Question

if bacteria absorb Maillard reaction compound, Maillard reaction compound can produce H2O2 in bacteria or not?

Answer 1

The basic definition of Maillard reaction is that it refers to a non-enzymatic browning reaction. The reactants of the reaction are a carbonyl and an amino and the reaction takes place in heated foods.An example of carbonyl is reducing sugar and amino can be peptide or amino acid. The products of the reaction are of complex array and also they have aroma,flavor and colour. These compounds are having different physical, chemical and sensory properties .And also some others are attributed with different biological properties as given:

•Antioxidant capacity

•Anti-inflammatory capacity

•Anti-microbial activity

The growth of spoilage causing organisms are inhibited giving a more and better lasting shelf life to the food products by the antimicrobial properties of the MRPs.This is scientifically proven with evidence.Affinities that induce bacterial DNA scission have been reported in MRPs derived from heated reducing sugar-amino acid model systems. This leads to mutation and cytotoxicity.Hydrogen peroxide formation is considered as a product of MRP synthesis.It is a cytotoxic component.