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Optimization of conditions for production of Maillard reaction products inhibitory to the growth of Staphylococcus aureus

University of British Columbia

Simplex optimization was used to maximize the production of Maillard reaction compounds which inhibit the growth of Staphylococcus aureus. The simultaneous factor shift and mapping procedures of the optimization program enabled the optimization to be completed with a minimum number of experiments. The reaction conditions likely to have the greatest effect on the production of these compounds were chosen as: (1) molar ratio of amino acid to sugar, (2) total concentration of reactants, (3) pH, (4) temperature and (5) time of heating. Inhibition of the test organism was quantified as the radius of no growth, by the concurrent use of the variable and uniform cams of the spiral plating system. Twenty nine experiments were required to reach the optimum of model system A, glucose + lysine, while model system B, xylose + lysine, was optimized after 28 experiments. The minimum inhibitory concentration (MIC) of the optimum glucose + lysine reaction mixture was 5.78 x 10⁻⁴ μg/cfu, while that of the xylose + lysine reaction mixture was 8.94 x 10⁻⁴ μg/cfu. Multiple regression analysis of the data indicated that pH and total concentration were the two most significant factors in determining the inhibitory compounds produced by the glucose + lysine mixture. Molar ratio, temperature and time were not significant for this combination of reactants. The most significant factors for the xylose + lysine combination were pH and temperature, whereas molar ratio and total concentration were not significant. Calculation of the contributing proportion (Pⅰ) of each variable to the response, supported the results of the regression analysis. Separation of the optimized Maillard reaction mixtures according to molecular weight, using ultrafiltration, failed to provide any information about the molecular weight range of the inhibitory compounds.

Text

2010-05-11

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http://hdl.handle.net/2429/24600

Food Science

University of British Columbia

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