Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation

文献类型： 外文期刊

第一作者： Liang, Yifan

作者： Liang, Yifan;Zhang, Huijuan;Tian, Li;Wang, Jinfeng;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Hong, Hui;Shi, Ce;Zheng, Yanyan

作者机构：

关键词： Maillard reaction; Bighead carp meat hydrolysates; In vitro simulated digestion; Gut microbiota; Short -chain fatty acids; In vitro fecal fermentation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2023 年 398 卷

页码：

收录情况： SCI

摘要： Maillard reaction products (MRPs) play pivotal roles in gut health by affecting the microbiome-host interactions. This study aimed at investigating the effects of MRPs derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile by in vitro pig fecal fermentation. The pH decreased sharply in the first 12 h and the highest production of butyric acid was observed in GM (glycated BCH with galacto-oligosaccharide) treatment with 64.7 mu moL/10 mL (p < 0.05) at 48 h. Clostridium_sensu_stricto_1, Streptococcus, and Enterococcus were dominant in the GM treatment, while Escherichia-Shigella was predominant in LgM (glycated BCH with galactose) treatment at 12 h. The up-regulated metabolites indicated that GM and LgM might participate in the fatty acids synthesis and modulate lipid metabolism, respectively. Overall, GM will be more beneficial for gut health by promoting the production of butyric acid and fatty acids synthesis.

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