Epidemiological studies have linked excessive red and processed meat intake to gut disorders. Under laboratory conditions, high heme content is considered the primary health risk factor for red meat. However, heme in meat is present in myoglobin, which is an indigestible protein, suggesting the different functions between myoglobin and heme. This study aims to explore how dietary myoglobin and heme affect gut health and microbiota differently.

中文翻译：

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膳食血红素可重塑肠道微生物群并调节小肠组织炎症和损伤

流行病学研究表明，过多的红肉和加工肉类摄入与肠道疾病有关。在实验室条件下，高血红素含量被认为是红肉的主要健康风险因素。然而，肉类中的血红素存在于肌红蛋白中，肌红蛋白是一种难以消化的蛋白质，这表明肌红蛋白和血红素之间的功能不同。本研究旨在探讨膳食肌红蛋白和血红素如何以不同方式影响肠道健康和微生物群。