NDLI: Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

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First International Congress on Cocoa Coffee and Tea 2011

Coffee melanoidins: structures, mechanisms of formation and potential health impacts

Coffee, colon function and colorectal cancer

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

Caffeine in hot drinks elicits cephalic phase responses involving cardiac activity

Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts

Caffeine dose-dependently induces thermogenesis but restores ATP in HepG2 cells in culture

Characterization of the polymerization of furfuryl alcohol during roasting of coffee

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation

Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies

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Food & Function Vol - 3 Issue - 8

Food & Function Vol - 3 Issue - 7

Food & Function Vol - 3 Issue - 6

Food & Function Vol - 3 Issue - 5

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Food & Function Vol - 3 Issue - 3

Food & Function Vol - 3 Issue - 2

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Food & Function Vol -1

Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

Content Provider	Royal Society of Chemistry (RSC)
Author	Tessier, Frédéric J. Craus, Alexandre Anton, Pauline M. Niquet-Léridon, Céline
Copyright Year	2012
Abstract	Maillard reaction products (MRPs) are a mixture of compounds generated after the heat treatment of food. High circulating levels of MRPs have been associated with degenerative pathologies such as diabetes, but little is known about their effect on the gut, the main organ in contact with food-derived MRPs. This study was aimed at determining whether repeated low-level exposure to MRPs, generated via two different heat treatments, can contribute to the modulation of experimental colitis in mice. In the first series of experiments, we tested whether pellets rich in MRPs would increase plasmatic and faecal concentration of MRPs. In the second series, we assessed whether two levels of pellet-derived MRPs would be able to modulate chemically-induced inflammation and affect tissue healing. The ingestion of MRPs correlates with the increase of its plasmatic and faecal concentration. Highly treated pellets were proved to significantly protect against inflammation whereas standard or moderately heated pellets had no effect on the inflammatory course. The chemical analysis of the different pellets indicated that high heating generates more melanoidins. There is a correlation between the exposure to highly heated foods and the reduction of murine inflammation, of which the mechanisms remain to be elucidated.
Starting Page	941
Ending Page	949
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	3
Issue Number	9
Journal	Food & Function
DOI	10.1039/c2fo30045a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Maillard Maillard reaction Diabetes mellitus Colitis Inflammation
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

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Highly heated food rich in Maillard reaction products limit an experimental colitis in mice