Gut microbial beta-glucuronidase and glycerol/diol dehydratase activity contribute to dietary heterocyclic amine biotransformation

BACKGROUND: Consuming red and processed meat has been associated with an increased risk of colorectal cancer (CRC), which is partly attributed to exposure to carcinogens such as heterocyclic amines (HCA) formed during cooking and preservation processes. The interaction of gut microbes and HCA can re...

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Detalles Bibliográficos
Autores principales: Zhang, Jianbo, Lacroix, Christophe, Wortmann, Esther, Ruscheweyh, Hans-Joachim, Sunagawa, Shinichi, Sturla, Shana J., Schwab, Clarissa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524314/
https://www.ncbi.nlm.nih.gov/pubmed/31096909
http://dx.doi.org/10.1186/s12866-019-1483-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524314/
https://www.ncbi.nlm.nih.gov/pubmed/31096909
http://dx.doi.org/10.1186/s12866-019-1483-x

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