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Effects of protein source and cooking procedure on intestinal microbiota and on fermentation end-products in rats

机译:蛋白质来源和烹饪方法对大鼠肠道菌群和发酵终产物的影响

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摘要

Animal and plant proteins are major proteins sources in the human diet. After their enzymatic degradation in the upper gastro-intestinal tract, the undigested fraction of these proteins is available for fermentation by the microbiota of the large intestine leading to the production of short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), ammonia, biogenic amines, sulphur metabolites, phenols and indoles. As some of these compounds have genotoxic and cytotoxic effects, protein fermentation is considered as detrimental to the host’s epithelial health. BCFA are usually used as a marker of intestinal protein fermentation. We studied in vivo the impact of proteins from animal and plant origin, raw or after a cooking procedure, on the composition of gut microbiota and on fermentation end-products. Weanling rats were used as models of the human gut microbiota. Eight experimental diets were formulated with beef meat (Longissimus dorsi), chicken meat (Pectoralis major), white pea beans (Phaseolus vulgaris), soybeans (Glycine max), used raw and cooked, as sole source of protein in the diet. One casein diet was used as control. All diets, formulated to contain 15% of raw protein, were given to seven rats for four weeks. After euthanasia, caecal contents were collected. Pyrosequencing analyses (Roche 454 GS Junior Genome Sequencer) were performed to study the microbial composition. SCFA and BCFA were measured using HPLC (Waters 2690). Microbial composition in the caecum is associated to the type of dietary protein and to the cooking procedure applied. The proportion of BCFA in the caecal content is mainly affected by the type of protein. So BCFA represent respectively 04-06% and 35-44% of total SCFA with diets based on plant and on animal proteins. In conclusion, both the type of protein and the cooking procedure could impact the gut microbiota in terms of composition and of fermentative capacity.
机译:动植物蛋白质是人类饮食中的主要蛋白质来源。它们在上消化道中被酶降解后,未消化的这些蛋白质可通过大肠的微生物群进行发酵,从而产生短链脂肪酸(SCFA),支链脂肪酸(BCFA) ),氨,生物胺,硫代谢产物,酚和吲哚。由于其中某些化合物具有遗传毒性和细胞毒性作用,因此蛋白质发酵被认为对宿主的上皮健康有害。 BCFA通常用作肠道蛋白质发酵的标记。我们在体内研究了动植物来源的蛋白质,无论是原始的还是烹饪后的蛋白质,对肠道菌群组成和发酵终产物的影响。断奶大鼠用作人类肠道菌群的模型。八种实验饮食由牛肉(Longissimus dorsi),鸡肉(大胸大肌),白豌豆(菜豆),大豆(Glycine max)制成,分别用生和熟作为饮食中唯一的蛋白质来源。一种酪蛋白饮食用作对照。将所有配方中含有15%原始蛋白质的饮食都喂给7只大鼠,持续4周。安乐死后,收集盲肠内容物。进行焦磷酸测序分析(Roche 454 GS Junior Genome Sequencer)以研究微生物组成。使用HPLC(Waters 2690)测量SCFA和BCFA。盲肠中的微生物组成与膳食蛋白的类型以及所采用的烹饪程序有关。盲肠中BCFA的比例主要受蛋白质类型的影响。因此,以植物和动物蛋白为基础的日粮中,BCFA分别占总SCFA的04-06%和35-44%。总之,蛋白质的类型和蒸煮过程都可能影响肠道菌群的组成和发酵能力。

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