Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility
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| Title: | Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility |
|---|---|
| Authors: | Umer Abdullah, Syed1, Badaruddin, Muhammad1, Ali, Rashida1, Riaz, Mian N.2 mnriaz@tamu.edu |
| Source: | Food Chemistry. Oct2010, Vol. 122 Issue 4, p1043-1046. 4p. |
| Subjects: | Nisin, Trypsin, Antibacterial agents, Carbohydrate content of food, Bacillus (Bacteria), Food preservation, Food quality, Food spoilage, Food microbiology |
| Abstract: | Abstract: Nisin used as a natural preservative in variety of food systems was subjected to glycation at 95°C in high molar concentration. The elementary glycation end products (EGEs) and the advanced glycated end products (AGEs) formed were tested as compared to non-glycation nisin (NN) for their antibacterial activity against some food spoilage organisms such as Staphylococcus aureus, Bacillus cereus, Micrococcus luteus, Clostridium botulinum and Lactobacillus sake. The extent of hydrolysis of EGEs and AGEs by trypsin was also compared with the (NN) as control. The results have illustrated that antibacterial activity of nisin was substantially affected by the process of glycation in case of all the five organisms selected for the study, suggesting that the glycation of nisin, whether in vivo or in vitro will adversely affect the preservation of foods. Moreover glycation also reduced the tryptic digestibility of EGEs by 5.2% and AGEs by 50.325% as compared to NN. The data indicated that amount of nisin, if added to carbohydrate consisting foods should be increased accordingly to claim the reported shelf life of the products and food labelling in such products needs cardinal modification. Although hydrolysis of glycated nisin by trypsin is slightly decreased, however; it will not produce any adverse effect on human digestion in view of the minute amount of nisin present in the food system. [Copyright &y& Elsevier] |
| Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 50706000 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Umer+Abdullah%2C+Syed%22">Umer Abdullah, Syed</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Badaruddin%2C+Muhammad%22">Badaruddin, Muhammad</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ali%2C+Rashida%22">Ali, Rashida</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Riaz%2C+Mian+N%2E%22">Riaz, Mian N.</searchLink><relatesTo>2</relatesTo><i> mnriaz@tamu.edu</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Oct2010, Vol. 122 Issue 4, p1043-1046. 4p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Nisin%22">Nisin</searchLink><br /><searchLink fieldCode="DE" term="%22Trypsin%22">Trypsin</searchLink><br /><searchLink fieldCode="DE" term="%22Antibacterial+agents%22">Antibacterial agents</searchLink><br /><searchLink fieldCode="DE" term="%22Carbohydrate+content+of+food%22">Carbohydrate content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Bacillus+%28Bacteria%29%22">Bacillus (Bacteria)</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink><br /><searchLink fieldCode="DE" term="%22Food+spoilage%22">Food spoilage</searchLink><br /><searchLink fieldCode="DE" term="%22Food+microbiology%22">Food microbiology</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Abstract: Nisin used as a natural preservative in variety of food systems was subjected to glycation at 95°C in high molar concentration. The elementary glycation end products (EGEs) and the advanced glycated end products (AGEs) formed were tested as compared to non-glycation nisin (NN) for their antibacterial activity against some food spoilage organisms such as Staphylococcus aureus, Bacillus cereus, Micrococcus luteus, Clostridium botulinum and Lactobacillus sake. The extent of hydrolysis of EGEs and AGEs by trypsin was also compared with the (NN) as control. The results have illustrated that antibacterial activity of nisin was substantially affected by the process of glycation in case of all the five organisms selected for the study, suggesting that the glycation of nisin, whether in vivo or in vitro will adversely affect the preservation of foods. Moreover glycation also reduced the tryptic digestibility of EGEs by 5.2% and AGEs by 50.325% as compared to NN. The data indicated that amount of nisin, if added to carbohydrate consisting foods should be increased accordingly to claim the reported shelf life of the products and food labelling in such products needs cardinal modification. Although hydrolysis of glycated nisin by trypsin is slightly decreased, however; it will not produce any adverse effect on human digestion in view of the minute amount of nisin present in the food system. [Copyright &y& Elsevier] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2009.07.065 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 4 StartPage: 1043 Subjects: – SubjectFull: Nisin Type: general – SubjectFull: Trypsin Type: general – SubjectFull: Antibacterial agents Type: general – SubjectFull: Carbohydrate content of food Type: general – SubjectFull: Bacillus (Bacteria) Type: general – SubjectFull: Food preservation Type: general – SubjectFull: Food quality Type: general – SubjectFull: Food spoilage Type: general – SubjectFull: Food microbiology Type: general Titles: – TitleFull: Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Umer Abdullah, Syed – PersonEntity: Name: NameFull: Badaruddin, Muhammad – PersonEntity: Name: NameFull: Ali, Rashida – PersonEntity: Name: NameFull: Riaz, Mian N. IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 10 Text: Oct2010 Type: published Y: 2010 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 122 – Type: issue Value: 4 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
