Cited by 186Gut microbiota and healthPotato Plant ResearchAnimal Nutrition and Physiology

Metabolism of Maillard reaction products by the human gut microbiota – implications for health

Tuohy, Kieran M., Hinton, Davinia J. S., Davies, Sarah J., Crabbe, M. James C., Gibson, Glenn R., Ames, Jennifer M.·2006·Molecular Nutrition & Food Research

Abstract

The human colonic microbiota imparts metabolic versatility on the colon, interacts at many levels in healthy intestinal and systemic metabolism, and plays protective roles in chronic disease and acute infection. Colonic bacterial metabolism is largely dependant on dietary residues from the upper gut. Carbohydrates, resistant to digestion, drive colonic bacterial fermentation and the resulting end products are considered beneficial. Many colonic species ferment proteins but the end products are not always beneficial and include toxic compounds, such as amines and phenols. Most components of a typical Western diet are heat processed. The Maillard reaction, involving food protein and sugar, is a complex network of reactions occurring during thermal processing. The resultant modified protein resists digestion in the small intestine but is available for colonic bacterial fermentation. Little is known about the fate of the modified protein but some Maillard reaction products (MRP) are biologically active by, e. g. altering bacterial population levels within the colon or, upon absorption, interacting with human disease mechanisms by induction of inflammatory responses. This review presents current understanding of the interactions between MRP and intestinal bacteria. Recent scientific advances offering the possibility of elucidating the consequences of microbe‐MRP interactions within the gut are discussed.

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Crossref · 10.1002/mnfr.200500126

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Authors
Tuohy, K. M., Hinton, D. J. S., Davies, S. J., Crabbe, M. J. C., Gibson, G. R., & Ames, J. M.
Affiliations
  • University of Reading (GB)
  • Queen's University Belfast (GB)
Corresponding author
Tuohy, Kieran M.
Venue
Molecular Nutrition & Food Research
Publisher
Wiley
Published
2006-08-30
Volume
50
Issue
9
Pages
847-857
ISSN
  • 1613-4125 (ISSN-L)
  • 1613-4133
OpenAlex
W2132804221
Cited by
186
References
116
Citations by year
2026: 4 · 2025: 8 · 2024: 4 · 2023: 9 · 2022: 8 · 2021: 10 · 2020: 13 · 2019: 8 · 2018: 15 · 2017: 13 · 2016: 9 · 2015: 11 · 2014: 12 · 2013: 9 · 2012: 9
FWCI
0.53
Type
journal article
Language
en
Open access
closed
Locations
  • Molecular Nutrition & Food Research (publishedVersion)
  • PubMed (publishedVersion)
  • Research Portal (Queen's University Belfast) (submittedVersion)
Funders
Wellcome Trust
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords
Maillard reaction products, gut microbiota, colonic fermentation, modified proteins, thermal food processing, amines, phenols, inflammation, Western diet, microbial metabolism
MeSH terms
Bacteria, Colon, Dietary Carbohydrates, Dietary Proteins, Fermentation, Food Handling, Health, Hot Temperature, Humans, Nutritive Value, Maillard Reaction, Acrylamide

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