Relevance of protein fermentation to gut health.

By K. Windey, V. De Preter, K. Verbeke. Molecular Nutrition & Food Research, 2012

623 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/147d912d58fb3fb598b4d37b723b44f3c72f64c8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Patrice D Cani
2. H. Smidt
3. F. Bäckhed
4. K. Verbeke
5. Erwin G. Zoetendal

In Molecular Biology

1. Patrice D Cani
2. F. Bäckhed
3. N. Delzenne
4. A. Neyrinck
5. M. Conlon
6. A. Bird
7. H. Smidt
8. V. Tremaroli

In Public Health, Environmental and Occupational Health

1. F. Bäckhed

Citations in the corpus

• Intestinal permeability, gut-bacterial dysbiosis, and behavioral markers of alcohol-dependence severity (2014, background): “The former is generally considered to be beneficial to the host, and the latter is presumed to be detrimental and might be involved in the etiology of colon cancer and ulcerative colitis (53).”
• Dietary factors affecting hindgut protein fermentation in broilers: a review (2015, background): “PHENOLS, INDOLES, CRESOL AND SKATOLE Bacterial fermentation of aromatic amino acids such as phenylalanine, tryptophan, histidine and tyrosine can result in the production of phenols and indoles (Windey et al., 2012).”
• Diet, microbiota, and microbial metabolites in colon cancer risk in rural Africans and African Americans. (2013, background): “Consumption of an unbalanced diet rich in meat and low in fiber increases the delivery of proteinaceous residues, which promote proteolytic fermentation with the production of ammoniac compounds and branched-chain fatty acids, which are inflammatory and may enhance colon cancer risk (5, 6).”
• Fat, Fiber and Cancer Risk in African Americans and Rural Africans (2015, neutral): “Secondly, despite the lower protein intake and lower plasma amino acid levels ( Supplementary Table 9 ), proteolytic fermentation was also increased, releasing metabolites that are known to be inflammatory and pro-carcinogenic 46 .”
• The Impact of Diet and Lifestyle on Gut Microbiota and Human Health (2014, background): “, isobutyrate and isovalerate) results from fermentation of branched chain amino acids [72].”
• The gut microbiota and host health: a new clinical frontier (2015, background): “15 On the contrary, dietary fi bre or intake of plant-based foods appears to inhibit this, highlighting the importance of maintaining gut microbiome carbohydrate fermentation.”