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Methylated amines in vivo after dairy consumption
Project
Project code: MRI-PBE-08-1010 TMAO
Contract period: 01.01.2017
- 31.12.2019
Purpose of research: Applied research
Methylated amines are discussed as potential markers for the consumption of certain foods, but are also attributed to physiological aspects. They are bacterially metabolized in the gut, before they get absorbed and eventually metabolized further, e.g. in the liver. An important example is TMAO (Trimethylamine-N-oxide): associations with cardiovascular disease are described, but also an increase after consumption of e.g. fish, eggs or meat. For dairy products, available data are inconsistent. Therefore, it will be investigated whether an increase of TMAO in urine or plasma can be detected also after dairy consumption. For this purpose, a quantitative LCMS method will be developed covering about 30 amines, which will be used also in future projects. Using this method, samples from two interventions studies will be analyzed, which were carried out by our Swiss cooperation partners: a.) Cheese and milk (in the framework of JPI-„Foodball“); b.) Yoghurt and acidified milk. The goal is a differentiated view of the uptake of TMAO and further amines, depending on the type of dairy; and for b.) possible associations with the gut microbiome.
Rogensack, T (2018). Bestimmung methylierter Amine in biologischen Matrices. Masterarbeit, KIT. Roggensack T, Bub A, Krüger R (2018). Quantification of methylated amines in human body fluids: a versatile LC-MS method for nutrition studies. European Mass Spectrometry Conference, Saarbrücken, Germany. Burton KJ, Krüger R, Rosikiewicz M, Pimentel G, Münger L, Croxatto A, Aeby S, Pralong FP, Greub G, Vionnet N, Vergères G (2018). Different postprandial responses in circulating levels of trimethylamine-N-oxide after dairy intake and the gut microbiota. Nutrition Winter School 2018, Levi. Finland
Burton KJ, Krüger R, Scherz V, Münger LH, Picone G, Vionnet N, Bertelli C, Greub G, Capozzi F, Vergères G Trimethylamine-N-Oxide Postprandial Response in Plasma and Urine Is Lower After Fermented Compared to Non-Fermented Dairy Consumption in Healthy Adults Nutrients 2020, 12(1), 234, doi.org/10.3390/nu12010234
Section overview
Subjects
- Physiology of Nutrition
- Biotechnology
Framework programme
Funding programme
Excutive institution
MRI - Department of Physiology and Biochemistry of Nutrition (MRI-PBE)