Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products

Food Research International

Volumn 100, Issue , 2017, Pages 134-142

  Delgado Andrade, Cristina ^a   Pastoriza de la Cueva, Silvia ^b   Peinado, M Jesús ^a   Rufián Henares, José Ángel ^c   Navarro, M Pilar ^a   Rubio, Luis A ^a  

^a CSIC   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

Advanced glycation end products; Gut microbiota; Maillard reaction products; Short chain fatty acids

Indexed keywords

CHAINS; CHEMICAL REACTIONS; GLYCOSYLATION; MOLECULAR WEIGHT; POLYMERASE CHAIN REACTION; PROPIONIC ACID; RATS; REACTION PRODUCTS;

ADVANCED GLYCATION END PRODUCTS; ANTI-INFLAMMATORY ACTION; GUT MICROBIOTA; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; MAILLARD REACTION PRODUCTS; SHORT CHAIN FATTY ACIDS (SCFAS); SHORT-CHAIN FATTY ACIDS;

FATTY ACIDS;

ADVANCED GLYCATION END PRODUCT; VOLATILE FATTY ACID;

ANIMAL; BACTERIUM; CHEMISTRY; DIET; DRUG EFFECT; FECES; GLYCATION; INTESTINE FLORA; MALE; METABOLISM; MICROBIOLOGY; RAT; WISTAR RAT;

ANIMALS; BACTERIA; DIET; FATTY ACIDS, VOLATILE; FECES; GASTROINTESTINAL MICROBIOME; GLYCATION END PRODUCTS, ADVANCED; MAILLARD REACTION; MALE; RATS; RATS, WISTAR;

EID: 85021743270     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.06.067     Document Type: Article

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