Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria
Vu Thu TRANGVu Hong SONLam Xuan THANHSamira SARTERTomoko SHIMAMURAHiroyuki UKEDHiroaki TAKEUCHI
Author information
JOURNALS FREE ACCESS

2013 Volume 19 Issue 5 Pages 833-841

Details
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.

Information related to the author
© 2013 by Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top