Bioremediation of a common product of food processing by a human gut bacterium

Dramatic increases in processed food consumption represent a global health threat. Maillard reaction products (MRPs), which are common in processed foods, form upon heat-induced reaction of amino acids with reducing sugars and include advanced glycation end products with deleterious health effects....

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Detalhes bibliográficos
Publicado no:Cell Host Microbe
Main Authors: Wolf, Ashley R., Wesener, Darryl A., Cheng, Jiye, Houston-Ludlam, Alexandra N., Beller, Zachary W., Hibberd, Matthew C., Giannone, Richard J., Peters, Samantha L., Hettich, Robert L., Leyn, Semen A., Rodionov, Dmitry A., Osterman, Andrei L., Gordon, Jeffrey I.
Formato: Artigo
Idioma:Inglês
Publicado em: 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6801109/
https://ncbi.nlm.nih.gov/pubmed/31585844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.chom.2019.09.001
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