2. Academic Validation
  3. Ruminant meat and milk contain δ-valerobetaine, another precursor of trimethylamine N-oxide (TMAO) like γ-butyrobetaine

Ruminant meat and milk contain δ-valerobetaine, another precursor of trimethylamine N-oxide (TMAO) like γ-butyrobetaine

  • Food Chem. 2018 Sep 15;260:193-199. doi: 10.1016/j.foodchem.2018.03.114.
Luigi Servillo 1,  Nunzia D'Onofrio 2,  Alfonso Giovane 2,  Rosario Casale 2,  Domenico Cautela 3,  Domenico Castaldo 4,  Francesco Iannaccone 5,  Gianluca Neglia 5,  Giuseppe Campanile 5,  Maria Luisa Balestrieri 2
Affiliations

Affiliations

  • 1 Dipartimento di Biochimica, Biofisica e Patologia Generale, Università degli Studi della Campania "Luigi Vanvitelli", Via L. De Crecchio 7, 80138 Napoli, Italy. Electronic address: luigi.servillo@unicampania.it.
  • 2 Dipartimento di Biochimica, Biofisica e Patologia Generale, Università degli Studi della Campania "Luigi Vanvitelli", Via L. De Crecchio 7, 80138 Napoli, Italy.
  • 3 Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi, Azienda Speciale della Camera di Commercio di Reggio Calabria, Via Generale Tommasini 2, 89127 Reggio Calabria, Italy.
  • 4 Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi, Azienda Speciale della Camera di Commercio di Reggio Calabria, Via Generale Tommasini 2, 89127 Reggio Calabria, Italy; Ministero dello Sviluppo Economico, Via Molise 2, Roma, Italy; Dipartimento di Ingegneria Industriale e ProdALscarl, Università degli Studi di Salerno, Via Ponte Don Melillo 1, 84084 Fisciano, Salerno, Italy.
  • 5 Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Via Delpino 1, 80137 Napoli, Italy.
PMID: 29699662 DOI: 10.1016/j.foodchem.2018.03.114
Abstract

Quaternary ammonium compounds containing N-trimethylamino moiety, such as choline derivatives and carnitine, abundant in meat and dairy products, are metabolic precursors of trimethylamine (TMA). A similar fate is reported for Nε-trimethyllysine and γ-butyrobetaine. With the aim at investigating the metabolic profile of such metabolites in most employed animal dietary sources, HPLC-ESI-MS/MS analyses on ruminant and non-ruminant milk and meat were performed. Results demonstrate, for the first time, the presence of δ-valerobetaine, occurring at levels higher than γ-butyrobetaine in all ruminant samples compared to non-ruminants. Demonstration of δ-valerobetaine metabolic origin, surprisingly, showed that it originates from rumen through the transformation of dietary Nε-trimethyllysine. These results highlight our previous findings showing the ubiquity of free Nε-trimethyllysine in vegetable kingdom. Furthermore, δ-valerobetaine, similarly to γ-butyrobetaine, can be degraded by host gut microbiota producing TMA, precursor of the proatherogenic trimethylamine N-oxide (TMAO), unveiling its possible role in the biosynthetic route of TMAO.

Keywords

Cardiovascular risk; Meat; Milk; N(ε)-Trimethyllysine; TMAO; Trimethylamine; Trimethylamine N-oxide; Valine betaine; γ-Butyrobetaine; δ-Valerobetaine.

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