Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens.

Clostridium perfringens Xylose / pharmacology Bacillus cereus Phenylalanine / pharmacology Food Preservatives / pharmacology Anti-Bacterial Agents / pharmacology Food Microbiology
Bacillus cereus Clostridium perfringens Food preservative Maillard reaction Melanoidin

Journal

Journal of food protection
ISSN: 1944-9097
Titre abrégé: J Food Prot
Pays: United States
ID NLM: 7703944

Informations de publication

Date de publication:
10 2023
Historique:
received: 05 05 2023
revised: 02 08 2023
accepted: 03 08 2023
medline: 27 9 2023
pubmed: 11 8 2023
entrez: 10 8 2023
Statut: ppublish

Résumé

Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), and water activity (a

Identifiants

DOI: 10.1016/j.jfp.2023.100140 PMID: 37562514
pubmed: 37562514
pii: S0362-028X(23)06824-2
doi: 10.1016/j.jfp.2023.100140
pii:
doi:

Substances chimiques

Xylose A1TA934AKO
melanoidin polymers 0
Phenylalanine 47E5O17Y3R
Food Preservatives 0
Anti-Bacterial Agents 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

100140

Informations de copyright

Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Eisuke Maesaka (E)

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.

Satoshi Kukuminato (S)

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.

Kazuho Aonishi (K)

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.

Kento Koyama (K)

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.

Shigenobu Koseki (S)

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan. Electronic address: koseki@agr.hokudai.ac.jp.

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Classifications MeSH

questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Bactéries à Gram positif formant des endospores › Clostridium › Clostridium perfringens › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Glucides › Sucres › Oses › Pentoses › Xylose › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Bâtonnets à Gram positif › Bâtonnets sporulés à Gram positif › Bacillaceae › Bacillus › Bacillus cereus › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés essentiels › Phénylalanine › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Conservateurs alimentaires › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Anti-infectieux › Antibactériens › Antibacterial Effect of Melanoidins Derived...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Sécurité des aliments › Contamination des aliments › Microbiologie alimentaire › Antibacterial Effect of Melanoidins Derived...