Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota
Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota
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DOI：
10.1021/acs.jafc.5b01391
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发表时间：
2015-08-05
影响因子：
6.1
通讯作者：
Henle, Thomas
中科院分区：
文献类型：
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作者：
Hellwig, Michael;Bunzel, Diana;Henle, Thomas
美拉德反应产物（MRPs）在日常饮食中大量摄取，但大多数不通过肠上皮转运。本研究的目的是首次深入了解肠道微生物群存在下饮食MRP的稳定性。将四种单独的MRP，即N-α-果糖基赖氨酸（FL）、N-α-羧甲基赖氨酸（CML）、吡咯啉（PYR）和麦芽糖（MAL）与来自8名人类志愿者的粪便悬浮液在37 ℃下厌氧孵育长达72小时。通过HPLC结合UV和MS/MS检测测定MRP的稳定性。孵育4小时后，不再检测到Amadori产物FL。观察到CML代谢的显著个体间差异：根据个体，孵育24小时后至少有40：7 +/- 1：5%的CML降解，因此受试者可以暂时分为该化合物的快速代谢者和缓慢代谢者。所有受试者在24小时内PYR降解20.3 +/- 4.4%。在存在粪便悬浮液的情况下，MAL的浓度没有显著降低。在任何情况下都不能通过不同的质谱技术鉴定和定量代谢物。这是第一项研究表明，人类结肠微生物群能够降解选定的糖化氨基酸，并可能将其用作能量，碳和/或氮的来源。
Maillard reaction products (MRPs) are taken up in substantial amounts with the daily diet, but the majority are not transported across, the intestinal epithelium. The aim of this study was to obtain first insights into the stability of dietary MRPs in the presence of the intestinal microbiota. Four individual MRPs, namely, N-epsilon-fructosyllysine (FL), N-epsilon-carboxymethyllysine (CML), pyrraline (PYR), and maltosine (MAL), were anaerobically incubated with fecal suspensions from eight human:volunteers at 37 degrees C for up to 72 h. The stability of the MRPs was measured by HPLC with UV and MS/MS detections. The Amadori product FL could no longer be detected after 4 h of incubation. Marked interindividual differences Were observed for CML Metabolism: Depending on the individual, at least 40:7 +/- 1:5% of CML was degraded after 24 h of incubation, and the subjects could thus be tentatively grouped into fast and slow metabolizers of this compound. PYR was degraded by 20.3 +/- 4.4% during 24 h by all subjects. The concentration of MAL was not significantly lowered in the presence of fecal suspensions. In no case could metabolites be identified and quantified by different mass spectrometric techniques. This is the first study showing that the human colonic microbiota is able to degrade selected glycated amino acids and possibly use them as a source of energy, carbon, and/or nitrogen.