TABLE 2.

The Dietary source - gut microbiota – metabolites axis that promotes diseases.

Groups of gut metabolites	Microbial metabolites	Dietary sources	Gut microbes	Function	Protective against disease	References
Choline metabolites	Dimethylglycine, acetyl choline, dimethylamine, methylamine, and trimethylamine	Red meat, salt water fish, chicken, egg, beef, pork, lamb	Acinetobacter baumannii, Acinetobacter calcoaceticus Pelobacter carbinolicus, Pelobacter acetylenicus, Fusobacterium, Desulfovibrio, Prevotella, Mitsuokella	Inhibits the production of bile acids; increases thrombosis, inflammation; influences cardiac fibrosis, hypertrophy; and aggravates mitochondrial dysfunction	Promotes obesity, atherosclerosis, diabetes, heart failure, hypertension, and non-alcoholic fatty liver disease	(213, 259–279)
Lipids	Cholesterol, triglyceride, lipopolysaccharide, phosphatidylcholines.	Processed meat like sausage, poultry, milk, cheese, yogurt, cream, butter, ghee, margarine	Escherichia coli, Salmonella, Shigella, Yersinia pestis, Brucella abortus, Lactobacillus, Eubacterium coprostanoligenes	Systemic inflammation is triggered by lipoprotein profiles, immunological system, and hyperinsulinemia are regulated by conjugated fatty acids; cholesterol serves as a building block for the formation of bile acids.	Promote chronic hepatitis C, diabetes, obesity, hypercholesterolemia, hyperinsulinemia, and non-alcoholic fatty liver disease.	(280–290)