Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

• 발행기관: 한국축산식품학회
• 저자명: Chaewon Lee Junbeom Lee Ju Young Eor Min-Jin Kwak Chul Sung Huh Younghoon Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제5호, 723~750쪽, 전체 28쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.09.01

영문 초록

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.

목차

Introduction

Effects of Meat Products and Meat Protein on the Gut Microbiota

Effects of Dairy Products and Dairy Protein on the Gut Microbiota

Effects of Egg Products and Egg Protein on the Gut Microbiota

Conclusion

키워드

animal products gut microbiome meat dairy products egg products