Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility

Nisin used as a natural preservative in variety of food systems was subjected to glycation at 95 °C in high molar concentration. The elementary glycation end products (EGEs) and the advanced glycated end products (AGEs) formed were tested as compared to non-glycation nisin (NN) for their antibacterial activity against some food spoilage organisms such as Staphylococcus aureus, Bacillus cereus, Micrococcus luteus, Clostridium botulinum and Lactobacillus sake. The extent of hydrolysis of EGEs and AGEs by trypsin was also compared with the (NN) as control. The results have illustrated that antibacterial activity of nisin was substantially affected by the process of glycation in case of all the five organisms selected for the study, suggesting that the glycation of nisin, whether invivo or invitro will adversely affect the preservation of foods. Moreover glycation also reduced the tryptic digestibility of EGEs by 5.2% and AGEs by 50.325% as compared to NN. The data indicated that amount of nisin, if added to carbohydrate consisting foods should be increased accordingly to claim the reported shelf life of the products and food labelling in such products needs cardinal modification. Although hydrolysis of glycated nisin by trypsin is slightly decreased, however; it will not produce any adverse effect on human digestion in view of the minute amount of nisin present in the food system.