Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin

► Maillard-type glycoconjugates inhibit adhesion of Escherichia coli strains to mucin. ► Galactose-reactive sites are involved in the recognition of these glycoconjugates. ► Several virulence factors are differently expressed in the Escherichia coli strains. ► The extent of Maillard reaction affects the anti-adhesive activity of glycoconjugates.