Proteins that are resistant to digestion, even if partially, come in contact with the gut microbiome where they can stimulate health-related pathways. The present study considered yeast , whey and soy proteins, and the impact of their non-digestible fraction on the gut microbiome, metabolic production, and the host. A first observation is that all fraction led to an increase of diversity in the gut microbiome of 6 individuals, aged 50-65. Secondly, all the products stimulated to various extent the production of polyamines, SCFAs and indoles. Those molecules led, in a Caco-2/THP-1 cell model, to a strengthening of the gut barrier and reduction of inflammatory markers. These metabolites are additionally linked to healthy ageing, impacting potentially the gut-brain axis, cardiometabolic health, musculoskeletal functions, as well as the respiratory and excretion systems in humans.
Full article: Van den Abbeele et al, 2026, Microbiology
