{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T04:36:36Z","timestamp":1778042196463,"version":"3.51.4"},"reference-count":49,"publisher":"Wiley","issue":"17","license":[{"start":{"date-parts":[[2020,8,9]],"date-time":"2020-08-09T00:00:00Z","timestamp":1596931200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100007166","name":"Jiangsu Provincial Department of Education","doi-asserted-by":"publisher","award":["PAPD"],"award-info":[{"award-number":["PAPD"]}],"id":[{"id":"10.13039\/501100007166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002855","name":"Ministry of Science and Technology of the People's Republic of China","doi-asserted-by":"publisher","award":["10000 Talent Project"],"award-info":[{"award-number":["10000 Talent Project"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31530054"],"award-info":[{"award-number":["31530054"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2020,9]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>This study is to investigate the effects of long\u2010term intake of pork protein on the composition of gut microbiota and proteins in mice.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>C57BL\/6J mice are fed pork meat protein diets for 240 days, and the composition of gut microbiota and proteins in luminal contents from the duodenum to the colon are analyzed by 16S rRNA gene sequencing and LC\u2010MS\/MS. The stewed pork protein diet group has a highly similar microbiota composition to that of the cooked pork protein diet group, but different from the pork emulsion sausage or dry\u2010cured pork protein diet groups. <jats:italic>Lachnospiraceae<\/jats:italic> NK4A136, <jats:italic>Odoribacter, Defluviitaleaceae<\/jats:italic> UCG\u2010011, <jats:italic>Ruminiclostridium<\/jats:italic> 9, <jats:italic>Blautia<\/jats:italic>, <jats:italic>Lachnoclostridium<\/jats:italic>, and <jats:italic>Ruminococcaceae<\/jats:italic> UCG\u2010010 play an important role in response to changes in gut luminal proteins. Specific microbes are significantly correlated with the Cela3b and Cpa1 that are derived from the host and involve protein digestion and absorption.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Pork meat protein diets alter the gut microbiota composition and specific gut microbes may have a great impact on protein digestion and absorption by regulating the secretion of digestive proteins from the host. These findings provide a new insight into the associations of long\u2010term intake of meat protein diet with gut microbiota and host.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.202000291","type":"journal-article","created":{"date-parts":[[2020,7,31]],"date-time":"2020-07-31T04:02:25Z","timestamp":1596168145000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Long\u2010Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host\u2010Derived Proteins in the Gut Contents of Mice"],"prefix":"10.1002","volume":"64","author":[{"given":"Yunting","family":"Xie","sequence":"first","affiliation":[{"name":"Key Laboratory of Meat Processing and Quality Control, Ministry of Education Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P. 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China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4764-1994","authenticated-orcid":false,"given":"Chunbao","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Meat Processing and Quality Control, Ministry of Education Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P. R. 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