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- Einarsson, H., et al.
(författare)
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Inhibition of bacterial growth by Maillard reaction products
- 1983
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Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 31:5, s. 1043-1047
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Tidskriftsartikel (refereegranskat)abstract
- Maillard reaction products (MRP) were obtained by refluxing solutions containing either arginine and xylose (AX) or histidine and glucose (HG). The solutions were tested either unfractionated or partly purified by dialysis through a Spectra/Por (R)-6 membrane with a molecular weight cutoff at 1000. The bacteria tested were both pathogenic and spoilage bacteria frequently found in food. The effects of the AX and HG added were assessed on the basis of the growth curves and the MIC (minimum inhibitory concentration) values recorded. The MIC values obtained show that the inhibitory effect of MRP is dependent on the type of MRP and type of bacteria used. As can be seen from the growth curves, the lag phase of the growth was prolonged with increased concentrations of MRP. The results of the dialysis show that the high molecular weight fraction (Mr ?1000) was more inhibitory than the low molecular weight fraction (Mr ?1000) when tested with Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The MRP used in this study have in other studies been shown to possess a high antioxidative effect. © 1983 American Chemical Society.
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| 2. |
- Lingnert, Hans, et al.
(författare)
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Stability of antioxidants formed from histidine and glucose by the Maillard reaction
- 1983
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Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 31:1;4092, s. 27-30
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Tidskriftsartikel (refereegranskat)abstract
- Maillard reaction products (MRP) have been reported by several authors to inhibit lipid oxidation in model systems as well as in food products. The antioxidative compounds formed have so far not been identified, nor has the mechanism of their antioxidative effect been elucidated. In the course of trying to isolate antioxidative components formed by the Maillard reaction between histidine and glucose, it was found that part of the antioxidative effect was lost during the isolation processing. The stability of the antioxidants was therefore studied in more detail. The antioxidants were found to be unstable in solution when exposed to air. When they were stored in nitrogen atmosphere, no loss of antioxidative effect was noticed. The oxygen sensitivity was found to be pH dependent. Within the studied pH range 2-10, the stability of the antioxidants decreased with increasing pH. An oxygen electrode could be used to measure the consumption of oxygen by the MRP. In the dry state and in concentrated solutions at low temperatures, the MRP were found to be fairly stable. The significance of this instability in a food system and in laboratory work with the antioxidants is discussed. © 1983 American Chemical Society.
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