Functional properties of nisin–carbohydrate conjugates formed by radiation induced Maillard reaction

Nisin–carbohydrate conjugates were prepared by irradiating nisin either with glucose or dextran. Increase in browning and formation of intermediate products was observed with a concomitant decrease in free amino and reducing sugar groups indicating occurrence of the Maillard reaction catalyzed by irradiation. Nisin–carbohydrate conjugates showed a broad spectrum antibacterial activity against Gram negative bacteria (Escherichia coli, Pseudomonas fluorescence) as well as Gram positive bacteria (Staphylococcus aureus, Bacillus cereus). Results of antioxidant assays, including that of DPPH radical-scavenging activity and reducing power, showed that the nisin–dextran conjugates possessed better antioxidant potential than nisin–glucose conjugate. These results suggested that it was possible to enhance the functional properties of nisin by preparing radiation induced conjugates suitable for application in food industry.

► Nisin–carbohydrate conjugates were prepared using radiation induced Maillard reaction.
► Conjugation of nisin with dextran/glucose resulted in improvement of antibacterial spectrum.
► Conjugates of nisin with dextran/glucose had significant radical scavenging activity.