Thermal processed Crassostrea gigas impact the mouse gut microbiota
Food processing naturally accompanies with Maillard reaction and generates advanced glycation end products (AGEs), which are linked with the gut microbiota and human health. The study aimed to investigate how oysters cooked by different heating processes affected the mice microbiome. AGEs levels and...
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ftdoajarticles:oai:doaj.org/article:79c3fd5ca464449f814fce4e5672fc4a 2023-05-15T15:58:35+02:00 Thermal processed Crassostrea gigas impact the mouse gut microbiota Suisui Jiang Mingyong Zeng Yuanhui Zhao 2020-12-01T00:00:00Z https://doi.org/10.1016/j.jff.2020.104254 https://doaj.org/article/79c3fd5ca464449f814fce4e5672fc4a EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S1756464620304783 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2020.104254 https://doaj.org/article/79c3fd5ca464449f814fce4e5672fc4a Journal of Functional Foods, Vol 75, Iss , Pp 104254- (2020) Cooked oyster N-epsilon-carboxymethyllysine Fluorescent products Intestinal microbiota SCFAs inflammation Nutrition. Foods and food supply TX341-641 article 2020 ftdoajarticles https://doi.org/10.1016/j.jff.2020.104254 2022-12-31T07:50:04Z Food processing naturally accompanies with Maillard reaction and generates advanced glycation end products (AGEs), which are linked with the gut microbiota and human health. The study aimed to investigate how oysters cooked by different heating processes affected the mice microbiome. AGEs levels and lipopolysaccharides in mice feces fed with baked and fried oysters were higher than others. Additionally, Desulfovibrio and Helicobacter were increased in the fried and baked oyster diet groups (p < 0.05). In contrast, steamed oyster supplementation exhibited a high abundance of Bifidobacterium, Faecalibaculum, and Roseburia related to SCFAs-producing. The Bifidobacterium was the specific genus of bacteria in the raw oyster diet group. The correlation analysis revealed that Desulfovibrio and Helicobacter were positively correlated with the pro-inflammation cytokines. Overall, fried and baked oysters’ consumption might influence host health via increasing harmful bacteria. This study provides a deeper understanding of the influence of different processed oysters on gut microbiota. Article in Journal/Newspaper Crassostrea gigas Directory of Open Access Journals: DOAJ Articles Journal of Functional Foods 75 104254 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Cooked oyster N-epsilon-carboxymethyllysine Fluorescent products Intestinal microbiota SCFAs inflammation Nutrition. Foods and food supply TX341-641 |
spellingShingle |
Cooked oyster N-epsilon-carboxymethyllysine Fluorescent products Intestinal microbiota SCFAs inflammation Nutrition. Foods and food supply TX341-641 Suisui Jiang Mingyong Zeng Yuanhui Zhao Thermal processed Crassostrea gigas impact the mouse gut microbiota |
topic_facet |
Cooked oyster N-epsilon-carboxymethyllysine Fluorescent products Intestinal microbiota SCFAs inflammation Nutrition. Foods and food supply TX341-641 |
description |
Food processing naturally accompanies with Maillard reaction and generates advanced glycation end products (AGEs), which are linked with the gut microbiota and human health. The study aimed to investigate how oysters cooked by different heating processes affected the mice microbiome. AGEs levels and lipopolysaccharides in mice feces fed with baked and fried oysters were higher than others. Additionally, Desulfovibrio and Helicobacter were increased in the fried and baked oyster diet groups (p < 0.05). In contrast, steamed oyster supplementation exhibited a high abundance of Bifidobacterium, Faecalibaculum, and Roseburia related to SCFAs-producing. The Bifidobacterium was the specific genus of bacteria in the raw oyster diet group. The correlation analysis revealed that Desulfovibrio and Helicobacter were positively correlated with the pro-inflammation cytokines. Overall, fried and baked oysters’ consumption might influence host health via increasing harmful bacteria. This study provides a deeper understanding of the influence of different processed oysters on gut microbiota. |
format |
Article in Journal/Newspaper |
author |
Suisui Jiang Mingyong Zeng Yuanhui Zhao |
author_facet |
Suisui Jiang Mingyong Zeng Yuanhui Zhao |
author_sort |
Suisui Jiang |
title |
Thermal processed Crassostrea gigas impact the mouse gut microbiota |
title_short |
Thermal processed Crassostrea gigas impact the mouse gut microbiota |
title_full |
Thermal processed Crassostrea gigas impact the mouse gut microbiota |
title_fullStr |
Thermal processed Crassostrea gigas impact the mouse gut microbiota |
title_full_unstemmed |
Thermal processed Crassostrea gigas impact the mouse gut microbiota |
title_sort |
thermal processed crassostrea gigas impact the mouse gut microbiota |
publisher |
Elsevier |
publishDate |
2020 |
url |
https://doi.org/10.1016/j.jff.2020.104254 https://doaj.org/article/79c3fd5ca464449f814fce4e5672fc4a |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Journal of Functional Foods, Vol 75, Iss , Pp 104254- (2020) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S1756464620304783 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2020.104254 https://doaj.org/article/79c3fd5ca464449f814fce4e5672fc4a |
op_doi |
https://doi.org/10.1016/j.jff.2020.104254 |
container_title |
Journal of Functional Foods |
container_volume |
75 |
container_start_page |
104254 |
_version_ |
1766394341212815360 |