The study on the impact of lysine‐sugar Maillard reaction products on human intestinal microbiome (1042.9)

Abstract

Certain ingredients in food caramelized to enhance food flavor during Maillard reaction. However, Maillard reaction products or high‐molecular‐weight materials with different physical and chemical properties were also formed through this reaction. MRPs in food are able to modify the bacterial intestinal ecosystem and metabolite, which is of great importance for the optimal usage of nutrients and maintenance of both intestinal homeostasis and balanced health status of the consumer. The objective of this study was to create lysine‐sugar (glucose, fructose and galactose) conjugates by the Maillard reaction (MRPs) and establish the impact of MRPs on the human intestinal microbiome. We used microbiome models of the human gastrointestinal tract, which have strictly anaerobic conditions and estimated by fluorescence in situ hybridization (FISH). Also we measured fluorescence intensity and analyzed the production of MRPs markers, furosine, HMF and CML and short chain fatty acid (SCFA) metabolite by HPLC. MRPs showed significantly increased level of fluorescence intensity and furosine, HMF and CML formation. The MRPs affect the growth of gut commensal bacteria, particularly lactobacilli and bifidobacteria, whose levels increased significantly.There was a corresponding shift in the bacterial metabolites with increased levels of the SCFAs lactate, propionate and acetate and decreased butyrate. These changes in microbial composition and SCFA may have beneficially impact on the intestinal environment. Finally we have known that what kind of lysine‐sugar conjugates is good for human gastrointestinal health.