{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T07:24:38Z","timestamp":1775892278188,"version":"3.50.1"},"reference-count":46,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2024,4,27]],"date-time":"2024-04-27T00:00:00Z","timestamp":1714176000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32072211"],"award-info":[{"award-number":["32072211"]}],"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":[[2024,5]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>Epidemiological studies have linked excessive red and processed meat intake to gut disorders. Under laboratory conditions, high heme content is considered the primary health risk factor for red meat. However, heme in meat is present in myoglobin, which is an indigestible protein, suggesting the different functions between myoglobin and heme. This study aims to explore how dietary myoglobin and heme affect gut health and microbiota differently.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>Histological and biochemical assessments as well as 16S rRNA sequencing are performed. Moderate myoglobin intake (equivalent to the recommended intake of 150\u00a0g meat per day for human) has beneficial effects on the duodenal barrier. However, a too high myoglobin diet (equivalent to intake of 3000\u00a0g meat per day for human) triggers duodenum injury and alters the microbial community. The hemin diet destroys intestinal tissue and ileal microbiota more significantly. The in vitro experiments further confirm that free heme exhibits high toxicity to beneficial gut bacteria while myoglobin promotes the growth and metabolism of <jats:italic>Limosilactobacillus reuteri<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Moderate intake of myoglobin or hemin is beneficial to intestinal health and microbiota, but too high amounts lead to tissue inflammation and injury in the small intestine by reshaping ileal microbiota.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.202300889","type":"journal-article","created":{"date-parts":[[2024,4,27]],"date-time":"2024-04-27T06:15:16Z","timestamp":1714198516000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Dietary Hemin Remodels Gut Microbiota and Mediates Tissue Inflammation and Injury in the Small Intestine"],"prefix":"10.1002","volume":"68","author":[{"given":"Qian","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Weixin","family":"Ke","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuai","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Science and Light Industry Nanjing Tech University  Nanjing 211816 P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Miao","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kai","family":"Shan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University  Nanjing 210095 P.R. 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":"State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA 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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