美拉德反应产物对肠道微生物影响的研究进展  

A Review of the Effect of Dietary Maillard Reaction Products on Gut Microbiota

作　　者：韩凯宁[1] 董士远[1] 姚烨[1] 杨宇鸿[1] 靳卫亚 HAN Kaining;DONG Shiyuan;YAO Ye;YANG Yuhong;JIN Weiya(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2017年第9期265-270,共6页Food Science

基　　金：国家自然科学基金面上项目(31270038)

摘　　要：美拉德(Maillard)反应是食品加工、贮藏及烹饪过程中普遍存在的重要反应。Maillard反应会导致蛋白质或氨基酸的胃肠消化性下降,进而增加其进入大肠被肠道微生物发酵利用的可能性。本文主要综述Maillard反应产物对肠道微生物生长及其发酵代谢产物形成等影响的研究进展,旨在为研究Maillard反应产物、肠道微生物与健康的关系提供参考。The Maillard reaction is one of the most widespread and important reactions during food processing,storage and cooking.However,this reaction causes a decrease in the gastrointestinal digestibility of proteins or amino acids,thus making it more possible for the gut microbiota to utilize and ferment these nutirents.This article reviews recent progress in understanding the effect of Maillard reaction products on the gut microbiota and the formation of fermentation products,which will provide some guidance for future studies on the relationship of Maillard reaction products,gut microbiota and human health.

关 键 词：MAILLARD反应 肠道微生物 Amadori重排产物 类黑精 益生元活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]