Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats.

Martin BeaumontDaphné JaouiVéronique DouardDamien MatFanny KoethBénédicte GoustardCamille MayeurStanislas MondotAnais HovaghimianSteven Le FeunteunCatherine ChaumontetAnne-Marie DavilaDaniel ToméIsabelle SouchonCamille MichonGilles FromentinFrançois BlachierMarion Leclerc

Published in: Molecular nutrition & food research (2017)

Overall, the structure of protein emulsion in food affects the expression of amino acid transporters and gut peptides concomitantly with modification of the gut microbiota composition and activity. Our data suggest that these effects of the emulsion structure are the result of a modification of protein digestion properties.

Keyphrases

amino acid
binding protein
protein protein
poor prognosis
electronic health record
long non coding rna
deep learning
artificial intelligence