Investigating the antimicrobial effect of Maillard products on pathogens microorganisms

Résumé

Background. The Maillard product was prepared from four model systems (aminoacids-glucose) at pH 10 and 110°C for 120 mn. Aim. This study aims to investigate the antimicrobial potential of different Maillard products and their hemolytic effect. Methods. Maillard products were prepared by four models (Gly-glu), (Val-glu), (Try-glu) and (Asp-glu). The prepared Maillard product antimicrobial activity was tested at concentration of 0.24, 0.48, 0.97, 1.95 and 3.90 mg/ml against Escherichia coli ATCC 25923, Staphylococcus aureus ATCC 25922, Candida albicans and Fusarium graminearum) and hemolytic activity. Results. The inhibition diameter of the test isolate by-products from 4 models of Maillard reaction (Gly-glu), (Val-glu), (Try-glu), and (Asp-glu) ranged from 15±0mm to 28.3±0.4mm. The minimum inhibitory concentration (MIC) ranged from 0.97 mg/ml to 1.95 mg/ml for only two test isolates. Maillard reaction products also showed a similar effect of growth inhibition compared with antibiotics frequently used for treating bacterial infections. An evaluation of the hemolytic activity of the Maillard products on erythrocytes showed a low hemolysis rate of the order of 12.09%. Conclusion. The Maillard products tested had vigorous antimicrobial activity against some pathogenic microorganisms. The Maillard reaction product can be used as a narrow-spectrum antibiotic.

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