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Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

Author:
Corrales Escobosa, Alma Rosa, Gomez Ojeda, Armando, Wrobel, Kazimierz, Magana, Armando Alcazar, Wrobel, Katarzyna
Source:
Food chemistry 2014 v.165 pp. 444-450
ISSN:
0308-8146
Subject:
Apoidea, Bacillus subtilis, Escherichia coli, Maillard reaction, antibacterial properties, catalase, corn syrup, derivatization, diacetyl, fructose, growth retardation, honey, hydrogen peroxide, principal component analysis
Abstract:
Three α-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 0.11mg/kg, 0.10mg/kg, 0.09mg/kg for glyoxal, methylglyoxal (MGo) and diacetyl, respectively. The obtained results revealed high concentrations of methylglyoxal in HFASs (average 102±91mg/kg, range 15.6–315mg/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.
Agid:
5422803