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Metabolism of Maillard reaction products by the human gut microbiota – implications for health
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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“In the body, less than 30% of dietary AGEs are absorbed in the intestine after ingestion, and less than 15% are excreted in urine and feces, leading to a hypothesis that the remaining unabsorbed AGEs are degraded by gut microorganisms97.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [97]
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Metadata
- 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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