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Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota
Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted fr...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323165/ https://www.ncbi.nlm.nih.gov/pubmed/35888986 http://dx.doi.org/10.3390/microorganisms10071268 |
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author | Rajakaruna, Sumudu Pérez-Burillo, Sergio Kramer, Denise Lynette Rufián-Henares, José Ángel Paliy, Oleg |
author_facet | Rajakaruna, Sumudu Pérez-Burillo, Sergio Kramer, Denise Lynette Rufián-Henares, José Ángel Paliy, Oleg |
author_sort | Rajakaruna, Sumudu |
collection | PubMed |
description | Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted from either biscuits or bread crust to the human gut microbiota. Addition of melanoidins to the growth medium led to statistically significant alterations in the microbial community composition, and it increased short-chain fatty acid and antioxidant production by the microbiota. The magnitude of these changes was much higher for cultures grown with biscuit melanoidins. Several lines of evidence indicate that such differences between these melanoidin sources might be due to the presence of lipid components in biscuit melanoidin structures. Because melanoidins are largely not degraded by human gastrointestinal enzymes, they provide an additional source of microbiota-accessible nutrients to our gut microbes. |
format | Online Article Text |
id | pubmed-9323165 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93231652022-07-27 Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota Rajakaruna, Sumudu Pérez-Burillo, Sergio Kramer, Denise Lynette Rufián-Henares, José Ángel Paliy, Oleg Microorganisms Article Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted from either biscuits or bread crust to the human gut microbiota. Addition of melanoidins to the growth medium led to statistically significant alterations in the microbial community composition, and it increased short-chain fatty acid and antioxidant production by the microbiota. The magnitude of these changes was much higher for cultures grown with biscuit melanoidins. Several lines of evidence indicate that such differences between these melanoidin sources might be due to the presence of lipid components in biscuit melanoidin structures. Because melanoidins are largely not degraded by human gastrointestinal enzymes, they provide an additional source of microbiota-accessible nutrients to our gut microbes. MDPI 2022-06-22 /pmc/articles/PMC9323165/ /pubmed/35888986 http://dx.doi.org/10.3390/microorganisms10071268 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Rajakaruna, Sumudu Pérez-Burillo, Sergio Kramer, Denise Lynette Rufián-Henares, José Ángel Paliy, Oleg Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title | Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title_full | Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title_fullStr | Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title_full_unstemmed | Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title_short | Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota |
title_sort | dietary melanoidins from biscuits and bread crust alter the structure and short-chain fatty acid production of human gut microbiota |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323165/ https://www.ncbi.nlm.nih.gov/pubmed/35888986 http://dx.doi.org/10.3390/microorganisms10071268 |
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