Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system

Abstract

The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of increased complexity and size, incurring different flavor, aroma, and texture. MRPs presence is known to reduce the nutritional quality of foods, particularly by reducing protein digestibility. Early reports have linked MRPs, especially advanced glycation end-products (AGEs) present in high concentration in the typical Western diet, to health conditions and diseases. However conflicting data has since been reported, and only a few (acrylamide, heterocyclic amines and 5-Hydroxymethylfurfural) MRPs have documented potential toxic or carcinogenic effects. High molecular weight MRPs are not available for direct absorption in the higher gastrointestinal tract, and are thus mostly metabolized by resident colonic microbes. MRPs have been the subject of sparse research interest in comparison with other non-digestible dietary elements. In this review, we outline the state of knowledge on MRPs in nutrition and health, and highlight the need to develop the limited knowledge on their impact on the gut microbiota and which metabolites derive from MRPs fermentation.

Gut Microbiota Modulation by Dietary Barley Malt Melanoidins

“…In contrast with other Maillard reaction products (MRP), melanoidins are generally considered to be harmless, and even potentially beneficial to human health [8]. Though some studies reported that dietary melanoidins might display moderate genotoxicity and cytotoxicity effects [9,10], several studies reported potential health benefits, including antioxidant, antihypertensive, antimicrobial, and prebiotic properties of food melanoidins [11,12].…”

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

“…LG-oleic acid-3 generated via oxidation of Amadori product during Maillard reaction and originated from glucose through dehydration, isomerization and retro-aldolization. [23][24][25] In addition, as shortchain a-dicarbonyl compounds, GO and MGO can also be generated from lipid oxidation reactions involving free radicals. 26 They can also undergo Strecker degradation to form aldehydes that play a key role in color and avor formation.…”

“…45 It was reported that the acidity of the systems could impact the chemical fate of fructoselysine, which might be responsible for the more pyrraline formation from non-oxidative degradation with addition of fatty acids. 23 But it is noteworthy that further study is needed to clarify the involving rationale. The concentration of pyrraline raised up with the increase of fatty acid content, which may have been a result of an increased acidication of the model systems.…”

“…There are, however, still gaps in our understanding of how fructoselysine impacts the formation of CEL and pyrraline in the presence of lipids and under high temperature. Similarly, as important precursors of lysinederived AGEs, a-dicarbonyl compounds are not only derived from degradation of Amadori products, 23,24 but also from saccharide degradation and lipid oxidation. 25,26 It has been proposed that the level of a-dicarbonyl compounds present in a food is linked to the formation of AGEs.…”

Effects of 5-Hydroxymethylfurfural on Pubertal Development of Female Wistar Rats

“…The concentration of HMF is widely used as a parameter to asses honey freshness and appropriate storage conditions (2). It is also ubiquitous in the human diet and is present in high concentrations in processed foods and foodstuffs as a result of heating, roasting, frying and toasting (3). HMF concentration is greater than 1 g/kg in dried fruits, caramel products and some fruit juices and up to 6.2 g/kg in instant coffee (4).…”