Open AccessANTIMICROBIAL ACTIVITY OF MELANOIDINS
Author(s) -
RUFIÁNHENARES JOSÉ A.,
MORALES FRANCISCO J.
Publication year - 2007
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2007.00112.x
Subject(s) - melanoidin , antimicrobial , maillard reaction , chemistry , food science , shelf life , biological activity , lysine , minimum inhibitory concentration , biochemistry , organic chemistry , amino acid , in vitro
Melanoidins are high molecular weight compounds formed during the final stage of the Maillard reaction. Melanoidins have been studied in recent years because of their nutritional, biological and health implications, apart from their role on the stability during processing and shelf life of foods. A fast and robust microtiter plate‐based assay for a quantitative screening of the antimicrobial activity of melanoidins was applied. Oxytetracyclin was used as reference for assessing the antimicrobial activity of different melanoidins isolated from model systems. The minimum inhibitory concentration was calculated, and activity was related to the antimicrobial activity of an oxytetracyclin solution (100 µg/L). Glucose–lysine melanoidin exerted the highest antimicrobial activity, being at a concentration of 1 mg/mL, equivalent to an oxytetracyclin solution of 170 µg/L.