Department of Biological Science, King Abdulaziz University, Jeddah 21551, Saudi Arabia.
Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR 72701, USA.
Nutrients. 2020 Jan 17;12(1):241. doi: 10.3390/nu12010241.
Melanoidins are the final Maillard reaction products (protein-carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of , , and were decreased, while , , , , and increased. spp. and spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.
类黑素是在食物中通过长时间、高强度加热产生的美拉德反应的最终产物（蛋白质-碳水化合物复合物）。我们评估了摄入大麦麦芽中的类黑素对肠道微生物群的影响。75 只小鼠被分为五组，对照组食用不含类黑素的麦芽饲料，其他组则以 25%的增量递增摄入富含类黑素的麦芽，直至 100%的类黑素麦芽。在第 0、1、2、3、7、14 和 21 天采集粪便样本，并通过 V4 细菌 16S rRNA 扩增子测序和气相色谱法测定短链脂肪酸 (SCFA)来确定微生物群。研究发现，类黑素含量的增加导致肠道微生物群的显著差异，并支持持续的 SCFA 产生。 、 、 和 的相对丰度降低，而 、 、 、 和 增加。 spp. 和 spp. 在摄入最高类黑素量的小鼠中显著增加，表明其具有显著的益生元潜力。
