The formation of sulfur metabolites during <i>in vitro</i> gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides-Reference-Cited by-同舟云学术

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The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides

Published:2024 Issue:17 Volume:15 Page:8729-8739
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Elias Masiques Núria¹^ORCID,Vossen Els¹,De Vrieze Jo²³,De Smet Stefaan¹,Van Hecke Thomas¹

Affiliation:

1. Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium

2. Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, B-9000 Gent, Belgium

3. Centre for Advanced Process Technology for Urban Resource Recovery (CAPTURE), P.O. Frieda Saeysstraat 1, B-9000 Gent, Belgium

Abstract

The formation of sulfur metabolites during large intestinal fermentation of red meat may affect intestinal health.

Funder

Fonds Wetenschappelijk Onderzoek

Bijzonder Onderzoeksfonds UGent

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00928B

Reference49 articles.

1. Meat: The balance between nutrition and health. A review

2. Carcinogenicity of consumption of red and processed meat

3. Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes – An Updated Review of the Evidence

4. Mechanism of colorectal carcinogenesis triggered by heme iron from red meat

5. Haem in the gut. I. Fate of haemoproteins and the absorption of haem

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