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Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice

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Abstract

Background

Diet is suggested to participate in the etiology of inflammatory bowel diseases (IBD). Repeated exposure to Maillard reaction products (MRPs), molecules resulting from reduction reactions between amino acids and sugars during food heating, has been reported to be either potentially detrimental or beneficial to health.

Aims

The aim of this study is to determine the effect of repeated oral ingestion of N ε-carboxymethyllysine (CML), an advanced MRP, on the onset of two models of experimental IBD and on the gut microbiota composition of mice.

Methods

Mice received either saline (control) or N ε-carboxymethyllysine daily for 21 days. For the last week of treatment, each group was split into subgroups, receiving dextran sulfate sodium salt (DSS) or trinitrobenzenesulfonic acid (TNBS) to induce colitis. Intensity of inflammation was quantified, and cecal microbiota characterized by bacterial 16S ribosomal RNA (rRNA) amplicon sequencing.

Results

Daily oral administration of N ε-carboxymethyllysine did not induce intestinal inflammation and had limited impact on gut microbiota composition (Bacteroidaceae increase, Lachnospiraceae decrease). DSS and TNBS administration resulted in expected moderate experimental colitis with a shift of Bacteroidetes/Firmicutes ratio and a significant Proteobacteria increase but with distinct profiles: different Proteobacteria taxa for DSS, but mainly Enterobacteriaceae for TNBS. While N ε-carboxymethyllysine exposure failed to prevent the inflammatory response, it allowed maintenance of healthy gut microbiota profiles in mice treated with DSS (but not TNBS).

Conclusions

Repeated oral exposure to CML limits dysbiosis in experimental colitis. IBD patients may modulate their microbiota profile by regulating the level and type of dietary MRP consumption.

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Acknowledgments

The authors thank Camille Boroch for help in conducting animal experiments. This work is dedicated to the memory of our wonderful colleague, Pr. Abalo Chango, who originated this international cooperative work. This work was supported by the Picardy Regional Council of France (ETAMIN project) and by an Arkansas Biosciences Institute grant.

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Authors and Affiliations

  1. Cell and Molecular Biology Program, University of Arkansas, 2650 Young Avenue, Fayetteville, AR, 72704, USA

    Nesreen ALJahdali & Franck Carbonero

  2. Expression des Gènes et Régulation Epigénétique par l’Aliment UP 2012.10.101., Institut Polytechnique UniLaSalle, 19 rue Pierre Waguet, 60000, Beauvais, France

    Pascale Gadonna-Widehem, Carine Delayre-Orthez, David Marier, Benjamin Garnier & Pauline M. Anton

  3. Department of Food Science and Center for Human Nutrition, University of Arkansas, 2650 Young Avenue, Fayetteville, AR, 72704, USA

    Franck Carbonero

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  1. Nesreen ALJahdali
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Correspondence to Franck Carbonero.

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All applicable national and/or institutional guidelines for the care and use of animals were followed. All procedures performed in studies involving animals were in accordance with the ethical standards of the institutions or practice at which the studies were conducted.

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ALJahdali, N., Gadonna-Widehem, P., Delayre-Orthez, C. et al. Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice. Dig Dis Sci 62, 3370–3384 (2017). https://doi.org/10.1007/s10620-017-4767-8

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