Data

Year of publication

2021

Type

Quantitative

Design

Experimental

Classification

Other (non-stated)

Country studied

N/A

Data

Primary

Data Collected

Other (faecal samples)

Study setting

Laboratory

Age group of participant

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.

Journal

Food Chemistry

DOI