Murray Margaret, Coughlan Melinda T, Gibbon Anne, Kumar Vinod, Marques Francine Z, Selby-Pham Sophie, Snelson Matthew, Tsyganov Kirill, Williamson Gary, Woodruff Trent M, Wu Tong, Bennett Louise E
School of Chemistry, Monash University, Clayton, VIC, Australia.
Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia.
Front Nutr. 2022 Mar 24;9:816749. doi: 10.3389/fnut.2022.816749. eCollection 2022.
High-heat processed foods contain proteins that are partially resistant to enzymatic digestion and pass through to the colon. The fermentation of resistant proteins by gut microbes produces products that may contribute to chronic disease risk. This pilot study examined the effects of a resistant protein diet on growth, fecal microbiome, protein fermentation metabolites, and the biomarkers of health status in pigs as a model of human digestion and metabolism. Weanling pigs were fed with standard or resistant protein diets for 4 weeks. The resistant protein, approximately half as digestible as the standard protein, was designed to enter the colon for microbial fermentation. Fecal and blood samples were collected to assess the microbiome and circulating metabolites and biomarkers. The resistant protein diet group consumed less feed and grew to ~50% of the body mass of the standard diet group. The diets had unique effects on the fecal microbiome, as demonstrated by clustering in the principal coordinate analysis. There were 121 taxa that were significantly different between groups (adjusted- < 0.05). Compared with control, plasma tri-methylamine-N-oxide, homocysteine, neopterin, and tyrosine were increased and plasma acetic acid was lowered following the resistant protein diet (all < 0.05). Compared with control, estimated glomerular filtration rate ( < 0.01) and liver function marker aspartate aminotransferase ( < 0.05) were also lower following the resistant protein diet. A resistant protein diet shifted the composition of the fecal microbiome. The microbial fermentation of resistant protein affected the levels of circulating metabolites and the biomarkers of health status toward a profile indicative of increased inflammation and the risk of chronic kidney disease.
经过高温加工的食品含有部分抵抗酶消化作用的蛋白质，这些蛋白质会进入结肠。肠道微生物对抵抗性蛋白质的发酵产生的产物可能会增加患慢性病的风险。这项初步研究以猪作为人类消化和代谢的模型，研究了抵抗性蛋白质饮食对猪的生长、粪便微生物群、蛋白质发酵代谢产物以及健康状况生物标志物的影响。断奶仔猪分别喂食标准蛋白质饮食或抵抗性蛋白质饮食4周。这种抵抗性蛋白质的消化率约为标准蛋白质的一半，其设计目的是进入结肠进行微生物发酵。采集粪便和血液样本以评估微生物群以及循环代谢产物和生物标志物。抵抗性蛋白质饮食组的采食量较少，体重增长至标准饮食组的约50%。如主坐标分析中的聚类所示，这些饮食对粪便微生物群有独特的影响。两组之间有121个分类单元存在显著差异（调整后<0.05）。与对照组相比，抵抗性蛋白质饮食后，血浆三甲胺-N-氧化物、同型半胱氨酸、新蝶呤和酪氨酸水平升高，血浆乙酸水平降低（均<0.05）。与对照组相比，抵抗性蛋白质饮食后估计肾小球滤过率（<0.01）和肝功能标志物天冬氨酸转氨酶（<0.05）也较低。抵抗性蛋白质饮食改变了粪便微生物群的组成。抵抗性蛋白质的微生物发酵影响了循环代谢产物水平和健康状况生物标志物，使其呈现出炎症增加和患慢性肾病风险增加的特征。
