Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Abstract

The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

Fermented Soy and Fish Protein Dietary Sources Shape Ileal and Colonic Microbiota, Improving Nutrient Digestibility and Host Health in a Piglet Model

“…Most dietary nutrients are fully digested and absorbed at the end of the ileum, whereas undigested complex fragments are fermented in the hindgut ( Zhang et al, 2018b ). During this process, microbes promote nutrient application, and the protein sources can shape the composition of intestinal microbiota ( Wu et al, 2022 ). The Proteobacteria phylum, as facultative anaerobes, cannot consume fiber, but can interfere with host nutrition by metabolizing fermentation products to carbon dioxide in the presence of oxygen ( Litvak et al, 2018 ).…”

Clinical (BMI and MRI) and Biochemical (Adiponectin, Leptin, TNF-α, and IL-6) Effects of High-Intensity Aerobic Training with High-Protein Diet in Children with Obesity Following COVID-19 Infection

“…These findings suggest that high levels of circulating adiponectin can protect against weight gain [ 35 ]. Wu S et al stated that the quality of protein and optimal food processing conditions are important, and have a positive effect on gut microbiota and dysbiosis [ 36 ]. Our study reported increased adiponectin levels in Group A, which was supported by Kondo et al [ 37 ] and Bluher et al [ 38 ], but the opposite was reported by Nassis et al [ 39 ].…”

Food environments and gut microbiome health: availability of healthy foods, alcohol, and tobacco in a rural Oklahoma tribal community

“…For example, interventions to increase fresh food selection and purchases in tribal stores have shown promise and should be more widely implemented in other tribal communities [103,105,106]. Beyond a variety of fruits and vegetables, interventions targeting GM health could feature "microbe-friendly" foods, such as fermented and high fiber foods [8,107] and plant protein [84]. The recent addition of fresh food within some dollar stores [108] represents another promising development that should be evaluated, especially in rural tribal communities.…”

“…Our analysis focuses on the availability and variety of foods that promote GM health: fresh or frozen fruits and vegetables, whole grain bread, dairy, and unprocessed meat [82][83][84][85][86]. We also report findings on alcohol and tobacco availability, products known to contribute to GM dysbiosis [7,87] and utilized at high rates in some tribal communities [71,[76][77][78].…”