Microtiter plate-based assay for screening antimicrobial activity of melanoidins against E. coli and S. aureus

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 1069-1074

  Rufián Henares, José A ^a   Morales, Francisco J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antimicrobial activity; Heat treated foods; Maillard reaction; Melanoidins

Indexed keywords

ANTIINFECTIVE AGENT; GLYCOSYLATED PROTEIN; MAILLARD REACTION PRODUCT; MELANOIDINE; OXYTETRACYCLINE; PLANT EXTRACT;

ANALYTIC METHOD; ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; AREA UNDER THE CURVE; ARTICLE; BACTERIUM CULTURE; BEER; COFFEE; CONTROLLED STUDY; DIAGNOSTIC VALUE; ESCHERICHIA COLI; FOOD ANALYSIS; GLYCATION; GROWTH INHIBITION; HEAT TREATMENT; INTERMETHOD COMPARISON; NONHUMAN; OXYTETRACYCLIN EQUIVALENT VALUE; QUANTITATIVE ANALYSIS; RAPID PLATE READER BASED METHOD; SENSITIVITY ANALYSIS; STAPHYLOCOCCUS AUREUS; SWEET WINE; WINE;

ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 46749159194     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.027     Document Type: Article

References (29)

1. Adams M.R., and Hall C.J. Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures. International Journal of Food Microbiology 23 (1988) 287-292
2. Ames, J. M. (1992). The Maillard reaction. In B. J. F. Hudson (Ed.), Biochemistry of Food Proteins, Vol. 4 (pp. 99-153). London.
3. Ames J.M., Wynne A., Hofmann A., Plos S., and Gibson G.R. The effect of a model melanoidin mixture on faecal bacterial populations in vitro. British Journal of Nutrition 82 (1999) 489-495
4. Bekedam E.K., De Laat M.P.F.C., Schols H.A., Van Boekel M.A.J.S., and Smit G. Arabinogalactan proteins are incorporate in negatively charged coffee brew melanoidins. Journal of Agricultural and Food Chemistry 55 (2007) 761-768
5. Borrelli R.C., Esposito F., Napolitano A., Ritieni A., and Fogliano V. Characterization of a new potential functional ingredient: Coffee silverskin. Journal of Agricultural and Food Chemistry 52 (2004) 1338-1343
6. Borrelli R.C., and Fogliano V. Bread crust melanoidins as potential prebiotic ingredients. Molecular Nutrition and Food Research 49 (2005) 673-678
7. Cämmerer B., and Kroh L.W. Investigation of the influence of the reaction conditions on the elementary composition of melanoidins. Food Chemistry 53 (1995) 55-59
8. Daglia M., Cuzzoni M.T., and Dacarro C. Antibacterial activity of coffee. Journal of Agricultural and Food Chemistry 42 (1994) 2270-2272
9. Davidson P.M., and Parish M.E. Methods for testing the efficacy of food antimicrobials. Food Technology 43 (1989) 148-155
10. Del Castillo M.D., Ferrigno A., Acampa I., Borrelli R.C., Olano A., Martínez-Rodríguez A., and Fogliano V. In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten. Journal of Cereal Science 45 (2007) 327-334
11. Delgado-Andrade C., Rufián-Henares J.A., and Morales F.J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. Journal of Agricultural and Food Chemistry 53 (2005) 7832-7836
12. Einarsson H. The effect pH and temperature on the antibacterial effect of Maillard reaction products. Lebensmittel-Wissenschaft & Technologie 20 (1987) 51-55
13. Einarsson H., Snjgg B.G., and Eriksson C. Inhibition of bacterial growth by Maillard reaction products. Journal of Agricultural and Food Chemistry 31 (1983) 1043-1047
14. Faist V., and Erbersdobler H.F. Metabolic transit and in vivo effects of melanoidins and precursors compounds deriving from the Maillard reaction. Annals of Nutrition and Metabolism 45 (2001) 1-12
15. Finot P.A., and Magnenat E. Metabolitic transit of early and advanced Maillard products. In: Eriksson C. (Ed). Maillard Reactions in Food (1981), Pergamon Press, Oxford (pp. 193-207)
16. Lanciotti R., Anese M., Sinigaglia M., Severini C., and Massini R. Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 32 (1999) 223-230
17. Mattila T. A modified Kelsey-Sykes method for testing disinfectants with 2,3,5-triphenyltetrazolium chloride reduction at an indicator of bacterial growth. Journal of Applied Bacteriology 62 (1987) 551-554
18. MattilaSandholm M. Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms. International Journal of Food Microbiology 8 (1989) 165-174
19. Morales F.J., Fernandez-Fraguas C., and Jiménez-Pérez S. Iron binding ability of melanoidins from food and model systems. Food Chemistry 90 (2005) 821-827
20. Morales F.J. Application of capillary zone electrophoresis to the study of food and food-model melanoidins. Food Chemistry 76 (2002) 363-369
21. Morales F.J., and Jiménez-Pérez S. Peroxyl radical scavenging activity of melanoidins in aqueous systems. European Food Research and Technology 218 (2004) 515-520
22. Murata M., Nakajima Y., and Homma S. Inhibition of cariogenic glucan synthesis by dark beer. Lebens-Wissenschaft Technologie 28 (1995) 201-207
23. Nunes F.M., and Coimbra M.A. Melanoidins from coffee infusions. Fraction, chemical characterization, and effect of the degree of roast. Journal of Agricultural and Food Chemistry 55 (2007) 3967-3977
24. Rufian-Henares J.A., and Morales F.J. Antimicrobial activity of melanoidins. Journal of Food Quality 30 (2007) 160-168
25. Rufián-Henares J.A., and Morales F.J. A new application of a commercial microtiter plate-based assay for assessing the antimicrobial activity of Maillard reaction products. Food Research International 39 (2006) 33-39
26. Rufián-Henares J.A., and Morales F.J. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins. Journal of Agricultural and Food Chemistry 55 (2007) 1480-1485
27. Skyttä E., and MattilaSandholm T. A quantitative method for assessing bacteriocins and other food antimicrobials by automated turbidometry. Journal of Microbiological Methods 14 (1991) 77-88
28. Somoza V. Five years of research on health risks and benefits of Maillard reaction products: An update. Molecular Nutrition Food Research 49 (2005) 663-672
29. Stecchini M.L., Giavedoni P., Sarais I., and Lerici C.R. Effect of Maillard reaction products on the growth of selected food-poisoning micro-organism. Letters in Applied Microbiology 13 (1991) 93-96