Grant: Discovery Grants Program - Individual

The Maillard reaction (MR) is considered one of the most important chemical reactions occurring in processed foods. Traditionally, attention on MR has been given to sensory qualities of food that include color, flavor and texture and also effects on protein quality. However, recent evidence suggests that specific components of MR products formed during intermediate, or later stages, contribute to important antioxidant and anti-inflammatory activities which can influence intestinal health and function. I am interested in expanding our knowledge on the impact of thermal processing and non-thermal technologies that generate defined MR products with potential to act as promoters of intestinal natural defenses. Little effort has been given to isolate active components of MR that contribute to the redox status of the small intestine and will affect both morphology and function. My laboratory has previously demonstrated various antioxidant and anti-inflammatory activities of MR products derived from sugar-amino acid model systems in chemical and intestinal cell-based assays. I hypothesize that MR bioactives, once extracted from MR Mixtures (MRM), can impact on intestinal redox biology. These compounds, or mixtures, exhibit capacities to mitigate oxidative stress by directly scavenging radicals as well as regulating signaling pathways that impinge on normal redox responses. This work will unlock a new mechanistic concept on the involvement of MR with cellular oxidants in maintaining intestinal function. My research program will be active to isolate MR products formed in both model and intact food systems that exhibit antioxidant and anti-inflammatory bioactivity. I will study underlying mechanism(s) that focus on molecular interactions of Nfr2 signaling in Caco2 cells and the upregulation of genes involved in the natural defense of oxidative stress. Knowledge gained therein will lead to further experiments related to tight junction protein (TJP) morphology, which govern structural and functional integrity of the intestinal barrier. Significance: Xenobiotic agents that share in the capacity to elicit oxidative stress lead to intestinal dysfunction; the consequences of which are nutrient malabsorption and exposure to antigens or pathogens derived from the diet. The daily dietary intake of MR products from food systems is known to be significant, but chemoprotective potential of bioactive MR components in maintaining gut health through interactions with redox biology is not known. My program will make use of leading technologies on Maillard chemistry and intestinal cell culture models to address questions on the bioactive significance of MR products. New hypothesis will be tested and fundamental knowledge will be gained on underlying mechanisms where MRM can protect the intestine from oxidative stress. This will lead to practical applications for the food industry and will have benefits for the consumer.