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Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium. Pathogens 2023; 12:pathogens12020215. [PMID: 36839487 PMCID: PMC9963399 DOI: 10.3390/pathogens12020215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/20/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds that have been shown to display antimicrobial effects against pathogens. Crude MRPs were generated from reducing sugars (fructose (Fru), glucose (Glc), ribose (Rib) or xylose (Xyl)) with lysine and the melanoidin equivalence was measured using an absorbance of 420 nm (Ab420). The relative antimicrobial activity of each MRP was measured by examining both the length of lag phase and maximum growth rate. MRPs were found to significantly shorten the lag phase and decrease the maximum growth rate of S. Typhimurium (p < 0.05). Glucose-lysine MRP (GL MRP) was determined to have the highest relative melanoidin (1.690 ± 0.048 at Ab420) and its efficacy against S. Typhimurium populations was measured at 37 °C and at pH 7.0 and estimated on xylose lysine deoxycholate (XLD) agar. GL MRP significantly reduced S. Typhimurium populations by >1 log CFU/mL at 8 and 24 h after inoculation (p < 0.05). GL MRPs also further decreased S. Typhimurium populations significantly under thermal stress condition (55 °C) compared to optimal (37 °C) by ~1 log CFU/mL (p < 0.05). Overall, GL MRP demonstrated effective antimicrobial activity against S. Typhimurium at 37 °C and 55 °C.
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FU J, YANG L, TAN D, LIU L. Iron transport mechanism of lactoferrin and its application in food processing. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
| | - Liu YANG
- Shenyang Agricultural University, China
| | | | - Ling LIU
- Shenyang Agricultural University, China
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Structure and functional characterization of melanoidins from crystal malt. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04186-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Xia B, Ni ZJ, Hu LT, Elam E, Thakur K, Zhang JG, Wei ZJ. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. Food Chem 2021; 363:130276. [PMID: 34144426 DOI: 10.1016/j.foodchem.2021.130276] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 04/22/2021] [Accepted: 05/26/2021] [Indexed: 12/17/2022]
Abstract
To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymatic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chemical properties and varied volatile compounds. The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds. Correlation analysis of the chemical properties of chicken fat and the major volatile compounds showed that by controlling the chemical properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments.
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Affiliation(s)
- Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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