Antibacterial and Food Preservative Attributes of Maillard Reaction Products of Shrimp Shell Chitosan

2021 ◽  
Vol 20 (1) ◽  
pp. 64-69
Author(s):  
Qing-Jun Wei ◽  
Peng Nie ◽  
Jin-Tao Gong ◽  
Chao-Kun Wei ◽  
Kiran Thakur ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antibacterial Properties ◽  
Salmonella Typhi ◽  
Antimicrobial Activities ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Beef Industry ◽  
E Coli ◽  
Shrimp Shell ◽  
Fresh Cut

We have examined the relative efficacy of the Maillard reaction products (MRPs) prepared by reacting chitosan with xylose, fructose, or glucose for their antimicrobial activities and preservation of fresh-cut beef. The MRPs exhibited broad spectrum antibacterial properties against E. coli, Salmonella typhi, Bacillus subtilis, and Staphylococcus aureus. The antibacterial activity of the three MRPs was dose dependent. Chitosan and its MRPs enhanced shelf life of fresh-cut beef as shown by changes in volatile base nitrogen, trimethylamine, and pH during storage. The order of their ability to preserve beef was fructose-<glucose-MRPs<chitosan. Our results suggest that these MRPs could be used as novel promising preservatives in beef industry.

scholarly journals Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 166
Author(s):  
Huijuan Yang ◽  
Yuyu Zhang ◽  
Fang Zhou ◽  
Juanjuan Guo ◽  
Jiajie Tang ◽  
...  
Keyword(s):  
Conformational Changes ◽  
Maillard Reaction ◽  
Food Industry ◽  
Antimicrobial Activities ◽  
Systemic Review ◽  
Future Research ◽  
Maillard Reaction Products ◽  
Technological Properties ◽  
Reaction Products ◽  
Further Development

Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.

Antioxidant Properties of Maillard Reaction Products Derived from Shrimp Shell Chitosan and Xylose, Fructose or Glucose

2018 ◽  
Vol 17 (4) ◽  
pp. 445-450
Author(s):  
Nie Peng ◽  
Wei Qing-Jun ◽  
Thakur Kiran ◽  
Hu Fei ◽  
Prasad Chandan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Shrimp Shell ◽  
And Function

Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.

Effect of Maillard reaction products on ruminal and fecal acid-resistant E. coli, total coliforms, VFA profiles, and pH in steers1

2004 ◽  
Vol 82 (4) ◽  
pp. 1170-1176 ◽  
Author(s):  
J. J. Sindt ◽  
J. S. Drouillard ◽  
H. Thippareddi ◽  
R. K. Phebus ◽  
C. M. Coetzer ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Coliforms ◽  
E Coli

scholarly journals Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia coli

Marine Drugs ◽  
2019 ◽  
Vol 17 (1) ◽  
pp. 47 ◽  
Author(s):  
Jiaxing Wang ◽  
Rongbian Wei ◽  
Ru Song
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Liquid Chromatography ◽  
Maillard Reaction ◽  
Size Exclusion ◽  
H2o2 Production ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
E Coli ◽  
Production Of Hydrogen

The Maillard reaction products (MRPs) of half-fin anchovy hydrolysates and glucose, named as HAHp(9.0)-G MRPs, were fractionated by size exclusion chromatography into three major fractions (F1–F3). F2, which demonstrated the strongest antibacterial activity against Escherichia coli (E. coli) and showed self-production of hydrogen peroxide (H2O2), was extracted by solid phase extraction. The hydrophobic extract of F2 was further isolated by reverse phase-high performance liquid chromatography into sub-fractions HE-F2-1 and HE-F2-2. Nine peptides were identified from HE-F2-1, and two peptides from HE-F2-2 using liquid chromatography-electrospray ionization/multi-stage mass spectrometry. Three peptides, FEDQLR (HGM-Hp1), ALERTF (HGM-Hp2), and RHPEYAVSVLLR (HGM-Hp3), with net charges of −1, 0, and +1, respectively, were synthesized. The minimal inhibitory concentration of these synthetic peptides was 2 mg/mL against E. coli. Once incubated with logarithmic growth phase of E. coli, HGM-Hp1 and HGM-Hp2 induced significant increases of both extracellular and intracellular H2O2 formation. However, HGM-Hp3 only dramatically enhanced intracellular H2O2 production in E. coli. The increased potassium ions in E. coli suspension after addition of HGM-Hp1 or HGM-Hp2 indicated the destruction of cell integrity via irreversible membrane damage. It is the first report of hydrolysates MRPs-derived peptides that might perform the antibacterial activity via inducing intracellular H2O2 production.

Effect of Maillard reaction products on ruminal and fecal acid-resistant E. coli, total coliforms, VFA profiles, and pH in steers1

2004 ◽  
Vol 82 (4) ◽  
pp. 1170-1176
Author(s):  
J. J. Sindt ◽  
J. S. Drouillard ◽  
H. Thippareddi ◽  
R. K. Phebus ◽  
C. M. Coetzer ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Coliforms ◽  
E Coli

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
Sign in / Sign up

Export Citation Format

Share Document