作者：An-Ran Zheng, Chao-Kun Wei , Zhi-Jing Ni , Kiran Thakur , Jian-Guo Zhang , Zhao-Jun Wei
期刊： Food and Chemical Toxicology
摘要：Our study aimed to understand the effects of Maillard reaction products (MRPs) intake on intestinal health, in vitro digestion, and fermentation metabolites in Sprague-Dawley (SD) rats. MRPs promoted the digestion of pepsin, but was not conducive to the subsequent in vitro digestion of trypsin. MRPs ingestion increased the propionate in intestine, but it could not change the branched-chain fatty acids (BCFAs) and short-chain fatty acids (SCFAs). However, MRPs ingestion led to an increase in the Lactobacillus abundance in gut. In the high-dose groups, the abundance of genes in partial amino acid and monosaccharide metabolism increased, while in lipid metabolism decreased compared with the middle dose groups. Therefore, the absorption of MRPs was lowered than that of protein and carbohydrates. Through functional predictive analysis, our study could reveal the effects of long-term intake of MRPs on intestinal health in SD rats.
DOI:10.1016/j.fct.2022.113115.
Cite：Zheng A R, Wei C K, Ni Z J, et al. Gut modulatory effects of flaxseed derived Maillard reaction products in Sprague-Dawley rats during sub-chronic toxicity[J/OL]. Food and Chemical Toxicology, 2022, 165: 113115.
