Separation of Melanoidin from Shanxi Aged Vinegar and Its Antibacterial Activity

doi:10.7506/spkx1002-6630-201613005

Abstract

Abstract:

Shanxi aged vinegar extract (SAVE, lyophilized aqueous extract) was separated by ultrafiltration into different
molecular weight aqueous soluble fractions and the high molecular weight fraction was further purified into melanoidins.
Thereafter, the melanoidins were dissociated in aqueous NaCl solution into two components: skeleton and small molecular
weight complex. The antibacterial activity of these components against E. coli, Staphylococcus aureus and Bacillus subtilis
was determined by a turbidimetric method. Results indicated that melanoidins from SAVE had a significant antibacterial
activity (P < 0.05), and they played a major role in the bacteriostatic activity of SAVE. The antimicrobial activity of the
melanoidin component with molecular weight of 3?5 kD was the strongest, with minimal inhibitory concentration (MIC)
of 5 mg/mL for all three bacteria tested. The small molecular weight complex from melanoidin had greater bacteriostastic
activity than the skeleton part.

Key words: Shanxi aged vinegar, melanoidin, antibacterial activity, separation

CLC Number:

TS201.1

GUO Liyun, YANG Xiaolan. Separation of Melanoidin from Shanxi Aged Vinegar and Its Antibacterial Activity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613005.

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