Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet

Abstract

The glycated fish protein (GP) was fed to rats to firstly evaluate their impacts on gut health. The rats were fed fish protein (FP) diet, heated fish protein (HP) diet, GP diet or AIN-93G (SD) diet for two weeks. Compared with FP diet, GP diet significantly reduced body weight gains in rats (p < 0.05), showed the weaker intensity of protein fermentation in large intestine of rats, and also considerably increased the butyrate level, which was closely related to the formation of fructoselysine via the glycation of FP. The cecal bacterial communities in rats fed GP diet indicated a great abundance of Allobaculum, Akkermansia, Turicibacter and Lactobacillus animalis, while a low abundance of Escherichia-Shigella, Fusobacterium and Erysipelatoclostridium. The abundance of Collinsella, Allobaculum and Ruminococcaceae_UCG-014 was significantly positively correlated with the production of butyrate. Overall, glycated protein enriched in Amadori products may have a potential beneficial effect on gut health.