Growth and Transcriptional Response of Salmonella Typhimurium LT2 to Glucose-Lysine-Based Maillard Reaction Products

ABSTRACT: Glucose-lysine based Maillard reaction products (MRPs) are introduced to the human body via food ingestion or are synthesized in vivo. Depending on reaction conditions, they represent a mixture of compounds with diverse chemical structures and physiological properties. MRPs may also be a potential nutrient source for Salmonella, a major foodborne gastrointestinal pathogen. This study was designed to determine the growth and transcriptional responses of S. Typhimurium LT2 to MRPs generated at low water activity to simulate the reaction occurring during food processing and storage. Maillard reactions between N-α-acetyl-lysine and glucose were varied in time (4, 23, and 143 h) to generate sub-samples with prevailing Amadori compound, advanced glycation end products (AGEs), or melanoidines re

ORGANISM(S): Salmonella enterica subsp. enterica serovar Typhimurium

SUBMITTER: Javier Moreno 

PROVIDER: E-GEOD-18950 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress