Project

Meat and health: the role of sulfur-containing amino acids in the large intestine

Code
01CD02724
Duration
01 September 2024 → 28 February 2025
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Medical and health sciences
    • Dietetics and molecular nutrition
Keywords
processed meat Red meat gut health in vitro digestion
 
Project description
This project investigates the influence of different protein sources (meat or fish) on the outgrowth of sulfate-reducing bacteria and the formation of sulfur metabolites in the gut. To this end, in vitro digestion studies and feeding trials with rodents are conducted to study the microbial community in the gut, as well as gut histological, inflammatory and oxidative stress parameters, and DNA adducts formation.