2026-05-31T18:58:17Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/386212026-02-03T11:23:21Zcom_10630_2254col_10630_37953

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 Flora intestinal Ácidos grasos Antioxidantes Melanoides 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 2025-05-15T09:19:16Z 2025-05-15T09:19:16Z 2025-05-15T09:19:16Z 2022-06-22 journal article 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. https://hdl.handle.net/10630/38621 10.3390/microorganisms10071268 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional MDPI