Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.

ABSTRACT: Melanoidins, complex brown polymers formed during the Maillard reaction in thermally processed or fermented foods, are increasingly recognized for their nutritional relevance beyond sensory contributions. Emerging evidence suggests that they may act as prebiotic-like compounds that resist human digestion and undergo microbial fermentation in the colon, producing metabolites such as short-chain fatty acids (SCFAs). These metabolites are proposed to support intestinal barrier function, inflammation, and host metabolism. This review summarizes current knowledge on the gastrointestinal fate, microbial fermentation, and putative bioactivities of dietary melanoidins, with a focus on their interactions with gut microbiota. We compare the structural diversity among food sources and discuss potenti

SUBMITTER: Chen J 

PROVIDER: S-EPMC12713420 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature