@misc{10481/87138,
year = {2020},
url = {https://hdl.handle.net/10481/87138},
abstract = {Melanoidins are an important component of the human diet (average consumption
10g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota.
In this paper melanoidins from different food sources (coffee, bread, beer, balsamic
vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro
digestion and fermentation process, and their bioactivity was assessed. Some melanoidins
were extensively used by gut microbes, increasing production of short chain fatty acids
(mainly acetate and lactate) and favoring growth of the beneficial genera Bifidobacterium
(bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and
Faecalibacterium (biscuit melanoidins). Quantification of individual phenolic compounds
after in vitro fermentation allowed their identification as microbial metabolites or phenolics
released from the melanoidins backbone (specially pyrogallol, 2-(3,4-
dihydroxyphenyl)acetic and 3-(3,4-dihydroxyphenyl)propionic acids). Our results also
showed that antioxidant capacity of melanoidins is affected by gut microbiota fermentation.},
publisher = {Elsevier},
title = {Bioactivity of food melanoidins is mediated by gut microbiota},
doi = {10.1016/j.foodchem.2020.126309},
author = {Rufián Henares, José Ángel and Pastoriza de la Cueva, Silvia},
}