Proteolytic Fermentation

Proteolytic fermentation involves many metabolic pathways. This collaboration of host and microbial reactions determines the fate of dietary protein in the gut, and the overall effects on host amino acid balance and metabolism. Many of the products of protein fermentation can be used by beneficial gut flora, but if over-produced, these products can lead to inflammation and then cell proliferation.

Fiber fermentation tends to reduce or block this process.

Diet, microbiota, and metabolic health: trade-off between saccharolytic and proteolytic fermentation

Microbial fermentation of dietary protein: an important factor in diet–microbe–host interaction

Sustainable diets with plant-based proteins require considerations for prevention of proteolytic fermentation

Relevance of protein fermentation to gut health

Prebiotic Supplementation of *In Vitro* Fecal Fermentations Inhibits Proteolysis by Gut Bacteria, and Host Diet Shapes Gut Bacterial Metabolism and Response to Intervention

Fermentative metabolism by the human gut microbiota

Utilisation of protein by human gut bacteria

Diet drives quick changes in the metabolic activity and composition of human gut microbiota in a validated in vitro gut model

Intestinal exposure to food-derived protease inhibitors: digestion physiology-and gut health-related effects

Gut microbial metabolites in obesity, NAFLD and T2DM