Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

Abstract

activity also resulted in notable antimicrobial activity [13]. From these and other studies it is important to fully understand the inhibitory effect of Maillard reaction against bacteria and possible mechanism(s) of activity. The objective of this paper is to provide a comprehensive description of the antimicrobial properties of MRPs, related factors that influence the inhibitory effect of MRPs, and demonstrated mechanisms of antimicrobial effect of MRPs. Reaction scheme and products formed in MRIn general, food product matrices possess subtle differences in pH and water activity, which in turn influence the final composition of different MRPs during thermal processing. The diverse range of physical, chemical or biological properties of soluble pre-and final stage melanoidins, or mixtures thereof, which result from varied reaction conditions leads to a cascade of redox reactions that generate a complex mixture of molecules. This represents a major challenge for food scientists to conclude specific structure-function of MRPs with antimicrobial activity. Initiation of the MR is greatest at slightly basic pH, a requirement for the nucleophilic reaction by the amino nitrogen lone-pair electron condensing with a carbonyl carbon on the reducing sugar. The result is the formation of glycosylamine, which dehydrates to a Schiff base and then to Amadori rearrangement. If pH is acidic, the rearrangement of Amadori to 1,2 enolization is facilitated. This is in contrast to subsequent formation of many different chemical AbstractThe Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.

Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium

“…It is important to note that the composition of melanoidins from different sugar–lysine combinations may differ in respect to the physical, chemical or biological properties of pre-melanoidin components that form a complex mixture of HMW melanoidins [ 24 ]. These complex set of reactions define both intermediate (pre-melanoidin) and final (melanoidin) stages, that are sugar-specific in terms of final composition [ 19 , 24 ]. In addition to temperature, the pH is also a factor, as under slightly basic conditions, Schiff base and Amadori rearrangement, products will tend to lead to a 2,3-enolization reaction [ 24 ].…”

“…These complex set of reactions define both intermediate (pre-melanoidin) and final (melanoidin) stages, that are sugar-specific in terms of final composition [ 19 , 24 ]. In addition to temperature, the pH is also a factor, as under slightly basic conditions, Schiff base and Amadori rearrangement, products will tend to lead to a 2,3-enolization reaction [ 24 ]. This is different if the conditions have an acidic pH, where the Amadori rearrangement is facilitated to a 1,2 enolization pathway [ 24 ].…”

On the Potential Role of Dietary Lysine as a Contributing Factor in Development of Liver Abscesses in Cattle

“…The full-fat corn germ used in their research was, however, dried and thus was subject to formation of Maillard reactions end-products, including the brown melanoidin pigments ( 25 ). It is worthy to note that melanoidins interfere with normal proteolytic activity ( 26 ), and also are known to have activity against specific microbial populations ( 27 ), thus it is conceivable that decreases in liver abscessation were a consequence of indirect effects on Fusobacteria sp . through suppression of its proteolytic activity.…”

Effect of Two Soybean Varieties Treated with Different Heat Intensities on Ileal and Caecal Microbiota in Broiler Chickens

“…In this context, diets also possess the ability to heavily impact the microbial gut community by factors such as prebiotics, probiotics and antibiotics, protein concentration, and the fiber content or the physicochemical properties of the diet [8,9]. Additionally, substances generated during the thermal processing of feed affect the gut microbiota, which can even be specific for certain bacterial species [10,11]. A multitude of products of the Maillard reaction type can be generated during the heat treatment of proteinaceous feed ingredients, some of which have been identified as microbiome modulators, although the particular molecules responsible for the effect on bacteria often remain unclear [11,12].…”