title: Iron (Fe(2+))-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity.
abstract: Glucosamine browning at 50 °C with (GlcN/Fe(2+)) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS), H2O2, and (1)O2, along with α-dicarbonyls, fructosazine, and deoxyfructosazine, was evaluated. Singlet oxygen generation increased over time and was greater in GlcN/Fe(2+) caramel solution. The presence of iron significantly increased the concentration of α-dicarbonyls at an early incubation time (3 h). Fructosazine and deoxyfructosazine were the major degradation products at 48 h comprising together up to 37 and 49% in GlcN and GlcN/Fe(2+), respectively. GlcN/Fe(2+) (48 h) exhibited a MIC50 against highly heat-resistant Escherichia coli AW 1.7 at pH 5, but not at pH 7. Despite several antimicrobial compounds being produced during browning, GlcN/Fe(2+) created a synergistic environment for the fructosazine-organic acids to confer their antimicrobial activity. GlcN caramel solutions have the potential to serve as both flavoring compounds and antimicrobial agents in formulated food systems.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Yuliya
authors.initials: Y
authors.lastname: Hrynets
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Abhishek
authors.initials: A
authors.lastname: Bhattacherjee
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Maurice
authors.initials: M
authors.lastname: Ndagijimana
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Daylin Johana
authors.initials: DJ
authors.lastname: Hincapie Martinez
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Mirko
authors.initials: M
authors.lastname: Betti
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000494:pharmacology; D002384:Catalysis; D004926:Escherichia coli / Q000187:drug effects; D005296:Ferrous Compounds / Q000737:chemistry*; D005944:Glucosamine / Q000737:chemistry*; D006358:Hot Temperature; D008826:Microbial Sensitivity Tests
chemical_list: D000900:Anti-Bacterial Agents; D005296:Ferrous Compounds; D005944:Glucosamine
keywords: Escherichia coli AW 1.7; fructosazines; glucosamine; iron; organic acids; α-dicarbonyl compounds