Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria

Abstract

Antimicrobial activities of aminoreductone (AR), a product formed in the initial stages of the Maillard reaction, were investigated using eight clinical isolates of antibiotic-susceptible/resistant pathogenic bacteria: four Pseudomonas aeruginosa, one multi-drug-resistant Pseudomonas aeruginosa (MDRP), one Escherichia coli, one methicillin-susceptible Staphylococcus aureus, and one methicillin-resistant Staphylococcus aureus (MRSA). AR showed advanced growth inhibition effects compared to antibiotics (amikacin, ciprofloxacin, imipenem and levofloxacin) frequently used for the treatment of infectious diseases, and worked synergistically with these antibiotics. The minimum inhibitory concentrations (MIC) of AR ranged from 13 to 20 mM. The bactericidal activity of AR was dose and time dependent. The minimum bactericidal concentration (MBC) was lower for Gram-negative bacteria (32 to 40 mM). These findings suggest that AR, a naturally formed antimicrobial agent present in thermally processed foods, has promising potential for health promotion and for use in medical practices.

Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

“…coli strain, a methicillin-susceptible Staphylococcus aureus strain, and a methicillin-resistant S. aureus strain Helicobacter pylori could be suppressed by protein-derived MRPs .…”

“…Aminoreductone was found to be resistant to a multidrug-resistant Pseudomonas aeruginosa strain, a E. coli strain, a methicillin-susceptible Staphylococcus aureus strain, and a methicillin-resistant S. aureus strain. 85 Helicobacter pylori could be suppressed by proteinderived MRPs. 86 Therefore, AGEs and other MRPs may also be able to hinder the growth of particular microorganisms and, thus, change the whole composition of the colonic microbiota.…”

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

“…Food derived versatile MRPs can act as bactericidal for a wide number of pathogens. For example, aminoreductone can act as a more effective bactericidal for four Pseudomonas aeruginosa isolates , one multidrug-resistant Pseudomonas aeruginosa (MDRP), one Escherichia coli , one methicillin-susceptible Staphylococcus aureus , and one methicillin-resistant Staphylococcus aureus (MRSA) compared to mikacin, ciprofloxacin, imipenem, and levofloxacin [ 63 ]. MRPs have also been shown to be effective against yeast [ 64 ].…”

Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota

“…and Bif idobacterium spp.). 63 As shown in Table 3, there were significant discrepancies in microbiota compositions among different glycated fractions. A significant increase in the abundance of Megamonas was observed in the sample with the MMW fraction, whereas there were marked decreases in the samples with the LMW and HMW fractions.…”

“…Collinsella can affect metabolism by changing intestinal cholesterol absorption, reducing glycogenesis in the liver and elevating triglyceride synthesis . Aminoreductone, a product formed in the initial stage of the Maillard reaction, was proven to be effective against the growth of pathogenic bacteria such as multidrug-resistant Pseudomonas aeruginosa . Inhibition of microbial growth by HMW MRPs has also been studied.…”