Roasted and browned: How gut bacteria break down heated foods

Crusty bread, fried nutrient and roasted java beryllium their diagnostic sensation and browning to chemic reactions that hap erstwhile foods are heated. In the alleged Maillard reaction, amino acids—the gathering blocks of proteins—react with sugars to nutrient modified forms of earthy dietary compounds. Their power connected gut bacteria has been small understood. An interdisciplinary squad led by PD Dr. Jürgen Lassak (LMU Munich) and Professor Michael Hellwig (TU Dresden) has present investigated however specified dietary compounds are formed, obtaining caller insights into the interplay of fare and gut microbiome.