Background Meat is a perishable product and during storage, the actions of microorganisms
and endogenous enzymes result in chemical compositional changes. Total volatile basic …

Trimethylamine N-oxide (TMAO) is a molecule generated from choline, betaine, and
carnitine via gut microbial metabolism. The plasma level of TMAO is determined by several …

Significant interest in recent years has focused on gut microbiota–host interaction because
accumulating evidence has revealed that intestinal microbiota play an important role in …

Choline and trimethylamine (TMA) are small molecules that play central roles in biological
processes throughout all kingdoms of life. These ubiquitous metabolites are linked through a …

Flavoprotein monooxygenases (FPMOs) are single-or two-component enzymes that
catalyze a diverse set of chemo-, regio-and enantioselective oxyfunctionalization reactions …

Trimethylamine N-oxide (TMAO) is a small organic compound whose concentration in blood
increases after ingesting dietary l-carnitine and phosphatidylcholine. Recent clinical studies …

The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly
growing to include other types of meat. Investigations of meat quality have recently focused …

The prevalence of non-alcoholic fatty liver disease (NAFLD) is continually increasing due to
the global obesity epidemic. NAFLD comprises a systemic metabolic disease accompanied …

Dietary intake of l-carnitine can promote cardiovascular diseases in humans through
microbial production of trimethylamine (TMA) and its subsequent oxidation to trimethylamine …

Reports of biogenic methane (CH4) synthesis associated with a range of organisms have
steadily accumulated in the literature. This has not happened without controversy and in …