D-Amino acids from foods and gut microbiota and their effects in health and disease
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D-Amino acids from foods and gut microbiota and their effects in health and disease. / Roskjær, Ann B.; Roager, Henrik M.; Dragsted, Lars O.
In: Food Reviews International, 2024.Research output: Contribution to journal › Review › Research › peer-review
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TY - JOUR
T1 - D-Amino acids from foods and gut microbiota and their effects in health and disease
AU - Roskjær, Ann B.
AU - Roager, Henrik M.
AU - Dragsted, Lars O.
N1 - Publisher Copyright: © 2024 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2024
Y1 - 2024
N2 - The D-enantiomers of L-amino acids are non-proteinogenic but widely present in foods. This is due to spontaneous racemization or processing, such as heating or alkali treatment, leading to substantial dietary exposure. Additional exposure to D-amino acids (D-AAs) comes from the human microbiota; D-AAs are present in bacterial surface proteoglycans, essential for bacterial competition and growth. Humans and other mammals have a complex set of genes for D-AA transport and degradation, and capacity to synthesize several D-AAs. Free D-AAs are present at low levels in human tissues and body fluids, yet they are apparently of considerable physiological and pathological importance. Amino acid transport regulates their presence and favors specific D-AAs, e.g. D-serine, D-aspartate, D-cysteine, and D-glutamate, over many others. Some of these D-AAs interact with the ubiquitous glutamate-gated Ca2+ channels, affecting signaling functions in most organs, especially the intestine, kidney, and brain. Consequently, the exposures, synthesis, local and systemic transport of D-AAs could be much more biologically important in humans than previously assumed, likely playing a role in gut-organ signaling and in many degenerative diseases.
AB - The D-enantiomers of L-amino acids are non-proteinogenic but widely present in foods. This is due to spontaneous racemization or processing, such as heating or alkali treatment, leading to substantial dietary exposure. Additional exposure to D-amino acids (D-AAs) comes from the human microbiota; D-AAs are present in bacterial surface proteoglycans, essential for bacterial competition and growth. Humans and other mammals have a complex set of genes for D-AA transport and degradation, and capacity to synthesize several D-AAs. Free D-AAs are present at low levels in human tissues and body fluids, yet they are apparently of considerable physiological and pathological importance. Amino acid transport regulates their presence and favors specific D-AAs, e.g. D-serine, D-aspartate, D-cysteine, and D-glutamate, over many others. Some of these D-AAs interact with the ubiquitous glutamate-gated Ca2+ channels, affecting signaling functions in most organs, especially the intestine, kidney, and brain. Consequently, the exposures, synthesis, local and systemic transport of D-AAs could be much more biologically important in humans than previously assumed, likely playing a role in gut-organ signaling and in many degenerative diseases.
KW - bacteria
KW - Dietary intakes
KW - food processing
KW - gastrointestinal tract
KW - N-methyl-D-aspartate receptor
KW - neuronal tissue
U2 - 10.1080/87559129.2024.2347472
DO - 10.1080/87559129.2024.2347472
M3 - Review
AN - SCOPUS:85194743303
JO - Food Reviews International
JF - Food Reviews International
SN - 8755-9129
ER -
ID: 394344342