Mekanisme Penghambatan Produk-produk Reaksi Maillard

Abstract

To determinine the inhibitory mechanism of antibacterial MailiW reaction products (PRM), heated mixtures containing GL (glukosa-tisin) and TU (molasses-urea) were studied fcx their effect on uptake oxygen and iron solubility. It was found that the tested PRM had an inhibitory effect on the uptake of oxygen was observed. The PRM also had an effect on the solttbility of iron in nutrient broth and in phosphate buffer. While the GL mixture reduced the solubility of iron it was increased by the TU mixture. The present data suggest that the antibacterial effect of the tested PRM is primarily due to the interaction between PRM and iron, resulting in reduced metabolic activity and uptake of nutrients.