title: Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces.
abstract: Diet has been shown to have a critical influence on gut bacteria and host health, and high levels of red meat in diet have been shown to increase colonic DNA damage and thus be harmful to gut health. However, previous studies focused more on the effects of meat than of meat proteins. In order to investigate whether intake of meat proteins affects the composition and metabolic activities of gut microbiota, feces were collected from growing rats that were fed with either meat proteins (from beef, pork or fish) or non-meat proteins (casein or soy) for 14 days. The resulting composition of gut microbiota was profiled by sequencing the V4-V5 region of the 16S ribosomal RNA genes and the short chain fatty acids (SCFAs) were analyzed using gas chromatography. The composition of gut microbiota and SCFA levels were significantly different between the five diet groups. At a recommended dose of 20% protein in the diet, meat protein-fed rats had a higher relative abundance of the beneficial genus Lactobacillus, but lower levels of SCFAs and SCFA-producing bacteria including Fusobacterium, Bacteroides and Prevotella, compared with the soy protein-fed group. Further work is needed on the regulatory pathways linking dietary protein intake to gut microbiota.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Yingying
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Xisha
authors.initials: X
authors.lastname: Lin
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: He
authors.initials: H
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Yingqiu
authors.initials: Y
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Xuebin
authors.initials: X
authors.lastname: Shi
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D003106:Colon / Q000382:microbiology*; D004044:Dietary Proteins / Q000494:pharmacology*; D005243:Feces / Q000382:microbiology*; D000069196:Gastrointestinal Microbiome; D007778:Lactobacillus / Q000145:classification / Q000302:isolation & purification; D008297:Male; D008460:Meat; D051381:Rats; D017207:Rats, Sprague-Dawley
chemical_list: D004044:Dietary Proteins