Additional corresponding author: Dr. Luis Rubio, E-mail: firstname.lastname@example.org
Maillard reaction products modulate gut microbiota composition in adolescents
Article first published online: 28 MAY 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 58, Issue 7, pages 1552–1560, July 2014
How to Cite
Seiquer, I., Rubio, L. A., Peinado, M. J., Delgado-Andrade, C. and Navarro, M. P. (2014), Maillard reaction products modulate gut microbiota composition in adolescents. Mol. Nutr. Food Res., 58: 1552–1560. doi: 10.1002/mnfr.201300847
- Issue published online: 1 JUL 2014
- Article first published online: 28 MAY 2014
- Manuscript Revised: 24 MAR 2014
- Manuscript Accepted: 24 MAR 2014
- Manuscript Received: 12 NOV 2013
- Spanish MINECO. Grant Numbers: AGL2010-15235, PET2008-0311
- Maillard reaction products;
Scarce data are available concerning effects of certain bioactive substances such as Maillard reaction products (MRP) on the gut microbiota composition, and the question of how a diet rich in MRP affects gut microbiota in humans is still open.
Methods and results
Two experiments were conducted. In expt. 1, adolescents consumed diets either high or low in MRP in a two-period crossover trial; in expt. 2, rats were fed diets supplemented or not with MRP model-systems. Intestinal microbiota composition in fecal (adolescents) or cecal (rat) samples was assessed by qPCR analysis. Negative correlations were found in the human assay between lactobacilli numbers and dietary advanced MRP (r = −0.418 and −0.387, for hydroxymethylfurfural and carboxymethyl-lysine respectively, p < 0.05), whereas bifidobacteria counts were negatively correlated with Amadori compounds intake. In the rat assay, total bacteria and lactobacilli were negatively correlated with MRP intake (r = −0.674,−0.675 and −0.676, for Amadori compounds, hydroxymethylfurfural and carboxymethyl-lysine respectively, p < 0.05), but no correlations were found with bifidobacteria.
Dietary MRP are able to modulate in vivo the intestinal microbiota composition both in humans and in rats, and the specific effects are likely to be linked to the chemical structure and dietary amounts of the different browning compounds.