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Fermentation of heated gluten systems by gut microflora

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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.

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Acknowledgements

This study was funded by the Royal Society, under the European Science Exchange Programme (ESEP).

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Authors and Affiliations

  1. School of Food Biosciences, The University of Reading, Whiteknights, Reading, RG6 6AP, UK

    Caterina Dell'Aquila, Jennifer M. Ames, Glenn R. Gibson & Anthony G. Wynne

Authors
  1. Caterina Dell'Aquila
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  2. Jennifer M. Ames
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  3. Glenn R. Gibson
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  4. Anthony G. Wynne
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Correspondence to Caterina Dell'Aquila.

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Dell'Aquila, C., Ames, J.M., Gibson, G.R. et al. Fermentation of heated gluten systems by gut microflora. Eur Food Res Technol 217, 382–386 (2003). https://doi.org/10.1007/s00217-003-0773-5

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  • DOI: https://doi.org/10.1007/s00217-003-0773-5

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