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Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health

Summary

Melanoidins are natural brown compounds formed when foods are cooked or fermented, found in items like roasted coffee, bread, and soy sauce. When eaten, these compounds pass through the stomach and small intestine unchanged, then are broken down by beneficial bacteria in the colon. This breakdown produces helpful substances that support gut health, reduce inflammation, and may help prevent digestive diseases like irritable bowel syndrome and inflammatory bowel disease.

Background

Melanoidins are complex brown polymers formed during the Maillard reaction in thermally processed or fermented foods. They were once considered biologically inert but are now recognized for their potential microbiota-mediated health benefits. The estimated daily intake is approximately 10-12 g with only 10-30% absorbed by the host.

Objective

To provide a comprehensive review of the formation, gastrointestinal fate, microbial fermentation, and health-related effects of dietary melanoidins with a focus on their interactions with gut microbiota. The review aims to support future applications in functional food design and dietary management of gut-related diseases.

Results

Melanoidins resist human digestion and undergo microbial fermentation in the colon, producing metabolites including short-chain fatty acids, phenolic compounds, and other byproducts. Evidence suggests they act as prebiotic-like compounds, modulating beneficial bacteria such as Bifidobacterium and Lactobacillus while supporting intestinal barrier function and reducing inflammation.

Conclusion

While melanoidins show promising prebiotic and anti-inflammatory properties in preclinical studies, most evidence derives from in vitro and animal models with limited human clinical validation. Future research must prioritize standardized extraction and characterization methods, dose-response studies, and rigorous human trials to translate findings into validated dietary strategies for gut health.
  • Published in:Frontiers in Nutrition,
  • Study Type:Narrative Review,
  • Source: PMID: 41425632, DOI: 10.3389/fnut.2025.1672681
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