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Journal of Gastronenterology and Digestive Diseases | Volume 3
J u n e 2 5 - 2 6 , 2 0 1 8 | D u b l i n , I r e l a n d
GASTROENTEROLOGY
International Conference on
Pauline M Anton, J Gastroenterol Dig Dis 2018, Volume 3
HOW DIETARY MAILLARD REACTION
PRODUCTS MODULATE INTESTINAL
HOMEOSTASIS
Pauline M Anton
Institut Polytechnique UniLaSalle, France
Alarge body of literature describes the prime importance of food in the
development and the modulation, in youth and adults, of gut homeostasis
primarily due to its ability to modulate the microbiota profile. However, little
is known about the incidence of home or industrial food process and its
consequences on intestinal homeostasis. This presentation will be aimed
reviewing the recently published data on gut homeostasis modulation
by dietary Maillard Reaction Products (MRPs). This is a large family of
neoformed compounds generated by the reaction of a reducing sugar with
lysin/asparagin-rich proteins generated in vivo or during heat treatment of
food. Among things, they confer to the food matrix its brownish colour, its
flavour and most of the time contributes to the food nutrition properties
modulation. In the body, someMRPs tend to accumulate in organs while aging
and are often associated with chronic elderly diseases such as diabetes,
atherosclerosis or kidney failure. MRPs are divided in a large diversity of
molecular weight compounds ranging from early and advanced-glycation end
products (AGEs) to terminal complex macromolecules called melanoidins. In
general, they are present as a mix in food which renders the characterisation
of their effects complex. The purpose of this review of literature will be to
highlight the consequences of heat treatment of food, and more especially
of AGEs or melanoidins, on the modulation of immune orientation, intestinal
microbiota profile, or gut inflammatory response. The presented works will be
aimed at pointing out the variability of their consequences on gut homeostasis
depending on the form of MRPs studied (e.g., AGEs versus melanoidins) or
the physico-chemical properties of the food matrix (e.g., bread crust/crumb;
mildly to highly treated rodent chow …) or the inflammatory model studied.
We will present how MRPs may modulate the Th immune response, the risk
of developing food-induced immune disorders and their ability to modulate
the course of inflammatory bowel diseases. This is a very important topics
in reconsideration of western diet and is necessary to consider when making
recommendation to patients.
Pauline M Anton has worked at Dr Bueno’s Lab-
oratory in Toulouse (France) on the induction by
pesticides residues of a low-grade gastro-intes-
tinal inflammation. She got her PhD in Digestive
Pathophysiology, Nutrition and Food Safety
from University of Aix-Marseille III (France). She
has then spent three years in Harvard University
(Beth Israel Deaconess Medical Center - Bos-
ton) in Dr Pothoulakis’ Lab as a post-doctorate
and worked on the neuro-endocrine modulation
of C difficile-induced intestinal inflammation.
She is, since then, an Associate Professor in
Physiology in the Institut Polytechnique UniLaS-
alle (France). She has published more than 30
articles in reputed journals and is regularly pro-
posed as a reviewer of pairs’ works.
BIOGRAPHY