Data
Year of publication
2021
Kind
Quantitative
Design
Experimental
Classification
Other (non-stated)
Country studied
N/A
Data
Primary
Data collected
Other (faecal samples)
Study setting
Laboratory
Age group of participants
N/A
Participant sex
N/A
Target population
General
Sample size
N/A
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion
goal
Investigate the stability of dicarbonyl compounds (DCs), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO) during simulated gastrointestinal digestion processes and the impact these compounds have on the gut microbiota.
Results
The influence of dicarbonyl compounds on the anaerobic fermentation processes was confirmed by the reduced production of short chain fatty acids. Considering the modern Western diet, characterised by high consumption of ultra-processed foods rich in dicarbonyl compounds, this could lead to a reduction of bacteria important for the microbiome.
Authors
Brighina S, Turrado CP, Restuccia C, Walton G, Fallico B, Oruna-concha MJ, Arena E.
Log
Food Chemistry
DOIs