The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 869-874

  Brudzynski, Katrina ^a   Miotto, Danielle ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Antibacterial activity; Antioxidant activity; Bacillus subtilis; Canadian honeys; Escherichia coli; Maillard reaction products

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; BACILLUS SUBTILIS; CANADIAN HONEYS; MAILLARD REACTION PRODUCTS;

BACILLI; BACTERIOLOGY; CHEMICAL COMPOUNDS; ESCHERICHIA COLI; FOOD PRODUCTS; OXYGEN; PHENOLS; REACTION PRODUCTS;

PRINCIPAL COMPONENT ANALYSIS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; OXYGEN RADICAL; POLYPHENOL DERIVATIVE;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BROTH DILUTION; CONTROLLED STUDY; ESCHERICHIA COLI; GLYCATION; HONEY; MOLECULAR WEIGHT; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; STRUCTURE ACTIVITY RELATION;

BACILLUS SUBTILIS; ESCHERICHIA COLI;

EID: 77956611693     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.009     Document Type: Article

References (36)

1. Adams J.C., Boult C.H., Deadman B.J., Farr J.M., Grainger M.N.C., Manley-Harris M., et al. Isolation by HPLC and characterization of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey. Carbohydrate Research 2008, 343:651-659.
2. Aljadi A.M., Yusoff K. Isolation and identification of phenolic acids in Malaysian honey with antibacterial properties. Turkish Journal of Medical Sciences 2003, 33:229-236.
3. Aljadi A., Yusoff K.M. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry 2004, 85:513-518.
4. Bertoncelj J., Doberšek U., Jamnik M., Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 2007, 105:822-828.
5. Blasa M., Candiracci M., Accorsi A., Piacentini M., Albertini M., Piatti E. Raw Millefiori honey is packed full of antioxidants. Food Chemistry 2006, 97:217-222.
6. Brudzynski K. Effect of hydrogen peroxide on antibacterial activities of Canadian honeys. Canadian Journal of Microbiology 2006, 52:1228-1237.
7. Bulut L., Kilic M. Kinetics of hydroxymethylfurfural accumulation and color change in honey during storage in relation to moisture content. Journal of Food Processing and Preservation 2009, 33:22-32.
8. Cao G., Sofic E., Prior R.L. Antioxidant and prooxidant behaviour of flavonoids: Structure-activity relationships. Free Radical Biology and Medicine 1997, 22:749-760.
9. Cushnie T.T., Lamb A.J. Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents 2005, 26:343-356.
10. Chevalier F., Chobert J.-M., Genot C., Haertle T. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. Journal of Agricultural and Food Chemistry 2001, 49:5032-5038.
11. Del Castillo M.D., Ferrigno A., Acampa I., Borrelli R.C., Olano A., Martinez-Rodriguez A., et al. In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten. Journal of Cereal Science 2007, 45:327-334.
12. Einarsson H., Snygg B.G., Eriksson C. Inhibition of bacterial growth by Maillard reaction products. Journal of Agricultural and Food Chemistry 1983, 31:1043-1047.
13. Estevinho L., Pereira A., Moreira L., Dias L., Pereira E. Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food Chemistry and Toxicology 2008, 46:3774-3779.
14. Frankel S., Robinson G.E., Berenbaum M.R. Antioxidant content and correlated characteristics of 14 monofloral honeys. Journal of Apicultural Research 1998, 37:27-31.
15. Gheldof N., Engeseth N.J. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry 2002, 50:3050-3055.
16. Gonzales Burin., del Pilar Buera. Color changes during storage of honey in relation to their composition and initial color. Food Research International 1999, 32:185-191.
17. Huang D., Ou B., Hampsch-Woodill M., Flanagan J., Prior R. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. Journal of Agricultural and Food Chemistry 2002, 50:4437-4444.
18. Huidobro J.F., Simal J. Determinacion del color y de la turbidez en las mieles. Analytical Bromatology 1984, 36:225-245.
19. Lingnert, Eriksson Antioxidative Maillard reaction products. I. Products from sugars and free amino acids. Journal of Food Processing and Preservation 1980, 4:161-172.
20. Lynn E.G., Englis D.T., Milum V.G. Effect of processing and storage on composition and color of honey. Food Research 1936, 1:23-27.
21. Mavric E., Wittmann S., Barth G., Henle T. Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honey from New Zealand. Molecular Nutrition and Food Research 2008, 52:483-489.
22. Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C., Lerici C.R. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 2001, 11:340-346.
23. Martins S.I.F.S., Jongen W.M.F., van Boekel M.A.J.S. A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology 2001, 11:364-373.
24. Miralles B., Martinez-Rodriguez A., Santiago A., Lagemaat J., Heras A. The occurrence of a Maillard type protein-polysaccharide reaction between of β-lactoglobulin and chitosan. Food Chemistry 2007, 100:1071-1075.
25. Morales F.J., Jimenez-Perez S.J. Peroxyl radical scavenging activity of melanoidins in aqueous systems. European Food Research and Technology 2004, 218:515-520.
26. Riboulet-Chavey A., Pierron A., Durand I., Murdaca J., Giudicelli J., Van Obberghen E. Methylglyoxal impairs the insulin signaling pathways independently of the formation of intracellular reactive oxygen species. Diabetes 2006, 55:1289-1299.
27. Rice-Evans C.A., Miller J.N., Paganga C. Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20:933-956.
28. Rufian-Henares J.A., Morales F.J. Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism. Journal of Agricultural Food Chemistry 2008, 56:2357-2362.
29. Rufian-Henares J.A., de la Cueva S.P. Antimicrobial activity of coffee melanoidins - A study on their metal-chelating properties. Journal of Agricultural Food Chemistry 2009, 57:432-438.
30. Russel K.M., Molan P.C., Wilkins A.L., Holland P.C. Identification of some antibacterial components in New Zealand manuka honey. Journal of Agricultural Food Chemistry 1990, 38:10-13.
31. Salah N., Miller N.J., Paganga G., Tijburg L., Bolwell G.P., Rice-Evans C. Polyphenolic flavonols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Archives of Biochemistry and Biophysics 1995, 332:339-346.
32. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
33. Stecchini M.L., Giavedoni P., Sarais I., Lerici C.R. Effect of Maillard reaction products on the growth of selected food-poisoning micro-organisms. Letters in Applied Microbiology 1991, 13:93-96.
34. Taormina P., Niemira B., Beuchat L. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. International Journal of Food Microbiology 2001, 69:217-225.
35. Turkmen N., Sari F., Poyrazoglu E.S., Velioglu Y.S. Effects of prolonged heating on antioxidant activity and color of honey. Food Chemistry 2006, 95:653-657.
36. Weston R., Brocklebank L., Lu Y. Identification and quantitative levels of antibacterial components of some New Zealand honeys. Food Chemistry 2000, 70:427-443.