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Effect of Dietary Maillard Reaction Products on Insulin Sensitivity, Metabolic Inflammation, and Intestinal Inflammation in Mice Fed the Total Western Diet by Siyu Xiao, Master of Science Utah State University, 2020 Major Professor: Dr. Robert Ward Department: Nutrition, Dietetics and Food Sciences The effects of dietary Maillard reaction products (MRPs) on weight gain, glucose metabolism and intestinal health in mice were investigated. Three groups of C57BL6/J mice (n=10/gp) were fed the Total Western Diet (TWD) with different levels of MRPs: MRP0, TWD with low level of MRPs; MRP1, TWD with medium level of MRPs, and MRP2, TWD with high level of MRPs. In this study, only the casein (protein) and sugar components of the diet were cooked to generate MRPs, while in previous studies, whole diet pellets, including lipids, were cooked to generate MRPs. Thus, a complementary experiment was conducted to show the difference in the lipid oxidation level of the diet between this study and previous studies. No significant differences in weight gain were found between three groups during 13 weeks. No significant differences were observed in histology or colitis scores of mice colons after 10 days of oral administration of dextran sodium sulfate (DSS). The results of the oral glucose tolerance test (OGTT) showed that normalized area under the curve (AUC) of blood sugar during 120 minutes of MRP0 was significantly higher than that of MRP2 (p < 0.05),

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Effect of Dietary Maillard Reaction Products on Insulin Sensitivity, Metabolic Inflammation and Intestinal Inflammation in Mice Fed the Total Western Diet