Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota Rajakaruna, Sumudu Pérez Burillo, Sergio Rufián Henares, José Ángel Melanoidins Gut microbiota Short-chain fatty acids Antioxidant capacity Human microbiome Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted from either biscuits or bread crust to the human gut microbiota. Addition of melanoidins to the growth medium led to statistically significant alterations in the microbial community composition, and it increased short-chain fatty acid and antioxidant production by the microbiota. The magnitude of these changes was much higher for cultures grown with biscuit melanoidins. Several lines of evidence indicate that such differences between these melanoidin sources might be due to the presence of lipid components in biscuit melanoidin structures. Because melanoidins are largely not degraded by human gastrointestinal enzymes, they provide an additional source of microbiota-accessible nutrients to our gut microbes. 2022-09-07T09:15:55Z 2022-09-07T09:15:55Z 2022-06-22 journal article Rajakaruna, S... [et al.]. Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota. Microorganisms 2022, 10, 1268. [https://doi.org/10.3390/microorganisms10071268] http://hdl.handle.net/10481/76563 10.3390/microorganisms10071268 eng http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional MDPI