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Gut Microbiota Modulation by Dietary Barley Malt Melanoidins
Nesreen Aljahdali1,2, Pascale Gadonna-Widehem3, Pauline M Anton3
1Department of Biological Science, King Abdulaziz University, Jeddah 21551, Saudi Arabia.
Abstract:
Melanoidins are the final Maillard reaction products (protein-carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.
Insights
Consuming melanoidins from barley malts significantly altered gut microbiota in mice, increasing beneficial bacteria like Bifidobacterium and Akkermansia. This suggests melanoidins possess prebiotic potential, promoting gut health through sustained short-chain fatty acid production.
Area of Science:
- Food Science
- Microbiology
- Nutritional Science
Background:
- Melanoidins are protein-carbohydrate complexes formed during the Maillard reaction from prolonged heating in food.
- Their impact on gut microbiota composition and function remains largely unexplored.
Purpose of the Study:
- To investigate the effects of dietary melanoidins from barley malts on the gut microbiota of mice.
- To assess the potential of melanoidins as prebiotics.
Main Methods:
- Seventy-five mice were fed diets with varying percentages (0-100%) of melanoidin-rich barley malts.
- Fecal samples were collected over 21 days for 16S rRNA amplicon sequencing to analyze microbiota composition.
- Short-chain fatty acids (SCFAs) were quantified using gas chromatography.
Main Results:
- Dietary melanoidins significantly altered gut microbiota profiles.
- Sustained SCFA production was observed with increased melanoidin intake.
- Relative abundance of beneficial bacteria, including Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella, increased.
- Dorea, Oscillibacter, and Alisitpes decreased.
Conclusions:
- Melanoidins from barley malts exert a significant prebiotic effect on the gut microbiota.
- Increased intake of melanoidins promotes the growth of beneficial bacteria and supports SCFA production.
- Bifidobacterium and Akkermansia showed notable increases, highlighting their potential as key players in melanoidin-mediated gut modulation.
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