Ding Wensheng, Bai Yichen, Rose Devin J
Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Compr Rev Food Sci Food Saf. 2025 Nov;24(6):e70299. doi: 10.1111/1541-4337.70299.
Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard reaction, caramelization, and oxidation have major effects on starch and protein digestibility, as well as gut microbiota fermentation. The purpose of this review is to discuss how NEB reactions influence the digestibility of starch and protein from food materials and how this might affect gut fermentation with an emphasis on the implications for human gut health. Different reactions that happen during NEB can alter starch and protein digestibility differently. Maillard reaction products (MRPs) can decrease starch digestibility directly by reacting with starch and indirectly by inhibiting amylolytic enzymes. MRPs have a dichotomous effect on the gut microbiome, where they simultaneously increase the production of the beneficial microbial metabolite, butyrate, while also enriching for detrimental sulfate-reducing bacteria. A greater understanding of the effects of NEB on protein and starch digestibility and gut microbiota fermentation holds promise for advancing the development of healthier cooking techniques, potentially leading to meaningful improvements in health-promoting foods.
烹饪对食物成分的消化和发酵具有显著影响。由于健康方面的担忧，非酶褐变（NEB）过程中淀粉和蛋白质发生的变化受到了关注。在这些变化中，美拉德反应、焦糖化反应和氧化对淀粉和蛋白质的消化率以及肠道微生物群发酵具有重大影响。本综述的目的是讨论非酶褐变反应如何影响食品原料中淀粉和蛋白质的消化率，以及这可能如何影响肠道发酵，并着重探讨其对人类肠道健康的影响。非酶褐变过程中发生的不同反应对淀粉和蛋白质消化率的影响各不相同。美拉德反应产物（MRPs）可通过与淀粉反应直接降低淀粉消化率，也可通过抑制淀粉酶间接降低淀粉消化率。美拉德反应产物对肠道微生物群具有双重作用，它们既能同时增加有益微生物代谢产物丁酸盐的产生，又能使有害的硫酸盐还原菌增多。更深入地了解非酶褐变对蛋白质和淀粉消化率以及肠道微生物群发酵的影响，有望推动更健康烹饪技术的发展，有可能显著改善促进健康的食品。
