Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-28T20:53:30.221Z Has data issue: false hasContentIssue false
  • English
  • Français

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 j.m.ames@afnovell.reading.ac.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

References

Amann, RI, Ludwig, W & Schleifer, KH (1995) Phylogenetic identification and in situ detection of individual microbial cells without cultivation. Microbiological Reviews 59, 143–169.CrossRefGoogle ScholarPubMed
Ames, JM (1992) The Maillard reaction. In Progress in Food Proteins — Biochemistry, pp. 99–153 [Hudson, BJF, editor]. London: Elsevier Applied Science.CrossRefGoogle Scholar
Ames, JM (1998) Applications of the Maillard reaction in the food industry. Food Chemistry 62, 431–439.CrossRefGoogle Scholar
Ames, JM & Nursten, HE (1989) Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In Trends in Food Science, pp. 8–14 [Lien, WS and Foo, CW, editors]. Singapore: Singapore Institute of Food Science and Technology.Google Scholar
Bailey, RG, Ames, JM & Monti, SM (1996) An analysis of non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode array detection. Journal of the Science of Food and Agriculture 72, 97–103.3.0.CO;2-Q>CrossRefGoogle Scholar
Collins, MD & Gibson, GR (1999) Probiotics, prebiotics and synbiotics: dietary approaches for the modulation of microbial ecology. American Journal of Clinical Nutrition 69, Suppl., 1052S–1057S.CrossRefGoogle Scholar
Cummings, JH (1981) Short chain fatty acids in the human colon. Gut 22, 763–779.CrossRefGoogle ScholarPubMed
De Lara, RC & Gilliland, SE (1985) Growth inhibition of microorganisms in refrigerated milk by added Maillard reaction products. Journal of Food Protection 48, 138–141.CrossRefGoogle ScholarPubMed
Finot, PA (1990) Metabolism and physiological effects of Maillard reaction products (MRP). In The Maillard Reaction in Food Processing, Human Nutrition and Physiology, pp. 259–271 [Finot, PA, Aeschbacher, HU, Hurrell, RF and Liardon, R, editors]. Basel: Birkhäuser.Google Scholar
Finot, PA & Magnenat, E (1981) Metabolic transit of early and advanced Maillard products. In Maillard Reactions in Food, pp. 193–207 [Eriksson, C, editor]. Oxford: Pergamon Press.Google Scholar
Franks, AH, Harmsen, HJM, Raangs, GC, Jansen, GJ, Schut, F & Welling, GW (1998) Variations of bacterial populations in human feces measured by fluorescent in situ hybridization with group-specific 16S rRNA-targeted oligonucleotide probes. Applied and Environmental Microbiology 64, 3336–3345.Google Scholar
Freter, R (1983) Mechanisms that control the microflora. In Human Intestinal Microflora in Health and Disease, pp. 35–54 [Hentges, DJ, editor]. London: Academic Press.Google Scholar
Fuller, R (editor) (1992) Probiotics: The Scientific Basis. London: Chapman & Hall.CrossRefGoogle Scholar
Fuller, R (editor) (1997) Probiotics 2: Application and Practical Aspects. London: Chapman & Hall.Google Scholar
Fuller, R & Gibson, GR (1997) Modification of the intestinal microflora using probiotics and prebiotics. Scandinavian Journal of Gastroenterology 32, 28–31.CrossRefGoogle Scholar
Gibson, GR, Beatty, ER, Wang, X & Cummings, JH (1995) Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology 108, 975–982.Google Scholar
Gibson, GR & Roberfroid, MB (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition 125, 1401–1412.CrossRefGoogle ScholarPubMed
Gibson, GR, Willems, A, Reading, S & Collins, MD (1996) Fermentation of non-digestible oligosaccharides by human colonic bacteria. Proceedings of the Nutrition Society 55, 899–912.CrossRefGoogle ScholarPubMed
Gilliland, SE (1990) Health and nutritional benefits from lactic acid bacteria. FEMS Microbiology Reviews 87, 175–188.Google Scholar
Homma, S, Aida, K & Fujimaki, M (1986) Chelation of metal with brown pigments in coffee. In Amino-Carbonyl Reactions in Food and Biological Systems, pp. 165–172 [Fujimaki, M, Namiki, M and Kato, H, editors]. Amsterdam: Elsevier.Google Scholar
Homma, S & Fujimaki, M (1981) Growth response of rats fed a diet containing nondialyzable melanoidin. In Maillard Reactions in Food, pp. 209–216 [Eriksson, C, editor]. Oxford: Pergamon Press.Google Scholar
Horikoshi, M, Ohmura, M, Gomyo, T, Kuwabara, Y & Ueda, S (1981) Effects of browning products on the intestinal microflora of the rat. In Maillard Reactions in Food, pp. 223–228 [Eriksson, C, editor]. Oxford: Pergamon Press.Google Scholar
Jemmali, M (1969) Influence of the Maillard reaction products on some bacteria of the intestinal flora. Journal of Applied Bacteriology 32, 151–155.CrossRefGoogle ScholarPubMed
Kok, RG, De Waal, A, Schut, F, Welling, GW, Weenk, G, Hellingwerf, KJ, Wilkinson, MHF & Welling, GW (1996) Specific detection and analysis of a probiotic Bifidobacterium strain in infant feces. Applied and Environmental Microbiology 62, 3668–3672.CrossRefGoogle ScholarPubMed
Langendijk, PS, Schut, F, Jansen, GJ, Raangs, GC, Kamphuis, GR, Wilkinson, MHF & Welling, GW (1995) Quantitative fluorescence in situ hybridization of Bifidobacterium spp. with genus-specific 16S rRNA-targeted probes and its application in faecal samples. Applied and Environmental Microbiology 61, 3069–3075.CrossRefGoogle Scholar
Ledl, F & Schleicher, E (1990) New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English 29, 565–594.CrossRefGoogle Scholar
Lee, IE, van Chuyen, N, Hayase, F & Kato, F (1992) Absorption and distribution of [14C]melanoidins in rats and the desmutagenicity of absorbed melanoidins against trp-P-1. Bioscience, Biotechnology and Biochemistry 56, 21–23.CrossRefGoogle Scholar
McCartney, AL, Wenzhi, W & Tannock, GT (1996) Molecular analysis of the composition of the bifidobacterial and lactobacillus microflora of humans. Applied and Environmental Microbiology 62, 4608–4613.Google Scholar
Macfarlane, GT, Cummings, JH & Allison, C (1996) Protein degradation by human intestinal bacteria. Journal of General Microbiology 132, 1647–1656.Google Scholar
Macfarlane, GT & Gibson, GR (1996) Carbohydrate fermentation, energy transduction and gas metabolism in the human large intestine. In Ecology and Physiology of Gastrointestinal Microbes. Vol. 1. Gastrointestinal Fermentation and Ecosystems, pp. 269–318 [Mackie, RI and White, BA, editors]. London: Chapman & Hall.Google Scholar
Manz, W, Amann, R, Ludwig, W, Vancanneyt, M & Schleifer, KH (1996) Application of a suite of 16S rRNA-specific oligonucleotide probes designed to investigate bacteria of the phylum cytophaga-flavobacter-bacteroides in the natural environment. Microbiology-UK 142, 1097–1106.Google Scholar
Minihane, AM, Fox, TE & Fairweather-Tait, SJ (1993) A continuous flow in vitro method to predict bioavailability of iron from foods. Bioavailability 93, 175–179.Google Scholar
Murata, M, Terasawa, N & Homma, S (1992) Screening of microorganisms to decolorize a model melanoidin and the chemical properties of a microbially treated melanoidin. Bioscience, Biotechnology and Biochemistry 56, 1182–1187.CrossRefGoogle Scholar
Nair, BM, Oste, R, Asp, NG & Pernemalm, P-A (1981) Absorption and distribution of a C14-glucose lysine reaction mixture in the rat. In Maillard Reactions in Food, pp. 217–222 [Eriksson, C, editor]. Oxford: Pergamon Press.Google Scholar
Noltes, AW & Chappel, CA (1985) Toxicology of caramel colours: current status. In Food Toxicology — Real or Imaginary Problems?, pp. 214–228 [Gibson, GG and Walker, R, editors]. London and Philadelphia, PA: Taylor and Francis.Google Scholar
O'Brien, J & Morrissey, PA (1989) Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition 28, 211–248.CrossRefGoogle ScholarPubMed
O'Brien, J & Morrisey, PA (1997) Metal complexation by products of the Maillard reaction. Food Chemistry 58, 17–27.CrossRefGoogle Scholar
O'Brien, J, Nursten, HE, Crabbe, MJC & Ames, JM (editors) (1998) The Maillard Reaction in Foods and Medicine. Cambridge: Royal Society of Chemistry.CrossRefGoogle Scholar
Porter, KG & Feig, YS (1980) The use of DAPI for identifying and counting aquatic microflora Limnology and Oceanography 25, 943–948.CrossRefGoogle Scholar
Rizzi, G (1997) Chemical structure of colored Maillard reaction products. Food Reviews International 13, 1–28.CrossRefGoogle Scholar
Roberfroid, MB, Bornet, F, Bouley, C & Cummings, JH (1995) Colonic microflora: nutrition and health. Nutrition Reviews 53, 127–130.CrossRefGoogle ScholarPubMed
Roediger, WEW (1980) Role of anaerobic bacteria in the metabolic welfare of the colonic mucosa of man. Gut 21, 793–798.CrossRefGoogle ScholarPubMed
Royle, L, Bailey, RG & Ames, JM (1998) Separation of Maillard reaction products from xylose–glycine and glucose–glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC. Food Chemistry 62, 425–430.Google Scholar
Salminen, S, Bouley, C, Boutron-Ruault, MC, Cummings, JH, Franck, A, Gibson, GR, Isolauri, E, Moreau, MC, Roberfroid, M & Rowland, I (1998) Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80, S147–S171.Google Scholar
Simon, G & Gorbach, SL (1984) Intestinal flora in health and disease. Gastroenterology 86, 174–193.Google Scholar
Snel, J, Heinen, PP & Blok, HJ (1995) Comparison of 16S rRNA sequences of segmented filamentous bacteria isolated from mice, rats and chickens and proposal of 'Candidatus arthromitus' International Journal of Systematic Bacteriology 45, 1780–1782.CrossRefGoogle ScholarPubMed
Terasawa, N, Murata, M & Homma, S (1996) Comparison of brown pigments in foods by microbial decolorization. Journal of Food Science 61, 669–672.CrossRefGoogle Scholar
Viswanathan, L & Sarma, PS (1957) A growth inhibitor of L. bulgaricus 09. Nature 180, 1370–1371.CrossRefGoogle Scholar
Wang, X & Gibson, GR (1993) Effects of the in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine. Journal of Applied Bacteriology 75, 373–380.Google Scholar
Ward, DM, Bateson, MM, Weller, R & Ruffroberts, AL (1992) Ribosomal RNA analysis of microorganisms as they occur in nature. Advances in Microbial Ecology 21, 219–286.Google Scholar
Wilson, KH & Blitchington, RB (1996) Human colonic biota studied by ribosomal DNA sequence analysis. Applied and Environmental Microbiology 62, 2273–2278.CrossRefGoogle ScholarPubMed
Zoetendal, EG, Akkermans, ADL & De Vos, WM (1998) Temperature gradient gel electrophoresis analysis of 16S rRNA from human fecal samples reveals stable and host-specific communities of active bacteria. Applied and Environmental Microbiology 64, 3854–3859.CrossRefGoogle ScholarPubMed