RT Journal Article
T1 Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota.
A1 Rajakaruna, Sumudu
A1 Pérez-Burillo, Sergio
A1 Kramer, Denise Lynette
A1 Rufián-Henares, José Ángel
A1 Paliy, Oleg
K1 Flora intestinal
K1 Ácidos grasos
K1 Antioxidantes
K1 Melanoides
AB Melanoidins are the products of the Maillard reaction between carbonyl and amino groupsof macromolecules and are readily formed in foods, especially during heat treatment. In this studywe utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidinsextracted from either biscuits or bread crust to the human gut microbiota. Addition of melanoidins tothe 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 magnitudeof these changes was much higher for cultures grown with biscuit melanoidins. Several lines ofevidence indicate that such differences between these melanoidin sources might be due to the presenceof lipid components in biscuit melanoidin structures. Because melanoidins are largely not degradedby human gastrointestinal enzymes, they provide an additional source of microbiota-accessiblenutrients to our gut microbes
PB MDPI
YR 2022
FD 2022-06-22
LK https://hdl.handle.net/10630/38621
UL https://hdl.handle.net/10630/38621
LA eng
NO Rajakaruna S, Pérez-Burillo S, Kramer DL, Rufián-Henares JÁ, Paliy O. Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota. Microorganisms. 2022;10:1268.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 20 ene 2026