Abstract:

ABSTRACT There has been an increasing interest in the relationship between the gut and the cardiovascular system, since the contribution of intestinal microbiota-derived molecules in the prevention and control of the prognosis of cardiovascular diseases, the leading cause of mortality worldwide, was determined. Current studies have demonstrated that intestinal microbiome and its metabolites play a significant role in the development and progression of cardiovascular diseases such as atherosclerosis, hypertension, heart failure, atrial fibrillation and myocardial fibrosis. The content of the diet is an important factor that changes the gut microbiota. Trimethylamine (TMA) is produced by the intestinal microorganisms which metabolize choline and L-carnitine found in animal sources. The majority of the TMA produced passively passes into the portal circulation and is oxidized to trimethylamine-N-oxide (TMAO) by the hepatic flavin-dependent monooxygenases (FMOs). Phosphatidylcholine, L-carnitine and betaine which are abundant in red meat, dairy products, eggs, fish and poultry are the sources of TMA. Foods containing trimethylamine or its precursors increase TMAO levels in blood and urine. In many studies conducted recently, high levels of TMAO have been associated with the risk of cardiovascular diseases. Understanding the relationship between cardiovascular diseases and TMAO, determining whether TMAO is a biomarker and determining the presence of dietary components affecting TMAO are of importance in focusing on new treatment approaches. Thus, this review was performed to compile the literature on the mechanisms involving the effect of TMAO, a metabolite of choline and L-carnitine found in red meat and other animal products, on cardiovascular diseases.

Keywords: