The risk of cardiovascular diseases from red meat consumption varies among individuals due to variations in gut microbiota. L-carnitine in red meat can be converted to Trimethylamine n-oxide (TMAO) in the body by certain bacteria. Not everyone experiences a significant increase in TMAO levels after consuming carnitine. Gut microbiota differences are observed between high and low TMAO producers. The presence of the γ-butyrobetaine utilization (gbu) gene in gut microbiota is linked to TMAO production. This clinical research aims to determine if the gbu gene can predict TMAO levels after intaking a large amount of red meat.
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Fecal gbu gene abundance measured by qPCR
Timeframe: up to 7-10 days
Blood TMAO level measured by LC-MS/MS
Timeframe: before intervention, 24hr, 48hr after intervention
Platelet aggregation of blood by Light Transmission Aggregometry
Timeframe: up to 7-10 days
Gut microbiome profiles measured by shotgun metagenome sequencing
Timeframe: up to 7-10 days