The microbial gbu gene cluster links microbial L-carnitine catabolism to red meat diet-enhanced cardiovascular disease risk
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ABSTRACT: Dietary patterns, particularly the consumption of a red meat-rich or western-type diet, are associated with an increased risk of cardiovascular disease (CVD).1–5 L-Carnitine is a nutrient abundant in red meat that both associates with CVD event risks in humans with high TMAO, and enhances atherosclerosis in animal models.6 Dietary L-carnitine is converted by gut microbes into trimethylamine (TMA), and then absorbed and converted in the host to TMAO by liver flavin-containing monooxygenases (FMOs), especially FMO3.7 Interestingly, chronic dietary patterns greatly influence the capacity of the gut microbial community to convert L-carnitine TMA, with vegetarians and vegans (in contrast to omnivores) showing a minimal capacity to generate TMA (and thus TMAO) from dietary carnitine
PROVIDER: PRJEB44883 | ENA |
REPOSITORIES: ENA
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