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Maillard reaction products inhibit the periodontal pathogen Aggregatibacter actinomycetemcomitans by chelating iron

Mrinal K Bhattacharjee1, Binal S Mehta2, Bernadine Akukwe1

  • 1Department of Chemistry and Biochemistry, Long Island University, Brooklyn, NY, USA.

Archives of Oral Biology
|November 29, 2020
PubMed
Abstract

Insights

Maillard reaction products (MRPs) inhibit Aggregatibacter actinomycetemcomitans growth by chelating iron. Adding iron reverses this growth inhibition, restoring bacterial viability.

Area of Science:

  • Microbiology
  • Bacterial Pathogenesis
  • Food Chemistry

Background:

  • Aggregatibacter actinomycetemcomitans is a significant oral pathogen.
  • Maillard reaction products (MRPs) are formed during food processing and can have biological effects.
  • The antimicrobial mechanisms of MRPs are not fully understood.

Purpose of the Study:

  • To elucidate the mechanism by which Maillard reaction products (MRPs) inhibit the growth of Aggregatibacter actinomycetemcomitans.
  • To investigate the role of iron chelation in MRP-mediated bacterial growth inhibition.

Main Methods:

  • Assessing bacterial growth and viability of Aggregatibacter actinomycetemcomitans (rough and smooth variants) with and without MRPs.
  • Evaluating the effect of ferrous and ferric ions on MRP-induced growth inhibition.
  • Measuring the interaction between MRPs and iron using Chrome Azurol S.

Main Results:

  • MRPs effectively chelate iron, indicated by reduced complex formation with Chrome Azurol S.
  • Iron chelation by MRPs leads to significant growth inhibition and cell death in both rough and smooth strains.
  • Bacterial growth inhibition was dose-dependent, extending lag phase at low concentrations and causing cell death at high concentrations.
  • Addition of iron, particularly ferrous ions for the smooth strain, reversed the inhibitory effects of MRPs.

Conclusions:

  • Maillard reaction products inhibit Aggregatibacter actinomycetemcomitans growth primarily through iron chelation.
  • The iron-chelating activity of MRPs is the key mechanism for growth inhibition.
  • Iron supplementation can overcome the bacteriostatic and bactericidal effects of MRPs on this pathogen.
Keywords:
Aggregatibacter actinomycetemcomitansAmadori productsChrome Azurol SIron chelationMaillard reaction productsMicrowave sterilization

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