美拉德反应产物对肠道菌群影响的研究进展

Research Progress on the Effect of Maillard Reaction Products on Gut Microbiota

美拉德反应对肠道菌群的影响是食品营养学的研究热点之一,研究表明,美拉德反应会降低蛋白质的消化率,增加其被肠道微生物发酵利用的可能性。文章主要综述了美拉德反应产物消化和发酵特性,及其对不同疾病模型动物的肠道菌群的作用,旨在为研究美拉德反应与肠道营养健康的关系提供科学依据。

The effect of Maillard reaction on gut microbiota is one of the research hotspots in food nutrition.Studies have shown that Maillard reaction can reduce the digestibility of protein and increase the possibility of its fermentation and utilization by gut microbiota.This paper mainly reviewed the characteristics of digestion and fermentation of Maillard reaction products and their effects on gut microbiota of animals with different disease models to provide reference for the study of the relationship between Maillard reaction and intestinal nutrition and health.