Proteomic and <i>N</i>-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes.

ABSTRACT: Advances in food production systems and customer acceptance have led to the commercial launch of dietary proteins produced via modern biotechnological approaches as alternatives to traditional agricultural sources. At the same time, a deeper understanding of how dietary components interact with the gut microbiome has highlighted the importance of understanding the nuances underpinning diet-microbiome interactions. Novel food proteins with distinct post-translational modifications resulting from their respective production systems have not been characterized, nor how they may differ from their traditionally produced counterparts. To address this, we have characterized the protein composition and N-glycome of a yeast-synthesized whey protein ingredient isolated from commercially avail

SUBMITTER: Bolino M 

PROVIDER: S-EPMC11429724 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature