Wong Catherine W Y, Mu Kaiwen, Kitts David D, Wang Siyun
Food, Nutrition and Health, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Pathogens. 2023 Jan 30;12(2):215. doi: 10.3390/pathogens12020215.
An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds that have been shown to display antimicrobial effects against pathogens. Crude MRPs were generated from reducing sugars (fructose (Fru), glucose (Glc), ribose (Rib) or xylose (Xyl)) with lysine and the melanoidin equivalence was measured using an absorbance of 420 nm (Ab). The relative antimicrobial activity of each MRP was measured by examining both the length of lag phase and maximum growth rate. MRPs were found to significantly shorten the lag phase and decrease the maximum growth rate of ( < 0.05). Glucose-lysine MRP (GL MRP) was determined to have the highest relative melanoidin (1.690 ± 0.048 at Ab) and its efficacy against populations was measured at 37 °C and at pH 7.0 and estimated on xylose lysine deoxycholate (XLD) agar. GL MRP significantly reduced populations by >1 log CFU/mL at 8 and 24 h after inoculation ( < 0.05). GL MRPs also further decreased populations significantly under thermal stress condition (55 °C) compared to optimal (37 °C) by ~1 log CFU/mL ( < 0.05). Overall, GL MRP demonstrated effective antimicrobial activity against at 37 °C and 55 °C.
消费者购买轻度加热即食食品的新兴趋势可能导致加工方法无法有效减少病原菌数量。粗美拉德反应产物（MRPs）是天然生成的化合物，已显示出对病原菌具有抗菌作用。通过还原糖（果糖（Fru）、葡萄糖（Glc）、核糖（Rib）或木糖（Xyl））与赖氨酸生成粗MRPs，并使用420nm吸光度（Ab）测量类黑素当量。通过检查滞后期长度和最大生长速率来测量每个MRP的相对抗菌活性。发现MRPs能显著缩短滞后期并降低最大生长速率（P<0.05）。葡萄糖-赖氨酸MRP（GL MRP）被确定具有最高的相对类黑素（Ab为1.690±0.048），并在37℃和pH 7.0下测定其对病原菌群体的功效，在木糖赖氨酸脱氧胆酸盐（XLD）琼脂上进行评估。接种后8小时和24小时，GL MRP显著降低病原菌数量>1 log CFU/mL（P<0.05）。与最佳温度（37℃）相比，在热应激条件（55℃）下，GL MRPs也使病原菌数量进一步显著降低约1 log CFU/mL（P<0.05）。总体而言，GL MRP在37℃和55℃下对病原菌表现出有效的抗菌活性。
