterial protein fermentation and pro-inflammatory cytokine-mediated signalling

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

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