Fermentation of heated gluten systems by gut microflora

C. Dell'Aquila, Jennifer Ames, G.R. Gibson, A.G. Wynne

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

The Maillard reaction causes changes to protein structure and occurs in foods mainly during thermal treatment. Melanoidins, the final products of the Maillard reaction, may enter the gastrointestinal tract, which is populated by different species of bacteria. In this study, melanoidins were prepared from gluten and glucose. Their effect on the growth of faecal bacteria was determined in culture with genotype and phenotype probes to identify the different species involved. Analysis of peptic and tryptic digests showed that low molecular mass products are formed from the degradation of melanoidins. Results showed a change in the growth of bacteria. This in vitro study demonstrated that melanoidins, prepared from gluten and glucose, affect the growth of the gut microflora.
Original languageEnglish
Pages (from-to)382-386
Number of pages5
JournalEuropean Food Research and Technology
Volume217(5)
Issue number5
DOIs
Publication statusPublished - Nov 2003

ASJC Scopus subject areas

  • Food Science

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