文章基本信息

标题：Gut Microbiota Modulation by Dietary Barley Malt Melanoidins
本地全文：下载
作者：Nesreen Aljahdali ; Pascale Gadonna-Widehem ; Pauline M. Anton 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：1
页码：241-255
DOI：10.3390/nu12010241
出版社：MDPI Publishing
摘要：Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.
关键词：Maillard reaction products; melanoidins; short-chain fatty acids; gut microbiota; prebiotic Maillard reaction products ; melanoidins ; short-chain fatty acids ; gut microbiota ; prebiotic