In vitro fermentation of animal and plant protein isolates by the human gut microbiota

There is a lack of research comparing how different protein isolates influence the microbiome, especially when carbohydrate (CHO) availability is varied. The objective was to determine changes in gut microbiota composition and function during fermentation of digested protein isolates under high and low CHO conditions. Protein isolates from beef, egg white, milk, pea, and soy were subjected to in vitro digestion and fermentation with human fecal microbiota.