食品科学2017，Vol.38Issue(9)：265-270,6.DOI:10.7506/spkx1002-6630-201709042
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
摘要
Abstract
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Key words
Maillard reaction/gut microbiota/Amadori rearrangement products/melanoidin/prebiotic activity分类
轻工纺织引用本文复制引用
韩凯宁,董士远,姚烨,杨宇鸿,靳卫亚..美拉德反应产物对肠道微生物影响的研究进展[J].食品科学,2017,38(9):265-270,6.基金项目
国家自然科学基金面上项目(31270038) （31270038）
