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Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates. Twenty-two types of melanoidins were examined by combining two reducing sugars (glucose...

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Detalles Bibliográficos
Autores principales:	Kukuminato, Satoshi, Koyama, Kento, Koseki, Shigenobu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Society for Microbiology 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8672907/ https://www.ncbi.nlm.nih.gov/pubmed/34908471 http://dx.doi.org/10.1128/spectrum.01142-21

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