Food molecules transformed by gut bacteria and liver can still influence gene activity
The human liver and gut bacteria can alter molecules in food to influence signaling pathways that can activate or deactivate an array of genes, according to a new study led by researchers at Penn State.
Gut bacteria and the human liver can chemically modify food molecules, influencing gene activity, according to a new study published in Communications Biology. Researchers at Penn State found that the amino acid tryptophan, found in common foods like nuts, cheese, and chicken, is broken down by gut bacteria into a molecule called indole-3-acetic acid (IAA).
The liver then attaches glycine, an amino acid, to IAA through a process called conjugation, forming IAA-glycine. While IAA-glycine typically aids in water solubility for safe elimination, the study discovered it also activates the aryl hydrocarbon (Ah) receptor, a protein that regulates gene activity. This unique characteristic raises questions about the role of IAA-glycine in human physiology and whether other gut microbial metabolites may also function as Ah receptor agonists.
The study highlights the importance of interdisciplinary collaboration between microbiologists, chemists, toxicologists, and computational scientists to uncover new findings and explore potential health implications.
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