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Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics

Trang V.T., Thanh L.X., Sarter S., Shimamura T., Takeuchi H.. 2013. International Journal of Biological Engineering, 7 (12) : p. 675-678.

Antimicrobial activities of aminoreductone (AR), a product formed in the initial stage of Maillard reaction, were screened against pathogenic bacteria. A significant growth inhibition of AR against all 7 isolates (Staphylococcus aureus ATCC® 25923 TM, Salmonella typhimurium ATCC® 14028 TM, Bacillus cereus ATCC® 13061TM, Bacillus subtilis ATCC® 11774 TM, Escherichia coli ATCC® 25922 TM, Enterococcus faecalis ATCC® 29212 TM, Listeria innocua ATCC® 33090 TM) were observed by the standard disc diffusion methods. The inhibition zone for each isolate by AR (2.5 mg) ranged from 15±0mm to 28.3±0.4mm in diameter. The minimum inhibitory concentration (MIC) of AR ranging from 20mM to 26mM was proven in the 7 isolates tested. AR also showed the similar effect of growth inhibition in comparison with antibiotics frequently used for the treatment of infections bacteria, such as amikacin, ciprofloxacin, meropennem and levofloxacin. The results indicated that foods containing AR are valuable sources of bioactive compounds towards pathogenic bacteria. (Résumé d'auteur)

Mots-clés : bacillus subtilis; bacillus cereus; streptococcus faecalis; escherichia coli; salmonella typhimurium; staphylococcus aureus; réaction de maillard; listeria; agent pathogène; produit alimentaire; propriété antimicrobienne; antimicrobien; listeria innocua

Thématique : Contamination et toxicologie alimentaires

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