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Back cover: Trimethylamine‐N‐oxide (TMAO) response to animal source foods varies among healthy young men and is influenced by their gut microbiota composition: A randomized controlled trial
Author(s) -
Cho Clara E.,
Taesuwan Siraphat,
Malysheva Olga V.,
Bender Erica,
Tulchinsky Nathan F.,
Yan Jian,
Sutter Jessica L.,
Caudill Marie A.
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201770016
Subject(s) - trimethylamine n oxide , trimethylamine , firmicutes , food science , gut flora , choline , bacteroidetes , biology , composition (language) , chemistry , zoology , microbiology and biotechnology , bacteria , biochemistry , 16s ribosomal rna , linguistics , philosophy , genetics
Mol. Nutr. Food Res . 2017, 61 , 1600324. DOI: 10.1002/mnfr.201600324 Consumption of preformed trimethylamine‐N‐oxide (TMAO) in fish substantially increases circulating TMAO as compared to consumption of its precursors, choline (in eggs) and carnitine (in beef), which requires gut microbial processing prior to absorption. Lower microbial diversity and greater Firmicutes to Bacteroidetes enrichment heighten TMAO response to eggs and beef.