RT Journal Article
T1 Effect of food thermal processing on the composition of the gut microbiota
A1 Pérez-Burillo, Sergio
A1 Pastoriza, Silvia
A1 Jiménez Hernández, Nuria
A1 D'Auria, Giuseppe
A1 Francino, Maria Pilar
A1 Rufián-Henares, José Ángel
A1 Francino, 
K1 Alimentos - Microbiología
K1 Alimentos procesados
AB Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure andfunctionality of the gut microbiota. Common culinary techniques were applied to five foods, which were submitted to in vitro digestion-fermentation. Furosine, HMF (5- hydroxymethyl-furfural) and furfural were used as Maillard reaction indicators tocontrol the heat treatment. Short chain fatty acids production was quantified as indicator of healthy metabolic output. Gut microbial community structure was analyzed through 16S rRNA. Both food composition and cooking methods modified the microbiota composition and release short chain fatty acids. In general, intense cooking technologies(roasting and grilling) increased the abundance of beneficial bacteria like Ruminococcus spp. or Bifidobacterium spp. compared to milder treatments (boiling). However, for some foods (banana or bread) intense cooking decreased the levels of healthy bacteria.
PB American Chemical Society
YR 2018
FD 2018
LK https://hdl.handle.net/10630/32352
UL https://hdl.handle.net/10630/32352
LA spa
NO Sergio Pérez-Burillo, Silvia Pastoriza, Nuria Jiménez-Hernández, Giuseppe D’Auria, M. Pilar Francino, and José A. Rufián-Henares. Effect of Food Thermal Processing on the Composition of the Gut Microbiota. Journal of Agricultural and Food Chemistry 2018 66 (43), 11500-11509 DOI: 10.1021/acs.jafc.8b04077
NO “This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © 2018 American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.8b04077.”
NO This study was supported by project AGL2014-53895-R from the Spanish Ministry of Economy and Competitiveness and by the European Regional Development Fund (FEDER). It was also supported by a Spanish predoctoral fellowship F.P.U. for S.Perez-Burillo from the Spanish Government.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 22 ene 2026