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The effect of a model melanoidin mixture on faecal bacterial populations in vitro

Published online by Cambridge University Press:  09 March 2007

Jennifer M. Ames ,
Anthony Wynne ,
Andrea Hofmann ,
Saskia Plos  and
Glenn R. Gibson
Jennifer M. Ames*
Affiliation:
Department of Food Science and Technology, The University of Reading,Whiteknights, PO Box 226, Reading RG6 6AP, UK
Anthony Wynne
Affiliation:
Department of Food Science and Technology, The University of Reading,Whiteknights, PO Box 226, Reading RG6 6AP, UK
Andrea Hofmann
Affiliation:
Department of Food Science and Technology, The University of Reading,Whiteknights, PO Box 226, Reading RG6 6AP, UK
Saskia Plos
Affiliation:
Department of Food Science and Technology, The University of Reading,Whiteknights, PO Box 226, Reading RG6 6AP, UK
Glenn R. Gibson
Affiliation:
Department of Food Science and Technology, The University of Reading,Whiteknights, PO Box 226, Reading RG6 6AP, UK
*
*Corresponding author: Dr Jennifer Ames, fax +44 (0)118 931 0080, email [email protected]
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Abstract

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The Maillard reaction produces coloured, macromolecular materials (melanoidins) in a variety of foods, on heating. Significant quantities may enter the human gut on a daily basis, but there is little information on their metabolism in the human colon. As the large bowel contains a diverse population of bacteria involved in normal bowel function, it is possible that melanoidins are metabolized therein. Depending on the bacteria involved, there may be disease or health implications. The aim of the present study was to use in vitro models to determine the digestibility of melanoidins and the effect of melanoidins on colonic bacteria in the gastrointestinal tract. Melanoidins were prepared and the effects of simulated upper-gut secretions on their stability determined in a model system. The effects of faecal bacteria were also determined, in batch culture, with a combination of phenotypic and genotypic (probes) criteria being used to identify the microbial diversity involved. Simulation of peptic and pancreatic digestion showed that the melanoidins did not produce detectable amounts of low-molecular-mass degradation products. However, melanoidins affected the growth of gut bacteria during mixed culture growth. The effect was to cause a non-specific increase in the anaerobic bacteria enumerated. This in vitro study indicates that melanoidins can affect the growth of human large-bowel bacteria and serves to demonstrate possible effects that may occur in vivo. Given the large and varied number of food items that contain Maillard reaction products, this may have relevance for lower-gut health.

Keywords

Maillard reactionMelanoidinsGut fermentationGene probes
Type
Research Article
Information
British Journal of Nutrition , Volume 82 , Issue 6 , December 1999 , pp. 489 - 495
Copyright
Copyright © The Nutrition Society 1999

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