2026-06-02T21:45:34Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/323492026-02-03T11:34:29Zcom_10630_2254col_10630_37953

Bioactivity of food melanoidins is mediated by gut microbiota. Pérez-Burillo, Sergio Rajakaruna, Sumudu Pastoriza, Silvia Paliy, Oleg Rufián-Henares, José Ángel Flora intestinal - Investigación Maillard, Reacción de Melanoidins are an important component of the human diet (average consumption 10g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this paper melanoidins from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro digestion and fermentation process, and their bioactivity was assessed. Some melanoidins were extensively used by gut microbes, increasing production of short chain fatty acids (mainly acetate and lactate) and favoring growth of the beneficial genera Bifidobacterium (bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and Faecalibacterium (biscuit melanoidins). Quantification of individual phenolic compounds after in vitro fermentation allowed their identification as microbial metabolites or phenolics released from the melanoidins backbone (specially pyrogallol, 2-(3,4- dihydroxyphenyl)acetic and 3-(3,4-dihydroxyphenyl)propionic acids). Our results also showed that antioxidant capacity of melanoidins is affected by gut microbiota fermentation. 2024-07-29T11:15:48Z 2024-07-29T11:15:48Z 2024-07-29T11:15:48Z 2020 journal article Sergio Pérez-Burillo, Sumudu Rajakaruna, Silvia Pastoriza, Oleg Paliy, José Ángel Rufián-Henares, Bioactivity of food melanoidins is mediated by gut microbiota, Food Chemistry, Volume 316, 2020, 126309, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2020.126309 https://hdl.handle.net/10630/32349 10.1016/j.foodchem.2020.126309 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier