Potential prebiotic activities of soybean peptides Maillard reaction products on modulating gut microbiota to alleviate aging-related disorders in D-galactose-induced ICR mice

Abstract

Soybean peptides Maillard reaction products (SMRPs) as a flavor enhancer were prepared to investigate its potential prebiotic activities on modulating gut microbiota to alleviate aging-related disorders in d-galactose-induced ICR mice. The mice were divided into six groups during 6 weeks experimental period, including normal control, natural aging control, d-galactose aging group, low, medium and high dose SMRPs groups (200, 400 and 800 mg/kg/day). Results showed that d-galactose aging mice with SMRPs administration had increased food intake, body weight, organ indexes, urine fluorescence intensity and feces color. Additionally, SMRPs could elevate richness and diversity of gut microbiota and ameliorate microbial community structure. The pathogenic bacteria was effectively suppressed while beneficial bacteria Lactobacillus and Bifidobacterium were promoted. Furthermore, oxidative stress, cognitive impairment and systemic inflammation were ameliorated after SMRPs administration due to gut microflora constitution and their metabolite alterations. Our results demonstrated that SMRPs might possess potential prebiotic activities to attenuate aging.

Keywords

• Soybean peptides
• Maillard reaction products
• Prebiotic activity
• Gut microbiota
• Antioxidation
• Anti-inflammation