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Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion./Food Chemistry
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.
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.
Brighina S, Turrado CP, Restuccia C, Walton G, Fallico B, Oruna-concha MJ, Arena E.