Ovalbumin (OVA) and its Maillard reaction products (MRPs) improved colitis symptoms and restored intestine integrity.

OVA and its MRPs could restore the alpha diversity and richness of gut microbiota.

The dominant microbiota in the OVA group was Muribaculaceae, while in the MRPs groups were Turicibacter and Clostridia.

Maillard reaction would block the release of amino acids but promote the level of short-chain fatty acids (SCFAs) in gut.

The Maillard reaction reduces the gastrointestinal digestibility of ovalbumin (OVA) in vitro. However, the regulatory effects of OVA and its Maillard reaction products (MRPs) on gut microbiota disorders remain unknown. In this study, the influence of OVA and its MRPs on the modulation of gut microbiota in mice with dextran sulfate sodium (DSS)-induced colitis was investigated. The results revealed that OVA and its MRPs intake could alleviate the symptoms of colitis and improve the richness and diversity of the gut microbiota. Moreover, the results revealed that the Maillard reaction would block the release of lysine and essential amino acids in vivo, but they variously regulated the gut microbiota and the levels of short-chain fatty acids (SCFAs) due to their indigestible properties. These findings provide a basic theory for the rational utilization of OVA and its MRPs as nutraceutical food ingredients in regulating the gut microbiota for maintaining intestinal health.

Ovalbumin

Maillard reaction

Gut microbiota

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