Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota

Abstract

Maillard reaction products (MRPs) are taken up in substantial amounts with the daily diet, but the majority are not transported across the intestinal epithelium. The aim of this study was to obtain first insights into the stability of dietary MRPs in the presence of the intestinal microbiota. Four individual MRPs, namely, N-ε-fructosyllysine (FL), N-ε-carboxymethyllysine (CML), pyrraline (PYR), and maltosine (MAL), were anaerobically incubated with fecal suspensions from eight human volunteers at 37 °C for up to 72 h. The stability of the MRPs was measured by HPLC with UV and MS/MS detections. The Amadori product FL could no longer be detected after 4 h of incubation. Marked interindividual differences were observed for CML metabolism: Depending on the individual, at least 40.7 ± 1.5% of CML was degraded after 24 h of incubation, and the subjects could thus be tentatively grouped into fast and slow metabolizers of this compound. PYR was degraded by 20.3 ± 4.4% during 24 h by all subjects. The concentration of MAL was not significantly lowered in the presence of fecal suspensions. In no case could metabolites be identified and quantified by different mass spectrometric techniques. This is the first study showing that the human colonic microbiota is able to degrade selected glycated amino acids and possibly use them as a source of energy, carbon, and/or nitrogen.

Transformation of Free and Dipeptide‐Bound Glycated Amino Acids by Two Strains of Saccharomyces cerevisiae

“…In the last stage of the reaction, these reactive intermediates condense with the side chains of lysine and argininer esidues in proteins to form the so-called advanced glycatione nd products (AGEs), such as carboxymethyllysine (CML,9), pyrraline (10), formyline (11), maltosine (12), and methylglyoxal-derived hydroimidazolone 1( MG-H1, 13, Scheme2). [26,27] It was there-fore the aim of this study to examine the "handling" of free and dipeptide-boundg lycated amino acids by S. cerevisiae.W e show for the first time their metabolization by two yeast strains and the identification of metabolites of different AGEs, which occurs most probablyb yt ransamination followed by different forms of a-keto acid degradation. [21][22][23][24] The pattern of free and protein-bound MRPsi na variety of beer samples allowed us to postulate that the MRPs pyrraline( 10), formyline (11), and maltosine (12)a re removed from wort by yeastduring fermentation.…”

Maillard Reactions – An Important Factor of the Safety and Quality of Infant Formula

“…По-видимому, группа высокомолекулярных гетерогенных полимер-ных соединений ПРМ типа меланоидинов хорошо взаимодействует с микробиотой кишечника, высту-пая в том числе в качестве пребиотических компо-нентов [65]. Полагают, что до 40% КМЛ может дегра-дироваться под действием микробиоты кишечника и в последующем использоваться в качестве источни-ка энергии, углерода и азота [62,66,67].…”

Reação De Maillard: Uma Revisão

“…Os PRM são consumidos diariamente pela população, por meio da ingestão de alimentos como leite, produtos de panificação, cereais infantis e matinais, caramelo, mel, café, cerveja, chocolate, carnes, vegetais desi dratados e frutas processadas apresentan do um importante papel tecnológico e sensorial para a indústria de alimentos por suas propriedades antioxidantes, flavor, aroma, odor, textura e coloração (BASTOS et al, 2011;HELLWIG et al, 2015;VHANGANI;WYK, 2016).…”

“…Métodos mais brandos de aquecimento como ensopados e a vapor apresentam meno res teores de produtos da RM (BASTOS et al, 2011;HELLWIG et al, 2015).…”