6533b852fe1ef96bd12aad6b

RESEARCH PRODUCT

Effect of Food Thermal Processing on the Composition of the Gut Microbiota.

Silvia PastorizaM. Pilar FrancinoNuria Jiménez-hernándezGiuseppe D'auriaJosé ÁNgel Rufián-henaresSergio Pérez-burillo

subject

0301 basic medicineHot TemperatureMeatGut flora03 medical and health sciencessymbols.namesakeRNA Ribosomal 16SVegetablesHumansFuraldehydeFood scienceCookingRoastingBifidobacterium030109 nutrition & dieteticsbiologyBacteriabusiness.industryChemistryRuminococcusLysinedigestive oral and skin physiologyfood and beveragesFood composition dataFabaceaeGeneral Chemistrybiology.organism_classificationFatty Acids VolatileGastrointestinal MicrobiomeMaillard ReactionMaillard reaction030104 developmental biologyFruitFermentationsymbolsFood processingComposition (visual arts)General Agricultural and Biological SciencesbusinessEdible Grain

description

Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure and functionality of the gut microbiota. Common culinary techniques were applied to five foods, which were submitted to in vitro digestion-fermentation. Furosine, 5-(hydroxymethyl)furfural, and furfural were used as Maillard reaction indicators to control the heat treatment. Short-chain fatty acids production was quantified as indicator of healthy metabolic output. Gut microbial community structure was analyzed through 16S rRNA. Both food composition and cooking methods modified the microbiota composition and released short-chain fatty acids. In general, intense cooking technologies (roasting and grilling) increased the abundance of beneficial bacteria like Ruminococcus spp. or Bifidobacterium spp. compared to milder treatments (boiling). However, for some foods (banana or bread), intense cooking decreased the levels of healthy bacteria.

yearjournalcountryeditionlanguage
2018-10-22Journal of agricultural and food chemistry
10.1021/acs.jafc.8b04077https://pubmed.ncbi.nlm.nih.gov/30346155