Accessibility navigation


Fermentation of heated gluten systems by gut microflora

Dell'Aquila, C., Ames, J.M., Gibson, G.R. and Wynne, A.G. (2003) Fermentation of heated gluten systems by gut microflora. European Food Research and Technology, 217 (5). pp. 382-386. ISSN 1438-2377

Full text not archived in this repository.

To link to this article DOI: 10.1007/s00217-003-0773-5

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13468
Uncontrolled Keywords:melanoidins, capillary electrophoresis, fermentation, gut microflora, fatty acids, MAILLARD REACTIONS

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation