{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,8]],"date-time":"2026-11-08T03:19:37Z","timestamp":1794107977015,"version":"4.8.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"11","license":[{"start":{"date-parts":[[2025,6,3]],"date-time":"2025-06-03T00:00:00Z","timestamp":1748908800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2025,6,14]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Protein fermentation in the human gut is often associated with adverse health effects. Hence, understanding the fermentation characteristics of dietary undigested proteins is important for a comprehensive nutritional value of foods. This study investigated the protein fermentation kinetics of diet-derived proteins from thirty-one different foods using an <jats:italic>in vitro<\/jats:italic> model and human faecal inoculum. The undigested diet-derived protein substrate originated from porcine ileal digesta obtained from assessment of the digestible indispensable amino acid score (DIAAS) of the foods. Significant variations in fermentation kinetic parameters, particularly in maximum gas production rate (<jats:italic>R<\/jats:italic><jats:sub>max<\/jats:sub>) and time to reach cumulative gas production (GP) from the substrate (T<jats:sub>GPs<\/jats:sub>), were observed. The R<jats:sub>max<\/jats:sub> ranged from 15\u00b75 (<jats:sc>se<\/jats:sc> 0\u00b77) ml\/h for wheat bran-derived to 24\u00b75 (<jats:sc>se<\/jats:sc> 0\u00b79) ml\/h for oatmeal-derived proteins. Egg-derived proteins had the shortest T<jats:sub>GPs<\/jats:sub> (14\u00b77 (<jats:sc>se<\/jats:sc> 0\u00b77) h), while mushroom-derived proteins had the longest (27\u00b76 (<jats:sc>se<\/jats:sc> 7\u00b71) h). When foods were categorised into five groups (\u2018animal protein\u2019, \u2018grains\u2019, \u2018legumes\u2019, \u2018fungi, algae and microorganisms\u2019 and \u2018others\u2019), no significant differences were found in fermentation kinetics parameters. Samples were additionally incubated with porcine inoculum to assess potential donor-species effects. Human inoculum showed significantly lower R<jats:sub>max<\/jats:sub>, cumulative GP and microbiota turnover than porcine inoculum, indicating reduced fermentative activity. Linear regression analysis revealed correlations between human and porcine-derived inoculum only for R<jats:sub>max<\/jats:sub> (R<jats:sup>2<\/jats:sup> = 0\u00b778, <jats:italic>P<\/jats:italic> &lt; 0\u00b701) and T<jats:sub>GPs<\/jats:sub> (R\u00b2 = 0\u00b717, <jats:italic>P<\/jats:italic> &lt; 0\u00b705). These findings underscore the importance of using human inoculum in <jats:italic>in vitro<\/jats:italic> studies to better predict health implications of foods with DIAAS values.<\/jats:p>","DOI":"10.1017\/s0007114525103541","type":"journal-article","created":{"date-parts":[[2025,6,3]],"date-time":"2025-06-03T02:59:34Z","timestamp":1748919574000},"page":"1456-1465","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":1,"title":["<i>In vitro<\/i> fermentation potential of diet-derived fermentable proteins of thirty-one human foods"],"prefix":"10.1017","volume":"133","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-2217-9186","authenticated-orcid":false,"given":"Hanlu","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John W.","family":"Cone","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arie K.","family":"Kies","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wouter H.","family":"Hendriks","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikkie","family":"van der Wielen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2025,6,3]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114525103541","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,25]],"date-time":"2025-07-25T08:04:37Z","timestamp":1753430677000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114525103541\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6,3]]},"references-count":0,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2025,6,14]]}},"alternative-id":["S0007114525103541"],"URL":"https:\/\/doi.org\/10.1017\/s0007114525103541","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6,3]]},"assertion":[{"value":"\u00a9 The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}