Effect of food thermal processing on the composition of the gut microbiota
Metadatos
Mostrar el registro completo del ítemEditorial
American Chemical Society
Fecha
2018Referencia bibliográfica
Journal of Agricultural and Food Chemistry, 2018, 66, 11-500-11509
Resumen
Cooking modifies food composition due to chemical reactions. Additionally,
food composition shapes the human gut microbiota. Thus, the objective of this research
was to unravel the effect of different food cooking methods on the structure and
functionality of the gut microbiota. Common culinary techniques were applied to five
foods, which were submitted to in vitro digestion-fermentation. Furosine, HMF (5-
hydroxymethyl-furfural) and furfural were used as Maillard reaction indicators to
control the heat treatment. Short chain fatty acids production was quantified as indicator
of healthy metabolic output. Gut microbial community structure was analyzed through
16S rRNA. Both food composition and cooking methods modified the microbiota
composition and release short chain fatty acids. In general, intense cooking technologies
(roasting and grilling) increased the abundance of beneficial bacteria like Ruminococcus
spp. or Bifidobacterium spp. compared to milder treatments (boiling). However, for
some foods (banana or bread) intense cooking decreased the levels of healthy bacteria.