Metabolization of Maillard reaction products by the human colonic microbiota

Michael Hellwig
Dr. Michael Hellwig is working in Institute of Food Chemistry, Technische Universität Dresden in Germany. During Glycation & Maillard Reaction  Congress which will be held  in Budapest on May 26-27, 2016 he will give a presentation about metabolization of Maillard reaction products by the human colonic microbiota.

According to dr. Hellwig, heat-treatment of foods leads to the glycation of individual protein-bound amino acids such as lysine and arginine. Substantial amounts of up to 1000 mg of Amadori compounds (mainly fructoselysine) and up to 75 mg of advanced glycation endproducts (AGEs, mainly pyrraline and carboxymethyllysine) are ingested with the daily diet. The major portion of these products can not pass the intestinal barrier and get into circulation and could therefore serve as a substrate for bacterial fermentation.

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