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Inhibitory mechanisms of Maillard reaction products.
1988 (English)In: Microbios, ISSN 0026-2633, Vol. 53, no 214, 27-36 p.Article in journal (Refereed)
Abstract [en]

In order to determine the inhibitory mechanism of antibacterial Maillard reaction products (MRP), heated mixtures containing arginine and xylose (AX) or histidine and glucose (HG) were studied for their mutagenic effect, using the Salmonella mutagenic test system ('Ames test'), with regard to their effect on the uptake of serine, glucose and oxygen and for their effect on iron solubility. It was found that the MRPs tested had little or no mutagenic effect, while an inhibitory effect on the uptake of serine, glucose and oxygen was observed. The MRPs also had an effect on the solubility of iron in nutrient broth and in phosphate buffer. While the AX mixture reduced the solubility of iron it was increased by the HG mixture. The reduction of iron solubility in the presence of the AX mixture was much greater at pH 8 than at pH 5. The present data suggest that the antibacterial effect of the MRPs tested is primarily due to the interaction between MRPs and iron, resulting in reduced oxygen uptake.

Place, publisher, year, edition, pages
1988. Vol. 53, no 214, 27-36 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9280PubMedID: 3130546OAI: oai:DiVA.org:ri-9280DiVA: diva2:967154
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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