Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults
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Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults (617 views)

Bui N, Troise AD, Nijsse B, Roviello GN, Fogliano V, Devos W

Journal Of Functional Foods, 2020 Apr; 70: 103974-103980.

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Paper type: Research Articles,

Impact factor: 3.701, 5-year impact factor: 0

Url: https://www.sciencedirect.com/science/article/pii/S1756464620301985

Keywords: Maillard Reaction, Amadori Products, Dietary Advanced Glycation End-Products, 11 Protein Glycation, Butyrate Production,

Affiliations:
*** IBB - CNR ***



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Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

 Our study aims to investigate the role of Intestinimonas, Nεfructosyllysine (FL)-degrading bacterium, in infants and adults. We used lysine and subsequently FL in anaerobic serial dilutions of stools of infants and adults to enrich lysine and FL-degrading species. The fecal microbiota of adults are able to ferment lysine and FL to butyrate. Different groups of Intestinimonas spp. were detected from all lysine enrichments whereas the FL enrichments consisted of broader taxonomic groups with a reduced abundance of Intestinimonas-related species. Remarkably, the capability to degrade FL was only observed in formula-fed but not in breast-fed infants, which may relate to high contents of FL in formulas after thermal treatment. This possibility was supported by analyzing metagenomic datasets of 3-month and 4-month infants. Our data indicate the key role of Intestinimonas-like bacteria in FL degradation in formula-fed infants and adults as a profound example of adaptation of intestinal bacteria to dietary components.
Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

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Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

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Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V
* Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase (1245 views)
Food Chem (ISSN: 0308-8146, 0308-8146print), 2016 Dec 1; 212: 722-729.
Impact Factor: 4.529
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Troise AD, Fiore A, Roviello GN, Monti SM, Fogliano V
* Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry (2512 views)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2015 Jan; 47(1): 111-124.
Impact Factor: 3.196
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Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM
* Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk (438 views)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2014 Feb; 46(2): 279-288.
Impact Factor: 3.293
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Vitaglione P, Monti SM, Ambrosino P, Skog K, Fogliano V
* Carotenoids from tomatoes inhibit heterocyclic amine formation (489 views)
Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(2): 108-113.
Impact Factor: 1.021
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Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V
* Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system (1257 views)
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
Impact Factor: 1.576
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Monti SM, Borrelli RC, Ritieni A, Fogliano V
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system (994 views)
J Agric Food Chem (ISSN: 0021-8561), 2000; 48(4): 1041-1046.
Impact Factor: 1.56
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Vinale F, Monti SM, Panunzi B, Fogliano V
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems (783 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Nov; 47(11): 4700-4706.
Impact Factor: 1.453
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Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (1080 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
Impact Factor: 1.453
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Fogliano V, Monti SM, Musella T, Randazzo G, Ritieni A
Formation Of Colored Maillard Reaction Products In A Gluten-Glucose Model System (1044 views)
Journal Of Agricultural And Food Chemistry, 1999; 66: 293-299.
Impact Factor: 1.453
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Fogliano V, Monti SM, Visconti A, Randazzo G, Facchiano AM, Colonna G, Ritieni A
Identification of a β-lactoglobulin lactosylation site (790 views)
Biochim Biophys Acta Protein Struct Mol Enzymol (ISSN: 0167-4838), 1998 Nov 10; 1388(2): 295-304.
Impact Factor: 1.687
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10 Records (10 excluding Abstracts).
Total impact factor: 21.221 (21.221 excluding Abstracts).
Total 5 year impact factor: 25.767 (25.767 excluding Abstracts).

Last modified by Giovanni Nicola Roviello on Sunday 12 July 2020, 13:14:39
617 views. Last view on Saturday 26 April 2025, 18:11:16