AI Article Synopsis
- The Maillard reaction (MR) happens when cooking food and changes proteins, but it's not clear how these changes affect health.
- Scientists studied how different levels of MR products from ovalbumin, a protein in egg whites, affected mice with a gut condition called colitis.
- The results showed that these MR products might help reduce inflammation and improve gut health by affecting certain chemicals in the body.
Article Abstract
The Maillard reaction (MR) is inevitable in food processing and daily cooking, but whether the MR degree would affect the biological activity of the protein remains unknown. In this study, we used untargeted metabolomics techniques to explore the effects of two different levels of Maillard reaction products (MRPs) of ovalbumin (OVA) on metabolites in colitis mice. Studies have shown that MR could affect protein metabolites and MRPs of OVA could reduce the concentrations of IL-6 and IL-1β and intestinal permeability. Metabolomics results showed that the degree of MR affected the abundance of oligopeptides and bile acids . This study revealed that MRPs could regulate the abundance of metabolites such as taurocholic acid and putrescine, and repair the intestinal barrier in colitis mice through signaling pathways such as secondary bile acid biosynthesis, bile secretion and ABC transporters. The investigation has significant implications for the digestion properties and metabolite regulation of MRPs , and also promotes the application of MRPs in functional foods.
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| http://dx.doi.org/10.1039/d3fo01810e | DOI Listing |
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