The effects of Maillard reaction products on infant gut health

Characterizing the Maillard Reaction Products (MRPs) formed during milk processing and their effects on infants at digestion, intestinal microbiome, and intestinal epithelial cell levels

Introduction
Infant formula is very important for providing nutrition and shaping the gut microbial environment after birth, which is essential for intestinal development and normal colonization of intestinal flora when exclusive breastfeeding is not possible. In this case, milk proteins in the infant formula are susceptible to Maillard reaction during processing and storage. Thus, it is necessary to conduct in-depth research on the structure of the Maillard reaction products (MRPs) derived from milk protein and its influence on the digestion and absorption in the gastrointestinal (GI) tract.

Aim
Our overall aim is unravelling the Maillard reaction kinetics of casein and whey protein, and effects of their glycation products on infants health at digestion, intestinal microbiome, and intestinal epithelial cell levels.

Approach
INFOGEST protocol, SHIME system and intestinal organoid model.