Proteolytic Maren, Monica,
and Vanessa
Fermentation
Topics
Proteolytic fermentation
Plant-based versus animal-based diets
Saccharolytic fermentation
PROTEIN DIGESTION
DETRIMENTS OF PROTEOLYTIC FERMENTATION
Proteolytic Fermentation occurs in
the distal colon.
Bacteria:
Bacteroides
Firmicutes
Proteobacteria
PRODUCTS OF PROTEOLYTIC FERMENTATION
PRODUCTS OF PROTEOLYTIC FERMENTATION
Ammonia
Hydrogen Sulfide
Branched Chain
Fatty Acids
Canani et al., 2011; Hernandez et al., 2019; Hosseini et
al., 2011; Xiong et al., 2022; Nogal et al., 2021
AMMONIA
High levels of ammonia damages the tight
junctions in intestinal wall.
Elevated intestinal permeability allows
toxins to enter the blood circulation and
triggers inflammation.
It also causes dysbiosis, reducing
microbiota diversity and increasing
growth of opportunistic microbes.
Ammonia can bypass the liver and go
directly to the brain causing
neurotoxicity.
HYDROGEN SULFIDE (H2S)
Produced by sulfate reducing bacteria.
At low levels, maintains gut integrity and
influences gut function.
Increased levels of H2S damage the
intestinal cells and triggers inflammation.
Contributes to incidence of IBS, IBD,
Colitis and colorectal cancer.
BRANCHED CHAINED FATTY ACIDS (BCFA)
Animal-based diet is associated with
increased BCFAs.
Increased BCFA in the blood is linked to
insulin resistance and obesity in humans.
Plant versus animal-based diets
Environmental
impact
Animal proteins use
more CO2, freshwater,
and land compared to
plant proteins.
Health impact
Plant-based foods = lower risk of
cardiovascular disease, type 2 diabetes,
and certain cancers.
Drawbacks of plant-based
Incomplete proteins
Less digestible
We can tell what you eat based on who lives in your gut!
The composition and abundance of
the microbiome changes based on
diet
Bilophila, Astilpes, and Bacteriodes
genus bacteria are bile-resistant
Firmicutes metabolize plant
polysaccharides.
Couldn’t plant proteins be used for proteolytic
fermentation?
Protein is 90-95% Protein is 75-80%
digestible digestible
> >
A plant-based diet pattern typically doesn’t
Yes! Plant-based proteins… cause excessive proteolytic fermentation
MAC and fiber for saccharolytic
Are less digestible
fermentation
Contain more beta-sheets (hard for host Complex carbohydrates
enzymes to digest)
Only high protein is a concern
Contain antinutrients (e.g. trypsin
inhibitors)
Shaghaghian, et al 2022
Saccharolytic fermentation
WHAT DETERMINES
THE HEALTH OF
YOUR GUT
The microbiome prefer
complex carbohydrates
and saccharolytic
fermentation
Proteolytic
fermentation is done
as a last resort
Bacterial
composition is tailored
depending on what you
eat
Complex carbohydrates
support saccharolytic
fermentation in the cecum
and colon
Examples of complex
carbohydrates
Inulin
Onions, leek, garlic,
banana, wheat, rye,
and barley
Pectin
Apples, carrots,
oranges, grapefruits,
and lemons
Resistant starch type 3
Cooked and cooled
potatoes, bread, and
cornflakes
Global Prebiotic Association, 2023; Anderson, 20.19; Slavin, 2013, Xiong, et al.,
BENEFITS OF SACCHAROLYTIC FERMENTATION
Beneficial SCFA
o Acetate
Secretion of GLP-1 and PYY
o Propionate
Lower lipogenesis, serum
cholesterol, and carcinogenesis in
other tissue
o Butyrate
Helps maintain the colonic
mucosal health
Canani et al., 2011; Hernandez et al., 2019; Hosseini et al., 2011; Xiong et al., 2022;
BENEFITS OF
SACCHAROLYTI
C
FERMENTATION
Xiong, et al., 2022
FINAL THOUGHTS
Excessive proteolytic fermentation can cause negative health effects.
Saccharolytic fermentation promotes the production of beneficial metabolites.
To prevent proteolytic fermentation, try to incorporate more complex, fermentable
polysaccharides.
References
Boven, L., Akkerman, R., & de Vos, P. (2024). Sustainable diets with plant-based proteins require considerations for
prevention of proteolytic fermentation. Critical reviews in food science and nutrition, 1–11. Advance online
publication. https://doi.org/10.1080/10408398.2024.2352523
Ritchie, H. (2020). You want to reduce the carbon footprint of your food? Focus on what you eat, not whether your
food is local. OurWorldinData.org, ourworldindata.org/food-choice-vs-eating-local.
Shaghaghian, S., McClements, D., Khalesi, M., García-Vaquero, M., Mirzapour, A. (2022). Digestibility and
bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science &
Technology. 129. 646. 10.1016/j.tifs.2022.11.016.
Prebiotic type spotlight: Inulin. Global Prebiotic Association. (2024, February 12).
https://prebioticassociation.org/prebiotic-type-spotlight-inulin/#:~:text=Commonly%20consumed%20plants
%20including%20onion,chicory%2C%20and%20yacon%2C%20due%20to
Anderson, E. (n.d.). Summer Staple – pectin. Center for Research on Ingredient Safety.
https://www.canr.msu.edu/news/pectin#:~:text=Where%20can%20I%20find%20pectin,called%20for%20in%20your
%20recipes.
Slavin, J. L. (2013, May 1). Carbohydrates, dietary fiber, and resistant starch in white vegetables: Links to health
outcomes. Advances in nutrition (Bethesda, Md.). https://pmc.ncbi.nlm.nih.gov/articles/PMC3650507/
Canani, R. B., Di Costanzo, M., Leone, L., Pedata, M., Meli, R., & Calignano, A. (n.d.). Potential beneficial effects of
butyrate in intestinal and extraintestinal diseases. Baishideng Publishing Group Inc.
https://pmc.ncbi.nlm.nih.gov/articles/PMC3070119/
References
Hernández, M. A., Canfora, E. E., Jocken, J. W. E., & Blaak, E. E. (n.d.). The Short-Chain Fatty Acid Acetate in
Body Weight Control and Insulin Sensitivity. Multidisciplinary Digital Publishing Institute (MDPI).
https://pmc.ncbi.nlm.nih.gov/articles/PMC6723943/
Hosseini, E., Grootaert, C., Verstraete, W., & Van de Wiele, T. (2011). Propionate as a health-promoting microbial
metabolite in the human gut. Nutrition Reviews, 69(5), 245–258.
https://doi.org/10.1111/J.1753-4887.2011.00388.X
Xiong, R.-G., Zhou, D.-D., Wu, S.-X., Huang, S.-Y., Saimaiti, A., Yang, Z.-J., Shang, A., Zhao, C.-N., Gan, R.-Y., & Li,
H.-B. (2022, September 15). Health benefits and side effects of short-chain fatty acids. Foods (Basel,
Switzerland). https://pmc.ncbi.nlm.nih.gov/articles/PMC9498509/#:~:text=The%20SCFAs%20have%20many
%20health,%2C%20hepatoprotective%2C%20and%20neuroprotective%20activities.
Nogal, A., Valdes, A. M., & Menni, C. (2021). The role of short-chain fatty acids in the interplay between gut
microbiota and diet in cardio-metabolic health. Gut microbes.
https://pmc.ncbi.nlm.nih.gov/articles/PMC8007165/#:~:text=138-,Lipid%20metabolism,plasma%20levels%20and
%20body%20weight.&text=As%20well%2C%20SCFAs%20might%20play,overexpression%20of
%20FFAR2%20and%20PPAR%CE%B3.&text=Finally%2C%20acetate%2C%20propionate%2C%20and,cholesterol
%20in%20model%20animal%20studies.&text=Besides%2C%20propionate%20is%20a%20potent%20inhibitor
%20of%20cholesterol%20synthesis.
REFERENCES
Diether, N. E., & Willing, B. P. (2019). Microbial Fermentation of Dietary Protein: An
Important Factor in Diet–Microbe–Host Interaction. Microorganisms, 7(1), 19.
https://doi.org/10.3390/microorganisms7010019.
Partanen, M., Luhio, P., Gómez-Gallego, C., & Kolehmainen, M. (2024). The role of fiber in
modulating plant protein-induced metabolic responses. Critical Reviews in Food Science and
Nutrition, 1–16. https://doi.org/10.1080/10408398.2024.2392149.
Dr. Anandh Velayutham Class notes: "IV-2 Proteolytic Fermentation.
