Tough plant proteins feed gut bacteria in surprisingly healthy ways
AbuSalim JE, MacArthur MM, Gupta M, Roichman A, Hunter CJ
Gut Microbiome
The beans, greens, and whole grains you grow or buy contain proteins your own gut enzymes can't break down, and this study shows those leftover proteins are exactly what your gut bacteria use to make health-boosting compounds instead of toxins.
Some proteins in plant foods are so tough that your body can't fully digest them, so they pass through to the bacteria living in your gut. This study found that those bacteria turn the leftover plant protein into helpful compounds, while fiber in the same foods keeps bacteria from chewing on your gut's own protective lining, which would otherwise create toxin-like byproducts. Together, fiber and resistant plant protein team up to make plant-based eating good for your gut community and your health.
Key Findings
Isotope tracing showed host-secreted proteins (like mucins) are the source of tyrosine-derived toxins phenol sulfate and p-cresol sulfate.
Digestion-resistant dietary plant protein is the source of beneficial phenylalanine-derived metabolites hippuric acid and 3-phenylpropionate.
Fiber suppresses bacterial digestion of mucins, lowering levels of the toxin-associated bacterial family Oscillospiraceae and its metabolic byproducts.
chevron_right Technical Summary
Scientists found that tough, hard-to-digest proteins in plant foods travel to your gut bacteria and get converted into compounds linked to better health, while fiber protects your gut lining from being broken down by bacteria in a way that produces toxic byproducts.
Abstract Preview
Original paper
Digestion-resistant proteins support the healthy metabolite profiles associated with plant-based diets.
Plant-based diets are associated with both positive health outcomes and a diverse gut microbiome. Such diets alter the microbiome's metabolic outputs, including increasing phenylalanine-derived phe...
open_in_new Read full abstractAbstract copyright held by the original publisher.
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