Protein’s Adventures in the Hindgut: Comparative In Vitro Fermentation Kinetics of Dietary Protein for Pigs and Humans

Samenvatting (Engelstalig)

Protein fermentation is considered potentially harmful due to metabolite production that can negatively impact health, yet it is less well understood than carbohydrate fermentation in both humans and pigs. This research aims to fill this knowledge gap by evaluating and understanding protein fermentation kinetics and potential implications for human and animal health. In vitro systems have been developed to study protein fermentation, allowing researchers to simulate gastrointestinal conditions by monitoring gas production. This research optimized an effective in vitro method to assess protein fermentation in pigs and humans, highlighted key factors influencing fermentation kinetics, demonstrated the significant contribution of endogenous proteins to fermentation, and provided a comprehensive database of the fermentation potential of various protein sources for pigs and humans. This work has significantly advanced the understanding of the protein fermentation process and offers a solid foundation for future studies.