Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning rats
Zhao F, Wang C, Song S, Fang C, Zhou G, Li C, Kristiansen K
Food chemistry · 5 citas
Etiquetas de revisión
Solo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio en animales (clasificado por nuestro filtro de IA)
- Estudiado en
- Animales
- Resultado principal
- Solo mecanismos
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Gobierno
- Jiangsu Provincial Department of Education
- Gobierno
- Ministry of Agriculture and Rural Affairs of the People's Republic of China
- Gobierno
- Ministry of Agriculture and Rural Affairs of the People's Republic of China
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Subvenciones
- Jiangsu Provincial Department of Education (21KJB550008); National Natural Science Foundation of China (31471600); National Natural Science Foundation of China (CARS 35)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2022-07-25 · Food Chem · vol. 397 · pág. 133769
- Editorial
- Elsevier BV
- Citado
- 11 citas · más que el 65% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 53 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Gut microbiota and health · Probiotics and Fermented Foods · Muscle metabolism and nutrition
- Palabras clave
- Casein, Biology, Weaning, Food science, Bifidobacterium, Cecum, Lactobacillus, Composition (language), Animal science, Fermentation, Ecology
- MeSH
- animals, cattle, humans, rats, dietary proteins, caseins, diet, weaning, meat, gastrointestinal microbiome, red meat, meat proteins
7 autores
- Fan Zhao🇩🇰University of Copenhagen
- Chong Wang🇨🇳🇩🇰Nanjing Agricultural University; University of Copenhagen
- Shangxin Song🇨🇳Nanjing Xiaozhuang University
- Chao Fang🇨🇳BGI Group (China)
- Guanghong Zhou🇨🇳Nanjing Agricultural University
- Chunbao Li🇨🇳 · autor de correspondenciaNanjing Agricultural University
- Karsten Kristiansen🇨🇳🇩🇰 · autor de correspondenciaBGI Group (China); University of Copenhagen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Casein and meat are food sources providing high-quality animal proteins for human consumption. However, little is known concerning potentially different effects of these animal protein sources during early stages of life. In the present study, casein and red meat proteins (beef and pork) were fed to young postweaning rats for 14 days based on the AIN-93G diet formula. Casein and red meat protein-based diets did not differentially affect the overall growth performance. However, they discriminately modulated the abundances of different potentially beneficial bacteria belonging to genus Lactobacillus. Intake of the casein-based diet increased the intestinal abundance of Lactococcus lactis with a pronounced potential for galactose utilization via the Tag6P pathway, and it also resulted in lower amounts of toxic ammonia in the rat cecum compared to red meat protein-based diets. We observed no adverse effects on colonic tissue in response to any of the protein-based diets based on histological observations.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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