Akkermansia muciniphila (Pasteurized)

Akkermansia muciniphila (Pasteurized) is a non-viable bacterial preparation rather than a conventional food ingredient, so traditional macronutrient profiling differs significantly from standard foods. Protein content: bacterial cell mass is approximately 50-60% protein by dry weight, primarily structural and functional proteins including the key outer membrane protein Amuc_1100 (a pilus-like protein), which is heat-stable and retained after pasteurization at 70°C; this protein is considered the primary bioactive compound responsible for gut barrier and metabolic effects. Lipids: approximately 15-20% of dry cell mass, comprising primarily bacterial membrane phospholipids and lipopolysaccharide-like structures; notably, A. muciniphila produces unique lipids including a specific long-chain odd-chain fatty acid (C15:0 anteiso) and phosphatidylethanolamine species. Carbohydrates/Polysaccharides: approximately 10-15% dry weight, including cell wall peptidoglycans and extracellular polysaccharides. Bioactive compounds: Amuc_1100 outer membrane protein is the most characterized bioactive, shown to interact with TLR2 receptors at concentrations as low as 10 µg/mL in vitro; extracellular vesicles (30-400 nm diameter) carrying membrane proteins and metabolites are also bioactive. Short-chain fatty acid precursors: while live A. muciniphila produces propionate and acetate from mucin degradation, the pasteurized form does not actively ferment but retains cell-bound metabolites. Caloric contribution: negligible at typical supplemental doses (10^9 to 10^10 CFU-equivalent per dose, approximately 1-5 mg dry mass). Bioavailability note: pasteurization preserves Amuc_1100 and membrane integrity while eliminating viability; bioactivity is localized to the gastrointestinal tract with minimal systemic absorption of intact bacterial components.