Biological effects of Maillard reaction products: Use of Caenorhabditis elegans as an in vivo model

Abstract

Maillard reaction products (MRPs), including melanoidins and volatile odor compounds, are associated with distinct flavors and colors during food processing and cooking. Although MRPs have health benefits, such as antioxidant activity, they are also associated with pathophysiological effects. Several in vivo models, especially rodents, are used to demonstrate physiological effects.Caenorhabditis elegans (C. elegans), an easy-to-rear free-living nematode with a short lifespan, has been used as a promising in vivo organism for the evaluation of functional properties in food components, including antiaging, antioxidant, and antiobesity properties. Furthermore, the high olfactory discrimination of this organism allows for the basic elucidation of behavior and regulation of aging. In this minireview, I discuss the various attributes of C. elegans that make it a promising in vivo model for studying the biological effects of MRPs.