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The subsequent thermophilic stage is characterized by the dominance of heat-tolerant bacteria and actinomycetes that are capable of degrading complex organic compounds, such as lignin, cellulose, and residual xenobiotics (Wong and Wong, 2023)

doi: 10.1038/s41575-024-00896-2 2 FiorucciSMarchianSUrbaniGDi GiorgioCDistruttiEZampellaAet al

In turn, IGF-1 levels also increase to slow down growth hormone production (1)

As pre-digested (orally- and stomach-digested) food enters the small intestine, the lipids in the food are emulsified, thereby promoting the release of FAs from TAGs, and other lipids (e.g., phospholipids and cholesterol) are also dispersed in the small colloidal particles containing water and oil that are called mixed micelles