Skim milk powder with high content of Maillard reaction products affect weight gain, organ development and intestinal inflammation in early life in rats. (March 2019)

• Record Type: Journal Article
• Authors: Hillman, M.; Weström, B.; Aalaei, K.; Erlanson-Albertsson, C.; Wolinski, J.; Lozinska, L.; Sjöholm, I.; Rayner, M.; Landin-Olsson, M.
• Is Part Of: Food and chemical toxicology. Volume 125(2019)
• Page Start: 78
• Page End: 84
• Publication Date: 2019-03
• Subjects: Maillard reactions -- Intestinal inflammation -- Immune tolerance -- Inflammatory cytokines -- Autoimmune diseases; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2018.12.015
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Background: The intestinal tract is important for development of immune tolerance and disturbances are suggested to trigger autoimmune disorders. The aim of this study was to explore the effect of Maillard products in skim milk powder obtained after long storage, compared to fresh skim milk powder. Methods: Young rats were weaned onto a diet based on skim milk powder with high concentration of Maillard products (HM-SM, n = 18) or low (C-SM, n = 18) for one week or four weeks. Weekly body weight and feed consumption were noted. At the end, organ weights, intestinal histology, permeability and inflammatory cytokines were evaluated. Results: Rats fed with HM-SM had after one week, 15% less weight gain than controls, despite equal feed intake. After one week thymus and spleen were smaller, intestinal mucosa thickness was increased and acute inflammatory cytokines (IL-17, IL-1β, MCP-1) were elevated. After four weeks, cytokines associated with chronic intestinal inflammation (fractalkine, IP-10, leptin, LIX, MIP-2, RANTES and VEGF) were increased in rats fed with HM-SM compared to C-SM. Conclusion: High content of Maillard products in stored milk powder caused an intestinal inflammation. Whether this is relevant for tolerance development and future autoimmune diseases remains to be explored. Highlights: Maillard products were formed in skim milk powder stored during hot and humid conditions. Young rats fed a diet with high levels of Maillard products showed interrupted body growth. Maillard products caused disturbed spleen and thymus growth and caused intestinal inflammation.