Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
著者
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Takeuchi Hiroaki
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Shimamura Tomoko
Faculty Of Agriculture Kochi University
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SON Vu
School of Biotechnology and Food Technology, Hanoi University of Science and Technology
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TRANG Vu
School of Biotechnology and Food Technology, Hanoi University of Science and Technology
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THANH Lam
School of Biotechnology and Food Technology, Hanoi University of Science and Technology
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SARTER Samira
School of Biotechnology and Food Technology, Hanoi University of Science and Technology
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UKED Hiroyuki
Faculty of Agriculture, Kochi University
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