Cited by 692Gut microbiota and healthMicrobial Metabolites in Food BiotechnologyAnimal Nutrition and Physiology

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Relevance of protein fermentation to gut health

Windey, Karen, De Preter, Vicky, Verbeke, Kristin·2012·Molecular Nutrition & Food Research

DOI 10.1002/mnfr.201100542

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Abstract

It is generally accepted that carbohydrate fermentation results in beneficial effects for the host because of the generation of short chain fatty acids, whereas protein fermentation is considered detrimental for the host's health. Protein fermentation mainly occurs in the distal colon, when carbohydrates get depleted and results in the production of potentially toxic metabolites such as ammonia, amines, phenols and sulfides. However, the effectivity of these metabolites has been established mainly in in vitro studies. In addition, some important bowel diseases such as colorectal cancer (CRC) and ulcerative colitis appear most often in the distal colon, which is the primary site of protein fermentation. Finally, epidemiological studies revealed that diets rich in meat are associated with the prevalence of CRC, as is the case in Western society. Importantly, meat intake not only increases fermentation of proteins but also induces increased intake of fat, heme and heterocyclic amines, which may also play a role in the development of CRC. Despite these indications, the relationship between gut health and protein fermentation has not been thoroughly investigated. In this review, the existing evidence about the potential toxicity of protein fermentation from in vitro animal and human studies will be summarized.

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See all 692

Authors: Windey, K., De Preter, V., & Verbeke, K.
Affiliations: Universitair Ziekenhuis Leuven (BE)
Corresponding author: Verbeke, Kristin
ORCID: Verbeke, Kristin
Venue: Molecular Nutrition & Food Research
Publisher: Wiley
Published: 2011-11-25
Volume: 56
Issue: 1
Pages: 184-196
ISSN: 1613-4125 (ISSN-L)
1613-4133
DOI: 10.1002/mnfr.201100542
OpenAlex: W2101238009
Cited by: 692
References: 106
Citations by year: 2026: 57 · 2025: 56 · 2024: 59 · 2023: 70 · 2022: 60 · 2021: 59 · 2020: 75 · 2019: 52 · 2018: 53 · 2017: 40 · 2016: 41 · 2015: 26 · 2014: 19 · 2013: 18 · 2012: 6
FWCI: 1.25
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Molecular Nutrition & Food Research (publishedVersion)
PubMed (publishedVersion)
Lirias (KU Leuven) (submittedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords: protein fermentation, gut health, distal colon, short-chain fatty acids, ammonia, amines, phenols, sulfide, colorectal cancer, ulcerative colitis, meat consumption, heme, heterocyclic amines, dietary fat, colonic metabolites
MeSH terms: Ammonia, Animals, Colon, Cresols, Diet, Fermentation, Humans, Hydrogen Sulfide, Meat, Phenols, Proteins, Colorectal Neoplasms, Gastrointestinal Tract

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