Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice.

SCOPE

This study is to investigate the effects of long-term intake of pork protein on the composition of gut microbiota and proteins in mice.

METHODS AND RESULTS

C57BL/6J mice are fed pork meat protein diets for 240 days, and the composition of gut microbiota and proteins in luminal contents from the duodenum to the colon are analyzed by 16S rRNA gene sequencing and LC-MS/MS. The stewed pork protein diet group has a highly similar microbiota composition to that of the cooked pork protein diet group, but different from the pork emulsion sausage or dry-cured pork protein diet groups. Lachnospiraceae NK4A136, Odoribacter, Defluviitaleaceae UCG-011, Ruminiclostridium 9, Blautia, Lachnoclostridium, and Ruminococcaceae UCG-010 play an important role in response to changes in gut luminal proteins. Specific microbes are significantly correlated with the Cela3b and Cpa1 that are derived from the host and involve protein digestion and absorption.

CONCLUSIONS

Pork meat protein diets alter the gut microbiota composition and specific gut microbes may have a great impact on protein digestion and absorption by regulating the secretion of digestive proteins from the host. These findings provide a new insight into the associations of long-term intake of meat protein diet with gut microbiota and host.