Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

被引：18

作者：

Corrales Escobosa, Alma Rosa ^{[1
]}

Gomez Ojeda, Armando ^{[1
]}

Wrobel, Kazimierz ^{[1
]}

Alcazar Magana, Armando ^{[1
]}

Wrobel, Katarzyna ^{[1
]}

机构：

[1] Univ Guanajuato, Dept Chem, L de Retana 5, Guanajuato 36000, Mexico

来源：

FOOD CHEMISTRY | 2014年 / 165卷

关键词：

High fructose agave syrup; Methylglyoxal; Hydrogen peroxide; Bacteriostatic activity; REACTIVE DICARBONYL-COMPOUNDS; IN-VITRO; HONEY; TEQUILA; QUANTIFICATION; CARBOHYDRATE; DIGESTION; TOXICITY; FRUCTANS;

D O I：

10.1016/j.foodchem.2014.05.140

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Three alpha-ketoaldehydes, potentially present in high fructose agave syrups (HFASs) as intermediates of the Maillard reaction, were determined. A previously reported HPLC-FLD procedure based on pre-column derivatisation with 4-methoxy-o-phenylenediamine was adopted, yielding the method quantification limits 0.11 mg/kg, 0.10 mg/kg, 0.09 mg/kg for glyoxal, methylglyoxal (MGo) and diacetyl, respectively. The obtained results revealed high concentrations of methylglyoxal in HFASs (average 102 +/- 91 mg/kg, range 15.6-315 mg/kg) as compared to commercial Mexican bee honeys or corn syrups. Hydrogen peroxide was generated in all HFASs upon dilution, yet to less extent than in bee honeys. HFASs presented bacteriostatic activity against Bacillus subtilis and Escherichia coli; catalase addition had minimum effect on the assay results in syrups with elevated MGo. Principal component analysis revealed direct association between growth inhibition and MGo. It is concluded that elevated concentration of MGo in HFASs is at least in part responsible for their non-peroxide bacteriostatic activity. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：444 / 450

页数：7

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